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Black Pepper, Cracked and Various Grinds
Black Pepper (Piper nigrum) is the dried, unripe fruit of a tropical, perennial climbing vine that can grow as high as thirty feet. Picked while still green, the fruit (peppercorn) is allowed to dry and turn its characteristic black color. Black Pepper is indigenous to the forests of Southern India, pepper now grows throughtout Southeast Asia, as well as other tropical forests, within 20 degrees of the equator. There are at least 12 different qualities of black pepper traded. These qualities are named for the ports/areas from which they are shipped - Allepy, Malabar, Malagasy, Sarawak, Tellicherry, and Lampong are some of the better known types. ...
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| 502-622 | Malabar Black, Coarse - 2.25 oz. jar | $3.75 | QTY: | | | 502-623 | Malabar Black, Coarse - 9.00 oz. jar | $5.95 | QTY: | | | 502-624 | Malabar Black, Cracked - 2.25 oz. jar | $3.75 | QTY: | | | 502-625 | Malabar Black, Cracked - 9.00 oz. jar | $5.95 | QTY: | | | 502-626 | Malabar Black, Fine Grind - 2.00 oz. jar | $3.20 | QTY: | | | 502-627 | Malabar Black, Fine Grind - 8.00 oz. jar | $4.60 | QTY: | | | 502-628 | Malabar Black, Table Grind - 2.00 oz. jar | $3.20 | QTY: | | | 502-629 | Malabar Black, Table Grind - 8.00 oz jar | $4.60 | QTY: | | | 502-630 | Malabar Black, Peppercorns - 2.75 oz. jar | $3.55 | QTY: | | | 502-631 | Malabar Black, Peppercorns - 8.00 oz. jar | $5.65 | QTY: | | | 502-632 | Tellicherry Black, Peppercorns - 2.75 oz. jar | $3.85 | QTY: | | | 502-633 | Tellicherry Black, Peppercorns - 8.50 oz. jar | $6.50 | QTY: | |
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Bourbon Pepper
Bourbon Pepper is a variation of Brandied Pepper. It is a mix of cracked black and green peppercorns laced with bourbon, garlic and citric acid. The green peppercorns add a mellowness not found in many pepper blends containing black and white pepper. Use our Bourbon Pepper as a rub on steaks, roasts, salmon and tuna; add it when boiling vegetables, such as green beans. We also recommend trying this blend in your favorite vinaigrette salad dressing recipe. ...
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Brandied Pepper
If you love back pepper, your going to love using our Brandied Pepper. This blend was originally created for one of New York's most famous restaurants - Tavern on the Green and is a blend of cracked black and green pepper laced with brandy. Our Brandied Pepper can be used on almost any dish. It is delicious on steaks, standing ribs, chicken, lamb and most vegetables. Because it is so versatile, it is one of the seasonings I typically reach for no matter what I am grilling.
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Green Peppercorns - Freeze and Air Dried
Green Pepper (Piper nigrum) is from the same vine that produces black pepper. Our freeze-dried gourmet green peppercorns are picked when under ripe, steam cooked, and freeze-dried to preserve their vibrant green color. ...
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Lemon Pepper
Silver Cloud's Lemon Pepper marries the flavor of lemon with coarse malabar black pepper. Try using this versatile blend in potato salad, Hollandaise sauce, chicken and fish. ...
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Lemon Pepper and Herb Seasoning
Do not confuse our Lemon Pepper and Herb Seasoning with Lemon Pepper. This gluten-free blend contains salt, pepper, onion, garlic, citric acid, bell pepper and natural lemon flavor.
Lemon Pepper and Herb Seasoning is wonderful on all grilled meats, poultry, and seafood. It can also be sprinkled on vegetables and salads. Lemon Pepper Seasoning is a great way to jazz up green beans and broccoli.
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Long Pepper
Long Pepper (Piper longum), which is sometimes called Javanese Long Pepper, Indian Long Pepper and also Indonesian Long Pepper is a close relative to black pepper and a member of the Piperceae family. Prior to the European discovery of the New World, long pepper was an important and well-known spice. It was erroneously believed that black pepper and long pepper came from the same plant. Long pepper is hotter than black pepper and has more complexity with hints of bay and ginger. Only after the discovery of the New World and chili peppers did the popularity of long pepper decline. Chili peppers, some of which, when dried, are similar in shape and flavor to long pepper, were easier to grow.
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Pink Peppercorns or Baies Rose
Pink pepper (Shinus molle), which is also sometimes described as red pepper, is not really pepper, but rather the berry from the small Baies Rose or Peruvian peppertree. The berries have a delicate, fragrant, sweet, and spicy flavor that is somewhat reminiscent of citrus zest. They do not have the pungency of black pepper. Pink pepper commpliments fruit sauces, vinaigrettes and desserts. Very popular with professional chefs, the rich flavor and color of pink pepper adds elegance to any cuisine.
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Rainbow Pepper or Rainbow Peppercorns
I might be partial, but I believe Silver Cloud makes the finest rainbow peppercorn blend. We use Tellicherry black peppercorns, freeze dried green peppercorns, Montok white peppercorns and Baies Rose (pink peppercorns) as well as a tiny amount of Sichuan pepper in our Rainbow Peppercorns. This blend has an incredible aroma and flavor. The freeze died green peppercorns, while considerably more expensive than the air dried, give our rainbow pepper a vibrant color. This makes it ideal for clear pepper mills. ...
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Range Pepper Seasoning
We were originally introduced to Range Pepper at a dude ranch in Texas. The cook told us this pepper blend was created by cowboys to season their steaks. No matter, who first thought of this spicy blend we are glad they did. A combination of black pepper, red pepper, garlic and other spices, it is wonderful on grilled steaks, chops and hamburgers. ...
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Sichuan or Szechuan Peppercorns
Despite its name, Sichuan or Szechuan pepper is not related to black pepper or chili peppers, but is the outer seed pod from Chinese Prickly Ash (Zanthoxylum piperitum). It is widely used in Chinese, Japanese, Tibetan and Nepalese cuisines. Sichuan pepper creates a pleasant, tingling in the mouth (caused by 3% of hydroxy-alpha-sanshool). An important ingredient in Chinese 5-Spice Powder and Japanese Shichmi, it blends well with star anise, ginger and chili peppers. Recipes using Sichuan Pepper often suggest lightly toasting and crushing the tiny seed pods before adding them to food. Before Asian cultures were introduced to chilies, Sichuan pepper was used with ginger to give food heat. Today, it is typically used in combination with red chili pepper to impart heat. ...
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White Peppercorns and Ground Pepper
White Pepper (Piper nigrum) is from the same vine that produces black and green pepper. White pepper is the dried kernels of the fruits that are gathered after they have turned from green to slightly yellow. The pepper is then soaked in slow flowing water for about one week. This loosens the outer skin, which is called the pericarple, and enables it to be easily removed. Dried in the sun, this bleached pepper is much less pungent than black pepper and has a musty, barnyard like flavor and aroma. Silver Cloud sells only the finest Muntok quality of white pepper from the Island of Banka near Sumatra.
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Savory/Sweet
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Flavor
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Intensity
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Cuisine
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Savory
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Similar to black with pleasant musty notes
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Medium - High
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Mediterranean, North African, German, Spanish, French, Indonesian, Chinese, Thai.
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Blends well with most spices and herbs including rosemary, basil, oregano, marjoram, corainder, cumin, nutmeg, garlic, and onion. |
Cream sauces, fish (halibut), potatoes, chickjen, pork, |
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Why Buy Your Spices at Silver Cloud
Estates?
Why buy spices online when they are so readily available at your local store? The answer is quality and price. The spices sold at your local store are often a year or two old. As spices age, they loose much of their flavor. Silver Cloud's spices are always fresh, never old. Our products are also an excellent value. When you need spices, click on Silver Cloud Estates for the freshest products at great prices.
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A Short History of the Black Pepper Trade
While today pepper is a commodity, at one time it was worth its weight in gold and used in lieu of money to pay taxes, dowries and tributes. In Medieval Europe, dock men unloading pepper from ships were forbidden to have pockets in their clothing to avoid their hiding even a few precious peppercorns. Pepper was a symbol of wealth and a poor family was said to “lack pepper.”
Due to its pungency and flavor, black pepper has always been valued as a spice, preservative and an aphrodisiac. Indigenous to the forests of Malabar and Travancore in India, it was introduced by Indian merchants across Southeast Asia. It was also taken by Arab traders to the Middle East, North Africa and Europe. Pepper had such great value that three thousands pounds were demanded by the Visigoths as part of the ransom of Rome.
During the Dark Ages, pepper stopped reaching Europe as trade with the East ceased. In the twelfth century the Venetians reestablished trade with the East and were the first European power to control the pepper trade. Alexandria in Egypt was the primary port for distribution of pepper and one of the city’s gates was known as the Pepper Gate.
Much of Europe’s history in the 15th – 16th centuries was driven by the desire to find trade routes to the fabled Spice Islands to circumvent the Venetian monopoly. Competition, among the great seagoing powers of Portugal, Spain, England and Holland to find and control these routes was fierce. In the late 15th century the Portuguese finally supplanted the Venetians and ended their monopoly on the pepper trade when a small group of soldiers, priests and traders waded ashore at Calcutta, India with the cry “For Christ and Spices.”
Pepper was largely unknown in the American colonies as a condiment or preservative until the end of the 18th century. Merchants from Salem, Massachusetts initially began exploiting the profitable trade in pepper between the Far East and Europe. As demand for the spice grew in the United States, the pepper trade became so profitable that by the time the trade ceased in the mid 19th century more than 950 voyages had been made by ships from Salem alone. This is remarkable when one considers that each voyage typically took two years and was very dangerous.
Today, the worldwide pepper trade today is dominated by a handful of major trading and retail giants. In the United States, the best known of these is McCormick & Company, www.mccormick.com. The company was founded in Baltimore, MD in 1889 by 25-year-old Willoughby M. McCormick and his staff of two girls and a boy. While the company’s first products were root beer, flavoring extracts, fruit syrups and juices they are now the largest buyer of black pepper and many other spices in the world. These spices are processed, blended and packaged for retail and industrial customers around the world.
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*On U.S. orders for $90 or more.
Now shipping to Canada and Europe too.
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Now Accepting PayPal as well as Most Major Credit Cards. |
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Silver Cloud
offers the finest cured Vanilla Beans, which can be purchased
in glass tubes containing three beans or 8 ounce and 17 ounce
vacuum sealed pouches. There are approximately 40 beans
in an 8 ounce pouch. Since our beans are sold by weight,
depending on the size of the beans, the number in a pouch
will vary.
For Whole
Vanilla Beans Click Here |
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