Peppercorn

I get asked more about Pepper than any other item in the Recipe ?


I will comment this as FACT from 1930's 

Pure Pepper in the 1930's was well matured and larger peppercorns (Tellicherry Peppercorn) Which was Mix of Black and White Peppercorn that was Packaged as Pure Pepper.

it was ALSO Stone Ground or Pestle and Mortar Ground WAY DIFFERENT then Blade machine Ground ?

Tellicherry Peppercorns will get you a High Quality Pepper with a anise flavor more then other Peppercorns. 

Bill S. Said in interviews that THERE WAS NOT ENOUGHT world wide Tellicherry for ALL of K.F.C. demand of pepper in the 70's HE DID NOT SAY there was NOT enough Black or WHITE Peppercorns.

Tellicherry is ONLY a Size reference of Peppercorns and most mature Peppercorns which is a risk growing for Peppercorn growers and they have to hope they do not loose the crops in the extra weeks growing. So it's a High Risk grow to the Farmers. 

Do I Say ONLY buy a certain Regional peppercorn - that's left to your budget and availability. USE the Larger Peppercorns Black and White and Grind it yourself Just before you make your Flour seasoning for the best HOME use. 

We use more Butcher grind pepper also as it's a Cracked peppercorn and has more Natural oils left compared to a Ground Peppercorn. 

also a fermented white peppercorns, the aroma came out like a a kick in the teeth. BUT more specialty.


USE a Large Peppercorn mix of Black and White Pepper finding True Red peppercorn is hard to find and using a pink peppercorn is optionable BUT not like Red peppercorn personally just use Tellicherry Black and White Fresh ground peppercorn or the Butcher grind cracked peppercorn. it works the best and affordable.