Black pepper mixture

For your enjoyment, I offer the following mixture.  We have worked on and off in southern India since the early '80s, and have always appreciated the use of local black pepper in southern Indian cooking.  A bit different, try this instead of your table pepper.

3:1:1 black pepper, Szechwan pepper corns, Grains of Paradise....dry toast and grind. We really enjoy this mix on a piece of seared tuna or on a light pasta.

Fred and Melinda Rickson

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!


Comments can take up to a minute to appear - please be patient!

Previewing your comment: