Whole Black Peppercorns – Whole Black Pepper

Whole black peppercorns give the sharpest, freshest black pepper taste when you crack or grind them just before cooking. Use them whole in stocks and pepper soup, or ground into stews, suya spice, marinades, jollof and fried rice.

Key features

• Whole black peppercorns
• Bold, sharp, warming flavor
• Grind fresh or use whole
• For soups, stews, marinades and rice
• Buy 1, 2, 5 or 10 bags

How to use

Grind in a pepper mill or crush with a mortar and pestle just before using. Drop a few whole peppercorns into stock, pepper soup or boiling meat for a gentle heat. About 1 teaspoon of whole peppercorns makes a little more than 1 teaspoon ground.

Details

• Type: whole black pepper (peppercorns)
• Origin and bag weight: see the bag
• Storage: airtight, away from heat and light

Recipes and more spices

Use it in our Nigerian pepper soup recipe or suya recipe. Try cayenne pepper or alligator pepper, or shop all spices.

Pick up in Chicago or ship anywhere in the U.S.

Shop at Yado African & Caribbean Market, 1651 E 87th St, Chicago, IL 60617, or order online for fast U.S. shipping.

Frequently asked questions

Are whole peppercorns better than ground pepper?

Whole peppercorns keep their aroma longer. Grinding them fresh gives a stronger, brighter taste.

How do I grind peppercorns without a grinder?

Crush them in a mortar and pestle, or put them in a bag and press with the bottom of a heavy pan.

How long do whole peppercorns keep?

Stored airtight away from heat, they keep their flavor for a long time, often 2 to 3 years.

Can I put whole peppercorns in soup?

Yes. Add a few to stock or pepper soup and remove them before serving if you like.

Where can I buy whole black peppercorns near me?

At Yado African & Caribbean Market, 1651 E 87th St, Chicago, or online with fast U.S. shipping.