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Black Pepper Powder -     3 oz
Manufacturer: Ajika / AJSP007 - 3 oz

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Black Pepper Powder

Black Pepper Powder

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Pure single spice, 100% natural, no preservatives

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This staple spice grows on wines in tropical Kerala in Southwest India. Black pepper is the whole berry picked when green and when sun dried it turns black. The pepper is then graded into different qualities.An extremely flavorful and ancient spice native to India.

Integral to cooking year round, spices are supremely important to have in your pantry. It's impossible to imagine many dishes without their distinctive spices and seasonings. Whether you would like your dish flavored bold or subtle, spices add a taste dimension to meals that is simply irresistible.

Spices enhance the natural properties of foods and are an important part of the complex and magical flavors of ethnic cuisines. Spices are high in flavor yet low in fat, calories and sodium offer the opportunity to explore new tastes.


align=justifyfont face=arial,helvetica,sans-seriffont size=2Almond Pistachio Saffron Curry Sauce Restaurant Style Recipe br /Ingredients: br /1/2 cup raw unblanched almondsbr /1/2 cup shelled, unsalted raw pistachio nutsbr /2 Tbsp gheebr /1 large onion, peeled and gratedbr /1/2 tsp. ground corianderbr /1/4 tsp. macebr /1/2 tsp. freshly ground white pepperbr /2 green cardamom pods, husked, and groundbr /1/2 tsp. cayenne pepperbr /1 pinch nutmegbr /1/2 tsp. saffron threads, soaked in 2 tablespoons hot waterbr /2 cups heavy creambr /3/4 tsp. salt and black pepper, or to tastebr /Method :br /Combine almonds and pistachios in a 10-inch frying pan and dry-roast over medium heat for 8 to 10 minutes. Place in a blender or a food processor and reduce to a powder. Set aside. br /Heat ghee in a heavy 2-quart saucepan over medium-high heat. Add onion and cook until lightly browned. Stir in spices and cook until fragrant, about 1 minute. Stir in saffron, cream, salt and powdered nuts. Bring to a boil, stirring constantly. Reduce heat and simmer, stirring occasionally, until sauce is thick enough to coat the back of a spoon, 12 to 15 minutes. br /Use this smooth sauce to steam meat or chicken breasts. One recipe will be enough for about 1-1/2 pounds of cooked meat or 1 lb. mixed vegetables. align=justifyfont face=arial,helvetica,sans-seriffont size=2Black Pepper Chicken Curry from Keralabr /Ingredients br /2 tsp. corianderbr /2 tsp. cuminbr /1 1/2 tsp. coarsely crushed peppercornsbr /1/2 tsp. turmericbr /1 tsp. saltbr /1 pound chicken breast - cubedbr /1/4 cup vegetable oilbr /2 tbsp. vegetable oilbr /2 medium onions - thinly slicedbr /1 clove garlic - mincedbr /1 1/2 tsp. ginger - mincedbr /1 tsp. jalapeno - mincedbr /3/4 cup coconut milkbr /1/4 cup waterbr /1/2 cup cashews - coarsely choppedbr /1 tsp. lemon juicebr /Method: br /Combine coriander with cumin, peppercorns, turmeric and 1/4 tsp. of salt. Add chicken and rub to coat. Cover with plastic wrap and let stand at room temperature for 30 /Heat 1/4 cup oil over medium high and add onions, stirring until golden (8 minutes). Add chicken, garlic, ginger, chile, and 3/4 tsp. salt. Stir occasionally until chicken is golden brown and just cooked through (10 minutes). Stir in 1/4 cup coconut milk and water, then cover and cook over low for 20 /Fry cashews in 2 tbsp. oil until golden brown (5 minutes). Drain on paper /Add remaining 1/2 cup coconut milk and lemon juice to chicken and simmer, /Serve over rice.

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