Peppercorn Four Mix
Four colors, plenty of flavor! This blend combines black Lampong, white, green, and pink peppercorns for a lively mix of spicy, earthy, fresh, and gently fruity flavors.
Uses
Grind just before using to season steaks, chicken, fish, eggs, and roasted vegetables. Add to sauces, soups, marinades, and salad dressings. Try a light sprinkle over fresh strawberries for a surprisingly delicious finish.
From the Colonel
Pepper was once so valuable that peppercorns were used as currency in some places. Today we’re spoiled by how plentiful it is. While pepper is enjoyed the world over in savory dishes, don’t stop there—it can also bring wonderful flavor to fruit, cookies, and cakes.
Ingredients: Black peppercorns (Lampong), White peppercorns, Green peppercorns, Pink peppercorns.
Two Quick Recipes
Peppercorn Roasted Asparagus
Toss 1 pound trimmed asparagus with 1 tablespoon olive oil, 1 teaspoon freshly ground Peppercorn Four Mix, and ¼ teaspoon salt. Roast at 425°F for 10–15 minutes, until tender. Finish with a squeeze of lemon.
Lemon Peppercorn Dressing
Whisk together ¼ cup olive oil, 2 tablespoons lemon juice, 1 teaspoon honey, ½ teaspoon freshly ground Peppercorn Four Mix, and ¼ teaspoon salt. Let stand for 5 minutes, then drizzle over salads or cooked vegetables.