TRS Black Whole Pepper are whole dried peppercorns from the black pepper plant (Piper nigrum). Each berry is picked when almost ripe and sun-dried until the outer skin darkens and wrinkles, producing the familiar black, pungent spice. The flavor is bold and piquant with warm, slightly citrusy and woody notes, and the aroma is fresh and peppery. Whole peppercorns retain their volatile oils and flavor much longer than ground pepper, making them ideal for both cooking and finishing dishes. They are versatile in use: suitable for grinding in a mill, crushing for marinades and rubs, adding whole to stocks, pickles and brines for a clean, sustained heat, or toasting briefly to deepen their aroma. Store in an airtight container away from heat, light and moisture to preserve aroma; whole peppercorns can keep good flavor for well over a year when stored properly.

To use, grind whole peppercorns just before serving for the brightest flavor, or crush them coarsely with a mortar and pestle for rubs and marinades. Add whole peppercorns early in long-simmering dishes like stews, soups and pickles so they infuse slowly, or toast them in a dry pan for 30–60 seconds and crush for an intensified, nuttier aroma. For a milder background heat in stocks and broths, put whole peppercorns in a spice bag or cheesecloth so they are easy to remove.