Better pass the pepper, too...

The salt thread got me thinking about pepper. We typically have telicherry black pepper corns, white pepper corns, and a 3-5 pepper mix.

What do you prefer, and what do you use different peppers for?

Which black peppercorns and why?

We have several grinders going at any given time, generally each housing a different pepper corn type, rather than for their specific grinding properties, although I tend to keep black pepper in a Vic Firth grinder that will give me an even grind that's coarser than a couple of our other ones.

Talk to me.

Telicherry and white pepper for different things. I really like white pepper for fish and black pepper for just about everything else.

Is there a reason to grind pepper fine? Still searching for that answer ;)

Normally just telicherry in a grinder. I'm loving my Vic Firth pepper pump as I can one hand some fresh grind, which is a nice feature if I have been handling raw meat, such as doing s/p prior to grilling.

I use telicherry as my personal go to for everything. Wife prefers the blend as it is a little milder. White is generally called for in any recipe that has a white sauce, etc.

Anybody have enough experience with different brands of telicherry to recommend one? To note the difference?

Quote:

---

Originally Posted by echelon_john

Anybody have enough experience with different brands of telicherry to recommend one? To note the difference?

---

Not that I've noticed. I think that this is a quality designation vs a variety designation.

The telicherries I get from the Indian foodstuffs place in bulk is consistently more vibrant than any pre-packaged brand I've found.

Tellicherry, bought in bulk at The Spice Corner at the Italian Market in Philly.

As far as I understand it, tellicherry speaks to the region of origin, as with Sumatra, Yirgacheffe, Harar, etc. coffee beans.

These are nice mills and cheap. I have a bunch of them for pepper, pepper blends, salt, and anything else. IKEA 365+ IHÄRDIG Spice mill - IKEA

I am with the rest of the group. Tellicherry from a good source.

+1 on that ikea grinder. Cheap and cleans easily. I use it primarily as a salt grinder.

Quote:

---

Originally Posted by Too Tall

Is there a reason to grind pepper fine? Still searching for that answer ;)

---

Beans on toast mate.

I keep the telecherry in a brass cardomom grinder. Dispense liberally.

If you haven't tried smoked pepper....up your game. Crazy good flavor....layer it on...fish..chicken....etc......

Quote:

---

Originally Posted by mumbleypeg

I keep the telecherry in a brass cardomom grinder. Dispense liberally.

If you haven't tried smoked pepper....up your game. Crazy good flavor....layer it on...fish..chicken....etc......

---

I'm listening. That's neat. Source?

Quote:

---

Originally Posted by Too Tall

I'm listening. That's neat. Source?

---

Try putting some in that big green cauldron you got. Sounds like fun and I might try smoking some salt and pepper whilst on vacation in the north woods next week.

If you have a smoker...

I put salt and pepper on separate pie tins or equivalent shallow plate and smoke until it looks well dosed. Salt turns brown or grey.

Or..these folks do it nicely.

http://www.worldspice.com/spices/pep...n-black-smoked