Not exact matches
10 small
dried red chiles, such as piquins, stems removed 2 teaspoons ground cumin 2 teaspoons ground coriander 2 small onions 1 teaspoon
black peppercorns 1/2 cup fresh cilantro 1/4 cup fresh basil or mint leaves 1 teaspoon salt 3 2 - inch stalks lemongrass, including the bulb 1 1 - inch piece of galangal, peeled 1 tablespoon chopped garlic 1 tablespoon shrimp paste 1 tablespoon corn or peanut oil 1 tablespoon lime zest 1/4 cup water
1/2 lemon 1/2 lime 2 1/2 cups water 3 tablespoons palm sugar 7 fresh or frozen kaffir lime leaves, cut into thirds 1/8 teaspoon
dried hot red pepper flakes 1 lemongrass stalk (lower 6 inches only), cut into 1 - inch pieces and smashed 6 (1 / 4 - inch - thick) slices fresh ginger 5 whole allspice 4 whole
black peppercorns 1 whole clove 7 chamomile tea bags 20 fresh mint leaves
The typical ingredients found in a Baharat mix are allspice,
black peppercorns, cardamon seeds, cassia bark, cloves, coriander seeds, cumin seeds, nutmeg,
dried red chili peppers and paprika.
Great for dipping with olive oil, this dukkah recipe is a crumbly nut and spice blend typically associated with Egypt - hazelnuts, cariander seeds, sesame seeds, cumin seeds,
black peppercorns, fennel seeds,
dried mint leaves, and salt.
It is flavored with whole and crushed
black peppercorns, garlic and salt, hand - tied and aged for up to 40 days.This authentic delicacy can be served as an appetizer with grilled vegetables, sun -
dried tomatoes and olives.
1 tablespoon whole
black peppercorns 9 sticks cinnamon 1 tablespoon whole cloves 1/2 teaspoon fennel seeds 2 tablespoons whole green cardamom pods 3
black cardamom pods (optional) 2 tablespoons
dried ginger powder Combine all ingredients in a spice grinder or a powerful blender and process into a fine powder.
Toast the cumin and coriander seed along with the
black peppercorns in a
dry frying pan over a medium heat until they smell toasted — anything up to 5 minutes.
The
dried fruits, known as
peppercorns, are commonly ground into a powder we know as
black pepper.
Mast - O - Khiar is a spice blend made from
dried mint, dill, rose petals and
black peppercorns.
1 cup
dry white wine 1 shallot, minced 6 - 8 pink
peppercorns 1 fresh bay leaf 1/2 teaspoon sea salt 1 stick unsalted butter Sea salt and freshly ground
black pepper Preheat the oven to 400 degrees
1 teaspoon cardamom powder 2 teaspoons cumin seeds 1/2 teaspoon coriander seeds 1/4 teaspoon ground cinnamon 1/2 teaspoon
black peppercorns 1/2 teaspoon fenugreek seeds 1 small onion, coarsely chopped 4 cloves garlic 1 cups water 14
dried piquin chiles, stems removed 1 tablespoon ground cayenne 2 tablespoons ground paprika 1/2 teaspoon ground ginger 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 3 tablespoons
dry red wine 3 tablespoons oil
Black peppercorns as we know them are the
dried unripe berries of the Piper nigrum vine, a tropical perennial climber that can reach over 30 feet in height.
The wonderful magic of
black pepper is that when the green, unripe
peppercorns are put out in the sun to
dry, an enzyme contained within the pericarp (outer skin) of the
peppercorns turns them
black and creates the volatile oil piperine.
These pink
peppercorns became fashionable, more for their appearance than flavor, to put into glass peppermills along with
black, white and green
dried peppercorns.
1/4 cup ground annatto seeds 1 tablespoon
dried Mexican oregano 10 whole
black peppercorns 1/2 teaspoon salt 1 (1 - inch) stick canela 4 whole cloves 2 whole allspice berries 1/2 teaspoon cumin seeds 3 cloves garlic, chopped 3 tablespoons distilled white vinegar
4 lamb shanks (about 1 pound each) 1 tablespoon apple wood shavings 1 tablespoon hickory shavings 2 tablespoons olive oil 2 medium yellow onions, peeled and chopped 2 medium carrots, peeled and chopped 2 large celery ribs, cleaned and chopped 6 cloves garlic, minced 1 (28 - ounce) can petite diced tomatoes 1 tablespoon minced fresh flat leaf parsley 2 teaspoons
dried basil 1 teaspoon
dried oregano 10 Tellicherry
peppercorns 2 cups Merlot or Cabernet Sauvignon 2 cups beef stock, homemade preferred Coarse kosher salt and freshly ground
black pepper to taste
10
dried chipotle chiles 4 mulato chiles, or substitute anchos 1/2 onion, chopped 10 cloves garlic 1 tablespoon sesame seeds 10
black peppercorns 10 cumin seeds 1/2 cinnamon stick 1 teaspoon Mexican oregano 1/2 teaspoon salt 2 tablespoons olive oil 1/4 cup tablespoon vegetable oil 1/4 cup vinegar 1 cup water
4 boneless loin pork chops 1 cup water 1/2 cup sugar 2 tablespoons salt 6 juniper berries, bruised (lightly bashed all over with a spoon) 2 fresh habanero chiles, seeds and stems removed, chopped 1 teaspoon freshly ground white
peppercorns 1 teaspoon freshly ground
black peppercorns 1 teaspoon freshly ground coriander seeds 3 bay leaves, crushed 4 whole cloves 1 teaspoon
dried thyme
2 tablespoons crushed
black peppercorns 1 tablespoons powdered cardamom 1 tablespoon powdered mace 1 tablespoon powdered ginger 1 teaspoon hot red chile powder 1 teaspoon fennel seed, crushed 1 teaspoon powdered nutmeg 1 teaspoon powdered allspice 1 teaspoon powdered cinnamon 1 teaspoon crushed malagueta pepper 2 teaspoons powdered galangal 4 whole cloves, crushed 1 tablespoon turmeric 2 tablespoons crushed
dried lavender 2 tablespoons crushed
dried rose buds
10 small, hot,
dried red chiles, such as piquins or santakas, seeds and stems removed 3 tablespoons coriander seed 1 tablespoon
black peppercorns 3 tablespoons poppy seed 2 teaspoons mustard seed 1 tablespoon cumin seed 1 tablespoon powdered turmeric 10 whole cloves 2 teaspooons cinnamon
While
black peppercorns are simply the
dried green berries, the processing of white
peppercorns is a little more involved.
When
dried in the sun, or in ovens, these
peppercorns remain creamy - white, because there is no enzyme there to turn them
black.
Dry - roast the cumin, mustard, turmeric,
black peppercorns, cinnamon, cardamom, clove powder, and nutmeg powder in a skillet for about a minute, and then place them into a food processor or blender with the onion, garlic, ginger, red chiles in vinegar, 1/8 cup oil, 3/4 cup vinegar, sugar, and salt, and puree to a smooth paste.
2 ounces
dried mushrooms (such as morels, porcini, shitakes, and chanterelles) 3 tablespoons unsalted butter or extra virgin olive oil 1 cup pearl barley 1 stalk celery, cut into 1/4 - inch dice 1 medium leek (white part only), split lengthwise, cut into 1/4 - inch slices 1 medium onion, cut into 1/4 - inch dice 1 medium carrot, cut into 1/4 - inch dice 1 medium turnip, cut into 1/4 - inch dice 2 cloves garlic, finely chopped Salt 6 sage leaves, finely chopped (reserve stems for the herb sachet) 3/4 pound assorted fresh mushrooms, trimmed, cleaned, and cut in half 3 1/2 quarts unsalted vegetable stock * Herb sachet (6 reserved sage stems, 4 sprigs Italian parsley, 2 sprigs thyme, 1 bay leaf, 1/4 teaspoon fennel seeds, 1/4 teaspoon coriander seeds, and 1/4 teaspoon
black peppercorns) Freshly ground white pepper
FILIPINO PORK AND CHICKEN ADOBO 2 lbs bone - in, skin - on chicken thighs 1 lb pork belly 1 1/4 cup white vinegar 1 cup soy sauce 1 cup water 10 cloves garlic, smashed 2 tablespons olive oil 1 teaspoon coarse salt 1 tablespoon whole
peppercorns 1/4 teaspoon ground
black pepper 6
dried bay leaves
3 pounds beef shank and / or chuck roast (I used 1 1/2 pounds each) 2 tablespoons canola oil 2 medium onions, chopped 10 cloves garlic, peeled and smashed 2 - inch piece ginger, thinly sliced 2 tablespoons fermented
black beans 2 teaspoons five spice powder 2 tablespoons Sichuan bean sauce 1 tablespoon hot chili sauce 1/2 cup Shaoxing wine (vodka, vermouth, or sherry will also work) 1/3 cup low - sodium soy sauce 1/3 cup dark soy sauce 1 tablespoon rock sugar 2 cups beef broth 2 tomatoes, quartered 5 green onions, cut into thirds 3
dried chili peppers, optional 8 hard boiled eggs, peeled 1 tablespoon Sichuan
peppercorns 5 star anise 2 cinnamon sticks 2 bay leaves 5 large carrots, sliced
To make the marinade, blend the
dried chilli, mushroom and
black peppercorns to a powder in a spice grinder and add to a medium bowl.
Now
dry roast red chillies, cumin seeds, coriander seeds,
black peppercorns, fennel seeds, carom seeds, poppy seeds, cloves, cinnamon and star anise till fragrant.
• 1 1/2 pounds new red potatoes • 1/4 cup malt vinegar • 3 to 5
dried red chiles (such as cayenne or chile de arbol), stems discarded • 1 teaspoon cumin seeds • 1 teaspoon coarse sea or kosher salt • 1/2 teaspoon
black peppercorns • 1 small yellow onion, coarsely chopped • 4 medium - size cloves garlic • 2 slices fresh ginger (each about the size and thickness of a quarter; no need to peel first) • 1 stick (3 inches) cinnamon, broken into smaller pieces • Canola oil, for brushing • Sour cream or creme fraiche, for serving (optional)
One of the world's most popular spices,
black peppercorns are actually unripe green fruits (berries) that have been sun -
dried after fermenting.
Once the IP screen displays HOT, add OIL, cumin seeds, bay leaf, cardamom, cloves,
black peppercorn, cinnamon and
dry whole red chilies to it.
Rutabaga, Celery, Dill, & Smoked Chicken Soup (fairly dramatically adapted from Vegetable Soups from Deborah Madison's Kitchen) 1 3/4 lbs rutabagas (1 truly enormous one, or 2 merely large ones) 2 - 3 tbsp duck fat or lard or butter (I used half duck fat, half butter) 1 big pinch
dried thyme 1 bay leaf 2 medium leeks (sliced, white and pale green parts only) 4 - 6 C chicken stock 1 smoked chicken breast (honestly, a plain one is probably fine)(shredded) 1 - 2 big handfuls finely chopped fresh dill 1 bunch celery (the more leaves, the better) 1 child - sized handful salted capers (rinsed and coarsely chopped) ground green
peppercorns to taste (honestly,
black pepper is probably fine)(lots!)
2 pounds of stew meat Red wine (about 3 cups) 2 bay leaves Salt Peppers All Purpose Flour (1/2 cup) Olive oil 1 onion, quartered 4 garlic cloves, peeled and roughly chopped (still remaining in large pieces) 5 carrots, cut into large pieces 2 sweet potatoes or white / red potatoes 1 tsp of whole
peppercorns (white or
black) 1 tsp ground cumin 1 tsp
dried Rosemary
Ingredients: 2 tablespoons pine nuts 2 tablespoons fresh dill, minced 2 tablespoons Italian parsley, minced 2 scallions, mostly the green part, finely chopped 2/3 cup Kalamata olives, pitted and chopped 2/3 cup sundried tomatoes in oil, chopped (measure out only the tomatoes, not the oil, but don't pat the tomatoes
dry before chopping — the residual oil is flavorful and will help hold the ingredients together) Coarse sea salt 6 oz feta cheese A few grinds of fresh
black peppercorns Olive oil to taste
Fruits 1/4 cup canola oil 1 large ripe dark - skinned plantain, peeled, thickly sliced 1 pound tomatillos, husked, rinsed, coarsely chopped 1 pound plum tomatoes, coarsely chopped 2/3 cup raisins flavorings 1 large white onion, peeled, cut into 8 wedges 12 large garlic cloves, unpeeled 5 whole cloves 1 teaspoon whole
black peppercorns 5 whole allspice berries 1 teaspoon cumin seeds 1/2 teaspoon aniseed 1 1 - inch piece canela * or cinnamon stick 1 teaspoon
dried Mexican oregano 1/2 teaspoon
dried thyme 1 teaspoon fine sea salt
Toast the coriander, cumin, allspice, cloves,
black peppercorns and fennel seeds in a
dry skillet for about 1 - 2 minutes, until fragrant.
Slow Cooker Vegetable Broth Recipe 1 medium or large white or yellow onion, peeled and cut - up 1 organic celery heart or about 6 stalks celery, trimmed and cut into chunks 4 big organic carrots, peeled and cut into chunks 4 big cloves garlic, peeled and thickly sliced 2 bay leaves 2 teaspoons sea salt (I use Celtic sea salt) 1 teaspoon whole
black peppercorns 1/8 teaspoon
dried thyme or a few fresh thyme sprigs 6 cups fresh cold water
12
dry Thai chile peppers, seeded and soaked in warm water until softened 1 tablespoon coriander seeds 1/2 teaspoon
black peppercorns 1/2 cup chopped shallots 1/4 cup chopped garlic 3 stalks lemongrass, outer leaves and tops removed, minced 3 tablespoons peeled and chopped fresh galangal (or substitute fresh ginger) 2 tablespoons chopped cilantro 2 teaspoons Kaffir lime zest 1 teaspoon shrimp paste
6 New Mexican red chiles, stems and seeds removed (or substitute 4 small, hot
dried chiles, such as piquins) 1/4 cup cumin seeds 1/4 cup coriander seeds 2 tablespoons
black peppercorns 1 tablespoon mustard seeds 1 teaspoon cardamom seeds 1 teaspoon whole cloves 1 teaspoon fenugreek seeds 1 tablespoon turmeric powder 1 tablespoon
dried, powdered curry leaves
Habanero Basting Sauce for Pork Chops 4 boneless loin pork chops 1 cup water 1/2 cup sugar 2 tablespoons salt 6 juniper berries, bruised (lightly bashed all over with a spoon) 2 fresh habanero chiles, seeds and stems removed, chopped 1 teaspoon freshly ground white
peppercorns 1 teaspoon freshly ground
black peppercorns 1 teaspoon freshly ground coriander seeds 3 bay leaves, crushed 4 whole cloves 1 teaspoon
dried thyme
4 onions, not peeled, cut into eighths 3 large ribs celery, cut into fourths 2 leeks, white part only 1 head garlic 4 carrots, cut into 2 - inch pieces 1 1/2 cups
dry white wine 2 tablespoons high quality olive oil 3 green onions, cut into 1 - inch pieces 1/4 cup chopped New Mexican green chiles, or more to taste 1/3 cup chopped parsley, including the stems 1/4 cup fresh chopped basil or 2 tablespoons of
dried basil 1 teaspoon
dried marjoram 1/2 cup chopped button mushrooms 1/2 cup chopped celery leaves 1 zucchini, peeled and sliced 3 cups coarsely chopped tomatoes 3 quarts cold water 5 whole
black peppercorns
Spice Paste: 12
dried red Kashmiri chiles, or substitute santakas or mirasol, seeds and stems removed 2 teaspoons cumin seeds 3 teaspoons coriander seeds 1/2 teaspoon
black peppercorns 3 cloves 1 two - inch piece of cinnamon stick 2 cardamom pods 1 two - inch piece fresh ginger, peeled and finely chopped 6 cloves garlic, peeled and finely chopped 3 tablespoons malt vinegar The Vindaloo: 1/2 teaspoon turmeric powder 1/2 teaspoon red chile powder, New Mexican preferred 1 pound pork meat, cut into small, bite - sized cubes 1/2 pound bacon, finely chopped 2 tablespoons vegetable oil 3 bay leaves 1 large Spanish or mild onion, finely sliced 2 tablespoons tomato paste 12 cocktail onions Salt to taste
1/2 cup coriander seed 3 tablespoons cumin seed 1 tablespoon fennel seed 1 tablespoon mustard seed 1 tablespoon whole cloves 2 tablespoons
black peppercorns 3 small, hot, red,
dried chiles such as piquins or santakas, seeds and stems removed 4 tablespoons ground cardamom 3 tablespoons ground fenugreek 1 tablespoon ground ginger 1/4 cup ground turmeric
Pour the mixture into a medium glass bowl and mix in the Worcestershire sauce, soy sauce,
black peppercorns, cayenne, and 1 tablespoon of the
dry mustard.
4 serrano chiles, thinly sliced, with seeds removed 2 red sweet peppers, cut into 1 / 2 - inch pieces 1 or 2 celery ribs, sliced or julienned 1 or 2 carrots, sliced or julienned 1 medium head cauliflower, cut into small florets 1/2 cup salt 2 cloves garlic, slivered 3 teaspoons
dried oregano 1 teaspoon red pepper flakes 1/2 teaspoon celery seeds 1 teaspoon crushed
black peppercorns 1 cup white vinegar 1/2 olive oil (not extra-virgin) 1/2 cup grape seed or safflower oil
For the boats 4 medium chicken thighs 4
black peppercorns 2 large garlic cloves, peeled 2 tsp ghee or coconut oil 2 medium onions, finely chopped 1/4 tsp fresh ginger, chopped 1 tsp tomato puree 7 whole
dried unsulphured apricots 4 tbsp full - fat probiotic yoghurt 1/4 tsp fresh lemon juice 1 small handful fresh coriander, roughly chopped (save a little for garnishing) 2 tbsp flaked almonds, toasted 6 baby gem lettuces, washed and
dried Salt and
black pepper
4 quarts peeled, cored, and chopped ripe tomatoes 2 cups chopped onion 1-1/2 cups seeded, de-ribbed, and chopped red bell peppers 1 cup chopped celery 4 fresh hot red chile peppers, such as Fresnos, seeded and finely chopped 2 to 4
dried ancho chile peppers, stemmed and seeded 3 cloves garlic, minced 8 whole
black peppercorns 1-1/4 cups firmly packed dark brown sugar 1 cup red wine vinegar 1/2 cup barley malt syrup (or dark corn syrup) 2 tsp kosher salt 2 tsp
dry mustard 1 tsp hot red pepper sauce (Tabasco - style) 1/2 tsp ground ancho or red chile, or to taste
Spice Paste: 12
dried red Kashmiri chiles, or substitute santakas or mirasol, seeds and stems removed 2 teaspoons cumin seeds 3 teaspoons coriander seeds 1/2 teaspoon
black peppercorns 3 cloves 1 two - inch piece of cinnamon stick 2 cardamom pods 1 two - inch piece fresh ginger, peeled and finely chopped 6 cloves garlic, peeled and finely chopped 3 tablespoons malt vinegar
1 cup homemade or low sodium chicken stock 1/3 cup finely chopped yellow onion 2 tablespoons cider vinegar 2 cloves garlic, minced (about 1 1/2 teaspoons) 1 1/4 teaspoons ancho chile powder 1 teaspoon dark brown sugar 1 teaspoon whole
black peppercorns, crushed 1/2 teaspoon
dried oregano 1/2 teaspoon coarse kosher salt 1/4 teaspoon ground cumin 1/4 teaspoon ground allspice
1 (5 - pound) bone - in pork sirloin roast 4 to 5 gloves garlic 2 to 3 tablespoons Dijon mustard 1 tablespoon
black peppercorn 1 tablespoon green
peppercorns, drained 1 tablespoon pink
peppercorns 1 teaspoon yellow mustard seeds 2 teaspoons brown sugar 2 teaspoons
dried thyme 1 1/2 teaspoons coarse kosher salt