How to use black pepper powder: 6 easy ways

Black pepper powder is ground from dried peppercorns. It smells sharp and woody and tastes hot in a clean, biting way that is different from chilli heat. It sits on almost every table because it makes savoury food taste more like itself.

How much to use

Use a quarter to half a teaspoon for a pot that feeds four. For eggs, a small pinch is enough. In chai, use a pinch per cup. Add more at the end if you want a stronger bite, since the taste grows the longer you cook it.

Ways to use it

1. Eggs and omelettes. A pinch with salt turns plain eggs into something you want to eat.
2. Soups and stews. Stir in a quarter teaspoon halfway through, and a little more at the table.
3. Meat and fish rubs. Mix half a teaspoon with salt, garlic and oil, then rub it on before grilling or frying.
4. Pepper chai. Add a pinch to the tea pot with ginger and cardamom for a warm, spicy cup.
5. Pilau and rice dishes. Add a quarter teaspoon with the other spices when you fry the onions.
6. Fruit and sweet things. A tiny pinch over sliced pineapple, watermelon or strawberries brings out their sweetness.

Keeping it fresh

Keep it in a tightly closed jar in a cool, dry cupboard, away from the stove. Ground pepper loses its sharpness faster than whole pepper, so close the lid after each use and finish the pack within about a year.

Which pack to choose

The 50g pack is enough for most small households. Choose the 100g pack if you use pepper in most meals, cook for a business, or want to share the pack.

Next step: Add it to your order in the shop, or ask Glow on WhatsApp which pack suits you.