This extra coarsely ground black pepper is the perfect size to use for BBQ blends, dry rubs, and meat marinades for grilling. Add a nice, peppery crust to meat when seared or grilled. These chunkier ground peppercorns are cut extra coarse for a heartier seasoning.
These black peppercorns are bold and well-rounded with fruity notes and pair well with most herbs and spices.
Keep malabar black pepper on hand for use in many different dishes. This is extra coarse cut of black peppercorns is the perfect size for dry rubs and marinades. Use to make a creamy peppercorn dressing.
The sizes are determined by running the cracked or ground malabar peppercorns through a variety of sieves or screens. Common mesh sizes such as 6, 10, 15, 20, 30 and 60 refer to holes per square inch.
What is malabar pepper?
Malabar pepper is a type of peppercorn that is cultivated and comes from the Malabar Coast region of India.
Malabar pepper vs black pepper
Malabar pepper is typically a larger peppercorn than the other black peppercorns, and are more pungent in peppery flavor. Go Behind the Seasoning to learn more about pepper.
Salt-Free
MSG-Free
Nut-Free
Dairy-Free
Gluten-Free
Onion-Free
Garlic-Free
Corn-Free
Capsicum-Free
Sweetener-Free
Sugar-Free
Sesame-Free
Vegetarian
Vegan
Texas brisket is practically a thing of legend. When done right, seasoned with lots of pepper and smoked low and slow for many hours, it should develop a flavorful bark around the outside, a nice pink smoke ring around the inside, and yield tender, juicy meat when you slice into it.
Traditionally, the “burnt ends” of a brisket were cut off each end because they weren't considered suitable to serve as brisket. Instead, they were given out as samples while people were waiting in line to order at BBQ joints. These flavorful, chewy, tender, bark-encrusted pieces ended up being desirable and eventually made it onto barbecue menus. To yield a lot of burnt ends, simply trim the outer 1 inch or so of the entire brisket and cut it into 1-inch cubes.
Everything's bigger in Texas...especially the beef ribs. Get the biggest short ribs you can find, lather them with yellow mustard and pickle juice, rub them with your favorite beef rub plus a ton of pepper and salt, and smoke ‘em. They’re delicious.
A smoked brisket takes a bit of time, but it's a worthwhile weekend project. This backyard method via Bon Appetit is approved by Aaron Franklin of Franklin Barbecue in Austin, Texas.
This versatile salad can be used as an appetizer or main dish and adapted with your chioce of vegetables.
Healthy and flavorful, this chili may become your new favorite winter weeknight staple.
Texas brisket is practically a thing of legend. When done right, seasoned with lots of pepper and smoked low and slow for many hours, it should develop a flavorful bark around the outside, a nice pink smoke ring around the inside, and yield tender, juicy meat when you slice into it.
Traditionally, the “burnt ends” of a brisket were cut off each end because they weren't considered suitable to serve as brisket. Instead, they were given out as samples while people were waiting in line to order at BBQ joints. These flavorful, chewy, tender, bark-encrusted pieces ended up being desirable and eventually made it onto barbecue menus. To yield a lot of burnt ends, simply trim the outer 1 inch or so of the entire brisket and cut it into 1-inch cubes.
Everything's bigger in Texas...especially the beef ribs. Get the biggest short ribs you can find, lather them with yellow mustard and pickle juice, rub them with your favorite beef rub plus a ton of pepper and salt, and smoke ‘em. They’re delicious.
A smoked brisket takes a bit of time, but it's a worthwhile weekend project. This backyard method via Bon Appetit is approved by Aaron Franklin of Franklin Barbecue in Austin, Texas.
This versatile salad can be used as an appetizer or main dish and adapted with your chioce of vegetables.
Healthy and flavorful, this chili may become your new favorite winter weeknight staple.
