Black Tellicherry Peppercorns

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Black Tellicherry Peppercorns Example
Tellicherry Black Peppercorns 1 Pound Pouch   $17.49


Discounts begin at 5 Pounds. See below.
Discounts will be reflected in the cart.

Bulk Quantity  
5-14 Pounds 10% off Regular Price
15-24 Pounds 15% off the Regular Price
25+ Pounds 20% off the Regular Price

Description: Brown to black berries with penetrating, aromatic, hot, pungent taste.    Recipes for Black Peppercorns
Contains: Mature berries selected for their larger size.

Storage: Store in a cool dry place, away from heat, light, and humidity.

Black Pepper Recipes

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Creamed Chicken in Pastry Shells
6 chicken breasts
1 onion
2 ribs celery
2 1/2 cups water
2 teaspoons salt
6 whole Spice Barn Black Tellicherry Peppercorns
8 frozen puff pastry shells
1/2 cup butter
1/2 cup flour
1/8 teaspoon Spice Barn Ground Nutmeg
1/8 teaspoon pepper
2 ounces diced pimentos, drained
1 cup green peas
1 tablespoon lemon juice
2 cups whipping cream

Place first 6 ingredients in Dutch oven.  Bring to boil; reduce heat, cover and simmer 40 minutes.  Remove chicken and let cool.  Bake pastry shells according to package directions.  Remove chicken from bones; cut into cubes.  Strain broth and reserve 2 cups.  In a pan, melt butter, stir in flour until smooth.  Add broth, nutmeg, pepper and remaining salt.  Bring to a boil; cook and stir 2 minutes.  Remove from heat; stir in pimento, peas, lemon juice, and chicken.  Return to heat.  Gradually stir in cream and heat through.  Serve in pastry shells.

Shrimp Boil Seasoning Mix
4 Spice Barn Bay Leaves
1 tablespoon Spice Barn Black Tellicherry Peppercorns
1 tablespoon salt
1 tablespoon Spice Barn Whole Allspice
2 teaspoons Spice Barn Cayenne Pepper
1 teaspoon Spice Barn Thyme
1 teaspoon Spice Barn Celery Seed
1 teaspoon Spice Barn Whole Cloves
1 teaspoon Spice Barn Mustard Seed

Combine all ingredients.  Combine 2 quarts of water, 2 mashed cloves of garlic, 1 sliced lemon, 1 small onion quartered with mix.  Cover and bring to a boil.  Simmer 20 minutes.  Bring water back to boil; add 1-2 pounds of shrimp, cover and remove from heat.  Let stand about 3 minutes, until completely pink.

Champagne Shrimp
1 cup champagne
1/4 cup olive oil
3 tablespoons shallots, minced
1/2 teaspoon Spice Barn Ground Black Pepper
24 large uncooked shrimp, with tail
1 teaspoon each dried chives, tarragon, parsley
2 cups champagne
1/3 cup shallots, minced
1/4 teaspoon Spice Barn Black Tellicherry Peppercorns
2 tablespoons Champagne vinegar

Combine Champagne, oil, pepper, and shallots in zip lock bag.  Add shrimp, seal, shake and let marinate at room temperature for 30 minutes to an hour.  Spray broiler pan with cooking spray.  Drain shrimp and arrange on pan in single layer.  Broil until just opaque, about 2 minutes per side.  For appetizer or first course, stand 3 shrimp upright in center of small plate.  Spoon sauce around and sprinkle with herbs.   Sauce:  Combine champagne, shallots, vinegar, and peppercorns in heavy saucepan.  Boil until reduced to 1/4 cup.  Whisk in butter, 1 piece at a time, until melted.  Season as desired with salt and pepper.