I learned this aromatic pepper mix in France many years ago. It is a truly amazing flavor enhancer that can be used instead of black pepper to give complex hits of spicy and aromatic flavors to a dish. Mixed with some salt and a pinch of sugar, it makes a great dry rub for beef, lamb, pork, and game.
Makes about a third of a cup. The recipe can be scaled up.
• 2 tablespoon black peppercorns
• 2 tablespoon white peppercorns
• 1 tablespoon pink peppercorns
• 1 teaspoon allspice
• 1 teaspoon coriander seed
In a small bowl, mix all the ingredients together. Fill a peppermill with the mixture and grind as needed.
To read Sally Schneider's genius use of this mixture in a dessert, click here for the story.
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