If you haven’t tried the superior pop of steel cut black pepper, you’re missing out. While most Americans use black pepper as a staple in their kitchens, few are familiar with this coarser, larger type of black pepper delivering a powerful, penetrating aroma and flavor. A great option for cooking enthusiasts everywhere, steel-cut pepper is used primarily to season beef and poultry, as well as soups and stews.
Black pepper originates from the Piper nigrum plant and is harvested from dried peppercorn berries in India, Southeast Asia and tropical regions of the world. Waiting to pluck the green berries until thoroughly ripened enhances the richness, revealing a bold flavor. And while coarser ground pepper can be overpowering, it also lends itself as the perfect punch to many foods such as dry rubs for meats and salad dressings.
