Black Pepper

  • Powdered

    Grind peppercorns in a mixer/ blender to a fine powder.

  • Coarsely Grounded

    The most common way to coarsely ground black pepper is by using a pepper mill. However, a quick tip - dry roast the black peppercorns prior to grinding into powder as it will be more aromatic for use.

  • Syrup

    In a saucepan, over medium heat, combine water (1 1/2 cup), granulated sugar ( 1 cup), whole black peppercorns ( 1 tbsp) and cracked black peppercorns (tie in a cloth and roughly crush using a pestle - 1 tbsp). Stir until sugar is dissolved and bring to a boil. Reduce heat to bring mixture to a simmer and cook for about 20 minutes. Remove from heat and let it cool to room temperature. Strain the cooled syrup and refrigerate it in an air tight glass container.

  • Whole Spice

    Black pepper can be used as it is, as an ingredient.


Avoid eating/ chewing whole spice added to the dish you cooked/ prepared, as it might taste bitter to few people. The whole spice adds all the flavor and aroma while the food gets cooked, whereas, some people love the taste. So choice is entirely yours!