A Guide To Peppercorns, A Chef's Second Most Important Ingredient | Black vs White Pepper

[@randallafferty9977]

. . . thanks for sharing . . .

[@tomwadek]

I’m glad you liked it!

[@bacca71]

Good episode! I love pepper - never too much! I have mainly been using two types of peppercorns (whole) in our kitchen, Tellicherry (India, super fragrant) and Kampot (Cambodia - which is spicier - a bit odd because I found their dishes, relative to neighboring countries, bland. Use it for some Thai dishes). White peppercorns (ground very fine) more occasionally but for a favorite Thai dish.

[@tomwadek]

Thanks for the tips!

[@modernliving3]

Great video Tom. Always appreciate your research and knowledge. I’ve been buying those Spice Lab telicherry peppercorns on Amazon for about 5 years and will never go back to regular pepper. I also recently invested in a Mannkitchen pepper grinder. Pricey but nothing can beat it.

[@tomwadek]

Good stuff, I’ve been very happy with them. Once in a while I like to geek out in my videos. I’m glad you like them.

[@lightspeedlagu]

Another interesting, well thought out video. I notice you didn’t mention Szechuan peppercorn…likely because it’s not pepper. The tip about tasting pepper with rice was something I wish I had heard years ago; I would never go to Burning Man, but I’ve experienced Burning Mouth first hand! Thank you and keep up the great work!

[@tomwadek]

Haha, great way of putting it. The rice trick was shared with me many years ago.

[@janem3575]

I used to buy pre ground black pepper. but others convinced me to buy peppercorns, since I don't use much of it, thought it was the best thing to do. The little grinder with prefilled peppercorns i got from the grocery store tasted very nutmeg foreword. i don't like nutmeg. there are bags and jars of peppercorns sold in every grocery and retail store, not sure what to get!

[@lightspeedlagu]

I would never buy a pre-filled pepper mill. You don’t know what’s in there or (more importantly) how long they’ve been there. I haven’t bought ground pepper since I was 20. Using a grinder doesn’t take any time, relatively speaking. Happy cooking!

[@woltews]

what about Sichuan pepper , long pepper , pink pepper, chili pepper ?