Whole Black Pepper

  • Whole Black Pepper
  • Whole Black Pepper Premium Small Bag
  • Premium Quality
  • Strong Pungent Flavor
  • Rich in Essential Oils & Minerals
  • Contains Many Anti-Oxidant Vitamins
  • Gluten Free
  • Country of Origin: India
5 out of 5 based on 5 customer ratings
(5 customer reviews)
10.49 (20.98/lb)
15.99 (15.99/lb)
22.99 (11.50/lb)
37.99 (9.50/lb)
69.99 (8.75/lb)
119.99 (8.57/lb)
842.99 (7.66/lb)

Product Description

Whole black peppercorns have been used by people for thousands of years and become an essential spice for many of the world’s cuisines. It is used in a great variety of dishes and can make almost anything taste much better.

However, few people know that this spice also helps their health. It has been used in traditional medicine for centuries and some of the recipes of black pepper based treatments are popular even today.

Health Benefits

As any organic spice, whole black pepper offers quite a few important health benefits. Simply adding it to your food has little effect as the amount of the essential nutrients your body gets this way is small. However, you can use it as a remedy in some cases.

The most important health benefits offered by this spice are:

  • Disease prevention.
    Whole black peppercorns contain a lot of chemical compounds that help preventing various diseases. Their anti-inflammatory properties help not only protect but also fight these problems when they occur.
  • Promoting enzyme production.
    Black pepper has the strongest positive effect on your digestive system. One of its benefits in promoting the production of enzymes that ease digestion and increase the absorption rate of essential nutrients.
  • Treating flatulence.
    As a digestive aid, remedies based on this spice help treat flatulence, stomachache, and other conditions that affect your gastrointestinal tract.
  • Controlling blood pressure.
    Note that this effect isn’t strong as the amount of black pepper you consume with food is very little. However, the spice is rich in potassium, which can help in controlling your heart rate and normalizing blood pressure. All in all, this spice is safe for people who suffer from hypertension.

Eating large amounts of spices is dangerous, no matter how many good essential nutrients they can provide you with. However, adding black pepper to your food little by little will help you meet your daily norm of vitamins and minerals.

Customer Reviews

5 out of 5 stars

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  1. Question

    This product is described as gluten free but also as made in a facility that also processes wheat. So has it been tested to verify that it is gluten free? Where are those results?

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  2. 5 out of 5

    First time purchasing product from this company, and am very happy. Product is fresh and has an amazing flavor. I have always wanted to try fresh ground peppercorns, and glad I have. Will buy from this company again.

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  3. 5 out of 5

    I’ve definitely spent more money on “fancier” peppercorns and been disappointed. This is great. good flavor, grinds well. I’m happy!

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  4. 5 out of 5

    This arrived quickly and there was not any problems with the packaging. For the first time in ages we have tasted real fresh pepper. Amazing! Love it. Will order again.

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  5. 5 out of 5

    Superb! There are nothing wrong with this product. Good flavor, looks good and taste good too. We very happy with the quality and shipping and delivery was just right for us. We are telling our friends to go and get some also. Just keep it up… And thanks.

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  6. 5 out of 5

    As described and on time…..no complaints. Would order again if I ever get through this 4 lbs. Hoping my family enjoys pepper as much as I do.

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Packaged in a facility that also processes tree nuts and wheat

Storage Time: up to 4 years

Country of Origin: India, Brazil


Nutritional Value

100 grams of peppercorns contain:

  • Dietary fiber – 26.5 g (69% RDA)
  • Pyridoxine – 0.340 mg (26% RDA)
  • Vitamin E – 4.56 mg (30% RDA)
  • Copper – 1.127 mg (122% RDA)
  • Manganese – 5.625 mg (244.5% RDA)

RDA = Required Daily Amount


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Green Tea Vegetable Immunity Boosting Soup

Green Tea Vegetable Immunity Boosting Soup

Serves: 4-6 servings


  • 1 Tbl Coconut Oil
  • 1 Onion, chopped
  • 2 Stalks Celery, chopped
  • 3 Carrots, sliced into ¼” rounds
  • 2 Parsnips, sliced into ¼” rounds
  • Shitake Mushrooms, rehydrated
  • Salt and Pepper, to taste
  • 4 C Vegetable Broth (I prefer low-sodium)
  • 2 Green Tea Bags with Lemon
  • 1 tsp Black Peppercorns
  • 2 small (or 1 large) Bay Leaf
  • 2 Cloves of Garlic, minced
  • 1-1/2 tsp of freshly grated Ginger
  • ½ tsp Ground Turmeric
  • Lemon halves, grilled (optional)
  • Parsley, for garnish
  • Eggless Noodles
  • Crackers, for serving


To begin, add the vegetable broth, bay leaves, turmeric, ginger and peppercorns to a large stock pot.
Tie the tea bags as I have shown here so they can steep in the liquid.
Bring the liquid to a boil, add the tea bags and simmer for about 2-3 minutes.
Remove the tea bags and strain the liquid to remove the bay leaves and peppercorns.
In a large saute pan, add the coconut oil, onions, celery, carrots and parsnips and season with salt and pepper.
Once tender, remove from the burner and add the garlic, allow the residual heat to cook it.
If you have a grill pan, heat to high and add the lemon halves for just a few minutes until caramelized. This step is optional.
Add lemon halves to the broth and boil for about 10 minutes. Remove the lemons.
While the broth is boiling, rehydrate the shitake mushrooms in hot water for 10 minutes, drain and rinse.
Prepare the noodles.
Combine the mushrooms, sauteed vegetables and broth.
Garnish with fresh parsley and serve with your favorite crackers.

Enjoy it!


Carrot Zucchini Chickpea Fritters Vegan Recipe

Carrot Zucchini Chickpea Fritters Vegan Recipe


  • 1 small zucchini, shredded
  • ½ loaded cup carrots
  • 3 cloves of garlic
  • ½ inch ginger
  • 1 green chili or use cayenne to taste
  • 1 15 oz can chickpeas, drained or 1.5 cups cooked
  • ½ tsp cumin seeds
  • ½ tsp coriander seeds
  • ½ tsp black pepper corns or ground pepper
  • ¼ tsp ground cinnamon
  • ¼ tsp ground cardamom
  • ½ to ¾ tsp salt (depends on if the chickpeas were salted)
  • 1 Tbsp flax seed meal or chia seed meal
  • ¼ cup oat flour or other flour
  • 1 to 2 tbsp breadcrumbs or more flour
  • Oil as needed


  1. Grate/shred the zucchini and add to a bowl. Lightly press the zucchini in a paper towel if there is too much moisture.
  2. Process carrots, ginger, garlic, chili in a food processor until shredded and add to bowl. Or use a grater.
  3. Process chickpeas until coarsely blended, not fully a paste. Add to the bowl. (I use a mini food processor and it works really well for both the steps).
  4. Make the spice blend : Crush the cumin coriander and black pepper using a mortar pestle. Or pulse in a spice grinder to a coarse meal. Heat ½ tsp oil in small skillet. When hot, add the crushed spices and cook until fragrant. You can also dry roast them until fragrant or add them unroasted.
  5. Add the spices to the bowl. Add cinnamon, cardamom, salt, flour, flax and mix well. Add flour and mix in. Add breadcrumbs if needed.
  6. Form patties and cook with a little oil in a skillet over medium heat for 5 to 6 minutes per side.
  7. To bake, Bake at 400 degrees F for 20 to 25 minutes. Broil to crisp for a minute.
  8. Serve as snack or breakfast with chutneys, sriracha, ketchup, vegan tzatziki, vegan cucumber raita or ranch.

Enjoy it!


Easy Vegan Falafel

Easy Vegan Falafel


  • 1 15-ounce (425 g) can chickpeas, rinsed, drained and patted dry
  • 1/3 cup (15 g) chopped fresh parsley (or sub cilantro)
  • 4 cloves garlic, minced
  • 2 shallots, minced (~ 3/4 cup, 65 g | or sub white onion)
  • 2 Tbsp (17 g) raw sesame seeds (or sub finely chopped nuts, such as pecans)
  • 1 1/2 tsp cumin, plus more to taste
  • 1/4 tsp each sea salt and black pepper, plus more to taste
  • OPTIONAL: Healthy pinch each cardamom and coriander
  • 3-4 Tbsp (24-31 g) all purpose flour (or sub oat flour or gluten free blend with varied results)
  • 3-4 Tbsp (45 – 60 ml) grape seed oil for cooking (or sub any neutral oil with a high smoke point)


  1. Add chickpeas, parsley, shallot, garlic, sesame seeds, cumin, salt, pepper (and coriander and cardamom if using) to a food processor or blender and mix/pulse to combine, scraping down sides as needed until thoroughly combined. You’re looking for a crumbly dough, not a paste (see photo).
  2. Add flour 1 Tbsp at a time and pulse/mix to combine until no longer wet and you can mold the dough into a ball without it sticking to your hands – I used 4 Tbsp.
  3. Taste and adjust seasonings as needed. I added a bit more salt, pepper, and a dash of cardamom and coriander. You want the flavor to be pretty bold, so don’t be shy.
  4. Transfer to a mixing bowl, cover and refrigerate for 1-2 hours to firm up. If you’re in a hurry you can skip this step but they will be a little more fragile when cooking.
  5. Once chilled, scoop out rounded Tablespoon amounts (~30 g in weight) and gently form into 11-12 small discs.
  6. OPTIONAL: Sprinkle on panko bread crumbs and gently press to adhere – flip and repeat. This will produce a crispier crust but is optional.
  7. Heat a large skillet over medium heat and add enough oil to generously coat the pan – about 2 Tbsp. Swirl to coat.
  8. Once the oil is hot, add only as many falafel as will fit very comfortably in the pan at a time – about 5.
  9. Cook for a total of 4-5 minutes, flipping when the underside is deep golden brown. Repeat until all falafel are browned – the deeper golden brown they are, the crispier they’ll be. They will also firm up more once slightly cooled.
  10. Serve warm with garlic-dill sauce or hummus, inside a pita with desired toppings or atop a bed of greens.
  11. Best when fresh, though leftovers will keep in the refrigerator covered for several days. Freeze after that to keep fresh for up to 1 month.


Buckwheat “Garden” Salad

Buckwheat "Garden" Salad

  • 1 cup buckwheat groats
  • 2 cups water
  • ½ tsp salt
  • ½ chayotte, finely diced
  • 12 large green olives, pitted and quartered
  • 1 small yellow bell pepper, diced
  • 1 cup broccoli florets, chopped
  • ¼ cup red onion, finely chopped
  • 50g walnut, chopped
  • ½ cup fresh dill, chopped
  • 2 tbs fresh mint, chopped
  • juice of 1 lime
  • 2 tbsp white wine vinegar
  • 1 tbsp olive oil
  • ½ tsp salt
  • ½ tsp black pepper


  1. In a small saucepan, bring water and salt to a boil. Add buckwheat groats, reduce heat, cover and cook until all water has absorbed, about 10 minutes.
  2. Remove lid and allow to cool for at least 30 minutes. You can also cook your buckwheat groats the previous day and let them cool overnight.
  3. Add all ingredients, including cooled buckwheat to a large mixing bowl. Mix until well combined.
  4. Serve immediately or refrigerate for a few hours (or overnight) to allow for flavors to develop.



Recipe source: www.thehealthyfoodie.com


Brown Rice Salad with Dill 😉

Brown Rice Salad with Dill

  • 3/4 cup brown rice, cooked
  • 2 cups green beans or haricot vert, cut into one-inch pieces.
  • 1 cup button or crimini mushrooms, sliced
  • 2 cups frozen or canned lima beans (use any other bean as a substitute. Chickpeas or red kidney beans would be great in this)
  • 1 small onion, thinly sliced
  • 1 tsp coconut oil
  • 1 cup fresh dill, thick stems removed, leaves chopped

Dressing Ingredients:

  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 2 dry red chillies
  • 1 tsp ground black pepper
  • Juice of one large orange
  • 2 tbsp balsamic vinegar
  • 10 cashew nuts
  • 1 tsp coconut oil
  • Salt to taste


Make the dressing:

  1. Heat 1 tsp of the coconut oil and add the coriander seeds and cumin seeds. Saute for about two minutes over medium-high heat until they start to turn color. Remove to a blender.
  2. Add to the blender the red chillies, orange juice, balsamic vinegar, cashew nuts and salt and ground black pepper.
  3. Blend until the dressing is smooth and creamy.

Make the rice:

  1. In a saucepan, heat the oil and add the onions with some salt and ground black pepper. Saute over medium-high heat for about five minutes or until the onions are translucent but not turning color. Add the mushrooms, green beans and lima beans and mix well.
  2. Let the vegetables cook about 5 minutes or until the beans are tender but not mushy.
  3. Add the cooked brown rice, dill, and the salad dressing. Mix everything well together. Turn off heat.

Serve warm or cold.

Recipe Source: www.holycowvegan.net


Sweet Corn Curry

Sweet Corn Curry

An easy vegan curry that highlights the flavor of sweet summer corn. Warming spices, coconut milk, tomato, and a hint of lemon make this sweet corn curry a flavorful and satisfying meal.


For the spice mix:

  • ¼ tsp cumin seeds
  • ¼ tsp fenugreek seeds
  • 1 and ½ tsp coriander seeds
  • ¼ tsp paprika
  • ¼ tsp smoked paprika
  • ¾ tsp ancho chili powder
  • ¼ tsp garam masala
  • ¼ tsp turmeric powder
  • 1/8 tsp ground black pepper
  • ¼ tsp salt

For the vegan sweet corn curry:

  • ½ tbsp grapeseed oil
  • 1 large white onion finely chopped
  • 2 small green chilis thinly sliced
  • 2 cloves garlic minced
  • ½ inch of ginger minced
  • spice blend (see above)
  • 3 cups fresh raw sweet corn kernels
  • 2 cups finely chopped fresh tomatoes (about 10 oz.)
  • 1 cup full-fat coconut milk
  • juice of ½ of a lemon
  • salt to taste
  • ¼ cup chopped fresh cilantro
  • cauliflower rice for serving


For the spice blend:
1. Roast the cumin seeds, fenugreek seeds, and coriander seeds in a dry skillet over medium heat, stirring frequently, until the spices are fragrant and the coriander seeds start to take on a golden color, about 2-3 minutes. Remove from the heat.
2. Transfer the seeds to a grinder along with the rest of the spice mix ingredients, and blend into a fine powder. Set aside.

For the sweet corn curry:

1. Warm the oil in a saucepan or large skillet over medium-low heat. Add the onion and a pinch of salt, and cook, stirring occasionally, until the onion is translucent, about 5-7 minutes.
2. Add the green chili, garlic, and ginger, and stir. Cook for 1 minute more.
3. Add the spice blend and stir. Cook until fragrant, about 30 seconds, then stir in the corn kernels and cook for 2 minutes.
4. Add the tomato and ½ cup of the coconut milk. Bring to a gentle boil, then reduce the heat back down to medium low, and cover the pan. Simmer, stirring occasionally, until the tomatoes are well broken down and the corn is cooked through, 20-30 minutes.
5. Uncover the pan and stir in the lemon juice and remaining coconut milk. Cook for another 2-3 minutes to warm the mixture. Season to taste with plenty of salt. Stir in half of the chopped fresh cilantro, and use the other half for garnishing on top. Serving suggestion: cauliflower rice!


Recipe Source: http://amp.gs/pHu7