Traditional recipes

Pink peppercorn shortbread recipe

Pink peppercorn shortbread recipe

  • Recipes
  • Dish type
  • Biscuits and cookies
  • Shortbread

The pink peppercorns make this more of an 'adult' shortbread and give it a bit of a kick. They are great as a side to a chocolate mousse or a fruit fool and also go well with coffee or an after dinner gin and tonic!

Gloucestershire, England, UK

5 people made this

IngredientsMakes: 2 dozen

  • 115g unsalted butter, room temperature
  • 5 tablespoons caster sugar
  • 2 tablespoons pink peppercorns
  • 1 teaspoon granulated sugar
  • 210g plain flour

MethodPrep:20min ›Cook:12min ›Ready in:32min

  1. Beat together the butter and caster sugar until smooth. I use a mixer but this can be completed by hand.
  2. Meanwhile combine the granulated sugar and pink peppercorns and crush using a pestle and mortar. I try to keep them relatively chunky but this is up to you.
  3. Start adding the flour to the butter-sugar mix a spoonful at a time until combined and like breadcrumbs. Add the peppercorns with the last of the flour.
  4. Work the mixture by hand into a ball, wrap in clingfilm and place in the fridge for 1 hour to chill.
  5. Preheat oven to 180 C / Gas 4.
  6. Lightly flour a clean surface and roll the mixture out to desired thickness. I do mine to 1/2 inch thickness. Cut into preferred shapes and place on a baking sheet lined with parchment.
  7. Bake in the oven for 12 to 15 minutes or until golden brown. Cool on a wire rack.
  8. Keep in an airtight container for up to a week.


You can dip them in melted chocolate and leave to set to make them extra special for a dinner party or food gift.

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Shortbread is so utterly boring and old fashioned, it’s like the culinary equivalent of a Volvo 240. Especially the packaged ones that come in those thick rectangles with dotted lines, dry and crunchy, filling me with disappointment when I’m served it as a tea accompaniment.

To be fair, objectively, there is nothing wrong with a good shortbread. Delicately crumbly, melting on the tongue, rich with butter – it’s all good things. But it’s still dull. But with a good textural background, you just spice it up to make it more 2016. Bon Appetit’s recipe featured rosemary and caraway seeds, I went for a healthy pinch of salt and some pink peppercorns. And if you cut them thinner they even look more delicate and pretty.

These are cookies that will sit proudly next to a smooth flat white served to you by a bearded hipster.

And speaking of flat whites and bearded hipsters – how difficult is it to get a flat white in central London? Has the trend not caught on? Is there not a big enough market of matcha enthusiasts? I was in Malaysia recently and I rekindled my relationship with matcha at Starbucks. They serve it with a shot of espresso, and as much as I hate to praise Starbucks – it’s beautiful. And today during my lunch break I went all over the place looking to satisfy my matcha latte craving. I was convinced that the many coldbrew pretentious cafes in my office’s vicinity would serve it. To be fair, everytime my Norwegian boyfriend tries my matcha latte he says it tastes like seaweed with a grimace. I don’t know why that’s a bad thing, I love seaweed. Most people love seaweed and matcha too no? In case it wasn’t clear, I’m Asian so…

I’m reposting from Happy Belly because I’m tired and I haven’t had time to cook, so here’s to revisiting some old favorites.

Recipe adapted from Bon Appetit
1 cup/2 sticks/226 g cold butter, cubed
1/2 cup/100g caster sugar
1/4 cup/ 31g icing sugar
1 tsp salt
2 1/2 cup/312 g flour
1 1/2 tsp pink peppercorns

Preheat oven to 180C/350F.

Put the cold butter in a bowl along with the two sugars and beat with an electric mixer until light and fluffy (may take up to 10 min).

Turn the heat down to low and add the flour, salt, 1/4 tsp of pink peppercorn and mix until just combined.

Press the mixture into two 8″ diameter cake tins, or in a large rectangle cake tin. Lightly crush the remaining pink peppercorn in a pestle and morter and sprinkle over the dough.


Shortbreads with four varieties of peppercorn sits deep within the niche of The Finer Cookie. The confectioners' sugar makes these shortbreads crumble and dissolve in your mouth. You'll notice the sweetness first, then you'll feel the pepper approaching, poking you for another bite. Don't be afraid. They are gorgeous with a cold drink and you'll wonder why you haven't tried these shortbreads? before.

Today, I am joined by a group of talented bloggers from the Sunday Supper Movement in participation with Spice is Nice and Some Like it Hot event. Below you'll find a collection of delicious spicy and hot recipes. I'm very proud to contribute this Peppercorn Shortbread recipe to this event.

BTW, I've adapted this recipe slightly from one that I found on Martha Stewart's site. Get the orginal recipe here.

The Finer Cookie is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for websites to earn advertising fees by advertising and linking to This post contains affiliate links, which means The Finer Cookie will receive a small commission if you make a purchase using this link. This modest income helps support the website.


  • 340 grams unsalted butter, very soft, plus more for pan
  • 90 grams confectioners&rsquo sugar
  • 312.5 grams bleached all purpose flour
  • 1/2 teaspoon fine salt
  • 3/4 teaspoon white peppercorns, coarsely ground
  • 3/4 teaspoon black peppercorns coarsely ground
  • 3/4 teaspoon pink peppercorns coarsely ground
  • 3/4 teaspoon green peppercorns coarsely ground
  • 1-2 tablespoons white granulated sugar
  • 12 ounces unsalted butter, very soft, plus more for pan
  • 3 ounces confectioners&rsquo sugar
  • 11 ounces bleached all purpose flour
  • 1/2 teaspoon fine salt
  • 3/4 teaspoon white peppercorns, coarsely ground
  • 3/4 teaspoon black peppercorns coarsely ground
  • 3/4 teaspoon pink peppercorns coarsely ground
  • 3/4 teaspoon green peppercorns coarsely ground
  • 1-2 tablespoons white granulated sugar
  • 1 1/2 cups unsalted butter, very soft, plus more for pan
  • 3/4 cup confectioners&rsquo sugar
  • 2 ½ cups bleached all purpose flour
  • 1/2 teaspoon fine salt
  • 3/4 teaspoon white peppercorns, coarsely ground
  • 3/4 teaspoon black peppercorns coarsely ground
  • 3/4 teaspoon pink peppercorns coarsely ground
  • 3/4 teaspoon green peppercorns coarsely ground
  • 1-2 tablespoons white granulated sugar

Did you know we sell Finer Cookies?



  • Preheat oven to 300F degrees, with rack in center.
  • Lightly butter a 10-inch springform pan, and set aside.
  • Cut a piece of parchment to fit the bottom of the springform pan and butter it too. Set aside.

Preparing the springform pan.

  • Stir together flour, salt, and 1/2 teaspoon of each ground peppercorn set aside.
  • Put butter and confectioners' sugar into the bowl of an electric mixer fitted with the paddle attachment,
  • Crush the 4 peppers and set aside 1 tsp into a smaller bowl.

Crushing the 4 different peppercorns.

Mixing sugar into the remaining pepper.

The flour mixture.


  • Using a hand mixer or a stand mixer, on medium speed, beat the butter and powdered sugar until fluffy and very light in colour, about 2 minutes, scraping down sides of bowl as needed.

Creamed butter and confectioners sugar.

  • Reduce speed to low and gradually add the flour mixture until all the dry particles have disappeared.

Finished shortbread dough in the prepared pan.

Smoothed shortbread dough in the prepared pan.

BAKE THE SHORTBREAD at 300F for just over one hour

  • Bake at 300??F until shortbread is golden brown, about 1 hour and 10 or 20 minutes.
  • Transfer pan to a wire rack.


  • Immediately sprinkle with granulated sugar and reserved 1/4 teaspoon of each ground peppercorn.
  • Remove springform let shortbread cool completely.
  • Cut into wedges.

The shortbread out of the pan and cooling.

Lemon, Pink Peppercorn and White Chocolate Shortbread

“I meet you. I remember you. Who are you? You’re destroying me. You’re good for me. How could I know this city was tailor-made for love? How could I know you fit my body like a glove? I like you. How unlikely. I like you. How slow all of a sudden. How sweet. You cannot know. You’re destroying me. You’re good for me. You’re destroying me. You’re good for me. I have time. Please, devour me. Deform me to the point of ugliness. Why not you? Why not you in this city and in this night, so like other cities and other nights you can hardly tell the difference? I beg of you.” - Marguerite Duras, from Hiroshima Mon Amour.

Lemon, Pink Peppercorn and White Chocolate Shortbread and fragmentations of thought from this weekend. June so far has been a thousand sleepless nights of chill and fever. The dreams that come, in awakening and silence. I find I am without myself once more. And so I fall into the dreams of Winter to remember. I see you, I see the sun, I see the cold, I am the cold, I am the last of the golden light, the leaves that fall. I’ll trade a handful of blossoms for a handful of memories in the hope of eternal beauty. And I’ll steal a handful more to remember it forever. Either an oasis or an oblivion. Things end.

I’ll let you in on something. I’m enamoured by shortbread. There’s something about the nature of a crumbled morsel that I can’t help but love. It’s honest, familiar, comforting, and full of warmth. And this Lemon, Pink Peppercorn and White Chocolate Shortbread is my best rendition yet. With rounded notes of floral spice, brightness from overly zested lemon, and sugared pockets of an almost deeply caramelised white chocolate, they’re everything. For you, for me, for us, for the season, everything.


Make sure to avoid over-mixing the shortbread dough. Over-mixed dough results in tough and not tender shortbread due to the increased gluten development. It’s better to have a dough with a few floury pockets then one without. So, watch the mixture carefully when adding the flour. It shouldn’t take more than 30 seconds for it to become just incorporated. Then, finish mixing by hand by folding in the white chocolate chunks.

You can play around with the flavor combinations in this recipe with great results. For instance, the pink peppercorns can be substituted and replaced with another herbaceous and spiced note like lavender, mint, or thyme. The white chocolate can also be substituted. Another favorite combination I’ve tried is rosemary, dark chocolate and orange. This shortbread is the perfect blank canvas.

Remember to slice the shortbread with a sharp knife while it is still warm for even and neat squares.


240 g unsalted butter, at room temperature

1 teaspoon vanilla bean extract

1 teaspoon pink peppercorns

275 g all-purpose flour, sifted

140 g white chocolate, roughly chopped

1 teaspoon granulated sugar, for sprinkling

Pre-heat the oven to 180 c (350 f). Grease and line a 20 cm (8 inch) square baking tin with non-stick parchment paper.

In the bowl of a stand mixer fitted with the beater attachment, beat together the butter and sugar on medium-speed until pale and fluffy, about 4 minutes. Pause mixing to scrape down the bottom and sides of the bowl. Beat in the vanilla bean extract, lemon zest, half the pink peppercorns, and salt. Add in the flour and beat until just combined, about 30 seconds. Stop mixing and use a large rubber spatula or wooden spoon to mix in the white chocolate chunks until evenly incorporated throughout the dough.

Press the dough into the prepared baking tin, making sure to spread it into an even layer and to the edges of the tin. Sprinkle the teaspoon of granulated sugar and the remaining half of the pink peppercorns over the shortbread, then, use a sharp knife to score the top into evenly sized squares.

Bake, for 30 to 35 minutes, or until puffed, just firm, and lightly golden. Remove from the oven let the shortbread cool for 15 minutes in its tin before carefully transferring it out and onto a wire rack. Slice the shortbread into even squares, similar in size to how you scored it before baking, while it is still warm. Let cool before serving.

Spreading and what can we do about it?

Shortbread contains a lot of butter. That’s the shortening in shortbread. It’s IN the name. When butter hits a hot oven, it does what butter does and melts, causing the cookie to soften and spread. You can minimize potential spreading by using very cold butter and chilling the dough before baking.

Pink Peppercorn Shortbread Hearts

Pink Peppercorn Shortbread is a rich crumbly buttery shortbread delicately flavoured with the spicy floral notes of pink peppercorn and so easy to make!

Shortbread is one of my favourite biscuits to bake, especially when I make them every Christmas as gifts. Although I love the buttery taste of shortbread, I do like to add a flavour every now and again.

This year I had some pink peppercorns leftover from a sauce I made where the I felt the more delicate flavour of the ‘pink pepper’ was preferable to the more usual black pepper.

Bearing in mind the flavour of the pink peppercorns, I thought they would bring a subtle spicy twist to a shortbread – mild but still delivering a gentle peppery kick. Despite appearing very much like peppercorns, these little pink beauties aren’t actually a pepper at all but are the dried berries of the Brazillian Pepper Tree. Don’t they look so pretty ?

These Pink Peppercorn Shortbread Hearts are delicious on their own but I’m going to serve them with a creamy lemon posset for a Valentine’s Day dessert, I reckon OH will love it. I’ll report back and let you know how it goes. Have you got any culinary plans for Valentine’s Day this year ?

Vanilla Bean Marshmallow & Pink Peppercorn Shortbread Cookies

It’s holiday cookie exchange time! Yes, it’s not even December yet, but Thanksgiving is over so bring on the cookies. The more the merrier. Earlier this month, I casually mentioned to fellow feedfeed editor Rebecca Firth that I wanted to exchange cookies with her this holiday season. She makes the most delicious cookies on her blog Displaced Housewife (among other drool-worthy foods) . Rebecca took me at my word and turned it into a holiday cookie extravaganza. Today, she’s brought together 18 cookie-loving food bloggers to participate in the first annual #holidaycookieparty2016! Over the past week, we’ve all been shipping out cookies to each other Secret Santa style. I received a festive holiday box of white roll-out cookies, peanut brittle, and divinity from Chez LaRae and felt completely spoiled rotten. My offering to the holiday cookie party comes in the form of these Vanilla Bean Marshmallow & Pink Peppercorn Shortbread Cookies. Fluffy marshmallow mounds with a buttery shortbread crunch. All coated in chocolate with a fleck of edible gold for holiday glamour.

These cookies are made up in two parts: shortbread and marshmallow. The shortbread is peppered with a light touch of finely crushed pink peppercorns and vanilla bean seeds fleck the marshmallows. If you like a stronger bite to the pepper flavor, then by all means add more pink peppercorns. Be sure to save any leftover marshmallow fluff for December’s hot chocolates as well. These cookies can all be made the same day make the shortbread and while they’re cooling make the marshmallows. When the cookies have set, temper the chocolate for coating (the ‘how-to temper chocolate’ link provided in the recipe). If you don’t want to bother with tempering chocolate I’ve also included an alternate option for chocolate coating. It doesn’t set with the same firm ‘snap’ as tempered chocolate and takes a bit longer to set, but it still tastes delicious. Edible gold leaf can be ordered online or feel free to use whatever garnishes you currently have in the cupboard. Enjoy these festive cookies for upcoming holiday parties and be sure to check out #holidaycookieparty2016 on Instagram. Visit all the delectable links, at the bottom of the page, for even more cookie recipes. Happy Holidays!

Vanilla Bean Marshmallow & Pink Peppercorn Shortbread Cookies

Pink Peppercorn Shortbread

5 oz (143g) unsalted butter, room temperature soft
2 oz (57g) powdered sugar, sifted
1/8 tsp fine sea salt
1/2 tsp pink peppercorns, finely crushed
1/4 tsp vanilla extract
7 oz (200g) all-purpose flour

In the bowl of a stand mixer, on medium-high speed, cream together the soft butter, powdered sugar, salt, pink peppercorns, and vanilla extract for about 2 minutes. Add flour and mix, on low, just until combined. Be careful not to overmix the dough.

Place shortbread dough between two large pieces of parchment paper and roll out to 1/8-inch to 1/4-inch thick. Rolling dough between parchment paper prevents any extra flour being added to the dough while rolling or dough sticking to the counter. Transfer dough onto a large baking sheet and place into the freezer for 20-30 minutes to chill.

Meanwhile, preheat oven to 350F (176C). Line a large baking sheet with parchment paper or Silpat.

Remove chilled dough from freezer and cut out 1 1/2-inch rounds using a cookie cutter. Place shortbread on lined baking sheet, spacing 1-inch apart, and bake for 13-15 minutes or until edges are golden. While first batch of cookies are baking, gently press together dough scraps, reroll, cut out rounds, and store in the freezer until ready to bake.

Remove shortbread cookies from the oven and set on cooling rack until completely cooled.

Vanilla Bean Marshmallows

1/2 oz (14g) gelatin, about 1 1/2 packets
6 oz (170ml) cold water
9 oz (255g) sugar
4 oz (114g) light corn syrup
2 oz (57g) honey
1 vanilla bean, split and seeds scraped
1/4 tsp fine sea salt

In the bowl of a stand mixer, sprinkle the gelatin over 3 oz (85ml) cold water and set aside to bloom.

In a small saucepan, bring remaining 3 oz (85ml) water, sugar, light corn syrup, honey, vanilla bean seeds, and fine sea salt to a boil. Cook mixture to 250F (121C). If needed, brush down any crystallizing sugar from the sides of the pan with a pastry brush dipped in cold water.

Meanwhile, attach the mixer bowl to the stand mixer fitted with a whip.

Once the hot sugar syrup has reached 250F (121C) immediately remove it from the heat. Turn the stand mixer onto low and carefully pour the hot syrup down the inside of the bowl onto the bloomed gelatin. Gradually add hot syrup until it’s all added (mixture will look watery). Turn mixer speed up to medium and let whip until it begins to cool and thicken, about 10 minutes (careful not to ‘slosh’ out any hot syrup mixture when turning up the speed). Once thicken and opaque, turn the mixer speed up to high and whip until cooled, about 10-15 minutes. Marshmallows should form smooth stiff peaks when ready.

Meanwhile, prepare countertop work space for cookie assembly. Once the marshmallow mixture is ready you must work with it immediately before it sets. Once all the cookies have been piped, spread out any leftover marshmallow onto a piece of parchment paper and let set. Cut into cubes and coat in powdered sugar. Use for hot chocolate or freeze, in an airtight container, for up to three weeks.

Vanilla Bean Marshmallow & Pink Peppercorn Shortbread Cookie Assembly

Pink Peppercorn Shortbread, cooled
Vanilla Bean Marshmallows, freshly prepared
12 oz (340g) 60-65% dark chocolate, tempered* (how-to tutorial here or try this method )
Edible gold leaf garnish, optional

*If not using tempered chocolate, then use:
12 oz (340g) 60%-65% dark chocolate, melted
2 oz (57g) cocoa butter or refined coconut oil, melted

Line up pink peppercorn shortbreads on a large cooling rack. Fit a piping bag, with the tip cut off, with a large Ateco 808 round tip. Fill the bag with freshly prepared marshmallow and hold the pastry bag tip directly over the center of one cookie (90-degree angle). Gently squeeze the pastry bag until the base of the cookie is covered in a mound of marshmallow and then slowly pull ‘up’ to form a peak. Continue this process until all cookies have been covered with marshmallow peaks. Allow cookies to set for at least an hour or until marshmallow can be touched without smearing or changing shape.

Prepare tempered chocolate for coating. If skipping the tempering process, then mix together melted dark chocolate and cocoa butter (or refined coconut oil) in a bowl. Mix very well in order to prevent oil streaks when set.

Set a large piece of parchment paper under the cookie cooling rack. Dip a spoon into the chocolate and then carefully pour it over one cookie until completely coated. With a small pairing knife, carefully place on a sliver of edible gold leaf to the tip. Repeat with the remaining cookies until they’re all coated and garnished. Let set for at least 1 hour or until cookies can be touched without leaving fingerprints.

Store Vanilla Bean Marshmallow & Pink Peppercorn Shortbread Cookies in an airtight container, at room temperature, for up to five days. They’re best enjoyed the day they are made.


Mediterranean eggplant and barley salad.

Mediterranean Eggplant and Barley Salad
Makes 4 (main course) or 8 (side dish) servings

- (1 1/2) lb eggplant, cut into 1/2-inch cubes
- (3/4) lb zucchini, cut into 1/2-inch cubes
- (10) tablespoons extra-virgin olive oil
- (1) teaspoon salt
- (1) teaspoon black pepper
- (1) cup chopped green onion (from 1 bunch)
- (1 1/2) teaspoons ground cumin
- (1/2) teaspoon ground coriander
- (1/4) teaspoon cayenne
- (1 1/4) cups pearl barley (8 oz)
- (1) 14-oz can reduced-sodium vegetable or chicken broth (1 3/4 cups)
- (3/4) cup water
- (2) tablespoons fresh lemon juice
- (1) garlic clove, minced
- (1/4) teaspoon sugar
- (1/2) lb cherry tomatoes, quartered
- (1/3) cup Kalamata or other brine-cured black olives, pitted and halved
- (1/2) cup thinly sliced red onion, rinsed and drained if desired
- (1) cup chopped fresh flat-leaf parsley
- (1/2) cup chopped fresh mint

Preheat oven to 425 degrees F. Cut up the eggplant and zucchini into small cubes. Toss with 5 tablespoons of oil, 3/4 teaspoon salt and 3/4 teaspoon pepper in a large bowl. Spread evenly into 2 oiled large shallow baking pans. Roast vegetables in oven, stirring occasionally, until vegetables are golden brown and tender, 20 to 25 minutes total. Remove from oven and combine vegetables into one pan to cool, reserving other pan for cooling barley.

Add broth and water and bring to a boil. Reduce heat and simmer, covered, until all of the liquid is absorbed and barley is tender, about 30 to 40 minutes. Remove from heat and let stand, covered, for another 5 minutes. Transfer to the reserved baking pan and spread to quickly cool, uncovered, to room temperature, about 20 minutes.



1 1/2 cup All Purpose Flour

1 cup Powdered Sugar (for icing)

1/2 cup Vegan Butter (I use Earth Balance)

1/3 cup Chopped Pistachios (plus more for garnish)

3 tablespoons Orange Juice

1 teaspoon Ground Cardamom

1 teaspoon Ground Pink Peppercorns (plus more for garnish)

1 teaspoon Almond Extract


  • Prepare the cookies. Place butter, sugar (granulated sugar — save the powdered sugar for icing), salt, orange zest, and almond extract in a mixer and cream.
  • In a separate bowl mix flour, chopped pistachios, cardamom, and pink peppercorns. Add flour mixture to butter mixture and mix until it forms a dough.
  • Form dough into a long log shape (mine was about 2 inches in diameter) and wrap tightly in plastic wrap. Set in fridge until it becomes firm.
  • Prepare icing. Add powdered sugar and orange juice into a mixing bowl and mix. If it’s too watery add more powdered sugar, if it’s too thick add more orange juice. Once icing has reached desired thickness set aside in a bowl and cover until ready for use.
  • Once dough is completely solid and chilled the whole way through, preheat oven to 350F. Remove from plastic and cut into roughly 1/4 inch thick cookies. Place these a parchment paper lined baking sheet. Once oven is to temperature place in oven for 15 minutes or until they being to brown. Once they start browning remove from oven and place cookies on a cooling rack.
  • While cooling, chop up any extra pistachios you have finely and grind up extra pink peppercorns. Set aside.
  • Once cookies have completely cooled dip the tops of them in icing. Before icing dries garnish with chopped pistachios and ground pink peppercorns. Allow icing to dry then enjoy!

Ashley Paramore

I'm one smol vegan in a sea of vegans on the internet. I like birds, memes, dance games, and endless amounts of unhealthy vegan food.

Flavor Combinations: Peppercorn Blend

Understanding which flavors work best together is an integral part of spice literacy. Much of this understanding comes from experimentation, exploration, and trial and error. As you learn what tastes good together, you can combine these flavors with simple cooking techniques to create exciting new dishes–without the tether of a pre-made recipe.

For a savory flavor profile, try:
peppercorn blend+lemon+olive oil
peppercorn blend+bacon fat+onion
peppercorn blend+oregano+sage+tomato

For a sweet flavor profile, try:
peppercorn blend+blackberry+cream
peppercorn blend+walnut oil+grapes
peppercorn blend+carrots+brown sugar

Pepper combines well with nearly every ingredient when used wisely, and is present in nearly every cuisine in the world. Use the lists below to start exploring cuisines, spices, meats, and other ingredients that go well with peppercorns.

Cuisines: American, Cajun, Creole, Chinese, European, Indian, Southeast Asia, Southern United States

Spices: allspice, basil, bay leaf, caraway, cardamom, cinnamon, cloves, coriander, cumin, fennel, garlic, ginger, grains of paradise, lemongrass, mustard, nutmeg, oregano, paprika, parsley, rosemary, sage, salt, sesame, tarragon, thyme, tumeric

Meats: bacon, beef, chicken, duck, fish (especially salmon), game, ham, lamb, pork, sausage, seafood, shellfish (especially shrimp), steak, veal

Other: apples, apricots, artichokes, asparagus, beans, beer, berries, brandy, bread, broccoli, butter, cabbage, carrots, cheese, cherries, coconut, coconut milk, curries, eggplant, egg, grapefruit, grapes, gravy, leeks, lemon, lentils, lime, mushrooms, nuts, olive, olive oil, onions, orange, pasta, peanuts, peas, pickles, pine nuts, pineapple, potatoes, pumpkin, sauces, shallots, soups, spice cake, spinach, squash, strawberries, sugar, tofu, tomatoes, vegetables, vinegar, wine, yams, yogurt

Pepper is a tremendously versatile ingredient. Due to the variety of possible flavors, various colors of peppercorn will be better suited to different applications. As you practice, you may find that you prefer a certain kind of peppercorn in a certain dish. Chinese cuisine, for example, primarily uses white peppercorn, while a sweet glazed carrot dish may call for pink peppercorns. Taste as you go, and don’t be afraid to “mess up” sometimes. It’s all part of the learning process!

Watch the video: Thanksgiving Common Mistakes: Turkey (December 2021).