Pepper, Black Coarse
1 lb bag $7.00
5 lb bag $35.00
Coarse Black Pepper
This is the grind (Mesh #12) which many cooks prefer for that “just ground” presentation, without using a pepper mill. The larger the grind, the stronger the flavor.
The cookbook which defined haute cuisine in ancient Rome – the Apicius – included black pepper in 80% of its recipes. But it’s been used in South Asian cuisine (and medicine) since long before the Roman Empire. Black pepper is native to the south Indian state of Kerala. The word pepper derives originally for the Tamil for “long pepper” pippali, which made its way through ancient Greece and Rome to northern Europe and the English pipor.
Today, Vietnam is the largest producer of black pepper, growing a third of the world’s crop. Indonesia, India and Brazil make up most of the rest. 20% of all imported spice is black pepper.
Pasta Cacio E Pepe (Cheese And Pepper Pasta)
Less is more in this elemental Roman pasta dish, which takes its spiciness from cracked black pepper toasted in oil.
- Kosher salt, to taste
- 1 lb. pasta, preferably tonnarelli or spaghetti
- 4 tbsp. extra-virgin olive oil
- 2 tsp. freshly cracked or coarse black pepper, plus more to taste
- 1 cup finely grated Pecorino Romano
- 3⁄4 cup finely grated Cacio de Roma
Bring a 6-qt. pot of salted water to a boil. Add pasta; cook until al dente, 8–10 minutes; reserve 1 cup pasta water and drain pasta. Meanwhile, heat oil in a 12″ skillet over medium heat until shimmering. Add pepper; cook until fragrant, 1–2 minutes. Ladle 3⁄4 cup pasta water into skillet; bring to a boil. Using tongs, transfer pasta to skillet; spread it evenly. Sprinkle 3⁄4 cup each Pecorino Romano and Cacio de Roma over pasta; toss vigorously to combine until sauce is creamy and clings to the pasta without clumping, about 2 minutes, adding some pasta water if necessary. Transfer to 4 plates and sprinkle with remaining Pecorino and more pepper.
Recipe courtesy of Saveur