Some easy tips to follow for working with exotic peppercorns!!!

Let’s get down to brass tacks – spices aren’t cheap. We know that! But we also know that these are beautiful, rare, and exotic ingredients sourced from far away counties. Their flavors are bold, intense, and powerful. Don’t be afraid to show them off! List these incredible spices on your menu, just as you would truffles, caviar, and foie gras.

Steep peppercorns in a sauce is always a good choice. While earthy flavored peppers will work well with meaty broths, fruitier floral peppers (Cumeo and Timut) will work well with vegetable based stocks and even pastry.

Some of the spices are long enough to be grated on a microplane. Some peppers can be broken and crumbled in the hands – giving the pepper and beautiful crunchy appearance. And lastly, the smaller round peppercorns can be used in a traditional mill – and ground course or fine – be sure to toast them first!

Those volatile oils we discussed earlier will evaporate and age leaving you with a spice that just not that….spicy. Even when stored properly (cool dark dry environment) spices will begin to lose their punch after just one year. It’s important to keep tabs on your spice inventory and make sure nothing’s been sitting around too long.

To get the maximum impact out of your spices, you’ll want to use them at two different times during the cooking process. As the peppers cook, their flavors will change and develop so it’s important to grind the spices onto your raw ingredients and cook them with the product. Additionally, you’ll want to add some spice at the end of the cooking process too, as a finishing garnish.

Peppercorns are packed with super flavorful essential oils. These oils can only be released when they’re heated to a certain temperature. If you plan on using a small amount of spices, you can toast them gently in a sauté pan. When you need to have more spices on hand, toasting them on a sheet tray in the oven will do the trick.