Mixed Peppercorns

  • Product
  • Recipes
Mixed Peppercorns BagMixed Peppercorns Example
Mixed Peppercorns 1 Pound Pouch   $21.39

Quantity:



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: Spice Barn's blend of White, Pink, Green, Black peppercorns.

Usage: Any dish can benefit from the addition of peppercorns. Add until individual flavor preference is achieved. Mixed peppercorns are best used in a clear grinder on the table.
Recipes for Mixed Peppercorns

Ingredients: Whole Black, White, Pink, and Green Peppercorns.

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

Mixed Peppercorn Recipes

(Scroll to view all)

Peppercorn Cheese Spread
1 14-ounce can whole tomatoes, drained and chopped
8 ounce container soft cream cheese
8 ounces sharp cheddar cheese, shredded
1/2 cup butter, softened
1 small onion, finely chopped
2 cloves garlic, minced
1/2 teaspoon salt
1/8 teaspoon ground black pepper
Spice Barn Mixed Peppercorns, coarsely cracked

Stir together first 8 ingredients; shape into a log. Roll in coarse cracked mixed pepper.  Cover and chill 8 hours.  Serve with crackers.

Mixed Peppercorn Roast Beef
1 cup soy sauce
3/4 cup red wine vinegar
1 tablespoon tomato paste
3 garlic cloves, minced
1 teaspoon Spice Barn Paprika
1/2 cup ground Spice Barn Mixed Peppercorns
1/2 teaspoon Spice Barn Ground Cardamom
5-6 pound eye of round roast
1/4 cup water
1 1/2 tablespoons cornstarch

Stir together first 5 ingredients.  Combine peppercorns and cardamom; press into roast.  Place roast in shallow dish; pour marinade over roast.  Cover and chill 8 hours, turning occasionally.  Remove from marinade.  Wrap roast in aluminum foil, sealing well; lace in pan.  Bake at 300° for 2 hours or until done.  Remove from oven, unwrap and drain, reserving juices.  Increase oven temperature to 350°; return roast to pan.  Bake 15 minutes.  Remove from oven, let stand 5 minutes.  Slice and serve with reserved juices.

Grilled Pork Chops with Peppercorn-Herb Rub
1/4 cup olive oil
1 tablespoon salt
1 teaspoon Spice Barn Rosemary
1 teaspoon Spice Barn Thyme
2 teaspoons Spice Barn Oregano
1 tablespoon ground Spice Barn Mixed Peppercorns
8 12-ounce bone in pork loin chops

Stir together first 6 ingredients. Rub evenly over sides of chops.  Grill, covered with lid, over medium high heat, 12 minutes or until meat thermometer inserted into thickest portion registers 160 degrees, turning once.

Grilled Red Onions
12 wooden skewers
3 medium red onions
1 1/2 cups dry white wine
2-4 tablespoons butter, melted
1/2 teaspoon Spice Barn Thyme
1/8 teaspoon Spice Barn Mixed Peppercorns

Insert 4 wooden skewers, 1 at a time, through each onion about 1/2" apart to create horizontal segments.  Cut onions into slices between skewers.  Place in a shallow container; add wine.  Cover and chill 8 hours, turning occasionally.  Drain.  melt butter in saucepan, stir in seasonings.  Brush onion slices with butter mixture.  Grill onions, covered with lid, over medium high heat 6-10 minutes, turning and basting often with remaining butter mixture.