At The Salt Box, it’s with great pleasure that we supply Australians with convenient and affordable access to exotic and delectable peppers from regions in every corner of the globe, each with its own distinct flavours and characteristics to spice up your dishes. Explore our expansive collection and use the descriptions below as a helpful guide.
Whole white pepper/peppercorns
If you're looking for a way to spice up your cooking, whole white peppercorns may be just what you need. These little pepper berries come from the Piper nigrum vine, and are dried and then ground into pepper powder.
Whole white pepper has a slightly sharp, biting flavour that is perfect for adding a bit of heat to dishes. They can be used in both sweet and savoury dishes, and are a common ingredient in many Asian cuisines. Whole white peppercorns are also said to have health benefits, including aiding in digestion and helping to relieve gas and bloating.
To enjoy whole white pepper, simply add it to your dish during the cooking process. You can also grind the peppercorns into a powder using a pepper grinder, and then sprinkle them over your food. Whole white peppercorns are perfect for adding a bit of heat to soups, stews, sauces, and even desserts.
Whole pink pepper/peppercorns
If you're looking for a little something different in the pepper department, why not try whole pink peppercorns? These offer a mild sweetness and floral flavour that is perfect for adding complexity to dishes both sweet and savoury. As with green or white peppercorns, whole pink pepper is best enjoyed freshly grated or crushed. Unlike those other peppercorn berries, however, pink peppercorn is not actually pepper, but the dried fruit from a shrub known commonly as the Peruvian Peppertree.
Whole green pepper/peppercorns
Did you know that green peppercorns are simply regular black peppercorns that have been picked early and unripe? As a result, they are much milder than black or white peppercorns and have more of a vegetal and fresh flavour.
Whole green pepper can be used in many different ways – it can be crushed and used as a seasoning, or added whole to dishes. You can also make a green peppercorn sauce by simmering the peppercorns in water or wine. Common recipes that use whole green pepper include:
- Green Peppercorn Crusted Salmon: This recipe uses whole green peppercorns to create a delicious and healthy salmon dish.
- Green Peppercorn Chicken: This recipe uses green peppercorns to add flavour to a simple chicken dish.
- Green Peppercorn Sauce: This sauce can be used as a condiment or to add flavour to dishes.
Whole Sichuan pepper/peppercorns
Whole Sichuan Peppercorns don’t actually have any relation to your everyday pepper grinder, but they do pack a flavourful punch of lemon/floral notes that are well suited to Chinese dishes. When used in moderation, whole Sichuan Peppers will leave you with an enjoyable numbness on the tongue and lips, a sensation that is widely embraced across all regions of China as well as many other countries outside its native land!
Mountain pepperleaf
If you haven't heard of mountain pepperleaf, you're not alone. This rare type of plant is a member of the Solanaceae family, which includes other plants such as tomatoes, potatoes, and peppers. The leaves of the mountain pepperleaf plant are what contain the majority of its medicinal properties. These properties include antioxidants, anti-inflammatory agents, and vitamins A and C. Mountain pepperleaf has been used to treat a variety of conditions, including colds, flu, and gastrointestinal disorders.
If you're looking for a natural way to boost your health, then consider adding mountain pepperleaf to your diet. Simply add a teaspoon of the dried herb to hot water and drink it as a tea. You can also add it to soups, stews, or curries. Just make sure to start with a small amount and gradually increase it as needed.
Kampot pepper
Kampot pepper comes from the Kampot province in Cambodia, and there are three different types of this pepper: black, red, and white. Black Kampot pepper is the most common type, and has a sharp flavour with hints of lemon. Red Kampot pepper is less common, and has a slightly sweet flavour. White Kampot pepper is the rarest type of this pepper, and it has a milder flavour than the other two types.
Kampot pepper has a long and rich history. The first recorded use of this pepper dates back to the 13th Century, when it was mentioned in a Chinese medical text. Kampot pepper was then introduced to Europe in the 16th Century by Portuguese and Dutch traders, where it quickly gained popularity and is still enjoyed by many Europeans today.
Shop for 100% natural pepper online at The Salt Box
If you have any questions about our excellent selection of whole peppercorns, please don’t hesitate to get in touch. We also carry a vast array of black salts, smoked salts, hot and spicy salts, Himalayan salt and more.
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