![\"Cubeb\"](\"http:\/\/www.frontiercoop.com\/picts\/thumb\/bulk\/CubebPepper.jpg\")
<\/a>Cubeb<\/a>\u00a0– Piper cubeba<\/h3>\nAlso called tailed pepper due to the attached fruit stem, our organic cubeb pepper is grown in Indonesia and offers a distinctly pungent flavor characterized by a dry, somewhat bitter taste with the woody overtones of pine.<\/p>\n<\/div>\n<\/div>\n
\n\n![\"Exotic](\"http:\/\/www.frontiercoop.com\/picts\/thumb\/bulk\/ExoticPeppercornBlend.jpg\")
<\/a>Exotic Peppercorn Blend<\/a><\/h3>\nThis unique blend of our gourmet cubeb, grains of paradise, and black and pink peppercorns adds an enchanting twist to any dish that needs an extra kick. Coarsely grind onto sauces, meats, stews, and vegetables for one-of-a-kind flavor.<\/p>\n<\/div>\n<\/div>\n
\n\n![\"Grains](\"http:\/\/www.frontiercoop.com\/picts\/thumb\/bulk\/GrainsofParadiseSeed.jpg\")
<\/a>Grains of Paradise Seed<\/a>\u00a0– Aframomum melegueta<\/h3>\nImagine one little seed that tastes like a combination of a mild black pepper, ginger, cardamom and coriander. Warm, spicy, a tad bitter, Grains of Paradise have a full, delicious taste and a lovely, citrus aroma.<\/p>\n<\/div>\n<\/div>\n
\n\n![\"Peppercorns,](\"http:\/\/www.frontiercoop.com\/picts\/thumb\/bulk\/SmokedBlackPeppercorns.jpg\")
<\/a>Peppercorns, Black<\/a>\u00a0– Piper nigrum<\/h3>\nOne of the world’s most popular spices, black peppercorns are actually unripe green fruits (berries) that have been sun-dried after fermenting. Black, white and green peppers all come from the woody tropical plant Piper nigrum.<\/p>\n<\/div>\n
\n![\"Peppercorns,](\"http:\/\/www.frontiercoop.com\/picts\/thumb\/bulk\/PeppercornsGreen.jpg\")
<\/a>Peppercorns, Green<\/a>\u00a0– Piper nigrum<\/h3>\nPicked long before maturity, our gourmet organic green peppercorns are much less pungent than black peppercorns and have a pleasantly fresh, herbaceous flavor.<\/p>\n<\/div>\n
\n![\"Peppercorns,](\"http:\/\/www.frontiercoop.com\/picts\/thumb\/bulk\/LongPepper.jpg\")
<\/a>Peppercorns, Long<\/a>\u00a0– Piper longum<\/h3>\nOnce one of the most popular spices in the world, long pepper was used in Europe even before black pepper became widely available. Grown in Indonesia, our organic long pepper is more pungent than black pepper and has a unique fiery flavor with hints of sweetness. Long pepper\u2019s extra hot flavor makes it great for spicy dishes. Many Ethiopian dishes and some Berbere blends use long pepper.<\/p>\n<\/div>\n
\n![\"Peppercorns,](\"http:\/\/www.frontiercoop.com\/picts\/thumb\/bulk\/PeppercornsPink.jpg\")
<\/a>Peppercorns, Pink<\/a>\u00a0– Schinus terebinthifolius<\/h3>\nPink peppercorns are used for their sweet, fruity, mildly peppery taste and lovely color and aroma. Unrelated to the black pepper plant, pink peppercorns are actually the dried fruit of a Brazilian tree.<\/p>\n<\/div>\n
\n![\"Peppercorns,](\"http:\/\/www.frontiercoop.com\/picts\/thumb\/bulk\/PeppercornsWhite.jpg\")
<\/a>Peppercorns, White<\/a>\u00a0– Piper nigrum<\/h3>\nWhite peppercorns are fully-ripened berries that are sun-dried after their red outer skin is removed. Gourmet cooks often use white pepper to flavor white sauces and other light-colored dishes because of its color and more delicate flavor.<\/p>\n<\/div>\n<\/div>\n
\n\n![\"Sichuan](\"http:\/\/www.frontiercoop.com\/picts\/thumb\/bulk\/SichuanPepper.jpg\")
<\/a>Sichuan Pepper<\/a>\u00a0– Zanthoxylum piperitum<\/h3>\nThis gourmet Sichuan, or Szechuan, pepper is grown in China and offers an unusual, pungent flavor that begins as warm and lemon-like with woodsy overtones, and finishes with a surprising numbing effect on the tongue! Its complex and unusual flavor can be used to intensify the flavor of fish, poultry, cheese, and vegetables. Substitute Sichuan pepper for black pepper to add an exotic twist to recipes.<\/p>\n<\/div>\n
\n![\"Smoked](\"http:\/\/www.frontiercoop.com\/picts\/thumb\/bulk\/PeppercornsBlackWhole.jpg\")
<\/a>Smoked Peppercorn Blend<\/a><\/h3>\nOur unique blend of smoked black peppercorns with white and green peppercorns is the perfect way to liven up any dish. Use this all-purpose blend anywhere black pepper is used. It adds a unique and colorful touch to meat, vegetables, grains and beans.<\/p>\n<\/div>\n<\/div>\n
\n\n![\"Tellicherry](\"http:\/\/www.frontiercoop.com\/picts\/thumb\/bulk\/TellicherryBlackPeppercorns.jpg\")
<\/a>Tellicherry Black Peppercorns<\/a>\u00a0– Piper nigrum<\/h3>\nOur “TGSEB” (Tellicherry Garbled Special Extra Bold) are the highest grade of organic black peppercorns available, selected from only the plumpest berries\u2014those that produce a rich and complex pepper flavor.<\/p>\n<\/div>\n
<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"from http:\/\/www.frontiercoop.com\/prodlist.php?ct=frgourmet Sarah P in her post (http:\/\/vegetalion.blogspot.ca\/2010\/11\/how-to-replace-nightshades-part-2.html) says that high-quality peppercorns like the ones below will often add flavour that can replace hot peppers: Cubeb\u00a0– Piper cubeba Also called tailed pepper due to the attached fruit stem, our organic cubeb pepper is grown in Indonesia and offers a distinctly pungent flavor characterized by Read More …<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[5],"class_list":["post-58","post","type-post","status-publish","format-standard","hentry","category-substitutions","tag-nf"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/58","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=58"}],"version-history":[{"count":5,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/58\/revisions"}],"predecessor-version":[{"id":184,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/58\/revisions\/184"}],"wp:attachment":[{"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=58"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=58"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=58"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
<\/a>Exotic Peppercorn Blend<\/a><\/h3>\nThis unique blend of our gourmet cubeb, grains of paradise, and black and pink peppercorns adds an enchanting twist to any dish that needs an extra kick. Coarsely grind onto sauces, meats, stews, and vegetables for one-of-a-kind flavor.<\/p>\n<\/div>\n<\/div>\n
\n\n<\/a>Grains of Paradise Seed<\/a>\u00a0– Aframomum melegueta<\/h3>\nImagine one little seed that tastes like a combination of a mild black pepper, ginger, cardamom and coriander. Warm, spicy, a tad bitter, Grains of Paradise have a full, delicious taste and a lovely, citrus aroma.<\/p>\n<\/div>\n<\/div>\n
\n\n<\/a>Peppercorns, Black<\/a>\u00a0– Piper nigrum<\/h3>\nOne of the world’s most popular spices, black peppercorns are actually unripe green fruits (berries) that have been sun-dried after fermenting. Black, white and green peppers all come from the woody tropical plant Piper nigrum.<\/p>\n<\/div>\n
\n<\/a>Peppercorns, Green<\/a>\u00a0– Piper nigrum<\/h3>\nPicked long before maturity, our gourmet organic green peppercorns are much less pungent than black peppercorns and have a pleasantly fresh, herbaceous flavor.<\/p>\n<\/div>\n
\n<\/a>Peppercorns, Long<\/a>\u00a0– Piper longum<\/h3>\nOnce one of the most popular spices in the world, long pepper was used in Europe even before black pepper became widely available. Grown in Indonesia, our organic long pepper is more pungent than black pepper and has a unique fiery flavor with hints of sweetness. Long pepper\u2019s extra hot flavor makes it great for spicy dishes. Many Ethiopian dishes and some Berbere blends use long pepper.<\/p>\n<\/div>\n
\n<\/a>Peppercorns, Pink<\/a>\u00a0– Schinus terebinthifolius<\/h3>\nPink peppercorns are used for their sweet, fruity, mildly peppery taste and lovely color and aroma. Unrelated to the black pepper plant, pink peppercorns are actually the dried fruit of a Brazilian tree.<\/p>\n<\/div>\n
\n<\/a>Peppercorns, White<\/a>\u00a0– Piper nigrum<\/h3>\nWhite peppercorns are fully-ripened berries that are sun-dried after their red outer skin is removed. Gourmet cooks often use white pepper to flavor white sauces and other light-colored dishes because of its color and more delicate flavor.<\/p>\n<\/div>\n<\/div>\n
\n\n<\/a>Sichuan Pepper<\/a>\u00a0– Zanthoxylum piperitum<\/h3>\nThis gourmet Sichuan, or Szechuan, pepper is grown in China and offers an unusual, pungent flavor that begins as warm and lemon-like with woodsy overtones, and finishes with a surprising numbing effect on the tongue! Its complex and unusual flavor can be used to intensify the flavor of fish, poultry, cheese, and vegetables. Substitute Sichuan pepper for black pepper to add an exotic twist to recipes.<\/p>\n<\/div>\n
\n<\/a>Smoked Peppercorn Blend<\/a><\/h3>\nOur unique blend of smoked black peppercorns with white and green peppercorns is the perfect way to liven up any dish. Use this all-purpose blend anywhere black pepper is used. It adds a unique and colorful touch to meat, vegetables, grains and beans.<\/p>\n<\/div>\n<\/div>\n
\n\n<\/a>Tellicherry Black Peppercorns<\/a>\u00a0– Piper nigrum<\/h3>\nOur “TGSEB” (Tellicherry Garbled Special Extra Bold) are the highest grade of organic black peppercorns available, selected from only the plumpest berries\u2014those that produce a rich and complex pepper flavor.<\/p>\n<\/div>\n
<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"from http:\/\/www.frontiercoop.com\/prodlist.php?ct=frgourmet Sarah P in her post (http:\/\/vegetalion.blogspot.ca\/2010\/11\/how-to-replace-nightshades-part-2.html) says that high-quality peppercorns like the ones below will often add flavour that can replace hot peppers: Cubeb\u00a0– Piper cubeba Also called tailed pepper due to the attached fruit stem, our organic cubeb pepper is grown in Indonesia and offers a distinctly pungent flavor characterized by Read More …<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[5],"class_list":["post-58","post","type-post","status-publish","format-standard","hentry","category-substitutions","tag-nf"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/58","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=58"}],"version-history":[{"count":5,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/58\/revisions"}],"predecessor-version":[{"id":184,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/58\/revisions\/184"}],"wp:attachment":[{"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=58"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=58"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=58"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
<\/a>Grains of Paradise Seed<\/a>\u00a0– Aframomum melegueta<\/h3>\nImagine one little seed that tastes like a combination of a mild black pepper, ginger, cardamom and coriander. Warm, spicy, a tad bitter, Grains of Paradise have a full, delicious taste and a lovely, citrus aroma.<\/p>\n<\/div>\n<\/div>\n
\n\n<\/a>Peppercorns, Black<\/a>\u00a0– Piper nigrum<\/h3>\nOne of the world’s most popular spices, black peppercorns are actually unripe green fruits (berries) that have been sun-dried after fermenting. Black, white and green peppers all come from the woody tropical plant Piper nigrum.<\/p>\n<\/div>\n
\n<\/a>Peppercorns, Green<\/a>\u00a0– Piper nigrum<\/h3>\nPicked long before maturity, our gourmet organic green peppercorns are much less pungent than black peppercorns and have a pleasantly fresh, herbaceous flavor.<\/p>\n<\/div>\n
\n<\/a>Peppercorns, Long<\/a>\u00a0– Piper longum<\/h3>\nOnce one of the most popular spices in the world, long pepper was used in Europe even before black pepper became widely available. Grown in Indonesia, our organic long pepper is more pungent than black pepper and has a unique fiery flavor with hints of sweetness. Long pepper\u2019s extra hot flavor makes it great for spicy dishes. Many Ethiopian dishes and some Berbere blends use long pepper.<\/p>\n<\/div>\n
\n<\/a>Peppercorns, Pink<\/a>\u00a0– Schinus terebinthifolius<\/h3>\nPink peppercorns are used for their sweet, fruity, mildly peppery taste and lovely color and aroma. Unrelated to the black pepper plant, pink peppercorns are actually the dried fruit of a Brazilian tree.<\/p>\n<\/div>\n
\n<\/a>Peppercorns, White<\/a>\u00a0– Piper nigrum<\/h3>\nWhite peppercorns are fully-ripened berries that are sun-dried after their red outer skin is removed. Gourmet cooks often use white pepper to flavor white sauces and other light-colored dishes because of its color and more delicate flavor.<\/p>\n<\/div>\n<\/div>\n
\n\n<\/a>Sichuan Pepper<\/a>\u00a0– Zanthoxylum piperitum<\/h3>\nThis gourmet Sichuan, or Szechuan, pepper is grown in China and offers an unusual, pungent flavor that begins as warm and lemon-like with woodsy overtones, and finishes with a surprising numbing effect on the tongue! Its complex and unusual flavor can be used to intensify the flavor of fish, poultry, cheese, and vegetables. Substitute Sichuan pepper for black pepper to add an exotic twist to recipes.<\/p>\n<\/div>\n
\n<\/a>Smoked Peppercorn Blend<\/a><\/h3>\nOur unique blend of smoked black peppercorns with white and green peppercorns is the perfect way to liven up any dish. Use this all-purpose blend anywhere black pepper is used. It adds a unique and colorful touch to meat, vegetables, grains and beans.<\/p>\n<\/div>\n<\/div>\n
\n\n<\/a>Tellicherry Black Peppercorns<\/a>\u00a0– Piper nigrum<\/h3>\nOur “TGSEB” (Tellicherry Garbled Special Extra Bold) are the highest grade of organic black peppercorns available, selected from only the plumpest berries\u2014those that produce a rich and complex pepper flavor.<\/p>\n<\/div>\n
<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"from http:\/\/www.frontiercoop.com\/prodlist.php?ct=frgourmet Sarah P in her post (http:\/\/vegetalion.blogspot.ca\/2010\/11\/how-to-replace-nightshades-part-2.html) says that high-quality peppercorns like the ones below will often add flavour that can replace hot peppers: Cubeb\u00a0– Piper cubeba Also called tailed pepper due to the attached fruit stem, our organic cubeb pepper is grown in Indonesia and offers a distinctly pungent flavor characterized by Read More …<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[5],"class_list":["post-58","post","type-post","status-publish","format-standard","hentry","category-substitutions","tag-nf"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/58","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=58"}],"version-history":[{"count":5,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/58\/revisions"}],"predecessor-version":[{"id":184,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/58\/revisions\/184"}],"wp:attachment":[{"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=58"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=58"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=58"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
<\/a>Peppercorns, Black<\/a>\u00a0– Piper nigrum<\/h3>\nOne of the world’s most popular spices, black peppercorns are actually unripe green fruits (berries) that have been sun-dried after fermenting. Black, white and green peppers all come from the woody tropical plant Piper nigrum.<\/p>\n<\/div>\n
\n<\/a>Peppercorns, Green<\/a>\u00a0– Piper nigrum<\/h3>\nPicked long before maturity, our gourmet organic green peppercorns are much less pungent than black peppercorns and have a pleasantly fresh, herbaceous flavor.<\/p>\n<\/div>\n
\n<\/a>Peppercorns, Long<\/a>\u00a0– Piper longum<\/h3>\nOnce one of the most popular spices in the world, long pepper was used in Europe even before black pepper became widely available. Grown in Indonesia, our organic long pepper is more pungent than black pepper and has a unique fiery flavor with hints of sweetness. Long pepper\u2019s extra hot flavor makes it great for spicy dishes. Many Ethiopian dishes and some Berbere blends use long pepper.<\/p>\n<\/div>\n
\n<\/a>Peppercorns, Pink<\/a>\u00a0– Schinus terebinthifolius<\/h3>\nPink peppercorns are used for their sweet, fruity, mildly peppery taste and lovely color and aroma. Unrelated to the black pepper plant, pink peppercorns are actually the dried fruit of a Brazilian tree.<\/p>\n<\/div>\n
\n<\/a>Peppercorns, White<\/a>\u00a0– Piper nigrum<\/h3>\nWhite peppercorns are fully-ripened berries that are sun-dried after their red outer skin is removed. Gourmet cooks often use white pepper to flavor white sauces and other light-colored dishes because of its color and more delicate flavor.<\/p>\n<\/div>\n<\/div>\n
\n\n<\/a>Sichuan Pepper<\/a>\u00a0– Zanthoxylum piperitum<\/h3>\nThis gourmet Sichuan, or Szechuan, pepper is grown in China and offers an unusual, pungent flavor that begins as warm and lemon-like with woodsy overtones, and finishes with a surprising numbing effect on the tongue! Its complex and unusual flavor can be used to intensify the flavor of fish, poultry, cheese, and vegetables. Substitute Sichuan pepper for black pepper to add an exotic twist to recipes.<\/p>\n<\/div>\n
\n<\/a>Smoked Peppercorn Blend<\/a><\/h3>\nOur unique blend of smoked black peppercorns with white and green peppercorns is the perfect way to liven up any dish. Use this all-purpose blend anywhere black pepper is used. It adds a unique and colorful touch to meat, vegetables, grains and beans.<\/p>\n<\/div>\n<\/div>\n
\n\n<\/a>Tellicherry Black Peppercorns<\/a>\u00a0– Piper nigrum<\/h3>\nOur “TGSEB” (Tellicherry Garbled Special Extra Bold) are the highest grade of organic black peppercorns available, selected from only the plumpest berries\u2014those that produce a rich and complex pepper flavor.<\/p>\n<\/div>\n
<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"from http:\/\/www.frontiercoop.com\/prodlist.php?ct=frgourmet Sarah P in her post (http:\/\/vegetalion.blogspot.ca\/2010\/11\/how-to-replace-nightshades-part-2.html) says that high-quality peppercorns like the ones below will often add flavour that can replace hot peppers: Cubeb\u00a0– Piper cubeba Also called tailed pepper due to the attached fruit stem, our organic cubeb pepper is grown in Indonesia and offers a distinctly pungent flavor characterized by Read More …<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[5],"class_list":["post-58","post","type-post","status-publish","format-standard","hentry","category-substitutions","tag-nf"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/58","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=58"}],"version-history":[{"count":5,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/58\/revisions"}],"predecessor-version":[{"id":184,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/58\/revisions\/184"}],"wp:attachment":[{"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=58"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=58"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=58"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
<\/a>Peppercorns, Green<\/a>\u00a0– Piper nigrum<\/h3>\nPicked long before maturity, our gourmet organic green peppercorns are much less pungent than black peppercorns and have a pleasantly fresh, herbaceous flavor.<\/p>\n<\/div>\n
\n<\/a>Peppercorns, Long<\/a>\u00a0– Piper longum<\/h3>\nOnce one of the most popular spices in the world, long pepper was used in Europe even before black pepper became widely available. Grown in Indonesia, our organic long pepper is more pungent than black pepper and has a unique fiery flavor with hints of sweetness. Long pepper\u2019s extra hot flavor makes it great for spicy dishes. Many Ethiopian dishes and some Berbere blends use long pepper.<\/p>\n<\/div>\n
\n<\/a>Peppercorns, Pink<\/a>\u00a0– Schinus terebinthifolius<\/h3>\nPink peppercorns are used for their sweet, fruity, mildly peppery taste and lovely color and aroma. Unrelated to the black pepper plant, pink peppercorns are actually the dried fruit of a Brazilian tree.<\/p>\n<\/div>\n
\n<\/a>Peppercorns, White<\/a>\u00a0– Piper nigrum<\/h3>\nWhite peppercorns are fully-ripened berries that are sun-dried after their red outer skin is removed. Gourmet cooks often use white pepper to flavor white sauces and other light-colored dishes because of its color and more delicate flavor.<\/p>\n<\/div>\n<\/div>\n
\n\n<\/a>Sichuan Pepper<\/a>\u00a0– Zanthoxylum piperitum<\/h3>\nThis gourmet Sichuan, or Szechuan, pepper is grown in China and offers an unusual, pungent flavor that begins as warm and lemon-like with woodsy overtones, and finishes with a surprising numbing effect on the tongue! Its complex and unusual flavor can be used to intensify the flavor of fish, poultry, cheese, and vegetables. Substitute Sichuan pepper for black pepper to add an exotic twist to recipes.<\/p>\n<\/div>\n
\n<\/a>Smoked Peppercorn Blend<\/a><\/h3>\nOur unique blend of smoked black peppercorns with white and green peppercorns is the perfect way to liven up any dish. Use this all-purpose blend anywhere black pepper is used. It adds a unique and colorful touch to meat, vegetables, grains and beans.<\/p>\n<\/div>\n<\/div>\n
\n\n<\/a>Tellicherry Black Peppercorns<\/a>\u00a0– Piper nigrum<\/h3>\nOur “TGSEB” (Tellicherry Garbled Special Extra Bold) are the highest grade of organic black peppercorns available, selected from only the plumpest berries\u2014those that produce a rich and complex pepper flavor.<\/p>\n<\/div>\n
<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"from http:\/\/www.frontiercoop.com\/prodlist.php?ct=frgourmet Sarah P in her post (http:\/\/vegetalion.blogspot.ca\/2010\/11\/how-to-replace-nightshades-part-2.html) says that high-quality peppercorns like the ones below will often add flavour that can replace hot peppers: Cubeb\u00a0– Piper cubeba Also called tailed pepper due to the attached fruit stem, our organic cubeb pepper is grown in Indonesia and offers a distinctly pungent flavor characterized by Read More …<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[5],"class_list":["post-58","post","type-post","status-publish","format-standard","hentry","category-substitutions","tag-nf"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/58","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=58"}],"version-history":[{"count":5,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/58\/revisions"}],"predecessor-version":[{"id":184,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/58\/revisions\/184"}],"wp:attachment":[{"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=58"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=58"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=58"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
<\/a>Peppercorns, Long<\/a>\u00a0– Piper longum<\/h3>\nOnce one of the most popular spices in the world, long pepper was used in Europe even before black pepper became widely available. Grown in Indonesia, our organic long pepper is more pungent than black pepper and has a unique fiery flavor with hints of sweetness. Long pepper\u2019s extra hot flavor makes it great for spicy dishes. Many Ethiopian dishes and some Berbere blends use long pepper.<\/p>\n<\/div>\n
\n<\/a>Peppercorns, Pink<\/a>\u00a0– Schinus terebinthifolius<\/h3>\nPink peppercorns are used for their sweet, fruity, mildly peppery taste and lovely color and aroma. Unrelated to the black pepper plant, pink peppercorns are actually the dried fruit of a Brazilian tree.<\/p>\n<\/div>\n
\n<\/a>Peppercorns, White<\/a>\u00a0– Piper nigrum<\/h3>\nWhite peppercorns are fully-ripened berries that are sun-dried after their red outer skin is removed. Gourmet cooks often use white pepper to flavor white sauces and other light-colored dishes because of its color and more delicate flavor.<\/p>\n<\/div>\n<\/div>\n
\n\n<\/a>Sichuan Pepper<\/a>\u00a0– Zanthoxylum piperitum<\/h3>\nThis gourmet Sichuan, or Szechuan, pepper is grown in China and offers an unusual, pungent flavor that begins as warm and lemon-like with woodsy overtones, and finishes with a surprising numbing effect on the tongue! Its complex and unusual flavor can be used to intensify the flavor of fish, poultry, cheese, and vegetables. Substitute Sichuan pepper for black pepper to add an exotic twist to recipes.<\/p>\n<\/div>\n
\n<\/a>Smoked Peppercorn Blend<\/a><\/h3>\nOur unique blend of smoked black peppercorns with white and green peppercorns is the perfect way to liven up any dish. Use this all-purpose blend anywhere black pepper is used. It adds a unique and colorful touch to meat, vegetables, grains and beans.<\/p>\n<\/div>\n<\/div>\n
\n\n<\/a>Tellicherry Black Peppercorns<\/a>\u00a0– Piper nigrum<\/h3>\nOur “TGSEB” (Tellicherry Garbled Special Extra Bold) are the highest grade of organic black peppercorns available, selected from only the plumpest berries\u2014those that produce a rich and complex pepper flavor.<\/p>\n<\/div>\n
<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"from http:\/\/www.frontiercoop.com\/prodlist.php?ct=frgourmet Sarah P in her post (http:\/\/vegetalion.blogspot.ca\/2010\/11\/how-to-replace-nightshades-part-2.html) says that high-quality peppercorns like the ones below will often add flavour that can replace hot peppers: Cubeb\u00a0– Piper cubeba Also called tailed pepper due to the attached fruit stem, our organic cubeb pepper is grown in Indonesia and offers a distinctly pungent flavor characterized by Read More …<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[5],"class_list":["post-58","post","type-post","status-publish","format-standard","hentry","category-substitutions","tag-nf"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/58","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=58"}],"version-history":[{"count":5,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/58\/revisions"}],"predecessor-version":[{"id":184,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/58\/revisions\/184"}],"wp:attachment":[{"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=58"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=58"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=58"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
<\/a>Peppercorns, Pink<\/a>\u00a0– Schinus terebinthifolius<\/h3>\nPink peppercorns are used for their sweet, fruity, mildly peppery taste and lovely color and aroma. Unrelated to the black pepper plant, pink peppercorns are actually the dried fruit of a Brazilian tree.<\/p>\n<\/div>\n
\n<\/a>Peppercorns, White<\/a>\u00a0– Piper nigrum<\/h3>\nWhite peppercorns are fully-ripened berries that are sun-dried after their red outer skin is removed. Gourmet cooks often use white pepper to flavor white sauces and other light-colored dishes because of its color and more delicate flavor.<\/p>\n<\/div>\n<\/div>\n
\n\n<\/a>Sichuan Pepper<\/a>\u00a0– Zanthoxylum piperitum<\/h3>\nThis gourmet Sichuan, or Szechuan, pepper is grown in China and offers an unusual, pungent flavor that begins as warm and lemon-like with woodsy overtones, and finishes with a surprising numbing effect on the tongue! Its complex and unusual flavor can be used to intensify the flavor of fish, poultry, cheese, and vegetables. Substitute Sichuan pepper for black pepper to add an exotic twist to recipes.<\/p>\n<\/div>\n
\n<\/a>Smoked Peppercorn Blend<\/a><\/h3>\nOur unique blend of smoked black peppercorns with white and green peppercorns is the perfect way to liven up any dish. Use this all-purpose blend anywhere black pepper is used. It adds a unique and colorful touch to meat, vegetables, grains and beans.<\/p>\n<\/div>\n<\/div>\n
\n\n<\/a>Tellicherry Black Peppercorns<\/a>\u00a0– Piper nigrum<\/h3>\nOur “TGSEB” (Tellicherry Garbled Special Extra Bold) are the highest grade of organic black peppercorns available, selected from only the plumpest berries\u2014those that produce a rich and complex pepper flavor.<\/p>\n<\/div>\n
<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"from http:\/\/www.frontiercoop.com\/prodlist.php?ct=frgourmet Sarah P in her post (http:\/\/vegetalion.blogspot.ca\/2010\/11\/how-to-replace-nightshades-part-2.html) says that high-quality peppercorns like the ones below will often add flavour that can replace hot peppers: Cubeb\u00a0– Piper cubeba Also called tailed pepper due to the attached fruit stem, our organic cubeb pepper is grown in Indonesia and offers a distinctly pungent flavor characterized by Read More …<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[5],"class_list":["post-58","post","type-post","status-publish","format-standard","hentry","category-substitutions","tag-nf"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/58","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=58"}],"version-history":[{"count":5,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/58\/revisions"}],"predecessor-version":[{"id":184,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/58\/revisions\/184"}],"wp:attachment":[{"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=58"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=58"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=58"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
<\/a>Peppercorns, White<\/a>\u00a0– Piper nigrum<\/h3>\nWhite peppercorns are fully-ripened berries that are sun-dried after their red outer skin is removed. Gourmet cooks often use white pepper to flavor white sauces and other light-colored dishes because of its color and more delicate flavor.<\/p>\n<\/div>\n<\/div>\n
\n\n<\/a>Sichuan Pepper<\/a>\u00a0– Zanthoxylum piperitum<\/h3>\nThis gourmet Sichuan, or Szechuan, pepper is grown in China and offers an unusual, pungent flavor that begins as warm and lemon-like with woodsy overtones, and finishes with a surprising numbing effect on the tongue! Its complex and unusual flavor can be used to intensify the flavor of fish, poultry, cheese, and vegetables. Substitute Sichuan pepper for black pepper to add an exotic twist to recipes.<\/p>\n<\/div>\n
\n<\/a>Smoked Peppercorn Blend<\/a><\/h3>\nOur unique blend of smoked black peppercorns with white and green peppercorns is the perfect way to liven up any dish. Use this all-purpose blend anywhere black pepper is used. It adds a unique and colorful touch to meat, vegetables, grains and beans.<\/p>\n<\/div>\n<\/div>\n
\n\n<\/a>Tellicherry Black Peppercorns<\/a>\u00a0– Piper nigrum<\/h3>\nOur “TGSEB” (Tellicherry Garbled Special Extra Bold) are the highest grade of organic black peppercorns available, selected from only the plumpest berries\u2014those that produce a rich and complex pepper flavor.<\/p>\n<\/div>\n
<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"from http:\/\/www.frontiercoop.com\/prodlist.php?ct=frgourmet Sarah P in her post (http:\/\/vegetalion.blogspot.ca\/2010\/11\/how-to-replace-nightshades-part-2.html) says that high-quality peppercorns like the ones below will often add flavour that can replace hot peppers: Cubeb\u00a0– Piper cubeba Also called tailed pepper due to the attached fruit stem, our organic cubeb pepper is grown in Indonesia and offers a distinctly pungent flavor characterized by Read More …<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[5],"class_list":["post-58","post","type-post","status-publish","format-standard","hentry","category-substitutions","tag-nf"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/58","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=58"}],"version-history":[{"count":5,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/58\/revisions"}],"predecessor-version":[{"id":184,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/58\/revisions\/184"}],"wp:attachment":[{"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=58"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=58"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=58"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
<\/a>Sichuan Pepper<\/a>\u00a0– Zanthoxylum piperitum<\/h3>\nThis gourmet Sichuan, or Szechuan, pepper is grown in China and offers an unusual, pungent flavor that begins as warm and lemon-like with woodsy overtones, and finishes with a surprising numbing effect on the tongue! Its complex and unusual flavor can be used to intensify the flavor of fish, poultry, cheese, and vegetables. Substitute Sichuan pepper for black pepper to add an exotic twist to recipes.<\/p>\n<\/div>\n
\n<\/a>Smoked Peppercorn Blend<\/a><\/h3>\nOur unique blend of smoked black peppercorns with white and green peppercorns is the perfect way to liven up any dish. Use this all-purpose blend anywhere black pepper is used. It adds a unique and colorful touch to meat, vegetables, grains and beans.<\/p>\n<\/div>\n<\/div>\n
\n\n<\/a>Tellicherry Black Peppercorns<\/a>\u00a0– Piper nigrum<\/h3>\nOur “TGSEB” (Tellicherry Garbled Special Extra Bold) are the highest grade of organic black peppercorns available, selected from only the plumpest berries\u2014those that produce a rich and complex pepper flavor.<\/p>\n<\/div>\n
<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"from http:\/\/www.frontiercoop.com\/prodlist.php?ct=frgourmet Sarah P in her post (http:\/\/vegetalion.blogspot.ca\/2010\/11\/how-to-replace-nightshades-part-2.html) says that high-quality peppercorns like the ones below will often add flavour that can replace hot peppers: Cubeb\u00a0– Piper cubeba Also called tailed pepper due to the attached fruit stem, our organic cubeb pepper is grown in Indonesia and offers a distinctly pungent flavor characterized by Read More …<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[5],"class_list":["post-58","post","type-post","status-publish","format-standard","hentry","category-substitutions","tag-nf"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/58","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=58"}],"version-history":[{"count":5,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/58\/revisions"}],"predecessor-version":[{"id":184,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/58\/revisions\/184"}],"wp:attachment":[{"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=58"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=58"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=58"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
<\/a>Smoked Peppercorn Blend<\/a><\/h3>\nOur unique blend of smoked black peppercorns with white and green peppercorns is the perfect way to liven up any dish. Use this all-purpose blend anywhere black pepper is used. It adds a unique and colorful touch to meat, vegetables, grains and beans.<\/p>\n<\/div>\n<\/div>\n
\n\n<\/a>Tellicherry Black Peppercorns<\/a>\u00a0– Piper nigrum<\/h3>\nOur “TGSEB” (Tellicherry Garbled Special Extra Bold) are the highest grade of organic black peppercorns available, selected from only the plumpest berries\u2014those that produce a rich and complex pepper flavor.<\/p>\n<\/div>\n
<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"from http:\/\/www.frontiercoop.com\/prodlist.php?ct=frgourmet Sarah P in her post (http:\/\/vegetalion.blogspot.ca\/2010\/11\/how-to-replace-nightshades-part-2.html) says that high-quality peppercorns like the ones below will often add flavour that can replace hot peppers: Cubeb\u00a0– Piper cubeba Also called tailed pepper due to the attached fruit stem, our organic cubeb pepper is grown in Indonesia and offers a distinctly pungent flavor characterized by Read More …<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[5],"class_list":["post-58","post","type-post","status-publish","format-standard","hentry","category-substitutions","tag-nf"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/58","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=58"}],"version-history":[{"count":5,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/58\/revisions"}],"predecessor-version":[{"id":184,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/58\/revisions\/184"}],"wp:attachment":[{"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=58"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=58"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=58"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
<\/a>Tellicherry Black Peppercorns<\/a>\u00a0– Piper nigrum<\/h3>\nOur “TGSEB” (Tellicherry Garbled Special Extra Bold) are the highest grade of organic black peppercorns available, selected from only the plumpest berries\u2014those that produce a rich and complex pepper flavor.<\/p>\n<\/div>\n
<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"from http:\/\/www.frontiercoop.com\/prodlist.php?ct=frgourmet Sarah P in her post (http:\/\/vegetalion.blogspot.ca\/2010\/11\/how-to-replace-nightshades-part-2.html) says that high-quality peppercorns like the ones below will often add flavour that can replace hot peppers: Cubeb\u00a0– Piper cubeba Also called tailed pepper due to the attached fruit stem, our organic cubeb pepper is grown in Indonesia and offers a distinctly pungent flavor characterized by Read More …<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[5],"class_list":["post-58","post","type-post","status-publish","format-standard","hentry","category-substitutions","tag-nf"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/58","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=58"}],"version-history":[{"count":5,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/58\/revisions"}],"predecessor-version":[{"id":184,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/58\/revisions\/184"}],"wp:attachment":[{"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=58"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=58"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=58"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
from http:\/\/www.frontiercoop.com\/prodlist.php?ct=frgourmet Sarah P in her post (http:\/\/vegetalion.blogspot.ca\/2010\/11\/how-to-replace-nightshades-part-2.html) says that high-quality peppercorns like the ones below will often add flavour that can replace hot peppers: Cubeb\u00a0– Piper cubeba Also called tailed pepper due to the attached fruit stem, our organic cubeb pepper is grown in Indonesia and offers a distinctly pungent flavor characterized by Read More …<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[5],"class_list":["post-58","post","type-post","status-publish","format-standard","hentry","category-substitutions","tag-nf"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/58","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=58"}],"version-history":[{"count":5,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/58\/revisions"}],"predecessor-version":[{"id":184,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/58\/revisions\/184"}],"wp:attachment":[{"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=58"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=58"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.food.siobhanrichardson.com\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=58"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}