Points Of Interest

We naturally finish our Ground Smoked Black Peppercorns over hickory wood, producing a smooth, robust, smoky flavor and mouthwatering aroma that is a delicious complement to many dishes.

• Tan to black
• Versatile medium-fine (#18 mesh) grind

Suggested Uses

• Use as a finishing pepper or add to rubs or seasoning blends
• Great on grilled meat and vegetables
• Add to salsa for smoky kick
• Add to Bloody Marys for a subtle twist, or mix a small amount with salt and use to rim cocktail glasses
• Add to soups and stews during the last minutes of cooking to maximize flavor

Basic Preparation

Ready to use. Add to taste.

RECIPE: Smoky Peppercorn Rub

Ingredients

Make 1/4 cup

• 1 Tablespoon 1890 Smoked Hot Paprika
• 1 Teaspoon 1890 Ground Cayenne Pepper
• 1 Teaspoon 1890 Organic Granulated Garlic
• 1/2 Teaspoon 1890 Organic Granulated Onion
• 1/2 Teaspoon 1890 Applewood Smoked Sea Salt
• 1/2 Teaspoon 1890 Smoked Ground Black Pepper
• 1/2 Teaspoon 1890 Mediterranean Oregano
• 1/4 Teaspoon 1890 Extra Hot Crushed Red Pepper
• 2 Tablespoons Granulated Lemon Peel
• 3 Tablespoons 1890 Madagascar Black Pepper Olive Oil

Directions

Place all ingredients in small bowl and stir to combine. Use to rub steaks, beef roasts and pork roasts. After coating meat, refrigerate for at least 12 hours or overnight before cooking to let flavors absorb.