Tasting Expert Reveals the Best Black Peppercorns
HTML-код
- Опубликовано: 13 май 2024
- Tasting expert Jack Bishop challenges Bridget to a tasting of black pepper.
Read the full tasting of black peppercorns: cooks.io/3lKaV0n
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
americastestkitchen.com
/ americastestkitchen
/ testkitchen
/ testkitchen
/ testkitchen
Grinding them fresh is the only thing that matters to my palate.
Their testing basically confirmed this with how close everything was. Basically as long as you grind fresh, you are basically fine.
Put Kirkland's (Costco) peppercorns on your test list next time. They are sourcing their pepper from Vietnam these days. A few years back an NGO called PeaceTrees Vietnam raised funding to teach and start peppercorn cultivation in outlying towns and hamlets so people without access to many things could harvest peppercorns as a cash crop. Since their small beginnings Costco discovered this great source of high quality pepper and began distributing it in their warehouses supporting small growers and their communities. A win/win.
In another video that I watched (long ago) here on ATK they explained why they don't test "store brands." I agree with you that Costco has some really good peppercorns (and other "house" products), but ATK won't test them because oftentimes people (a) don't live near one of those stores so they can't get them, and (b) these store brands tend to change their suppliers from time to time so if they test, say, the Costco Kirkland peppercorns in 2021, in 2022 Costco may have a different supplier that is being sold under the same Kirkland label and therefore their test results from 2021 won't apply...but no one will know.
Kirkland Telecherry is what I go to.
@@KailuaDoug that makes sense, but also doesn't make sense. I mean with their equipment reviews, often the companies will change up their product lines over time - sometimes for the worse - without making that clear. ATK just repeat tests over time.
And while I understand that not everyone lives close to a specific store, I'd wager more people have access to Costco than Penzy's. And more people already shop there.
Eh. Just my thoughts. They can do editorial however they wish. But.. Mm..
@@Cyrribrae Penzey's is available to everyone online, while Costco requires a membership.
@@dustykeele That's true. Good point.
My grandmother always said buy small containers of spices and renew them often to keep them fresh.
I agree that using freshly-ground pepper is more important than brand. I would also add that the age is important too because all spices lose potency over time.
You guys should have done an April Fools episode like "Best frozen burritos shootout: Gas station, truck stop, convenience store, or liquor store"
Good idea, but they would never.
I know it's kinda randomly asking but does anybody know a good site to stream new tv shows online?
@Orion Jaxton try Flixzone. You can find it by googling =)
I love the history you all provide , thank you!
I know this will sound disgusting to many people as it did when I was introduced to it, but try pepper on popcorn instead of salt. First time I tried a handful that way, I couldn't believe how good it was. Now, that's the only way I season popcorn. Love it!!!!!!
Pepper and brewers yeast. So good.
I always put pepper, salt & butter on my corn cobs
@@calartian85 how does that sound disgusting? Lmao. Its just black pepper
I put lots of pepper in my ketchup and dip fries to it.. so yummy
White pepper
As usual, they are excellent. Thanks America's Test Kitchen.
When preground pepper is first opened, it still has freshness which is probably why she didn't react negatively to it in tasting. I think it would be interesting to buy all these peppers, open the jars, put them back in a cabinet for six months and try again.
I just reorganized my spice cabinet and tossed the preground pepper I bought years ago and used once. Everything else has been fresh ground. It still had 3 years left until the best by date! I can't imagine it still being usable now, let alone 3 years from now.
Love how you sprinkle little bit of humor here and there . Makes it more interesting and entertaining.
Chances are the "humor" is scripted like a lot of the show probably is. Just like how they take a supposedly hot item out of the oven, put it down, and less than 5 seconds later they can touch it like it is cold. Most cooking shows are scripted.
KamPot is supposed to be the gold standard for pepper. I now live in VietNam, well known for its pepper. I’ve done a blind comparison and they are indistinguishable. Yes who knew pepper could have citrus notes etc? It’s also a great souvenir to bring home as it’s small and light weight. Once you have tried these varieties of fresh ground pepper everything else does taste like sawdust.
Do an episode on different mushrooms and how to use them please
Yes! And I hope they'd focus on whether to wash them or not. I have always washed my mushrooms (they taste great to me), but I have seen some people using only a brush.
The peppercorns I recently bought from Costco are the best I have ever tried. When I opened the container I was surprised by the smell, it smells more like citrus than pepper, it is not until you grind it that you get that amazing pepper scent and flavor.
I love the Costco peppercorns. They are far and away the best peppercorns I've ever had. I've bought peppercorns from The Spice House in the past and after hearing others rave about the Costco ones I gave them a try and they truly are superior. It must be that they sell in such volume that they are fresher. I can think of any other reason for it.
@@KenS1267 Actually, it’s because they are sourcing their peppercorn from Vietnam. An NGO called PeaceTrees Vietnam raised funding to start peppercorn cultivation in outlying town and hamlets so people without access to money could harvest as a cash crop. Costco discovered this great source of high quality pepper and began distributing it, supporting small growers.
I saw this answer in a comment and looked it up and it was true.
We also buy our peppercorns at Costco - great taste and far more affordable. Plus, less packaging compared to buying 2 ounces at a time.
@@BbGun-lw5vi That is so cool. Good to know. Thanks for the info Bb
@@steven.l.patterson I like the idea of buying good peppercorns at Costco, but I could care less about Muh Packaging... I'm thinking of repackaging them in vacuum sealed bags, of smaller portions... to try to keep them fresher, for a longer period of time.
I thought for sure Oxo would win!😉
Dan sent me, Joey
@Joey Bagodonuts Stole my thought, oh well.
Oxo Good Grips Tellicherry Peppercorns, with GrindRite technology! Grinds cleanly with less waste.
OXO ALWAYS wins !👍
Good to find a video like this. So many people think of pepper as such a simple thing. I have a brass grinder from Turkey (yeah, I'm proud of it and have to mention it in a RUclips comment that no one cares about) and I like to grind together the medley - the black, red, green, and white. I like white alone as an ingredient. Not quite the sharpness of black.
Pepper grinder sounds dope
YAY Tones! I just cleaned out my spice cupboard and I have been using that.
Thank you. Helpful.
Please always include the Costco brands!
Penzey's isn't just mail order. They have 56 stores in the US, currently closed to in-store shopping because of covid but you can pick up orders. It's really fun to shop there and the people who work in the stores I've been in are really helpful and knowledgeable.
My favorite store, so happy to have one nearby.
I'm so sad the one in Raleigh closed during the pandemic
@@rileywebb4178 that's a shame.
I think they say mail order because all their taste tests are either stuff that can be found at any grocery store, or you get it online for 'easy of finding' what they recommend.
I have a local spice & sauce shop that sells a number of Penzey's products. They have the shops own branding on them, but the rest of the label is the same. It's great to be able to run in and get great products right up the road, and in most cases the cost difference between it and the McCormick stuff in the supermarket is negligible.
Excellent info! I love black pepper regardless, but this really explains to me how to get so much more from each use.
I love the test kitchen
I knew ATK had told ys about peppercorns and gave us advice about & against buying those large containers of spices... They're good for restaurants but not so much home cooking. Thank you ATK for all the testing and reviews that make me a better home cook.
Thanks so much!
4 decades ago I called on top chefs introducing new equipment to their kitchens and stuck around long enough to learn tips about cuisine preparation. That's when I learned that none would use anyother but Tones peppercorns. Amazing that their quality contro has never wavered. The jar says they began producing in 1873
I live in Oregon near Penzy’s and love all their spices!!
The Badia ground pepper is my favorite. I will have to try the peppercorns
Excellent
Penzey’s also sells “Special Extra Bold Indian Black Peppercorns” that are described as premium peppercorns (top 0.5%) from India - it would have been interesting to get their rating on this pepper.
Yes, I have been buying all of my spices from them since 2005... all of them are excellent.
Informative.
Perhaps a follow up tasting of whole black vs whole white peppercorns? Tasty!
I’ll have to check that out at the store
This was a very interesting look at black pepper
It’s about warming the peppercorns & opening oils while warm minutes before grinding that really makes the difference
Go a step farther and roast them. The flavor is wonderful!
Keep testing, I'll keep watching and learning :)
thanks for that 👍
Interesting & helpful vid. I have noticed a huge taste difference betw pregrounded Walmart black pepper & PENZY'S tellicherry. If I am making an expensive meat dish w/ beef, for instance prime rib w/ 4-5 ribs, I will only use Penzy, bc flavor matters. Thx for the vid. Love the channel!
"Alex" the French YT cooking guy, went to a Parisian pepper store (of couse there's a pepper store in Paris). He was surprised at the wide differences region to region, country to country.
I used to buy fancy bulk tellicherry peppercorns from my local co-op, but I switched to bulk from my local Winco grocery store. I love my fgbp! I agree about the eggs, and also with olive oil for dipping, you can tell the difference between peppercorns there.
you should test the costco brands too. im sure they sell a lot more than some of those other brands
*Winner is the All Clad Peppercorn!*
Yeah, as usual.
I still barter with peppercorns..
Works well with teenagers, like mom used to threaten us with dish soap in the mouth for swearing:
You're going to eat this broccoli or chew 5 peppercorns before you get down from this table!
For me? Would eat the pepper corns before I ate the liver and onions. 👍🤣👍
5 kids? Our dog was well fed on the liver and onions night, lol.
Can you rate the pepper blends? I have one with red, black, brown.
I love ATK channel and all of you!
Wow she nailed it
Tellichherry is a very tiny area in the state of Kerala in India- The pepper grown in this area is called the Tellicherry pepper. Small volumes , and its distinct flavour makes it quite expensive. The Europeans in 14th century wanted to by directly from the Indians and Vasco Da Gama reached there in 1497, and rest is world history
I wonder where the peppercorns from Costco come out.
They're from Vietnam. It says in the magazine they issued a month back.
EDIT: Just to add, I prefer the peppercorns I bought from a local Asian grocery store over the Costco one. And I love the pepper that my local Chinese takeout uses on their Black Pepper Chicken, so much more flavorful than what I have at home.
@@adobongadobe where they rate, not where they are from.
Thanks
Thank you.
My nose has been nagging me to get back to Penzeys, an olfactory amusement park. One day we will, and will not sneeze. Have done drive up takeaway 👍
Love the top and lipstick that Bridget is wearing in this video. It is the perfect color for her because it compliments her skin tone so well.
If you're looking for the gold standard of peppercorns, google Kampot pepper. It grows in the Kampot province in Cambodia. Even just by biting 1 corn is an explotion of spicyness, zest, and earthy flavor in your mouth. A kg would cost atleast 1k USD.
Thanks for beating me to it, mentioning Kampot pepper. I’m almost experiencing anxiety as my last few ounces dwindle and I can’t return there to replenish
In The Federated States of Micronesia,the Island country, Ponapei, far and away has the best pepper. Good luck getting some.
I actually prefer pregroud pepper on my eggs. It's much milder in flavor and spreads out more evenly. Freshly cracked for just about anything else.
I have been a pepper aficionado for decades as it is my favorite spice. First it must be fresh ground, second the coarseness of the grind must match the dish and how you want the pepper to effect its taste. Finally I have found no brand is consistently better than any other what matters is the freshness of the peppercorn and the grind.
Could you elaborate on the coarseness of grind versus different dishes? That sounds interesting.
@@robc4191 If you want a mild taste of pepper all through a meal grind your pepper fine. If you like the bit you get when bitting down on a bit of pepper very course will do the trick. If you like to see the pepper in your dish a courser grind would show more. If say you are putting pepper in mashed potatoes and you doing have white pepper, pepper without the black skin. A very fine grind it almost invisible while adding all the taste you want. That is how I pepper my mashed potatoes.
@moth orchid My pepper grinders are adjustable but I just have one set at very course, one medium, and one very fine. I tend to use fine in dishes and course for on top of finished dishes. I prefer hand crank grinders over twist as the output is so much greater.
Kirkland Cost Co pepper corn . The best!
Please, best manual grinder and electric grinder next???
The Penzey’s tellicherry is my go to. It’s great. In a unicorn pepper mill.
👍
I live in telichery and i do have pepper plant like most people here have 😆
I’d like to know what you think is the best pepper grinder 😉
I've had this one for ten years and love it:
www.amazon.com/Unicorn-Magnum-Pepper-Mill-Black/dp/B0006GSR76/ref=sr_1_3?dchild=1&keywords=Magnum+Plus+Pepper+Mill&qid=1624643753&s=home-garden&sr=1-3
What part of the country can you find Tone's whole peppercorns for two dollars ???
That stuff is about 5 times that around here !
I've never seen that brand at all. Maybe regional?
They sell that crap at Sam's Club. There's no flavor to it at all.
Walmart is where I buy Tone’s whole peppercorns. Order $35 of “dry” foodstuffs or actually anything from them, and in most areas they’ll deliver it to you at no charge within a couple of days. Take a look at their website under the food section. Pasta, sauces, almonds, olive oil, flour, canned goods, spices, etc., and be sure it’s sold and shipped by Walmart for the best delivery.
I use Penzeys India Tellicherry pepper and it is delicious!! 😊
Great explanation here,we buy the whole black peppercorns from Costco.
I like to eat whole peppercorns. 😳 I also add extra to pickles so I like them pickled too.
I'm curious what is the best seasoning salt brand?
Depends. McCormick's is great all purpose; Tony Chachere's is also really good. Best finishing salt is Maldon flakes.
How has nobody mentioned Diaspora Co. single origin aranya pepper??? OMG LIFE CHANGING
I wouldn't doubt that the crop (vintage), time since picked and time of year picked would have an effect.
The best peppers from Cambodia
Tellicherry crushed Peppercorns from Costco!
I buy whole peppercorns and grind them at home.
Want a medal?
Yes, and that is why this video exists...sheesh!
So here’s a question: what the maximum amount of a spice or spice blend one should buy? I tend to buy the standard grocery store sizes, and I usually consume them in about a year. Should I discard unused after a year and just chock up the waste as “the cost of doing business”? I use dill weed on everything, so I go through it quickly, but for chili powder a standard bottle would last me 3 years. Do some spices last longer than others? Should I freeze spices that I don’t use as frequently to preserve them, or am I damaging them?
Freezer should be OK, try to get all the air out (freezer-bag and pressing the excess air out is fine, I zip the bag shut and suck the air out w/ a straw from the last open bit in the corner) and then put in another container like an old pasta sauce jar or something. Thats how I keep my bulk fennel seeds, star anise, and other random indo/pak and east-asian spices I don't even know the names of. The rest of my spice jars get used up and replaced in under a year but in that time, they dont suffer much degradation... if you're concerned, throw them in the freezer. They're already dry, the cold is only gonna reduce oxidization and rancidification of the essential oils. And if frozen and sealed, they shouldn't lose too much of the volatile aromatics and other organic compounds. But take into account what cultures/climates use those spices as well. Ground chilis and cumin and coriander are from hot, humid climates and those folks seemed fine for hundreds/thousands of years without freezing their spices. A jar of nice green dry tarragon or bay leaves on the other hand... yeah, probably should keep it cooler and slightly drier.
Which pepper mill do you recommend?
www.amazon.com/Unicorn-Magnum-Pepper-Mill-Black/dp/B0006GSR76/ref=sr_1_3?dchild=1&keywords=Magnum+Plus+Pepper+Mill&qid=1624643753&s=home-garden&sr=1-3
Had mine for ten years and still love it.
Absolute mad lad Jack
😊
Penzey's is my go to, but... each has a purpose. Bulk, as I BBQ and smoke a lot, and the Vietnam brand I buy, "tellicherry" has a ton of heat/jest, something that works well in hotter sauces other that just say cayenne. Mark me wrong if you will.
I'm so surprised with Kalustyan's! But to be fair, they're more about odd and niche spices. I'm sure their mail-order product, especially pre-ground, would suffer from warehouse funk. Even the store in Manhattan has a certain characteristic cheesy, mushroomy odor that makes shopping there fun. I like them for variety, but buying preground pepper there is like going to a health food store pharmacy to buy plain table salt.
Pepper corns are one of the few spices you can buy in bulk that don't harden or discolor.
OXO ALWAYS wins !!!!👍
I want to see lab tests of the peppercine content first! 🧐
I like McCormick's
Kampot is the best.
What are Kampot peppers?
Penze California pepper, oh so good.
IMO the very best pepper is from Cambodia, Kampot whole black pepper corns!
True! I lived in Phnom Penh before and those pepers are on a different level.
One crop to the next, or one bag from a source to the next can have variability. Kalustyan's won maybe 10 years back. From what they've said I don't think there's a convincing case to have a "winner". I think from what they've said the most important part is grinding them fresh.
Bridget, you look gorgeous!!!! Your skin is glowing
Even cheap pepper is far better than preground when you grind it from peppercorns, it's more complex and floral.
I just goto the dollar store and pick up whole Saigon Peppers for 1.99/pkg..Use them in my Pepper Cannon..All my Marinades, Smoked meats use only one thing..
Dollar store Saigon Peppers pks..
Much much much Better value than Costco/ same product..
In American cooking, it's almost a given that any savory dish is going to have black pepper in it. But it's really just another spice. We put it right next to the salt, as though the two serve a shared purpose. They don't. Salt is its own thing and enhances a wide variety of dishes.
Like cumin, fennel, and cinnamon, there's a time and a place for black pepper. It doesn't have to be in everything. And when it _is_ in everything, it starts to lose its edge on an individual's palate. So I'm not disparaging black pepper by saying it's overused. I'm saying we should save our palates from wanton exposure to black pepper so that we can actually _taste_ it in the dishes it _belongs_ in.
Most chefs would disagree with you.
@@theodore6548 Somehow I shall find a way to live with that.
@@tom_something I take comfort in your perseverance.
Glad Penzey's came out well. Maybe you could taste test Adobo Seasonings? They certainly aren't all equal.
I always buy mine from the local food co-op and choose how much I want. Sometimes my mother-in-law how's my husband bring them back for me from Morocco.
Pepper makes up about 70% of the international space trade.
Unlike most spaces and herbs, peppercorns have a very long shelf life, up to at least 10 years.
Do, don't get too excited about one brand or another, because one brand may have gotten fresh peppercorns, while another may have received 5 year old peppercorns. And there is no way except to ask the farmer which they got. And are they going to be 100% true?
BTW, Vanilla make up about 15-20% of the space trade, meaning everything else combined makes up only 10-15% of the entire business.
This is enough ground pepper for 10 years.
Me: 😶
Yes! I am a pepper corn fiend.
I've heard that sometimes dried papaya seeds are passed off as peppercorns.
So no mention of Costco whole Tellicherry pepper, $5 for a 14 oz bottle. It's 1/3 the price per ounce of any others offered. They have very complex flavor and I like it just as well as Penzey's and bulk offerings from my local co-op.
I always use a pepper grinder, however, never in my life have I ever detected citrus, clove, or floral notes in my pepper. It just tastes like pepper.
Either you're using old peppercorns...or you have a weak taste/scent sense.
That’s a shame. Quality pepper definitely brings a spectrum of flavors.
White peppercorn has a very nice citrus floral flavor.
@@francinecorry633 Since I rarely use white pepper, I buy it preground. You've inspired me to buy whole white peppercorns. Thanks!
@@Marsx4 You will be rewarded,enjoy!
They never try Fiesta!
imagine going to WAR because of peppercorn !!!
The answer is Costco.