IngredientsSpices
Schwarzer Pfefferblack pepper
The unripe fruit of Piper nigrum, briefly scalded and dried in the sun. The skin shrinks and turns black and wrinkled.
The bite comes from piperine and stays inside the corn. The aroma sits in volatile oil and leaves as soon as the corn breaks.
Die Mühlethe mill
Whole corns hold their aroma for years. Pre-ground pepper from a jar is only hot after a few weeks, and it smells of nothing.
So grind at the pot. The test takes ten seconds: a pinch from the old jar on your palm, a freshly ground pinch beside it.
In der Küchein the kitchen
Whole corns go into the liquid: Sauerbraten, pickled cucumbers, stock. They give up slowly and do not turn bitter.
Ground pepper comes late, into the gravy, onto the steak, into the potato salad.
In Mexikoin Mexico
Pimienta negra, in any mercado. Buy it whole, not as powder.
It is the same spice as in Germany. Nothing here needs replacing.