How to Use Black Pepper
The King of Spices
Peppery | Pungent | Spicy | Warm
Black pepper is crowned the king for good reason—it's used just about everywhere to bring out the boldness of just about anything. Whether freshly cracked or slow-cooked whole, it elevates without stealing the spotlight.
COOKING TIPS
- Black pepper is one of the world’s most versatile and indispensable spices. Whether freshly cracked over eggs or slow-simmered into broths and sauces, it adds pungent bite, warmth, and surprising depth to both sweet and savory dishes. Its flavor ranges from citrusy and woody to slightly fruity or numbing.
- Use black pepper early in cooking for background warmth, or grind fresh at the end to sharpen the dish just before serving.
- Try caramelizing it with soy sauce, pressing cracked peppercorns into meats before grilling, or dusting over roasted veggies and seafood. There are many creative ways to leverage it!
GRINDING
- Pepper’s signature flavor comes from volatile oils that rapidly degrade when exposed to air—especially the delicate terpenes. To preserve its full complexity, grind peppercorns immediately before use.
- Pre-ground black pepper is mostly useful for heat, not aroma. Whole peppercorns, on the other hand, can last for years when stored properly.
- Use a pepper mill or electric grinder for convenience. For efficiency in the kitchen, you can pre-grind a small batch into a ramekin just before cooking. Many grinders also allow you to control coarseness (6–10 mesh = cracked, 12–14 = coarse, 18–28 = fine).
TEMPERING
- Toasting black pepper is generally not recommended. Unlike many spices, pepper doesn’t benefit much from dry heat prior to use—its volatile oils tend to evaporate or scorch quickly, dulling its complexity.
- Instead, black pepper plays a key role in tempering, especially in South Asian cooking. It's briefly sizzled in hot oil with other spices to release its aromatic oils and deepen flavor. Freshly crack or coarsely grind the peppercorns before tossing them in for best results.
STORING
- Since the most desirable, delicate top notes of any spice quickly dissipate once ground, it's best to buy and store whole black pepper in an airtight container in a cool, dry, dark place and grind them as needed.
- If stored properly in these conditions, peppercorns will keep for up to 18 months before their flavor starts to fade significantly. Peak flavor is usually within the first 12 months, and aromatic top notes start to decline after the first year, even if the base pungency (piperine) remains.
