Looking to delight your favourite home cooks?
Only a week into fall and it already feels positively autumnal. Peak harvest is behind us and Thanksgiving is just ahead. Whether you're hosting a meal or being hosted, upgrading the pepper in your or your host's pepper mill is guaranteed to delight everyone around the table.
What is the taste difference between our red and black peppercorns?
Our black peppercorns have perfectly balanced heat and nice full-bodied flavour, making them extremely versatile, from steak to soups to sweets. The red peppercorns are really special and quite rare. They’ve been allowed to fully ripen on the vine - a risky proposition for farmers since heavy rain or hungry birds can decimate the crop. Their heat is slightly mellower than that of their black counterparts; their flavor has hints of cedar with fruity tones. They pair beautifully with pasta, poultry, produce, pastries. As you experiment with our pepper and determine your personal preferences, please let us know what you discover on your flavour journey.
Can the Bottle Grinders also be used to grind salt?
Since discovering Kampot pepper, we've kept black and red peppercorns close at hand for all our meals. (Confession: it makes us just a tad nervous to approach a meal without access to freshly ground pepper).
We use one of our grinders for black pepper, the other for red pepper. We include black and red pepper with each set of Bottle Grinders so that you can immediately enjoy both flavours. As for our salt, it stays in a salt cellar at the table.
But the grinders are designed to suit a variety of preferences. And since the grinder mechanisms are made of ceramic, they are entirely compatible with salt. In fact, the grinders can be used to crush everything from salt and pepper to most spices, even seeds and nuts.
Inventive Pepper Sorbetto
Earlier in September, we held a tasting event at Death In Venice Gelato. Kaya Ogruce (owner of DiV, former chef at 3-Michelin-starred restaurants and winner of Chopped Canada) prepared Strawberry and Thai Basil Sorbetto with our red DRØM Pepper. It thoroughly mystified and enchanted our taste buds.
RECIPE HIGHLIGHT: Gruyère and Black Pepper Scones
Adapted from a recipe by Fleur de Sel. Perfect for breakfast, with soups or as a snack any time of day.
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 5 tablespoons chilled unsalted butter, diced
- 1 cup grated Gruyère cheese
- 2 teaspoons freshly cracked black pepper
- 1 cup half and half (set aside 1 tablespoon to brush the tops of the scones)
- Maldon sea salt or other flaky sea salt
Preheat oven to 400 degrees. Line baking sheet with parchment paper.
Mix in cheese and black pepper. Add the cream (minus 1 tablespoon for brushing the tops of the scones). Toss with fork until dough comes together in moist clumps.
Gather dough into ball; then press into an 8-inch cake pan. Turn the dough onto a lightly floured surface and cut the dough into 8 wedges, using a sharp knife.
Transfer wedges to baking sheet. Brush with cream and sprinkle each scone with sea salt. Bake until golden, about 22 minutes.
And then comes the hardest part: cool on a wire rack for at least 10 minutes. Serve warm.
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Thanks so much!