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Whole Black Peppercorns

 

Nutritional Info.

Typical values per 100g
Energy kj 1050
Kcal 251
Fat 3.3g of which saturates 1.4g
Carbohydrates 64.0g of which sugars 0.6g
Fibre 25.3g
Protein 10.4g


Did You Know?

Pepper is the fruit or berry of a tropical climbing vine that grows to about 6-7m. This fruit is known as a peppercorn, when it is dried.

Black peppercorns naturally contain piperine, which helps us absorb the nutrients in foods that we need – it maximises the benefits of turmeric when the two are eaten together.

Whole peppercorns last longer than ground pepper, which is why it’s a good idea to keep your whole peppercorns in a dry pepper mill and grind as required.

What do I Taste Like?

The earthy, citrusy aroma and taste is released from our organic black peppercorns when ground.

Where am I from?

Our organic peppercorns are grown in Kerala, India, an area known as “India’s Spice Garden”. Our producer works with artisan farmers throughout the growing process to make farming a viable option, including education in sustainable organic farming methods.



Lucy Bee Fair Trade Organic Whole Black Peppercorns

Black pepper, the “King of Spices”, is included in pretty much every savoury meal that we make, which is no surprise when you consider that it’s the most popular spice here in the UK and the US (with cinnamon coming a close second!).

This spice is native to India and is obtained from a flowering vine from the Piperaceae family. There are a number of different types of pepper, including black, white and green.

With black pepper, the immature drupe from the flowering plant, is then cooked and dried to produce what we know as the black peppercorn. In some cases, the process of cooking may be skipped and the immature drupe will just be dried. This is then ready to be used within recipes.

What is Black Pepper?

Black pepper (Piper nigrum) is one of the oldest spices in the world, as well as being highly popular. It has been used as both currency and as a sacrificial offering to the gods - as you can probably guess, black pepper wasn’t always as readily available as it is today!

History reports it being used during the mummification process for Ramessess and Attila the Hun using it for a ransom payment! Peppercorn was also used to pay for rent in Europe and Germany and even used as a form of currency!

As well as being used within cooking, currency and ransom payments, pepper has been used for preservation, within perfumery and has been associated with and used within traditional medicine. It is used within Ayurvedic, Chinese and Unani medicines, as well as other traditional medicines.

Properties of Black Pepper: 

  • Piperine, a compound which helps the body to be able to absorb nutrients. Piperine also has been associated with antioxidant effects
  • Manganese
  • Vitamin K
  • Copper
  • Fibre
  • Calcium
  • Chromium
  • Iron

Where Do Lucy Bee Peppercorns Come From?

Find out about the Kerala region.


Baked Salmon Fillet Fish Fingers

Method

  1. Preheat the oven to 180C, 350F, gas mark 4.
  2. Line a baking tray with greaseproof paper.
  3. Beat the eggs in a bowl and set aside.
  4. In a separate bowl, add the breadcrumbs, cheese, Lucy Bee Himalayan Salt and ground black pepper and stir together.
  5. Next roll each salmon finger first into the egg then into the breadcrumbs, making sure they’re completely coated.
  6. Place each fish finger onto the covered baking tray and bake for 15-18 minutes, until the breadcrumb coating is crispy and the salmon soft and flaky.
  7. These can be eaten either hot or cold.

Preparation Time: 10-15 minutes
Serves: 2
Cooking Time: 18 minutes

Ingredients

  • 2 eggs
  • 2 slices of gluten free bread, blitzed into crumbs
  • Approximately 30g Parmesan or cheddar cheese, grated
  • A pinch of Lucy Bee Himalayan Salt and ground black pepper
  • 2 salmon fillets, cut into fingers
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