Black pepper

This is the most important spice in the world based on its popularity and the effect it had on trade in continental exploration. That’s why it accompanies table salt in restaurants.

When the green seeds of the plant begin to ripen, they take on a reddish-yellow colour. They are then harvested by hand, cooked and left to dry under the hot sun. Its meaty skin wrinkles, the seed hardens and takes on the grey, brown and black tones we all know.

Its spicy, fresh, deep, woody taste boosts the flavour of any recipe, including fruit and sweets, and is more intense than that of white or green pepper.

Since its aroma is volatile, it is best kept whole for grinding when we use it.

Finely ground it is perfect for soups, omelets, sauces, breads, to add zing to tomato juice or to season meats before cooking them. Don’t miss how it boots the flavour of chocolate or strawberries!

Tip for getting the most out of black pepper:

Use it whole for marinating game or fish, vegetables, steamed mussels or to adorn a gravy. Crush them lightly in a mortar so they break open and release all their properties.

Carmencita grinders with two grinds are perfect for flavouring any dish easily and rapidly.

And don’t forget that pepper aids digestion and our body’s absorption of valuable nutrients.

Let yourself be carried away by pepper’s aroma: the tingles in your nose will inspire you.