Pepper Black

We just experimented with the FINEST BLACK PEPPER WE COULD GRIND.

We Took Whole Black Peppercorns Tellicherry 

Ground them down to a Powder and sifted it, then Dried it on a Backing sheet and Parchment.

4 Hours Later we Ground it again and re-sifted.

We made it into a Flour Consistency. 

we divided it into 2 equal batches 

one batch we added a high temp oil drizzled onto the Powder and the mixed it and resifted, and dried.

we tested it on Egg. 

It had a KICK and was intense for specks.

THE AROMA for speck was CRAZY.

The Jar was UN-BREATHABLE so INTENSE Aroma there was NO COMPARISION to ANY Pepper we have on the Shelf. 

so we tried a experiment Salt, MSG, Black and White Pepper on WINGS.

We were down to a 8% seasoning Mix to Flour and it was OVER POWERING.

We Dropped to 6% seasoning to Flour and it was on the Fence.

We backed down to 4% and added some Butcher Grind Black Pepper for spec identification. it hit a more spectacular Taste then other Pepper attempts.


we soaked some Peppercorn in Oil and its dehydrating To be Ground Later, into first Granular size