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Black Pepper Cracked 50g
Get the robust, aromatic punch of freshly ground pepper with the convenience of a ready-to-use format.
Our Cracked Black Pepper is specially graded for a perfect, coarse texture that delivers maximum flavour and a satisfying crunch, ideal for crusts, rubs, and finishing. This versatile format is your secret weapon for adding depth and texture:
The Ultimate Steak Crust: Generously press cracked pepper onto your steak before searing for a classic, restaurant-quality pepper crust.
Meat & Fish Rubs: Combine with sea salt, garlic, and herbs to create simple yet incredible rubs for roast beef, pork, or salmon.
Salads & Dressings: Adds a wonderful pungent kick and pleasant crunch to green salads, potato salad, and vinaigrettes. Vegetables & Roasts: Toss with olive oil and coarse salt for roasting potatoes, carrots, or other root vegetables.
Infused Oils & Vinegars: Steep in quality oil or vinegar to create beautifully flavoured bases for cooking and dressings.
How to Use: Sprinkle directly from the pouch onto your food before or during cooking. For the best flavour, add towards the end of cooking or as a finish to preserve its aromatic oils.
Storage: Keep in an airtight container in a cool, dark place to maintain maximum freshness and potency.
Recipes & Uses
Recipe for Black Pepper Cracked
Pepper-Crusted Steak (Steak au Poivre)
Servings: 2
Prep Time: 10 mins
Cook Time: 15 mins
Ingredients:
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2 steaks (filet mignon, ribeye, or strip steak, about 1–1.5 inches thick)
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2 tbsp whole black peppercorns, coarsely cracked
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1 tsp kosher salt
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1 tbsp olive oil or butter
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2 tbsp butter, divided
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1 small shallot, finely chopped
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¼ cup brandy, cognac, or bourbon (optional)
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½ cup heavy cream or beef broth
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1 tsp Dijon mustard (optional)
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1 tsp fresh thyme (optional)
Instructions:
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Crack the Pepper: Coarsely crush the peppercorns using a mortar & pestle or the bottom of a heavy pan. Press the pepper evenly onto both sides of the steaks, along with salt.
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Sear the Steaks: Heat oil and 1 tbsp butter in a skillet (cast iron preferred) over medium-high heat. Cook steaks to desired doneness (3–4 mins per side for medium-rare). Remove and let rest.
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Make the Sauce: In the same pan, sauté shallots for 1–2 mins. Remove from heat, add brandy (if using), and carefully flambé (or let alcohol cook off).
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Finish the Sauce: Stir in cream, mustard, and thyme. Simmer until slightly thickened (2–3 mins). Off heat, swirl in remaining butter.
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Serve: Spoon sauce over the steaks.
Serving Suggestions:
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Pair with mashed potatoes, roasted vegetables, or a simple green salad.
"From the iconic flavour of our classic Chicken Salt to aromatic international blends, SpicenEasy is your destination for premium herbs and spices. Whether you're perfecting a family curry, roasting vegetables, or mixing the ultimate Bloody Mary, our range of single-origin salts and signature seasoning blends will help you unlock the full flavour of every dish. We source and blend with passion to bring the best of the world's pantries right to your kitchen in New Zealand."
Associated Items
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Merchant: Spice N Easy
Address: 253B Archers Road, Wairau Valley, Auckland
Phone: 0272130803
Mobile: 027 213 0803
Email: info@spiceneasy.co.nz
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