Food Lens Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Food Lens · Recipe ingredients
Coarse Black Pepper
Sharp and pungent with a noticeable crunch, more assertive on the tongue than finely ground pepper.
Lens analyzedCoarse black pepper is peppercorns cracked or ground to a chunky texture, larger than table-ground pepper but usually pre-packaged rather than milled fresh at the table. Recipes call for it when they want visible flecks of pepper and a stronger, more textured bite, such as in a crust on steak or a finishing touch on a salad.
Where it comes from
Black pepper has been a global trade good for centuries, and the coarser grind became its own product category once pepper mills and pre-cracked jars gave cooks more control over texture than a single fine grind.
Buying it
Look for a jar labeled coarse or cracked rather than fine or table-ground if a recipe specifies this texture. The pepper should smell sharp and fresh, not dusty, a sign it hasn't sat too long since grinding.
Storing it
Keep it sealed in a cool, dark cabinet away from heat and light, which fade pepper's aroma over time.
Keeps about 1 year in the pantry.
Recipes that use coarse black pepper
More recipe ingredients
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