Lucky 7 Peppercorn Blend
A blend of 4 true peppercorn varieties with Pink Peppercorn (Schinus Terebinthifolius), Coriander Seeds (Coriandrum sativum), and Jamaican Peppercorns (Pimenta dioica). Unless a recipe specifically calls for black pepper, I use this blend. It has a lovely aroma and tastes amazing on everything from meat to veggies. Since tastes are so different, mix up a small test amount and adjust amounts to your needs. Recipe is: © 2002-2022, Sheryl Ann Umstead-Kelly, All rights reserved.
Lucky 7 Peppercorn Blend
A blend of 4 true peppercorn varieties with Pink Peppercorn (Schinus Terebinthifolius), Coriander Seeds (Coriandrum sativum), and Jamaican Peppercorns (Pimenta dioica). Unless a recipe specifically calls for black pepper, I use this blend. It has a lovely aroma and tastes amazing on everything from meat to veggies. Since tastes are so different, mix up a small test amount and adjust amounts to your needs. Recipe is: © 2002-2022, Sheryl Ann Umstead-Kelly, All rights reserved.
Cooking Instructions
- 1
Mix the peppercorns, coriander, and allspice in a large bowl.
- 2
Use as a substitute for black pepper. Place blend into a pepper mill for table use. Or grind as coarse or fine as desired in an electric mill for a spice shaker.
- 3
Store the whole peppercorn mix in an airtight glass container for up to 4 years. It lasts about 3 months once ground. All herbs and spices will eventually it will pick up both scent and taste from plastic containers due to the volatile oils they contain, so always store herbs and spices in glass.
- 4
NOTES: Since Jamaican Peppercorns are quite a bit larger than peppercorns and coriander seeds, look for smaller peppercorn-sized berries. Amounts can be measured by weight or cups.
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