Peppercorns Preference and Grinding Techniques

loco_engr · February 2009

What is everybodies preference for peppercorns and grinding techniques when called for "fresh"?

Thank You

Richard Fl · February 2009

I have been mixing and grinding my Indian River Rainbow Pepper for maaaany years. I pick the red berries from the Florida Holly in Jan and they are dry by july. I mix and then grind in a Krup coffee grinder and shake thru a veggie wire mesh basket.

The various peppers are available on line if you wish.

Spice, Pepper, Rainbow, "Indian River Rainbow Pepper", Richard

INGREDIENTS:
THESE %'S ARE BY WEIGHT
50 % Peppercorns, Whole, Black
10 % Peppercorns, Whole, Pink/Red
10 % Peppercorns, Whole, Green
10 % Peppercorns, Whole, White
10 % Peppercorns, Whole, Szechuan
10 % Coriander, Whole
3-5 % Pepper, Red, Crushed

Procedure:
1 Mix and grind them outside in an open air place. Grind in electric coffer grinder, ( I use a KRUP), shake thru a medium screen drainer for vegetables, The larger pieces should be reground adding more of unground mixture. When done grind dried rice thru grinder to remove spice flavor, or better have a dedicated grinder for spices only.
2 The Red Pepper used is actually the seed from the "Florida Holly" a trash tree here in Florida commonly called the Brazilian Pepper. It is a bitter taste when dried but gives the flavor I stumbled onto many years ago. Regular Pink/Red Pepper corns will work as a good substitute. I pick them in January before the birds get to intoxicated. Dry until July.

Recipe Type
Spice

Recipe Source
Author: , 1987/05/25

Source: Richard Howe, 1987/05/25

Yes, these %'s are more than 100% but it works, The % is by weight and 1 large container of black is usually 16-22 Ozs. depending on source. I usually buy bulk, works for me to get 5 lbs black, 1 lb green etc.

http://www.bulkpeppercorns.com

2006/11/19: Took 16 ozs. of the regular unground mixture and added 1 1/2oz. Chipotle dried and then ground together. Nice and spicy!

The pepper is good on anything except oatmeal and pancakes. as my lady friend says. Try it sparingly until you get used to it, little spicy and do not use as much as you would regular cracked pepper until you find what you like.

http://www.floridagardener.com/pom/Schinusterebinthifolius.htm

BobS · February 2009

I prefer the Tellicherry peppercorns (I get them from Penzey's), I love the smell when grinding, but I am not really sure that I can really tell the difference between the brands I can get at the store, when I cook and eat.

I have a couple of quality pepper grinders (Peugeot & Atlas Greek Pepper & Spice Mill) for nornal quantities and use a spice grinder for larger quantities.

fieroguy · February 2009

If you ever get the opportunity to procure any of Richard Fl's
'Indian River Pepper Blend', jump all over it!!! I very highly recommend it.

BTW Richard, I am almost out. See you in Ocala (hint).

Mike
30833

Chef in the Making · February 2009

For me it depends on what I am cooking. I like the green and white at times as they make a dish look pretty otherwise I use black peppercorns. As to the taste of each there is suppose to be subtle diffferences but it is difficult for me to tell. As to grinding it depends upon the amount. I use a regular grinder for small amounts. I use a small coffee grinder when I need more then 1/2 teaspoon and it allows me to grind to the fineness I want.

They say the best peppercorns come from the Malabar region of India however I normally buy Tellicherry.

The only reason why I know this is because there was an article in the winter issue of Art Culinaire

lowercasebill · February 2009

i do as BobS.. sometimes i get the black and white blend .. my sons prefer that,, i have the grinder we bought my dad 45 yrs ago. company is out of business, a mr dudley that my sons bought for me. and a coffee grinder for spices [ the blade type not burr] clean it with bread ar rice when you are done.
if i were to buy another it would be zassenhaus but the importer had been out of contact and it took me a year to get a hand crank coffee mill peugeot is highly rated as well .
penzeys is great, easy online, if there is a store near you it is a fun trip ,, ,get on their mailing list read the catalog you can learn lots about cinnamon, peppercorns etc.
bill

lowercasebill · February 2009

all about peppercorns here

The Naked Whiz · February 2009

I've grown quite attached to my grinder from Cozy Crafted:

It uses a CrushGrind mechanism and is heaven to use. I actually have 2, one for salt and one for pepper.

Desert Oasis Woman · February 2009

that's nice to know, as our WBounds Salt grinder just, literally, bottomed out and we weren't real pleased with the "adjustable" pepper mill. Thanks

Mr. & Mrs Potatohead · February 2009

Sooo…
I can’t compete with the above posts, as I don’t make my own blend and I can’t even give the name brands of the grinders I have.
What I can tell you is that I have two grinders…Both of steel burr type.
One is filled with black pepper corns and the other a mix that I purchase at the local market. The “mix” has been labeled “Chef’s Blend” or just “Mixed” and is a combination of (at least the way I see it) Black, White, Red & Green pepper corns.
I like the “mix” best and us it most often.

2EggTim · February 2009

It may not be as exotic as some of the others, but as far as black peppercorns go McCormick is as good as any other out there. For a blend, I usually get Olde Thompson Gourmet Pepper Supreme. I use a Quisinart Mini-Mate Plus grinder, or for a really good pepper mill get the Magnum. It's not pretty, or cheap, but it works.

fishlessman · February 2009

telecherry from penzeys, seems to have a stronger bite. i use a turkish coffee mill in the kitchen and a small set of perfex pepper and salt mills for the table. i use a lighter grind when cooking and like a heavey grind at the table. an electric grinder in the kitchen would be nice when grinding measurable quantities

Peppercorns Preference and Grinding Techniques

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