Black pepper
Whole, cracked and ground pepper release their aroma differently.
From ingredient to marinade
When is grinding useful?
Ground pepper distributes through a marinade; whole peppercorns suit an infusion and can be removed. Grinding just before use helps retain aroma. Follow the recipe’s form rather than assuming a spoonful of each is equivalent.
Why has the aroma faded?
Heat, light and air weaken spice aroma. Keep pepper closed in a cool, dark cupboard away from the stove. A weak aroma signals lost quality; it is not a test of microbiological safety.
From ingredient to marinade
These amounts come directly from our recipes. Open a marinade to calculate your own quantity and follow every stage.
Jerky marinade
Recipe basisMeat weight · 1,000 g
- Freshly ground black pepper
- 2 g
Mushroom marinade
Recipe basisRaw mushroom weight before cleaning · 1,000 g
- Whole black peppercornsMain marinade
- 1 g
Sources & further reading
Sources support the ingredient notes; they do not certify our recipes for preservation.