Cheesecake Factory Jamaican Black Pepper Shrimp Recipe
Jan 26, 2012
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Jamaican Seasoning Cert. Organic 1 lb: K $18.72 This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. Delicious, all purpose Caribbean meat and seafood seasoning. Organic dehydrated onion, organic tomato, organic red chili pepper, organic allspice, organic ginger, organic cinnamon, organic black pepper, organic cane sugar, organic dehydrated garlic and microcrystalline cellulose (a natural anti-caking agent). |
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Jamaican Jerk Blend Cert. Organic 2.45 oz: K $4.49 All Frontier Bottled Spices are freshness dated, non-irradiated, safety sealed and feature a convenient shaker top for easy use. Delicious, all purpose Caribbean meat and seafood seasoning. Dehydrated onion, tomato powder, salt, red pepper (cayenne), allspice, black pepper, ginger, cinnamon, fructose, dehydrated garlic, green onion, nutmeg, and bay. Contains microcrystalline cellulose (a natural anti-caking agent). |
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Allspice Whole Jamaican (Pimenta dioica) 1 lb: K $23.4 This is Frontier’’s nitrogen-flushed double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. Tropical evergreen tree (Pimenta dioica, formerly P. officinalis) of the myrtle family (Myrtaceae), native to the West Indies and Central America and valued for its berries, the source of a highly aromatic spice. Early Spanish explorers, mistaking it for a type of pepper, called it pimenta, hence its botanical name and such terms as pimento and Jamaica pepper. Allspice was so named because the flavor of the dried berry resembles a combination of cloves, cinnamon, and nutmeg. It is widely used in baking and is usually present in mincemeat and mixed pickling spice. The clove-like aroma of allspice can be found wafting through much of Caribbean cuisine, where allspice is popular as a meat stuffing. Jamaica’’s hot jerk pastes, used to marinate pork and chicken before barbecuing, feature allspice, along with various combinations of cinnamon, garlic, thyme, black pepper, vinegar, lime juice, orange juice, coriander, ginger, and nutmeg. Mexican mole sauces feature allspice, as do British stews and sauces, European sausages, pickles, Danish pastries, French quatre épices, and the Ethiopian spice mix berebere. Grieve’’s classic ”A Modern Herbal”: ”The chief use of Pimento is as a spice and condiment: the berries are added to curry powder and also to mulled wine. It is popular as a warming cordial, of a sweet odour and grateful aromatic taste.” ”The oil inaction resembles that of cloves, and is occasionally used in medicine and is also employed in perfuming soaps.” ”It was formerly official in both the British and United States Pharmacopoeias. Both Pimento Oil and Pimento Water were official in the British Pharmacopoeia of 1898, but Oil of Pimento was deleted from the British Pharmacopceia of 1914, though the Water still has a place in the British Pharmacopceia Codex.” ”Pimento has also been dropped from the United States Pharmacopoeia, but admitted to the National Formulary IV. Pimento is one of the ingredients in the Compound Tincture of Guaic of the National Formulary IV.” ”Pimento is an aromatic stimulant and carminative to the gastro-intestinal tract, resembling cloves in its action. It is employed chiefly as an addition to tonics and purgatives and as a flavouring agent.” ”The Essential Oil, as well as the Spirit and the distilled Water of Pimento are useful for flatulent indigestion and for hysterical paroxysms. Two or three drops of the oil on sugar are given to correct flatulence. The oil is also given on sugar and in pills to correct the griping tendencies of purgatives: it was formerly added to Syrup of Buckthorn to prevent griping.” ”Pimento Water (Aqua Pimentae) is used as a vehicle for stomachic and purgative medicines. It is made by taking 5 parts of bruised Pimento to 200 parts of water and distilling down to 100, the dose being 1 to 2 fluid ounces.” King’’s 1 |
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Allspice, Jamaican Whole (Pimenta dioica), 25 lb box: K $497.25 Tropical evergreen tree (Pimenta dioica, formerly P. officinalis) of the myrtle family (Myrtaceae), native to the West Indies and Central America and valued for its berries, the source of a highly aromatic spice. Early Spanish explorers, mistaking it for a type of pepper, called it pimenta, hence its botanical name and such terms as pimento and Jamaica pepper. Allspice was so named because the flavor of the dried berry resembles a combination of cloves, cinnamon, and nutmeg. It is widely used in baking and is usually present in mincemeat and mixed pickling spice. The clove-like aroma of allspice can be found wafting through much of Caribbean cuisine, where allspice is popular as a meat stuffing. Jamaica’s hot jerk pastes, used to marinate pork and chicken before barbecuing, feature allspice, along with various combinations of cinnamon, garlic, thyme, black pepper, vinegar, lime juice, orange juice, coriander, ginger, and nutmeg. Mexican mole sauces feature allspice, as do British stews and sauces, European sausages, pickles, Danish pastries, French quatre épices, and the Ethiopian spice mix berebere. Grieve’s classic ‘A Modern Herbal’: ‘The chief use of Pimento is as a spice and condiment: the berries are added to curry powder and also to mulled wine. It is popular as a warming cordial, of a sweet odour and grateful aromatic taste.’ ‘The oil inaction resembles that of cloves, and is occasionally used in medicine and is also employed in perfuming soaps.’ ‘It was formerly official in both the British and United States Pharmacopoeias. Both Pimento Oil and Pimento Water were official in the British Pharmacopoeia of 1898, but Oil of Pimento was deleted from the British Pharmacopceia of 1914, though the Water still has a place in the British Pharmacopceia Codex.’ ‘Pimento has also been dropped from the United States Pharmacopoeia, but admitted to the National Formulary IV. Pimento is one of the ingredients in the Compound Tincture of Guaic of the National Formulary IV.’ ‘Pimento is an aromatic stimulant and carminative to the gastro-intestinal tract, resembling cloves in its action. It is employed chiefly as an addition to tonics and purgatives and as a flavouring agent.’ ‘The Essential Oil, as well as the Spirit and the distilled Water of Pimento are useful for flatulent indigestion and for hysterical paroxysms. Two or three drops of the oil on sugar are given to correct flatulence. The oil is also given on sugar and in pills to correct the griping tendencies of purgatives: it was formerly added to Syrup of Buckthorn to prevent griping.’ ‘Pimento Water (Aqua Pimentae) is used as a vehicle for stomachic and purgative medicines. It is made by taking 5 parts of bruised Pimento to 200 parts of water and distilling down to 100, the dose being 1 to 2 fluid ounces.’ King’s 1898 Dispensatory: ‘Pimento is a hot, aromatic stimulant, and carminative, and may be used where such agents are indicated. It is seldom employ |
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Cayenne (Chili) Pepper 160M Heat Units (Capsicum annum) 1 lb: C $12.22 This is Starwest’s nitrogen-flushed double wall silverfoil pack. The genus Capsicum comprises all the varied forms of fleshy-fruited peppers grown as herbaceous annuals–the red, green, and yellow peppers rich in vitamins A and C that are used in seasoning and as a vegetable food. The Heat Level of Pepper is measured on the Scoville scale in ‘Heat Units’. Two common ground varieties are 30M & 90M Heat Units, (30,000 & 90,000 respectively). The 30M pepper is comparable to the canned ‘Red Pepper’ that you find in at the Supermarket. Just about anyone can tolerate 30m (also called 30k) Cayenne. On the other hand, 90m Cayenne is incredibly hot. Incredibly delicious, but incredibly hot. So watchit. Capsicum varieties are so closely related – and their culinary uses identical – that it takes an expert to distinguish one from the other. Explains Dr. Paul Bosland, New Mexico State University: ‘I think that saying ‘African birdseye chile’ is like saying ‘chile verde’ or ‘green chile.’ Any piquin-shaped fruit is ‘African birdseye chile.’ A couple of years ago, I got thirty accessions from Ghana. They were marked C. annuum and C. frutescens. It turned out that some annuums were C. chinense. And, all the accessions labeled C. frutescens were C. annuum, except for one accession that was a mix of C. frutescens and C. annuum. Maybe this goes back to the days when C. annuum equalled C. frutescens? From my experience, Ethiopia, Zimbabwe, and Senegal all have C. annuum. There is little good African information. An interesting observation is that in Nepal, the wild chiles are C. frutescens, while those around houses and in plots are C. annuum or C. chinense.’ See http://www.chilepepperinstitute.org for more. http://www.fiery-foods.com/dave/profile-birdseye.html: Shrimp Pili-Pili Pili-Pili is the generic name for African chiles as well as the name of this shrimp dish from Mozambique. Shellfish is abundant off the coast, and the prawns are so large that a couple will make a meal. The marinade not only goes well with shrimp or prawns, but also with fish and chicken. Note: This recipe requires advance preparation. Marinade: 1 tablespoon crushed dried African birdseye chile, or substitute piquin ¼ cup butter or margarine ¼ cup peanut oil 4 cloves garlic, minced 3 tablespoons lime or lemon juice, fresh preferred 1 pound large shrimp or prawns, shelled and deveined Melt the butter and add the oil and the remaining marinade ingredients. Simmer for a couple of minutes to blend the flavors. Transfer to a ceramic bowl. Toss the shrimp in the marinade and marinate for a couple of hours in the refrigerator.. Thread the shrimp on skewers and grill over charcoal or broil, until the shrimp are slightly browned and done. Note: Double the marinade recipe and use it as a sauce over the cooked shrimp. and serve on the side. Yield: 4 servings Heat Scale: Hot |
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Jamaican Jerk Salt Free Seasoning Blend Cert. Organic 1 lb: C $15.9 This is Starwest’s nitrogen-flushed double wall silverfoil pack. Delicious, all purpose Caribbean meat and seafood seasoning. Spice up poultry, pork or fish; rub it on before cooking for a spicy Caribbean flavor. Brown mustard seed, ginger, garlic, paprika, fennel seed, chili flakes, thyme, allspice, onion, black pepper, cayenne 40m H.U., cinnamon and cloves. |
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Chili (Cayenne) Pepper, Whole, Birdseye 130,000 HU (Capsicum annum) 1 lb: K $17.55 This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper.The genus Capsicum comprises all the varied forms of fleshy-fruited peppers grown as herbaceous annuals–the red, green, and yellow peppers rich in vitamins A and C that are used in seasoning and as a vegetable food.The African birdseye chile is both wild and domesticated and is also known in English as African devil chile, in Swahili as piri-piri and in Kamba as ndul. It should be pointed out that piri-piri simply means ‘pepper-pepper’ and is a generic term for any African chile.Most sources state that the birdseye is Capsicum frutescens, making it a relative of the tabasco chile.The Heat Level of Pepper is measured on the Scoville scale in ‘Heat Units’. Two common ground varieties are 30M & 90M Heat Units, (30,000 & 90,000 respectively). The 30M pepper is comparable to the canned ‘Red Pepper’ that you find in at the Supermarket. Just about anyone can tolerate 30m (also called 30k) Cayenne. On the other hand, 90m Cayenne is incredibly hot. Incredibly delicious, but incredibly hot. So watchit.Capsicum varieties are so closely related – and their culinary uses identical – that it takes an expert to distinguish one from the other. Explains Dr. Paul Bosland, New Mexico State University:’I think that saying ‘African birdseye chile’ is like saying ‘chile verde’ or ‘green chile.’ Any piquin-shaped fruit is ‘African birdseye chile.’ A couple of years ago, I got thirty accessions from Ghana. They were marked C. annuum and C. frutescens. It turned out that some annuums were C. chinense. And, all the accessions labeled C. frutescens were C. annuum, except for one accession that was a mix of C. frutescens and C. annuum. Maybe this goes back to the days when C. annuum equalled C. frutescens? From my experience, Ethiopia, Zimbabwe, and Senegal all have C. annuum. There is little good African information. An interesting observation is that in Nepal, the wild chiles are C. frutescens, while those around houses and in plots are C. annuum or C. chinense.’ See http://www.chilepepperinstitute.org for more.http://www.fiery-foods.com/dave/profile-birdseye.html:Shrimp Pili-PiliPili-Pili is the generic name for African chiles as well as the name of this shrimp dish from Mozambique. Shellfish is abundant off the coast, and the prawns are so large that a couple will make a meal. The marinade not only goes well with shrimp or prawns, but also with fish and chicken. Note: This recipe requires advance preparation.Marinade:1 tablespoon crushed dried African birdseye chile, or substitute piquin ¼ cup butter or margarine ¼ cup peanut oil 4 cloves garlic, minced 3 tablespoons lime or lemon juice, fresh preferred 1 pound large shrimp or prawns, shelled and deveined Melt the butter and add the oil and the remaining marinade ingredients. Simmer for a couple of minutes to blend the flavors. Transfer to a ceramic bowl.Toss the shrimp in the marinade and marinate for a couple o |
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Cubeb Pepper Gourmet Cert. Organic 1.16 oz: K $6.02 All Frontier Bottled Spices are freshness dated, non-irradiated, safety sealed and feature a convenient shaker top for easy use. Bitter and hot cubebs were replaced by black pepper in Europe when that became widely available. They are still a North African favorite, popular in Moroccan spice mixtures. Native to Indonesia, particularly Java, cubeb came to Europe via India through the Venetian trade with the Arabs. Its main European use appears to have been medicinal, in the treatment of urinary infections and bronchitis. Cubeb is used in Indonesian gulés (curries). Because of its aromatic qualities, cubeb goes well with meat, cheese and vegetable dishes. It may be substituted for pepper in spice mixtures such as quatre-épices for flavouring patés, sausages, gingerbreads and spiced biscuits. Another use for cubeb is in place of allspice, where it will give a more peppery flavour. Here is an authentic 15th century English cubeb recipe: http://www.godecookery.com/mtrans/mtrans24.htm: A Royal Pie. Take and make little pie shells, & take Chicken boiled; or Pork boiled; or them both: take Cloves, Mace, Cubeb, & hack all together, & mix it with crumbled marrow, & add just the right amount of Sugar; then place it a pie shell, & in the middle place a piece of marrow, & all over some Sugar, and let it bake; & this is for a supper. Ingredients: 1 or 2 nine-inch pie shells Boiled chicken, diced Boiled pork, diced Cloves (powder) Mace Cubeb Marrow, diced or crumbled Sugar Marrow, one spoonful of diced or 1 med. sized chunk Directions: For this recipe use either pork or chicken, or a combination of both. Combine meat with spices and diced marrow; add sugar to taste. Place this mixture in the pie shell(s). Place the additional marrow on the top middle then sprinkle sugar over the entire pie. Bake until crust is golden and the top has browned. Serve for an evening meal. Grieve’s classic ‘A Modern Herbal’: ‘Stimulant, carminative, much used as a remedy for gonorrhoea, after the first active inflammatory symptoms have subsided; also used in leucorrhoea, cystitis, urethritis, abscesses of the prostate gland, piles and chronic bronchitis.’ King’s 1898 Dispensatory: ‘Cubebs are mildly stimulant, expectorant, stomachic, and carminative. They act more particularly upon mucous tissues, arresting excessive discharges, especially from the urethra. In large doses they produce increased frequency and fullness of pulse and augmented heat; occasionally they cause nausea, vomiting, burning pain, griping, or even purging. Sometimes they cause a rash-like eruption on the skin.’ ‘They exercise an influence over the urinary apparatus, frequently producing diuresis, rendering the urine of a deeper color, with a peculiar, aromatic odor. They have been successfully employed in gonorrhoea, gleet, leucorrhoea, catarrh of the urinary bladder, chronic inflammation of the bladder, abscess of the prostate, chronic laryngitis and |
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Pepper Fusion Grinder Black Pepper with Cayenne 1.76 Grinder Bottle: K $5.84 Pepper Fusion Grinders perfectly pair the hot, biting flavor of whole organic peppercorns with a select complementary spice. Use the adjustable grinder top to select your preferred grind size and release the full flavor of each peppercorn! |
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Pepper Fusion Grinder Black Pepper with Garlic 1.76 Grinder Bottle: K $5.84 Pepper Fusion Grinders combine the hot, biting flavor of whole organic peppercorns with the perfect pairing of a single complimentary spice. Use the adjustable grinder top to select the prefect grind size and release the full flavor of each peppercorn! |
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Pepper Fusion Grinder Black Pepper with Lemon 1.76 Grinder Bottle: K $5.84 Pepper Fusion Grinders perfectly pair the hot, biting flavor or whole organic peppercorns with a select complementary spice. Use the adjustable grinder top to select your preferred grind size and release the full flavor of each peppercorn! |
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Pepper Fusion Grinder Black Pepper with Chipotle 1.76 Grinder Bottle: K $6.11 Pepper Fusion Grinders combine the hot, biting flavor of whole organic peppercorns with the perfect pairing of a single complimentary spice. Use the adjustable grinder top to select the prefect grind size and release the full flavor of each peppercorn! |
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Pepper Time Chalkboard Wall Accent $151.8 This delightful chalkboard features a colorful oil reproduction and is surrounded by a frame with a distressed black finish and a khaki undercoat. Six pepper shaped magnets are included. |
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Veggie Pepper Seasoning Blend, 25 lb box: K $325.35 Delicious, all-natural, versatile and convenient. Black pepper, dehydrated onion, dehydrated garlic, celery flakes and red bell pepper. |
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Daily Grind Black Pepper 2.65 oz: K $6.29 Simply Organic Daily Grind – Wholesome and healthy black pepper will leave one weak in the knees and wondering just how much of a good thing can one take. |
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AQEN SHRIMP PELLETS 6.5OZ $4.12 AQEN SHRIMP PELLETS 6.5OZ |
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COBALT SHRIMP PELLETS 10.75OZ $5.24 COBALT SHRIMP PELLETS 10.75OZ |
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COBALT SHRIMP PELLETS 6.4OZ $3.92 COBALT SHRIMP PELLETS 6.4OZ |
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.Hbh shrimp pellets 1.6oz $1.73 .Hbh shrimp pellets 1.6oz |
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.Hbh shrimp pellets 4.6oz $2.71 .Hbh shrimp pellets 4.6oz |
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.Hbh shrimp pellets 9.1oz $4.48 .Hbh shrimp pellets 9.1oz |
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Oh So Cosmopolitan Reversible Recipe Coaster $4.25 Unique doesn&39;t begin to describe it but it&39;s the closest word we could find A favor trifecta Kate Aspen&39;s "Oh So Cosmopolitan" Recipe Coaster is first and formost clearly cosmopolitan in design Next it sports a yummylooking cosmopolitan on one side and finally a recipe for the popular cocktail on the other Expect to hear cheers Features and facts Single colorful reversible rubber coaster with superbly designed cosmopolitan cocktail complete with orange peel garnish Ingredients for making a Cosmopolitan cocktail appear on the reverse side Coaster measures 3 12" square Unique black gift box has open windo on both sides displaying front and back of coaster Gift presentation also includes a whitesatin ribbon and bow Gift box measures 3 34" square x 12" d |
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Snacks & Desserts – Blueberry Cheesecake $11.04 Mountain House – Snacks & Desserts – Blueberry Cheesecake – 290073 |
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Lemon Pepper 1.36 oz: K $4.94 All Frontier Bottled Spices are freshness dated, non-irradiated, safety sealed and feature a convenient shaker top for easy use. Enhances the flavor of poultry, seafood, salad and dips. Black pepper, lemon peel, freeze-dried whole lemon, dehydrated garlic, dehydrated onion and citric acid. |
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Veggie Pepper Seasoning Blend 1 lb: K $15.3 This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. Delicious, all-natural, versatile and convenient. Black pepper, dehydrated onion, dehydrated garlic, celery flakes and red bell pepper. |
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Veggie Pepper Blend 1.76 oz: K $5.03 All Frontier Bottled Spices are freshness dated, non-irradiated, safety sealed and feature a convenient shaker top for easy use. Delicious, all-natural, versatile and convenient. Black pepper, dehydrated onion, dehydrated garlic, celery flakes and red bell pepper. |
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Salt and Pepper Granite Top On Black Cabinet $745 Home Styles Create-a-cart in a black finish with a salt & pepper granite top features solid wood construction, and 4-Utility drawers; 2 cabinet doors open to storage w/adjustable shelf inside; Handy spice rack with Towel bar; Paper Towel holder; Heavy duty locking rubber casters for easy mobility & safety.Size: 52.75 x 17.75 x 35.5? High |
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Pepper Black Fine Grind Cert. Organic (Piper nigrum; Hu Jiao), 25 lb box: K $330.87 Pepper is a universally popular seasoning – and Frontier makes it convenient to season with our organic fine-grind pepper, carefully selected from one of the world’s top pepper-producing regions. |
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DRIED RIVER SHRIMP 75 GRMS $15.41 DRIED RIVER SHRIMP 75 GRMS |
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OSI BRINE SHRIMP EGGS 15OZ $48.92 OSI BRINE SHRIMP EGGS 15OZ |
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HIKARI FD BRINE SHRIMP 1.76OZ $12.84 HIKARI FD BRINE SHRIMP 1.76OZ |
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SF F.D. BRINE SHRIMP 375GM $50.17 SF F.D. BRINE SHRIMP 375GM |
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COBALT BRINE SHRIMP FLAKE 1.5Z $5.36 COBALT BRINE SHRIMP FLAKE 1.5Z |
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COBALT BRINE SHRIMP FLAKE 8OZ $15.95 COBALT BRINE SHRIMP FLAKE 8OZ |
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.Ocean star pellets shrimp 7.5oz $5.15 .Ocean star pellets shrimp 7.5oz |
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.Ocean star pellets shrimp 1.6oz $2.13 .Ocean star pellets shrimp 1.6oz |
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.Sf f.d. brine shrimp 10gm $3.2 .Sf f.d. brine shrimp 10gm |
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.Sf f.d. brine shrimp 20gm $5.32 .Sf f.d. brine shrimp 20gm |
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Sf f.d. brine shrimp 39gm $6.62 Sf f.d. brine shrimp 39gm |
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FD SPIRULINA BRINE SHRIMP 24 $14.81 FD SPIRULINA BRINE SHRIMP 24 |
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H2O BRINE SHRIMP BLISTER 100G $3.15 H2O BRINE SHRIMP BLISTER 100G |
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TETRA SOFTNET 3in BRINE SHRIMP $12.8 TETRA SOFTNET 3in BRINE SHRIMP |
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.Osi brine shrimp flake 1oz $3.6 .Osi brine shrimp flake 1oz |
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.INSTANT BAY BRINE SHRIMP OZ $9.36 .INSTANT BAY BRINE SHRIMP OZ |
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IO BRINE SHRIMP GEL 2.82OZ $6.72 IO BRINE SHRIMP GEL 2.82OZ |
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ZOO BRINE SHRIMP FLAKE .5OZ $2.07 ZOO BRINE SHRIMP FLAKE .5OZ |
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ZOO BRINE SHRIMP FLAKE 1OZ $3.24 ZOO BRINE SHRIMP FLAKE 1OZ |
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ZOO BRINE SHRIMP FLAKE 2OZ $5.15 ZOO BRINE SHRIMP FLAKE 2OZ |
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ZOO BRINE SHRIMP FLAKE 4OZ $8.3 ZOO BRINE SHRIMP FLAKE 4OZ |
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ZOO BRINE SHRIMP STICKS .7OZ $2.48 ZOO BRINE SHRIMP STICKS .7OZ |
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Pepper $199.99 Interior hole between levels, Condo lid is removable for easy cleaning, Braces underneath the lid ensure a snug fit, Solid wood construction, Plush cut-pile commercial carpet, Ideal for multiple cats, 4 feet tall, Shelf – 20in x 12in, Condo – 20in x 20in x 24in |
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Sichuan Pepper Gourmet Whole (Zanthoxylum piperitum) 1 lb: K $25.2 This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. Zanthoxylum piperitum : Japan pepper, anise pepper, Chinese pepper, fagara, Japanese pepper, Japanese prickly ash, Sichuan pepper, spice pepper, Szechuan pepper, Szechwan pepper. Sichuan pepper (or Szechuan pepper) is the outer pod of the tiny fruit of a number of species in the genus Zanthoxylum (most commonly Z. piperitum, Z. simulans, and Z. schinifolium), widely grown and consumed in Asia as a spice. Despite the name, it is not related to black pepper or to chili peppers. It is widely used in the cuisine of Sichuan, China, from which it takes its name, as well as Tibetan, Bhutanese, Nepalese, Japanese and Konkani and Batak Toba cuisines, among others. It is known in Chinese as hua jiao (”flower pepper”). Sichuan pepper has a unique aroma and flavour that is not hot or pungent like black or white pepper, or chili peppers, but has slight lemony overtones and creates a tingly numbness in the mouth that sets the stage for these hot spices. Recipes often suggest lightly toasting and then crushing the tiny seedpods before adding them to food. Only the husks are used; the shiny black seeds are discarded or ignored as they have a very gritty sand-like texture. It is generally added at the last moment. Star anise and ginger are often used with it and it figures prominently in spicy Sichuan cuisine. It has an alkaline pH and a numbing effect on the lips when eaten in larger doses. Ma la (literally ”numbing and spicy”), a flavor common in Sichuan cooking, is a combination of Sichuan pepper and chili pepper. |
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Salt & Pepper Puzzle Pieces $4 These adorable black and white puzzle pieces would not only make a great favor but would look stunning as part of a table setting Their packaging enables them to be given as a gift with no embellishments required unless you wish to dress them up SIZE 3 18" x 1 14" NOTE Personalized printed paper ribbon sold separately See item 114835 Includes gift packaging Includes gift packaging |
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Lemon Pepper Seasoning Blend, 25 lb box: K $374.85 Enhances the flavor of poultry, seafood, salad and dips. Black pepper, lemon peel, freeze-dried whole lemon, dehydrated garlic, dehydrated onion and citric acid. |
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Lemon Pepper Seasoning Blend 1 lb: K $17.64 This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. Enhances the flavor of poultry, seafood, salad and dips. Black pepper, lemon peel, freeze-dried whole lemon, dehydrated garlic, dehydrated onion and citric acid. |
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Recipe Book For Cats With Cookie Cutter $8.99 Recipe Book For Cats With Cookie Cutter |
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Veggie Pepper Blend Cert. Organic 1.78 oz: K $5.57 All Frontier Bottled Spices are freshness dated, non-irradiated, safety sealed and feature a convenient shaker top for easy use. Delicious, all-natural, versatile and convenient. Black pepper, dehydrated onion, dehydrated garlic, celery flakes and red bell pepper. |
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Chili Pepper Server $796 Liberty Furniture is a dedicated provider of all wood products encompassing the bedroom, dining room, entertainment, occasional and home office categories. They use high-quality wood with the best veneers and conduct an extensive, detail-oriented finishing process featuring Rubbed Black and Tobacco, Dark Rustic Oak, Aged Cognac, and Tropical Brown Cherry finishes among others. In addition, they build their products with high-level hardware to ensure durability. The furniture line is extensive, and with the wide variety of categories and styles, customers are certain to find something they like. Liberty Furniture prides itself on providing superior quality furniture to a unique and valued customer base through a life-long devotion to selfless service, continuous enrichment, and genuine integrity. From their designs to the customers who enjoy the products, these values define all that they do. |
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Black Pepper Essential Oil 1/3 fl oz: C $9.23 Distilled from the black peppercorns, it has a warm, peppery aroma. Some traditional uses: to energize, for increasing circulation, to warm and relieve muscle aches and stiffness, for fighting colds, flu and infections. Black pepper oil may cause irritation to sensitive skins and using too much could over-stimulate the kidneys and should be avoided in pregnancy due to its possible skin sensitizing effect. Black pepper oil can be used to help in the treatment of pain relief, rheumatism, chills, flu, colds, increase circulation, exhaustion, muscular aches, physical and emotional coldness, nerve tonic, and fevers. This warming oil can be used to great effect to help circulation and bruising and specifically to help with muscle tone, aching limbs and rheumatoid arthritis. It further helps to promote digestion, the colon as well as the kidneys. In vapor therapy black pepper oil can be used to help add warmth to chills and colds. Black pepper oil can be used in blended massage oil, or diluted in a bath to assist with circulation, bruises, rheumatoid arthritis and muscular aches and pains. As a constituent in a blended cream is can be used for tired aching limbs, sore muscles, rheumatoid arthritis, stimulating the appetite and bowel problems. In small quantities it can be used to reduce high temperatures. Black Pepper oil does go very well with other essential oils such as Bergamot, Clary Sage, Clove, Coriander, Fennel, Frankincense, Geranium, Ginger, Grapefruit, Lavender, Juniper, Lemon, Lime, Mandarin, Sage, Sandalwood and Ylang Ylang. Essential and resin oils are volatile, fragrant materials extracted from the root, bark, wood, seed, fruit, leaf or flower of a single plant. Essential oils contain the odor, taste and medicinal properties of the plant itself, but in very concentrated form, with no base oil, alcohol, water or dilutants added. Steam distillation and cold pressing are used to extract the essential oil from the plant. Starwest Essential Oils are guaranteed to be 100% pure and undiluted. The distillation process occurs either at the site where the plants are grown or at a distillery. Each oil is tested for purity and strength using the gas chromatography method. Packaged in glass amber bottles to preserve the oils, the 1/3 ounce size has a fitted dropper insert and a tamper-evident, child-proof lid. The larger items are in amber glass or PET gallon containers, depending on the product. Starwest’s pure essential oils are suitable for use in aromatherapy, cosmetic preparation, healing and body care, potpourris and more. Essential oils are very potent and should always be used sparingly and in conjunction with a reliable reference. |
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Black Pepper Essential Oil 4 fl oz: C $71.93 Distilled from the black peppercorns, it has a warm, peppery aroma. Some traditional uses: to energize, for increasing circulation, to warm and relieve muscle aches and stiffness, for fighting colds, flu and infections. Black pepper oil may cause irritation to sensitive skins and using too much could over-stimulate the kidneys and should be avoided in pregnancy due to its possible skin sensitizing effect. Black pepper oil can be used to help in the treatment of pain relief, rheumatism, chills, flu, colds, increase circulation, exhaustion, muscular aches, physical and emotional coldness, nerve tonic, and fevers. This warming oil can be used to great effect to help circulation and bruising and specifically to help with muscle tone, aching limbs and rheumatoid arthritis. It further helps to promote digestion, the colon as well as the kidneys. In vapor therapy black pepper oil can be used to help add warmth to chills and colds. Black pepper oil can be used in blended massage oil, or diluted in a bath to assist with circulation, bruises, rheumatoid arthritis and muscular aches and pains. As a constituent in a blended cream is can be used for tired aching limbs, sore muscles, rheumatoid arthritis, stimulating the appetite and bowel problems. In small quantities it can be used to reduce high temperatures. Black Pepper oil does go very well with other essential oils such as Bergamot, Clary Sage, Clove, Coriander, Fennel, Frankincense, Geranium, Ginger, Grapefruit, Lavender, Juniper, Lemon, Lime, Mandarin, Sage, Sandalwood and Ylang Ylang. Essential and resin oils are volatile, fragrant materials extracted from the root, bark, wood, seed, fruit, leaf or flower of a single plant. Essential oils contain the odor, taste and medicinal properties of the plant itself, but in very concentrated form, with no base oil, alcohol, water or dilutants added. Steam distillation and cold pressing are used to extract the essential oil from the plant. Starwest Essential Oils are guaranteed to be 100% pure and undiluted. The distillation process occurs either at the site where the plants are grown or at a distillery. Each oil is tested for purity and strength using the gas chromatography method. Packaged in glass amber bottles to preserve the oils, the 1/3 ounce size has a fitted dropper insert and a tamper-evident, child-proof lid. The larger items are in amber glass or PET gallon containers, depending on the product. Starwest’s pure essential oils are suitable for use in aromatherapy, cosmetic preparation, healing and body care, potpourris and more. Essential oils are very potent and should always be used sparingly and in conjunction with a reliable reference. |
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Garlic Pepper Cert. Organic 1 lb: K $21.51 This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. Delcious on salads, fish, meats, and in sauces and stews. Organic garlic, organic black pepper, organic onion, organic red and green bell peppers, organic parsley, organic lemon powder, organic corn syrup solids. |
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Pepper White (Piper nigrum; Hu Jiao) 360 vegicap bottle: HE $44.99 We use only 100% Gluten-free, Vegetable Cellulose ”00” capsules for all of our encapsulated products. We offer both bulk powder and capsules. Obviously our bulk bottles are bulk powder, not capsules, but the capsule weight is included to give you a way of judging the recommended dosage. White Pepper – Botanical Powder — Approximately 600 mg. each capsule. 1/2 teaspoon of powder is about equal to one capsule. Powder can be consumed by sprinkling it over your food or mixing it with a syrup such as maple or chocolate. You could also mix it with orange juice. The citric acid in the orange juice will help to mask any unpleasant powder tastes. Other common names: Black Pepper, Green Pepper, Piper, Piper Album, White Pepper is a warming, aromatic spice that peps up our foods and peps up the health of the digestive tract, easing flatulence, nausea, indigestion and constipation. History: White Peppercorns are the mature berries of the pepper vine, from which the outer covering has been removed. The pepper vine is indigenous to India and Asia may reach ten feet in height and thrives as a crop in rich, well-drained soil in light shade and high humidity. The fruit clusters are picked ripe and retted (soaked) for eight days, so that their outer hulls are easily removed, and then dried. White Peppercorns, as well as Black and Green are actually the same fruit and come from the same plant (Piper nigrum); the difference in color simply reflects the various stages of development and processing methods (there is another, pink pepper, that is an entirely different species related to ragweed). It is important to note that P. nigrum is the true pepper and should not be confused with paprika, cayenne, chili peppers, red peppers or bell peppers, which are fruits from the capsicum family. Black peppercorns are picked when they are half ripe, dried (at which time they darken) and then ground; they are said to be the hottest, most pungent and sharp. Green peppercorns are the immature (while still green) berries that are preserved (usually in brine) and have a milder flavor. The very mature berries of White Pepper have a less subtle, biting flavor with a mildly fermented, musty aroma. Pepper has been an important medicine and commercial spice since antiquity. It was mentioned in Sanskrit literature three thousand years ago, and in ancient Greece and Rome, it was not only used as a spice, but was also considered an offering to the gods and used as currency to pay taxes and ransoms. In the Middle Ages, a man’s wealth was often determined by his accumulation of Pepper. It served as a condiment to flavor food, and its pungency also disguised decaying meats before food was efficiently preserved. Several cities owe their economic development to the commercial trade in Pepper, including Venice and Genoa. Europeans revered Pepper as a seasoning, medicine and currency to pay rent, dowries and taxes, and the need for Pepper was one impetus for |
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Pepper White (Piper nigrum; Hu Jiao) 60 vegicap bottle: HE $10.59 We use only 100% Gluten-free, Vegetable Cellulose ”00” capsules for all of our encapsulated products. We offer both bulk powder and capsules. Obviously our bulk bottles are bulk powder, not capsules, but the capsule weight is included to give you a way of judging the recommended dosage. White Pepper – Botanical Powder — Approximately 600 mg. each capsule. 1/2 teaspoon of powder is about equal to one capsule. Powder can be consumed by sprinkling it over your food or mixing it with a syrup such as maple or chocolate. You could also mix it with orange juice. The citric acid in the orange juice will help to mask any unpleasant powder tastes. Other common names: Black Pepper, Green Pepper, Piper, Piper Album, White Pepper is a warming, aromatic spice that peps up our foods and peps up the health of the digestive tract, easing flatulence, nausea, indigestion and constipation. History: White Peppercorns are the mature berries of the pepper vine, from which the outer covering has been removed. The pepper vine is indigenous to India and Asia may reach ten feet in height and thrives as a crop in rich, well-drained soil in light shade and high humidity. The fruit clusters are picked ripe and retted (soaked) for eight days, so that their outer hulls are easily removed, and then dried. White Peppercorns, as well as Black and Green are actually the same fruit and come from the same plant (Piper nigrum); the difference in color simply reflects the various stages of development and processing methods (there is another, pink pepper, that is an entirely different species related to ragweed). It is important to note that P. nigrum is the true pepper and should not be confused with paprika, cayenne, chili peppers, red peppers or bell peppers, which are fruits from the capsicum family. Black peppercorns are picked when they are half ripe, dried (at which time they darken) and then ground; they are said to be the hottest, most pungent and sharp. Green peppercorns are the immature (while still green) berries that are preserved (usually in brine) and have a milder flavor. The very mature berries of White Pepper have a less subtle, biting flavor with a mildly fermented, musty aroma. Pepper has been an important medicine and commercial spice since antiquity. It was mentioned in Sanskrit literature three thousand years ago, and in ancient Greece and Rome, it was not only used as a spice, but was also considered an offering to the gods and used as currency to pay taxes and ransoms. In the Middle Ages, a man’s wealth was often determined by his accumulation of Pepper. It served as a condiment to flavor food, and its pungency also disguised decaying meats before food was efficiently preserved. Several cities owe their economic development to the commercial trade in Pepper, including Venice and Genoa. Europeans revered Pepper as a seasoning, medicine and currency to pay rent, dowries and taxes, and the need for Pepper was one impetus for |
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Pepper White (Piper nigrum; Hu Jiao) 90 vegicap bottle: HE $14.14 We use only 100% Gluten-free, Vegetable Cellulose ”00” capsules for all of our encapsulated products. We offer both bulk powder and capsules. Obviously our bulk bottles are bulk powder, not capsules, but the capsule weight is included to give you a way of judging the recommended dosage. White Pepper – Botanical Powder — Approximately 600 mg. each capsule. 1/2 teaspoon of powder is about equal to one capsule. Powder can be consumed by sprinkling it over your food or mixing it with a syrup such as maple or chocolate. You could also mix it with orange juice. The citric acid in the orange juice will help to mask any unpleasant powder tastes. Other common names: Black Pepper, Green Pepper, Piper, Piper Album, White Pepper is a warming, aromatic spice that peps up our foods and peps up the health of the digestive tract, easing flatulence, nausea, indigestion and constipation. History: White Peppercorns are the mature berries of the pepper vine, from which the outer covering has been removed. The pepper vine is indigenous to India and Asia may reach ten feet in height and thrives as a crop in rich, well-drained soil in light shade and high humidity. The fruit clusters are picked ripe and retted (soaked) for eight days, so that their outer hulls are easily removed, and then dried. White Peppercorns, as well as Black and Green are actually the same fruit and come from the same plant (Piper nigrum); the difference in color simply reflects the various stages of development and processing methods (there is another, pink pepper, that is an entirely different species related to ragweed). It is important to note that P. nigrum is the true pepper and should not be confused with paprika, cayenne, chili peppers, red peppers or bell peppers, which are fruits from the capsicum family. Black peppercorns are picked when they are half ripe, dried (at which time they darken) and then ground; they are said to be the hottest, most pungent and sharp. Green peppercorns are the immature (while still green) berries that are preserved (usually in brine) and have a milder flavor. The very mature berries of White Pepper have a less subtle, biting flavor with a mildly fermented, musty aroma. Pepper has been an important medicine and commercial spice since antiquity. It was mentioned in Sanskrit literature three thousand years ago, and in ancient Greece and Rome, it was not only used as a spice, but was also considered an offering to the gods and used as currency to pay taxes and ransoms. In the Middle Ages, a man’s wealth was often determined by his accumulation of Pepper. It served as a condiment to flavor food, and its pungency also disguised decaying meats before food was efficiently preserved. Several cities owe their economic development to the commercial trade in Pepper, including Venice and Genoa. Europeans revered Pepper as a seasoning, medicine and currency to pay rent, dowries and taxes, and the need for Pepper was one impetus for |
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Combo Shaker Pack: Fine Sea Salt / Fine Powder Black Pepper: K $6.11 All Frontier Bottled Spices are freshness dated, non-irradiated and safety sealed. Two handy shakers: Fine Sea Salt 7 oz Fine Ground Black Pepper Cert. Organic 2.5 oz |
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Pipli Fruit Powder (Piper longum; Long Pepper) 100 vegicaps: B $22 The species Piper longum is of South Asian origin (Dekkan penisular), whereas the closely related Piper retrofractum comes from South East Asia and is mostly cultivated in Indonesia and Thailand. Both species are often not clearly distinguished in the spice trade. http://www-ang.kfunigraz.ac.at/~katzer/engl/generic_frame.html?Pipe_lon.html ‘Long pepper probably came to Europe before the now dominant black pepper. It was highly priced during the Roman Empire – about three times the price of black pepper. With its taste pungent and sweet at the same time, it was perfect for Roman cookery especially fond of these two taste sensations (see silphion for details). In our days, long pepper is nearly unknown and sometimes hard to obtain. Since terpene components are missing in its aroma, long pepper cannot be substituted by ordinary black pepper (you may try white pepper plus a little bit of mace, though). Its hot-and-sweet taste goes well with spicy cheese specialities (it’s a ‘’secret” of my personal cheese fondue mixture) or wine sauces. In Asia, two different plants with exactly the same sensoric properties are used: Piper retrofractum from Indonesia has rods a little bit smaller than Piper longum from India (bengal pepper). In Western countries, mostly the latter is available. Since long pepper is more pungent than black pepper, it must be used with care, unless you like fiery food. Crush the rods before use. In India, the main application for long pepper are pickles (in Hindi, achar). Rather remarkably, long pepper is also known and popular in parts of Africa, namely in the Islâmic regions of North and East Africa, whereto it has been introduced by Arab traders. Therefore, long pepper is sometimes found in the complex spice mixtures of Morocco (ras el hanout, see cubeb pepper); but it is also of some importance for the cuisine of Ethiopia, where long pepper is usually found in the traditional meat stews (wat), mostly together with black pepper, nutmeg, cloves and turmeric; the usage of turmeric exemplifies Indian influence in Ethiopian cuisine. Spice usage in Ethiopia (and its neighbour Eritrea) furthermore parallels India: For example, the classical Ethiopian spice mixture berebere resembles Indian masalas (see cumin) not only in its list of ingredients, but also in its preparation process. Berebere is a really hot mixture and traditionally used to spice mutton dishes; it is made by roasting dry chiles a few minutes until they darken and subsequent adding of long and black pepper, ginger, coriander fruits, fenugreek and a little bit of ajwain. Sweet tones, which are essential for the cooking styles of all Arabic nations, are achieved by cinnamon, cardamom seeds, cloves and even allspice. Some recipes (maybe the more authentic ones?) also ask for rue leaves or fruits. After a few more minutes of dry roasting, all the spices are ground together.’ In Ayurveda, Piper longum is traditionally used to promote respiratory and dig |
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Pipli Fruit Powder (Piper longum; Long Pepper) 8 oz: B $15.17 The species Piper longum is of South Asian origin (Dekkan penisular), whereas the closely related Piper retrofractum comes from South East Asia and is mostly cultivated in Indonesia and Thailand. Both species are often not clearly distinguished in the spice trade. http://www-ang.kfunigraz.ac.at/~katzer/engl/generic_frame.html?Pipe_lon.html ‘Long pepper probably came to Europe before the now dominant black pepper. It was highly priced during the Roman Empire – about three times the price of black pepper. With its taste pungent and sweet at the same time, it was perfect for Roman cookery especially fond of these two taste sensations (see silphion for details). In our days, long pepper is nearly unknown and sometimes hard to obtain. Since terpene components are missing in its aroma, long pepper cannot be substituted by ordinary black pepper (you may try white pepper plus a little bit of mace, though). Its hot-and-sweet taste goes well with spicy cheese specialities (it’s a ‘’secret” of my personal cheese fondue mixture) or wine sauces. In Asia, two different plants with exactly the same sensoric properties are used: Piper retrofractum from Indonesia has rods a little bit smaller than Piper longum from India (bengal pepper). In Western countries, mostly the latter is available. Since long pepper is more pungent than black pepper, it must be used with care, unless you like fiery food. Crush the rods before use. In India, the main application for long pepper are pickles (in Hindi, achar). Rather remarkably, long pepper is also known and popular in parts of Africa, namely in the Islâmic regions of North and East Africa, whereto it has been introduced by Arab traders. Therefore, long pepper is sometimes found in the complex spice mixtures of Morocco (ras el hanout, see cubeb pepper); but it is also of some importance for the cuisine of Ethiopia, where long pepper is usually found in the traditional meat stews (wat), mostly together with black pepper, nutmeg, cloves and turmeric; the usage of turmeric exemplifies Indian influence in Ethiopian cuisine. Spice usage in Ethiopia (and its neighbour Eritrea) furthermore parallels India: For example, the classical Ethiopian spice mixture berebere resembles Indian masalas (see cumin) not only in its list of ingredients, but also in its preparation process. Berebere is a really hot mixture and traditionally used to spice mutton dishes; it is made by roasting dry chiles a few minutes until they darken and subsequent adding of long and black pepper, ginger, coriander fruits, fenugreek and a little bit of ajwain. Sweet tones, which are essential for the cooking styles of all Arabic nations, are achieved by cinnamon, cardamom seeds, cloves and even allspice. Some recipes (maybe the more authentic ones?) also ask for rue leaves or fruits. After a few more minutes of dry roasting, all the spices are ground together.’ In Ayurveda, Piper longum is traditionally used to promote respiratory and dig |
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Long Pepper Cert. Organic Gourmet 1.34 oz: K $6.02 All Frontier Bottled Spices are freshness dated, non-irradiated, safety sealed and feature a convenient shaker top for easy use. The species Piper longum is of South Asian origin (Dekkan penisular), whereas the closely related Piper retrofractum comes from South East Asia and is mostly cultivated in Indonesia and Thailand. Both species are often not clearly distinguished in the spice trade. http://www-ang.kfunigraz.ac.at/~katzer/engl/generic_frame.html?Pipe_lon.html ‘Long pepper probably came to Europe before the now dominant black pepper. It was highly priced during the Roman Empire – about three times the price of black pepper. With its taste pungent and sweet at the same time, it was perfect for Roman cookery especially fond of these two taste sensations (see silphion for details). In our days, long pepper is nearly unknown and sometimes hard to obtain. Since terpene components are missing in its aroma, long pepper cannot be substituted by ordinary black pepper (you may try white pepper plus a little bit of mace, though). Its hot-and-sweet taste goes well with spicy cheese specialities (it’s a ‘’secret” of my personal cheese fondue mixture) or wine sauces. In Asia, two different plants with exactly the same sensoric properties are used: Piper retrofractum from Indonesia has rods a little bit smaller than Piper longum from India (bengal pepper). In Western countries, mostly the latter is available. Since long pepper is more pungent than black pepper, it must be used with care, unless you like fiery food. Crush the rods before use. In India, the main application for long pepper are pickles (in Hindi, achar). Rather remarkably, long pepper is also known and popular in parts of Africa, namely in the Islâmic regions of North and East Africa, whereto it has been introduced by Arab traders. Therefore, long pepper is sometimes found in the complex spice mixtures of Morocco (ras el hanout, see cubeb pepper); but it is also of some importance for the cuisine of Ethiopia, where long pepper is usually found in the traditional meat stews (wat), mostly together with black pepper, nutmeg, cloves and turmeric; the usage of turmeric exemplifies Indian influence in Ethiopian cuisine. Spice usage in Ethiopia (and its neighbour Eritrea) furthermore parallels India: For example, the classical Ethiopian spice mixture berebere resembles Indian masalas (see cumin) not only in its list of ingredients, but also in its preparation process. Berebere is a really hot mixture and traditionally used to spice mutton dishes; it is made by roasting dry chiles a few minutes until they darken and subsequent adding of long and black pepper, ginger, coriander fruits, fenugreek and a little bit of ajwain. Sweet tones, which are essential for the cooking styles of all Arabic nations, are achieved by cinnamon, cardamom seeds, cloves and even allspice. Some recipes (maybe the more authentic ones?) also ask for rue leaves or fruits. After a few more minutes of |
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.Hikari freeze dried brine shrimp cube .42oz $5.27 .Hikari freeze dried brine shrimp cube .42oz |
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.Fluker freeze dried RIVER SHRIMP 1.2OZ $4.68 .Fluker freeze dried RIVER SHRIMP 1.2OZ |
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.Wardley Shrimp Pellets (4.5-oz plastic bottle) $3.78 .Wardley Shrimp Pellets (4.5-oz plastic bottle) |
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Prosalt brine shrimp 4oz. fob-3 next day $2.73 Prosalt brine shrimp 4oz. fob-3 next day |
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Prosalt brine shrimp 8oz. fob-3 next day $4.73 Prosalt brine shrimp 8oz. fob-3 next day |
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Prosalt brine shrimp 16oz fob-3 next day $7.02 Prosalt brine shrimp 16oz fob-3 next day |
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NUTRI DIET NATURALS SHRIMP SMALL 1.2 OZ $4.78 NUTRI DIET NATURALS SHRIMP SMALL 1.2 OZ |
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.Ocean nutrition brine shrimp cube 7.0oz $4.77 .Ocean nutrition brine shrimp cube 7.0oz |
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Sf f.d. br shrimp flakes 24gm $2.89 Sf f.d. br shrimp flakes 24gm |
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.FROZEN MYSIS SHRIMP CUBE 1.75 OZ $2.39 .FROZEN MYSIS SHRIMP CUBE 1.75 OZ |
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.Blue Ribbon EASY CATCH SHRIMP NET 4 in $1.44 .Blue Ribbon EASY CATCH SHRIMP NET 4 in |
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.Blue Ribbon 2 brine shrimp net $1.01 .Blue Ribbon 2 brine shrimp net |
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TETRA BRINE SHRIMP GEL 1.4 OZ $5.31 TETRA BRINE SHRIMP GEL 1.4 OZ |
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AP BOTTOM FEEDER SHRIMP PELLET 1.5OZ $2.3 AP BOTTOM FEEDER SHRIMP PELLET 1.5OZ |
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AP BOTTOM FEEDER SHRIMP PELLET 4OZ $4.37 AP BOTTOM FEEDER SHRIMP PELLET 4OZ |
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AP BOTTOM FEEDER SHRIMP PELLET 7.9OZ $6.27 AP BOTTOM FEEDER SHRIMP PELLET 7.9OZ |
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Blue Ribbon 18 gram brine shrimp $2.73 Blue Ribbon 18 gram brine shrimp |
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Osi 3.5 ounce brine shrimp eggs $34.96 Osi 3.5 ounce brine shrimp eggs |
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Lemon Pepper Granules: Salt Free Blend: 1 lb: C $14.18 This is Starwest’s nitrogen-flushed double wall silverfoil pack. Select black pepper, dehydrated onion and garlic, lemon and orange peels, rosehips, celery seed, citric acid, natural lemon oil and other select herbs and spices. SALT FREE! Uses: instead of pepper, try this! Great for savory dips and spreads when added to cream cheese or sour cream. Add to your favorite marinades when grilling. |
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Pepper Black Medium Grind Cert. Organic, Fair Trade Cert. (Piper nigrum; Hu Jiao) 1.8 oz: K $7.01 Our black pepper is carefully selected from one of the world’s premier pepper-producing regions. Slightly more coarse than finely ground pepper, medium grind is perfect for table top shakers. Throughout medieval Europe, pepper was commonly traded, ounce for ounce, for gold. This irreplaceable spice has long been recognized as an ingredient for stimulating the appetite. Peppercorns can be, depending on their processing, either black, white, green and red. That is, the same plant produces all four types, depending on the time of harvest and the method of processing. ‘Black pepper’ is harvested nearly ripe and dried at a moderate temprature. ‘White pepper’ is harvested fully ripe, so that the outer hull can be easily removed, usually by soaking. This produces an equally strong, but less flavorful pepper. ‘Green pepper’ is harvested unripe, and then either pickled in salt or vinegar, or quick-dried. This produces a less pungent, more herbal flavor. ‘Red pepper’ is harvested ripe, and then pickled in salt or vinegar. This produces a very pungent, aromatic and tasty pepper that, since the pickling stopped the natural fermentation, still retains some of the more herbal flavor of the green variety. This is probably the most widely used spice in the world. Grieve’s classic ‘A Modern Herbal’: ‘Aromatic, stimulant, carminative; is said to possess febrifuge properties…. As a gargle it is valued for relaxed uvula, paralysis of the tongue. On account of its stimulant action it aids digestion and is specially useful in atonic dyspepsia and torbid condition of the stomach. It will correct flatulence and nausea. It has also been used in vertigo, paralytic and arthritic disorders. It is sometimes added to quinine when the stomach will not respond to quinine alone. It has also been advised in diarrhoea, cholera, scarlatina, and in solution for a wash for tinea capititis. Piperine should not be combined with astringents, as it renders them inert.’ King’s 1898 Dispensatory: ‘Black pepper is a gastro-intestinal stimulant, and is much used as a condiment to improve the flavor of food, and to favor its digestion by stimulating the stomach. It has been advantageously used as a carminative to remove flatulency, and to correct the nauseating or griping quality of other drugs, and is sometimes added to quinine in cases where the stomach, from torpidity or other cause, is not acted upon by the quinine alone. ‘As a gastric stimulant it is very valuable in congestive chill, cholera morbus, and associated with hydrastis, nux vomica, or other stomachic bitters is effectual in atonic dyspepsia. Combined with macrotys it has rendered good service in atonic amenorrhoea and dysmenorrhoea.’ |
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Traditions Utility Desk (Black), Finish Pepper Granite $480 The Traditions Utility Desk features hardwood solid and engineered wood construction in a multi-step black finish with your choice of four different tops with wonderfully brushed nickel hardware. The drop-front center drawer allows for optional use as a keyboard tray. Two storage drawers and a file drawer provide the necessary storage to stay organized. |
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Black Pepper (Piper nigrum; Hu Jiao) Fine Grind, 100 kg (220 lbs): RF $1530 Throughout medieval Europe, pepper was commonly traded, ounce for ounce, for gold. This irreplaceable spice has long been recognized as an ingredient for stimulating the appetite. Peppercorns can be, depending on their processing, either black, white, green and red. That is, the same plant produces all four types, depending on the time of harvest and the method of processing. ‘Black pepper’ is harvested nearly ripe and dried at a moderate temprature. ‘White pepper’ is harvested fully ripe, so that the outer hull can be easily removed, usually by soaking. This produces an equally strong, but less flavorful pepper. ‘Green pepper’ is harvested unripe, and then either pickled in salt or vinegar, or quick-dried. This produces a less pungent, more herbal flavor. ‘Red pepper’ is harvested ripe, and then pickled in salt or vinegar. This produces a very pungent, aromatic and tasty pepper that, since the pickling stopped the natural fermentation, still retains some of the more herbal flavor of the green variety. This is probably the most widely used spice in the world. Grieve’s classic ‘A Modern Herbal’: ‘Aromatic, stimulant, carminative; is said to possess febrifuge properties…. As a gargle it is valued for relaxed uvula, paralysis of the tongue. On account of its stimulant action it aids digestion and is specially useful in atonic dyspepsia and torbid condition of the stomach. It will correct flatulence and nausea. It has also been used in vertigo, paralytic and arthritic disorders. It is sometimes added to quinine when the stomach will not respond to quinine alone. It has also been advised in diarrhoea, cholera, scarlatina, and in solution for a wash for tinea capititis. Piperine should not be combined with astringents, as it renders them inert.’ King’s 1898 Dispensatory: ‘Black pepper is a gastro-intestinal stimulant, and is much used as a condiment to improve the flavor of food, and to favor its digestion by stimulating the stomach. It has been advantageously used as a carminative to remove flatulency, and to correct the nauseating or griping quality of other drugs, and is sometimes added to quinine in cases where the stomach, from torpidity or other cause, is not acted upon by the quinine alone. ‘As a gastric stimulant it is very valuable in congestive chill, cholera morbus, and associated with hydrastis, nux vomica, or other stomachic bitters is effectual in atonic dyspepsia. Combined with macrotys it has rendered good service in atonic amenorrhoea and dysmenorrhoea.’ |
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Black Pepper (Piper nigrum; Hu Jiao) Fine Grind, 25 kg (55 lbs): RF $397.8 Throughout medieval Europe, pepper was commonly traded, ounce for ounce, for gold. This irreplaceable spice has long been recognized as an ingredient for stimulating the appetite. Peppercorns can be, depending on their processing, either black, white, green and red. That is, the same plant produces all four types, depending on the time of harvest and the method of processing. ‘Black pepper’ is harvested nearly ripe and dried at a moderate temprature. ‘White pepper’ is harvested fully ripe, so that the outer hull can be easily removed, usually by soaking. This produces an equally strong, but less flavorful pepper. ‘Green pepper’ is harvested unripe, and then either pickled in salt or vinegar, or quick-dried. This produces a less pungent, more herbal flavor. ‘Red pepper’ is harvested ripe, and then pickled in salt or vinegar. This produces a very pungent, aromatic and tasty pepper that, since the pickling stopped the natural fermentation, still retains some of the more herbal flavor of the green variety. This is probably the most widely used spice in the world. Grieve’s classic ‘A Modern Herbal’: ‘Aromatic, stimulant, carminative; is said to possess febrifuge properties…. As a gargle it is valued for relaxed uvula, paralysis of the tongue. On account of its stimulant action it aids digestion and is specially useful in atonic dyspepsia and torbid condition of the stomach. It will correct flatulence and nausea. It has also been used in vertigo, paralytic and arthritic disorders. It is sometimes added to quinine when the stomach will not respond to quinine alone. It has also been advised in diarrhoea, cholera, scarlatina, and in solution for a wash for tinea capititis. Piperine should not be combined with astringents, as it renders them inert.’ King’s 1898 Dispensatory: ‘Black pepper is a gastro-intestinal stimulant, and is much used as a condiment to improve the flavor of food, and to favor its digestion by stimulating the stomach. It has been advantageously used as a carminative to remove flatulency, and to correct the nauseating or griping quality of other drugs, and is sometimes added to quinine in cases where the stomach, from torpidity or other cause, is not acted upon by the quinine alone. ‘As a gastric stimulant it is very valuable in congestive chill, cholera morbus, and associated with hydrastis, nux vomica, or other stomachic bitters is effectual in atonic dyspepsia. Combined with macrotys it has rendered good service in atonic amenorrhoea and dysmenorrhoea.’ |
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Black Pepper Medium Grind Cert. Organic (Piper nigrum; Hu Jiao) 1.56 oz Pouch: K $3.12 Throughout medieval Europe, pepper was commonly traded, ounce for ounce, for gold. This irreplaceable spice has long been recognized as an ingredient for stimulating the appetite. Peppercorns can be, depending on their processing, either black, white, green and red. That is, the same plant produces all four types, depending on the time of harvest and the method of processing. ‘Black pepper’ is harvested nearly ripe and dried at a moderate temperature. ‘White pepper’ is harvested fully ripe, so that the outer hull can be easily removed, usually by soaking. This produces an equally strong, but less flavorful pepper. ‘Green pepper’ is harvested unripe, and then either pickled in salt or vinegar, or quick-dried. This produces a less pungent, more herbal flavor. ‘Red pepper’ is harvested ripe, and then pickled in salt or vinegar. This produces a very pungent, aromatic and tasty pepper that, since the pickling stopped the natural fermentation, still retains some of the more herbal flavor of the green variety. This is probably the most widely used spice in the world. Grieve’s classic ‘A Modern Herbal’: ‘Aromatic, stimulant, carminative; is said to possess febrifuge properties…. As a gargle it is valued for relaxed uvula, paralysis of the tongue. On account of its stimulant action it aids digestion and is specially useful in atonic dyspepsia and torbid condition of the stomach. It will correct flatulence and nausea. It has also been used in vertigo, paralytic and arthritic disorders. It is sometimes added to quinine when the stomach will not respond to quinine alone. It has also been advised in diarrhoea, cholera, scarlatina, and in solution for a wash for tinea capititis. Piperine should not be combined with astringents, as it renders them inert.’ King’s 1898 Dispensatory: ‘Black pepper is a gastro-intestinal stimulant, and is much used as a condiment to improve the flavor of food, and to favor its digestion by stimulating the stomach. It has been advantageously used as a carminative to remove flatulency, and to correct the nauseating or griping quality of other drugs, and is sometimes added to quinine in cases where the stomach, from torpidity or other cause, is not acted upon by the quinine alone. ‘As a gastric stimulant it is very valuable in congestive chill, cholera morbus, and associated with hydrastis, nux vomica, or other stomachic bitters is effectual in atonic dyspepsia. Combined with macrotys it has rendered good service in atonic amenorrhoea and dysmenorrhoea.’ |
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Pepper Black Coarse Grind (20 Mesh, L/M; Piper nigrum; Hu Jiao), 25 lb box: K $309.83 Throughout medieval Europe, pepper was commonly traded, ounce for ounce, for gold. This irreplaceable spice has long been recognized as an ingredient for stimulating the appetite. Peppercorns can be, depending on their processing, either black, white, green and red. That is, the same plant produces all four types, depending on the time of harvest and the method of processing. ‘Black pepper’ is harvested nearly ripe and dried at a moderate temprature. ‘White pepper’ is harvested fully ripe, so that the outer hull can be easily removed, usually by soaking. This produces an equally strong, but less flavorful pepper. ‘Green pepper’ is harvested unripe, and then either pickled in salt or vinegar, or quick-dried. This produces a less pungent, more herbal flavor. ‘Red pepper’ is harvested ripe, and then pickled in salt or vinegar. This produces a very pungent, aromatic and tasty pepper that, since the pickling stopped the natural fermentation, still retains some of the more herbal flavor of the green variety. This is probably the most widely used spice in the world. Grieve’s classic ‘A Modern Herbal’: ‘Aromatic, stimulant, carminative; is said to possess febrifuge properties…. As a gargle it is valued for relaxed uvula, paralysis of the tongue. On account of its stimulant action it aids digestion and is specially useful in atonic dyspepsia and torbid condition of the stomach. It will correct flatulence and nausea. It has also been used in vertigo, paralytic and arthritic disorders. It is sometimes added to quinine when the stomach will not respond to quinine alone. It has also been advised in diarrhoea, cholera, scarlatina, and in solution for a wash for tinea capititis. Piperine should not be combined with astringents, as it renders them inert.’ King’s 1898 Dispensatory: ‘Black pepper is a gastro-intestinal stimulant, and is much used as a condiment to improve the flavor of food, and to favor its digestion by stimulating the stomach. It has been advantageously used as a carminative to remove flatulency, and to correct the nauseating or griping quality of other drugs, and is sometimes added to quinine in cases where the stomach, from torpidity or other cause, is not acted upon by the quinine alone. ‘As a gastric stimulant it is very valuable in congestive chill, cholera morbus, and associated with hydrastis, nux vomica, or other stomachic bitters is effectual in atonic dyspepsia. Combined with macrotys it has rendered good service in atonic amenorrhoea and dysmenorrhoea.’ |
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Pepper Black Cracked (10 Mesh, L/M; Piper nigrum; Hu Jiao), 25 lb box: K $315.57 Throughout medieval Europe, pepper was commonly traded, ounce for ounce, for gold. This irreplaceable spice has long been recognized as an ingredient for stimulating the appetite. Peppercorns can be, depending on their processing, either black, white, green and red. That is, the same plant produces all four types, depending on the time of harvest and the method of processing. ‘Black pepper’ is harvested nearly ripe and dried at a moderate temprature. ‘White pepper’ is harvested fully ripe, so that the outer hull can be easily removed, usually by soaking. This produces an equally strong, but less flavorful pepper. ‘Green pepper’ is harvested unripe, and then either pickled in salt or vinegar, or quick-dried. This produces a less pungent, more herbal flavor. ‘Red pepper’ is harvested ripe, and then pickled in salt or vinegar. This produces a very pungent, aromatic and tasty pepper that, since the pickling stopped the natural fermentation, still retains some of the more herbal flavor of the green variety. This is probably the most widely used spice in the world. Grieve’s classic ‘A Modern Herbal’: ‘Aromatic, stimulant, carminative; is said to possess febrifuge properties…. As a gargle it is valued for relaxed uvula, paralysis of the tongue. On account of its stimulant action it aids digestion and is specially useful in atonic dyspepsia and torbid condition of the stomach. It will correct flatulence and nausea. It has also been used in vertigo, paralytic and arthritic disorders. It is sometimes added to quinine when the stomach will not respond to quinine alone. It has also been advised in diarrhoea, cholera, scarlatina, and in solution for a wash for tinea capititis. Piperine should not be combined with astringents, as it renders them inert.’ King’s 1898 Dispensatory: ‘Black pepper is a gastro-intestinal stimulant, and is much used as a condiment to improve the flavor of food, and to favor its digestion by stimulating the stomach. It has been advantageously used as a carminative to remove flatulency, and to correct the nauseating or griping quality of other drugs, and is sometimes added to quinine in cases where the stomach, from torpidity or other cause, is not acted upon by the quinine alone. ‘As a gastric stimulant it is very valuable in congestive chill, cholera morbus, and associated with hydrastis, nux vomica, or other stomachic bitters is effectual in atonic dyspepsia. Combined with macrotys it has rendered good service in atonic amenorrhoea and dysmenorrhoea.’ |
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Pepper Black Coarse Grind Cert. Organic (Piper nigrum; Hu Jiao), 25 lb box: K $386.33 Throughout medieval Europe, pepper was commonly traded, ounce for ounce, for gold. This irreplaceable spice has long been recognized as an ingredient for stimulating the appetite. Peppercorns can be, depending on their processing, either black, white, green and red. That is, the same plant produces all four types, depending on the time of harvest and the method of processing. ‘Black pepper’ is harvested nearly ripe and dried at a moderate temprature. ‘White pepper’ is harvested fully ripe, so that the outer hull can be easily removed, usually by soaking. This produces an equally strong, but less flavorful pepper. ‘Green pepper’ is harvested unripe, and then either pickled in salt or vinegar, or quick-dried. This produces a less pungent, more herbal flavor. ‘Red pepper’ is harvested ripe, and then pickled in salt or vinegar. This produces a very pungent, aromatic and tasty pepper that, since the pickling stopped the natural fermentation, still retains some of the more herbal flavor of the green variety. This is probably the most widely used spice in the world. Grieve’s classic ‘A Modern Herbal’: ‘Aromatic, stimulant, carminative; is said to possess febrifuge properties…. As a gargle it is valued for relaxed uvula, paralysis of the tongue. On account of its stimulant action it aids digestion and is specially useful in atonic dyspepsia and torbid condition of the stomach. It will correct flatulence and nausea. It has also been used in vertigo, paralytic and arthritic disorders. It is sometimes added to quinine when the stomach will not respond to quinine alone. It has also been advised in diarrhoea, cholera, scarlatina, and in solution for a wash for tinea capititis. Piperine should not be combined with astringents, as it renders them inert.’ King’s 1898 Dispensatory: ‘Black pepper is a gastro-intestinal stimulant, and is much used as a condiment to improve the flavor of food, and to favor its digestion by stimulating the stomach. It has been advantageously used as a carminative to remove flatulency, and to correct the nauseating or griping quality of other drugs, and is sometimes added to quinine in cases where the stomach, from torpidity or other cause, is not acted upon by the quinine alone. ‘As a gastric stimulant it is very valuable in congestive chill, cholera morbus, and associated with hydrastis, nux vomica, or other stomachic bitters is effectual in atonic dyspepsia. Combined with macrotys it has rendered good service in atonic amenorrhoea and dysmenorrhoea.’ |
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Pepper Black Medium Grind Cert. Organic (Piper nigrum; Hu Jiao), 25 lb box: K $409.28 Throughout medieval Europe, pepper was commonly traded, ounce for ounce, for gold. This irreplaceable spice has long been recognized as an ingredient for stimulating the appetite. Peppercorns can be, depending on their processing, either black, white, green and red. That is, the same plant produces all four types, depending on the time of harvest and the method of processing. ‘Black pepper’ is harvested nearly ripe and dried at a moderate temprature. ‘White pepper’ is harvested fully ripe, so that the outer hull can be easily removed, usually by soaking. This produces an equally strong, but less flavorful pepper. ‘Green pepper’ is harvested unripe, and then either pickled in salt or vinegar, or quick-dried. This produces a less pungent, more herbal flavor. ‘Red pepper’ is harvested ripe, and then pickled in salt or vinegar. This produces a very pungent, aromatic and tasty pepper that, since the pickling stopped the natural fermentation, still retains some of the more herbal flavor of the green variety. This is probably the most widely used spice in the world. Grieve’s classic ‘A Modern Herbal’: ‘Aromatic, stimulant, carminative; is said to possess febrifuge properties…. As a gargle it is valued for relaxed uvula, paralysis of the tongue. On account of its stimulant action it aids digestion and is specially useful in atonic dyspepsia and torbid condition of the stomach. It will correct flatulence and nausea. It has also been used in vertigo, paralytic and arthritic disorders. It is sometimes added to quinine when the stomach will not respond to quinine alone. It has also been advised in diarrhoea, cholera, scarlatina, and in solution for a wash for tinea capititis. Piperine should not be combined with astringents, as it renders them inert.’ King’s 1898 Dispensatory: ‘Black pepper is a gastro-intestinal stimulant, and is much used as a condiment to improve the flavor of food, and to favor its digestion by stimulating the stomach. It has been advantageously used as a carminative to remove flatulency, and to correct the nauseating or griping quality of other drugs, and is sometimes added to quinine in cases where the stomach, from torpidity or other cause, is not acted upon by the quinine alone. ‘As a gastric stimulant it is very valuable in congestive chill, cholera morbus, and associated with hydrastis, nux vomica, or other stomachic bitters is effectual in atonic dyspepsia. Combined with macrotys it has rendered good service in atonic amenorrhoea and dysmenorrhoea.’ |
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Black Pepper Medium Grind Cert. Organic (Piper nigrum; Hu Jiao) 0.56 oz: K $1.88 Throughout medieval Europe, pepper was commonly traded, ounce for ounce, for gold. This irreplaceable spice has long been recognized as an ingredient for stimulating the appetite. Peppercorns can be, depending on their processing, either black, white, green and red. That is, the same plant produces all four types, depending on the time of harvest and the method of processing. ‘Black pepper’ is harvested nearly ripe and dried at a moderate temperature. ‘White pepper’ is harvested fully ripe, so that the outer hull can be easily removed, usually by soaking. This produces an equally strong, but less flavorful pepper. ‘Green pepper’ is harvested unripe, and then either pickled in salt or vinegar, or quick-dried. This produces a less pungent, more herbal flavor. ‘Red pepper’ is harvested ripe, and then pickled in salt or vinegar. This produces a very pungent, aromatic and tasty pepper that, since the pickling stopped the natural fermentation, still retains some of the more herbal flavor of the green variety. This is probably the most widely used spice in the world. Grieve’s classic ‘A Modern Herbal’: ‘Aromatic, stimulant, carminative; is said to possess febrifuge properties…. As a gargle it is valued for relaxed uvula, paralysis of the tongue. On account of its stimulant action it aids digestion and is specially useful in atonic dyspepsia and torbid condition of the stomach. It will correct flatulence and nausea. It has also been used in vertigo, paralytic and arthritic disorders. It is sometimes added to quinine when the stomach will not respond to quinine alone. It has also been advised in diarrhoea, cholera, scarlatina, and in solution for a wash for tinea capititis. Piperine should not be combined with astringents, as it renders them inert.’ King’s 1898 Dispensatory: ‘Black pepper is a gastro-intestinal stimulant, and is much used as a condiment to improve the flavor of food, and to favor its digestion by stimulating the stomach. It has been advantageously used as a carminative to remove flatulency, and to correct the nauseating or griping quality of other drugs, and is sometimes added to quinine in cases where the stomach, from torpidity or other cause, is not acted upon by the quinine alone. ‘As a gastric stimulant it is very valuable in congestive chill, cholera morbus, and associated with hydrastis, nux vomica, or other stomachic bitters is effectual in atonic dyspepsia. Combined with macrotys it has rendered good service in atonic amenorrhoea and dysmenorrhoea.’ |
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Black Pepper (Piper nigrum; Hu Jiao) Fine Grind, 10 kg (22 lbs): RF $210 Throughout medieval Europe, pepper was commonly traded, ounce for ounce, for gold. This irreplaceable spice has long been recognized as an ingredient for stimulating the appetite. Peppercorns can be, depending on their processing, either black, white, green and red. That is, the same plant produces all four types, depending on the time of harvest and the method of processing. ‘Black pepper’ is harvested nearly ripe and dried at a moderate temprature. ‘White pepper’ is harvested fully ripe, so that the outer hull can be easily removed, usually by soaking. This produces an equally strong, but less flavorful pepper. ‘Green pepper’ is harvested unripe, and then either pickled in salt or vinegar, or quick-dried. This produces a less pungent, more herbal flavor. ‘Red pepper’ is harvested ripe, and then pickled in salt or vinegar. This produces a very pungent, aromatic and tasty pepper that, since the pickling stopped the natural fermentation, still retains some of the more herbal flavor of the green variety. This is probably the most widely used spice in the world. Grieve’s classic ‘A Modern Herbal’: ‘Aromatic, stimulant, carminative; is said to possess febrifuge properties…. As a gargle it is valued for relaxed uvula, paralysis of the tongue. On account of its stimulant action it aids digestion and is specially useful in atonic dyspepsia and torbid condition of the stomach. It will correct flatulence and nausea. It has also been used in vertigo, paralytic and arthritic disorders. It is sometimes added to quinine when the stomach will not respond to quinine alone. It has also been advised in diarrhoea, cholera, scarlatina, and in solution for a wash for tinea capititis. Piperine should not be combined with astringents, as it renders them inert.’ King’s 1898 Dispensatory: ‘Black pepper is a gastro-intestinal stimulant, and is much used as a condiment to improve the flavor of food, and to favor its digestion by stimulating the stomach. It has been advantageously used as a carminative to remove flatulency, and to correct the nauseating or griping quality of other drugs, and is sometimes added to quinine in cases where the stomach, from torpidity or other cause, is not acted upon by the quinine alone. ‘As a gastric stimulant it is very valuable in congestive chill, cholera morbus, and associated with hydrastis, nux vomica, or other stomachic bitters is effectual in atonic dyspepsia. Combined with macrotys it has rendered good service in atonic amenorrhoea and dysmenorrhoea.’ |
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Black Pepper (Piper nigrum; Hu Jiao) Fine Grind, 1 kg (2.2 lbs): RF $98.5 Throughout medieval Europe, pepper was commonly traded, ounce for ounce, for gold. This irreplaceable spice has long been recognized as an ingredient for stimulating the appetite. Peppercorns can be, depending on their processing, either black, white, green and red. That is, the same plant produces all four types, depending on the time of harvest and the method of processing. ‘Black pepper’ is harvested nearly ripe and dried at a moderate temprature. ‘White pepper’ is harvested fully ripe, so that the outer hull can be easily removed, usually by soaking. This produces an equally strong, but less flavorful pepper. ‘Green pepper’ is harvested unripe, and then either pickled in salt or vinegar, or quick-dried. This produces a less pungent, more herbal flavor. ‘Red pepper’ is harvested ripe, and then pickled in salt or vinegar. This produces a very pungent, aromatic and tasty pepper that, since the pickling stopped the natural fermentation, still retains some of the more herbal flavor of the green variety. This is probably the most widely used spice in the world. Grieve’s classic ‘A Modern Herbal’: ‘Aromatic, stimulant, carminative; is said to possess febrifuge properties…. As a gargle it is valued for relaxed uvula, paralysis of the tongue. On account of its stimulant action it aids digestion and is specially useful in atonic dyspepsia and torbid condition of the stomach. It will correct flatulence and nausea. It has also been used in vertigo, paralytic and arthritic disorders. It is sometimes added to quinine when the stomach will not respond to quinine alone. It has also been advised in diarrhoea, cholera, scarlatina, and in solution for a wash for tinea capititis. Piperine should not be combined with astringents, as it renders them inert.’ King’s 1898 Dispensatory: ‘Black pepper is a gastro-intestinal stimulant, and is much used as a condiment to improve the flavor of food, and to favor its digestion by stimulating the stomach. It has been advantageously used as a carminative to remove flatulency, and to correct the nauseating or griping quality of other drugs, and is sometimes added to quinine in cases where the stomach, from torpidity or other cause, is not acted upon by the quinine alone. ‘As a gastric stimulant it is very valuable in congestive chill, cholera morbus, and associated with hydrastis, nux vomica, or other stomachic bitters is effectual in atonic dyspepsia. Combined with macrotys it has rendered good service in atonic amenorrhoea and dysmenorrhoea.’ |
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Black Pepper (Piper nigrum; Hu Jiao) Fine Grind, 5 kg (11 lbs): RF $112.8 Throughout medieval Europe, pepper was commonly traded, ounce for ounce, for gold. This irreplaceable spice has long been recognized as an ingredient for stimulating the appetite. Peppercorns can be, depending on their processing, either black, white, green and red. That is, the same plant produces all four types, depending on the time of harvest and the method of processing. ‘Black pepper’ is harvested nearly ripe and dried at a moderate temprature. ‘White pepper’ is harvested fully ripe, so that the outer hull can be easily removed, usually by soaking. This produces an equally strong, but less flavorful pepper. ‘Green pepper’ is harvested unripe, and then either pickled in salt or vinegar, or quick-dried. This produces a less pungent, more herbal flavor. ‘Red pepper’ is harvested ripe, and then pickled in salt or vinegar. This produces a very pungent, aromatic and tasty pepper that, since the pickling stopped the natural fermentation, still retains some of the more herbal flavor of the green variety. This is probably the most widely used spice in the world. Grieve’s classic ‘A Modern Herbal’: ‘Aromatic, stimulant, carminative; is said to possess febrifuge properties…. As a gargle it is valued for relaxed uvula, paralysis of the tongue. On account of its stimulant action it aids digestion and is specially useful in atonic dyspepsia and torbid condition of the stomach. It will correct flatulence and nausea. It has also been used in vertigo, paralytic and arthritic disorders. It is sometimes added to quinine when the stomach will not respond to quinine alone. It has also been advised in diarrhoea, cholera, scarlatina, and in solution for a wash for tinea capititis. Piperine should not be combined with astringents, as it renders them inert.’ King’s 1898 Dispensatory: ‘Black pepper is a gastro-intestinal stimulant, and is much used as a condiment to improve the flavor of food, and to favor its digestion by stimulating the stomach. It has been advantageously used as a carminative to remove flatulency, and to correct the nauseating or griping quality of other drugs, and is sometimes added to quinine in cases where the stomach, from torpidity or other cause, is not acted upon by the quinine alone. ‘As a gastric stimulant it is very valuable in congestive chill, cholera morbus, and associated with hydrastis, nux vomica, or other stomachic bitters is effectual in atonic dyspepsia. Combined with macrotys it has rendered good service in atonic amenorrhoea and dysmenorrhoea.’ |
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Pepper Rainbow Blend Whole (Piper nigrum) 4 oz: C $6.53 4 oz. of Rainbow Peppercorn Blend – a mixture of organic black, green, pink, and white peppercorns. Throughout medieval Europe, pepper was commonly traded, ounce for ounce, for gold. This irreplaceable spice has long been recognized as an ingredient for stimulating the appetite. Peppercorns can be, depending on their processing, either black, white, green and red. That is, the same plant produces all four types, depending on the time of harvest and the method of processing. ‘Black pepper’ is harvested nearly ripe and dried at a moderate temperature. ‘White pepper’ is harvested fully ripe, so that the outer hull can be easily removed, usually by soaking. This produces an equally strong, but less flavorful pepper. ‘Green pepper’ is harvested unripe, and then either pickled in salt or vinegar, or quick-dried. This produces a less pungent, more herbal flavor. ‘Red pepper’ is harvested ripe, and then pickled in salt or vinegar. This produces a very pungent, aromatic and tasty pepper that, since the pickling stopped the natural fermentation, still retains some of the more herbal flavor of the green variety. This is probably the most widely used spice in the world. Grieve’s classic ‘A Modern Herbal’: ‘Aromatic, stimulant, carminative; is said to possess febrifuge properties…. As a gargle it is valued for relaxed uvula, paralysis of the tongue. On account of its stimulant action it aids digestion and is specially useful in atonic dyspepsia and torbid condition of the stomach. It will correct flatulence and nausea. It has also been used in vertigo, paralytic and arthritic disorders. It is sometimes added to quinine when the stomach will not respond to quinine alone. It has also been advised in diarrhoea, cholera, scarlatina, and in solution for a wash for tinea capititis. Piperine should not be combined with astringents, as it renders them inert.’ King’s 1898 Dispensatory: ‘Black pepper is a gastro-intestinal stimulant, and is much used as a condiment to improve the flavor of food, and to favor its digestion by stimulating the stomach. It has been advantageously used as a carminative to remove flatulency, and to correct the nauseating or griping quality of other drugs, and is sometimes added to quinine in cases where the stomach, from torpidity or other cause, is not acted upon by the quinine alone. ‘As a gastric stimulant it is very valuable in congestive chill, cholera morbus, and associated with hydrastis, nux vomica, or other stomachic bitters is effectual in atonic dyspepsia. Combined with macrotys it has rendered good service in atonic amenorrhoea and dysmenorrhoea.’ |
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Pepper Black Ground Medium Grind Cert. Organic (Piper nigrum; Hu Jiao) 2.75 oz: C $5.47 Organic Black Pepper Medium Grind in a stand-up, resealable spice pouch. Throughout medieval Europe, pepper was commonly traded, ounce for ounce, for gold. This irreplaceable spice has long been recognized as an ingredient for stimulating the appetite. Peppercorns can be, depending on their processing, either black, white, green and red. That is, the same plant produces all four types, depending on the time of harvest and the method of processing. ‘Black pepper’ is harvested nearly ripe and dried at a moderate temprature. ‘White pepper’ is harvested fully ripe, so that the outer hull can be easily removed, usually by soaking. This produces an equally strong, but less flavorful pepper. ‘Green pepper’ is harvested unripe, and then either pickled in salt or vinegar, or quick-dried. This produces a less pungent, more herbal flavor. ‘Red pepper’ is harvested ripe, and then pickled in salt or vinegar. This produces a very pungent, aromatic and tasty pepper that, since the pickling stopped the natural fermentation, still retains some of the more herbal flavor of the green variety. This is probably the most widely used spice in the world. Grieve’s classic ‘A Modern Herbal’: ‘Aromatic, stimulant, carminative; is said to possess febrifuge properties…. As a gargle it is valued for relaxed uvula, paralysis of the tongue. On account of its stimulant action it aids digestion and is specially useful in atonic dyspepsia and torbid condition of the stomach. It will correct flatulence and nausea. It has also been used in vertigo, paralytic and arthritic disorders. It is sometimes added to quinine when the stomach will not respond to quinine alone. It has also been advised in diarrhoea, cholera, scarlatina, and in solution for a wash for tinea capititis. Piperine should not be combined with astringents, as it renders them inert.’ King’s 1898 Dispensatory: ‘Black pepper is a gastro-intestinal stimulant, and is much used as a condiment to improve the flavor of food, and to favor its digestion by stimulating the stomach. It has been advantageously used as a carminative to remove flatulency, and to correct the nauseating or griping quality of other drugs, and is sometimes added to quinine in cases where the stomach, from torpidity or other cause, is not acted upon by the quinine alone. ‘As a gastric stimulant it is very valuable in congestive chill, cholera morbus, and associated with hydrastis, nux vomica, or other stomachic bitters is effectual in atonic dyspepsia. Combined with macrotys it has rendered good service in atonic amenorrhoea and dysmenorrhoea.’ |
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Pepper White Whole: 1 lb (Piper nigrum; Hu Jiao): C $15.98 This is Starwest’s nitrogen-flushed double wall silverfoil pack. Throughout medieval Europe, pepper was commonly traded, ounce for ounce, for gold. This irreplaceable spice has long been recognized as an ingredient for stimulating the appetite. Peppercorns can be, depending on their processing, either black, white, green and red. That is, the same plant produces all four types, depending on the time of harvest and the method of processing. ‘Black pepper’ is harvested nearly ripe and dried at a moderate temprature. ‘White pepper’ is harvested fully ripe, so that the outer hull can be easily removed, usually by soaking. This produces an equally strong, but less flavorful pepper. ‘Green pepper’ is harvested unripe, and then either pickled in salt or vinegar, or quick-dried. This produces a less pungent, more herbal flavor. ‘Red pepper’ is harvested ripe, and then pickled in salt or vinegar. This produces a very pungent, aromatic and tasty pepper that, since the pickling stopped the natural fermentation, still retains some of the more herbal flavor of the green variety. This is probably the most widely used spice in the world. Grieve’s classic ‘A Modern Herbal’: ‘Aromatic, stimulant, carminative; is said to possess febrifuge properties…. As a gargle it is valued for relaxed uvula, paralysis of the tongue. On account of its stimulant action it aids digestion and is specially useful in atonic dyspepsia and torbid condition of the stomach. It will correct flatulence and nausea. It has also been used in vertigo, paralytic and arthritic disorders. It is sometimes added to quinine when the stomach will not respond to quinine alone. It has also been advised in diarrhoea, cholera, scarlatina, and in solution for a wash for tinea capititis. Piperine should not be combined with astringents, as it renders them inert.’ King’s 1898 Dispensatory: ‘Black pepper is a gastro-intestinal stimulant, and is much used as a condiment to improve the flavor of food, and to favor its digestion by stimulating the stomach. It has been advantageously used as a carminative to remove flatulency, and to correct the nauseating or griping quality of other drugs, and is sometimes added to quinine in cases where the stomach, from torpidity or other cause, is not acted upon by the quinine alone. ‘As a gastric stimulant it is very valuable in congestive chill, cholera morbus, and associated with hydrastis, nux vomica, or other stomachic bitters is effectual in atonic dyspepsia. Combined with macrotys it has rendered good service in atonic amenorrhoea and dysmenorrhoea.’ |
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Pepper White Whole Cert. Organic (Piper nigrum) 3.25: C $8.55 Organic White Peppercorns in a stand-up, resealable spice pouch. Throughout medieval Europe, pepper was commonly traded, ounce for ounce, for gold. This irreplaceable spice has long been recognized as an ingredient for stimulating the appetite. Peppercorns can be, depending on their processing, either black, white, green and red. That is, the same plant produces all four types, depending on the time of harvest and the method of processing. ‘Black pepper’ is harvested nearly ripe and dried at a moderate temperature. ‘White pepper’ is harvested fully ripe, so that the outer hull can be easily removed, usually by soaking. This produces an equally strong, but less flavorful pepper. ‘Green pepper’ is harvested unripe, and then either pickled in salt or vinegar, or quick-dried. This produces a less pungent, more herbal flavor. ‘Red pepper’ is harvested ripe, and then pickled in salt or vinegar. This produces a very pungent, aromatic and tasty pepper that, since the pickling stopped the natural fermentation, still retains some of the more herbal flavor of the green variety. This is probably the most widely used spice in the world. Grieve’s classic ‘A Modern Herbal’: ‘Aromatic, stimulant, carminative; is said to possess febrifuge properties…. As a gargle it is valued for relaxed uvula, paralysis of the tongue. On account of its stimulant action it aids digestion and is specially useful in atonic dyspepsia and torbid condition of the stomach. It will correct flatulence and nausea. It has also been used in vertigo, paralytic and arthritic disorders. It is sometimes added to quinine when the stomach will not respond to quinine alone. It has also been advised in diarrhoea, cholera, scarlatina, and in solution for a wash for tinea capititis. Piperine should not be combined with astringents, as it renders them inert.’ King’s 1898 Dispensatory: ‘Black pepper is a gastro-intestinal stimulant, and is much used as a condiment to improve the flavor of food, and to favor its digestion by stimulating the stomach. It has been advantageously used as a carminative to remove flatulency, and to correct the nauseating or griping quality of other drugs, and is sometimes added to quinine in cases where the stomach, from torpidity or other cause, is not acted upon by the quinine alone. ‘As a gastric stimulant it is very valuable in congestive chill, cholera morbus, and associated with hydrastis, nux vomica, or other stomachic bitters is effectual in atonic dyspepsia. Combined with macrotys it has rendered good service in atonic amenorrhoea and dysmenorrhoea.’ |
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Peppermill Gourmet 3 Pepper Blend 1 lb: K $19.08 This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. Tellicherry peppercorns, peppercorns, Muntok white peppercorns and de-hydrated green peppercorns (green peppercorns contain sulfites). Throughout medieval Europe, pepper was commonly traded, ounce for ounce, for gold. This irreplaceable spice has long been recognized as an ingredient for stimulating the appetite. Peppercorns can be, depending on their processing, either black, white, green and red. That is, the same plant produces all four types, depending on the time of harvest and the method of processing. ‘Black pepper’ is harvested nearly ripe and dried at a moderate temprature. ‘White pepper’ is harvested fully ripe, so that the outer hull can be easily removed, usually by soaking. This produces an equally strong, but less flavorful pepper. ‘Green pepper’ is harvested unripe, and then either pickled in salt or vinegar, or quick-dried. This produces a less pungent, more herbal flavor. ‘Red pepper’ is harvested ripe, and then pickled in salt or vinegar. This produces a very pungent, aromatic and tasty pepper that, since the pickling stopped the natural fermentation, still retains some of the more herbal flavor of the green variety. This is probably the most widely used spice in the world. Grieve’s classic ‘A Modern Herbal’: ‘Aromatic, stimulant, carminative; is said to possess febrifuge properties…. As a gargle it is valued for relaxed uvula, paralysis of the tongue. On account of its stimulant action it aids digestion and is specially useful in atonic dyspepsia and torbid condition of the stomach. It will correct flatulence and nausea. It has also been used in vertigo, paralytic and arthritic disorders. It is sometimes added to quinine when the stomach will not respond to quinine alone. It has also been advised in diarrhoea, cholera, scarlatina, and in solution for a wash for tinea capititis. Piperine should not be combined with astringents, as it renders them inert.’ King’s 1898 Dispensatory: ‘Black pepper is a gastro-intestinal stimulant, and is much used as a condiment to improve the flavor of food, and to favor its digestion by stimulating the stomach. It has been advantageously used as a carminative to remove flatulency, and to correct the nauseating or griping quality of other drugs, and is sometimes added to quinine in cases where the stomach, from torpidity or other cause, is not acted upon by the quinine alone. ‘As a gastric stimulant it is very valuable in congestive chill, cholera morbus, and associated with hydrastis, nux vomica, or other stomachic bitters is effectual in atonic dyspepsia. Combined with macrotys it has rendered good service in atonic amenorrhoea and dysmenorrhoea.’ |
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Kitty Treats Recipe Card With Cookie Cutter $2.99 Kitty Treats Recipe Card With Cookie Cutter |
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Jamaican Dogwood 1 oz: HF $10.52 We prepare our Jamaican Dogwood extract from the root bark of Piscidia erythrina tree, which is Custom Wildcrafted™ especially for us in its wild native habitat in the mountains of Jamaica 2, and is never fumigated or irradiated. To assure optimal extraction of Jamaican Dogwood’s bioactive compounds, the bark is hand-harvested and carefully sun-dried, and is then air-expressed directly to our laboratory and promptly extracted. |
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Oakley Factory Embroidered Beanie Hat 91581 – Black 001 $17.99 Oakley Factory Embroidered Beanie Hat. Fine knit acrylic beanie with fleece lining and front pinline embroidery – One Size |
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Pepper Black Whole Cert. Organic (Piper nigrum; Hu Jiao) 3 oz: C $5.55 Organic Black Peppercorns in a stand-up, resealable spice pouch. Throughout medieval Europe, pepper was commonly traded, ounce for ounce, for gold. This irreplaceable spice has long been recognized as an ingredient for stimulating the appetite. Peppercorns can be, depending on their processing, either black, white, green and red. That is, the same plant produces all four types, depending on the time of harvest and the method of processing. ‘Black pepper’ is harvested nearly ripe and dried at a moderate temprature. ‘White pepper’ is harvested fully ripe, so that the outer hull can be easily removed, usually by soaking. This produces an equally strong, but less flavorful pepper. ‘Green pepper’ is harvested unripe, and then either pickled in salt or vinegar, or quick-dried. This produces a less pungent, more herbal flavor. ‘Red pepper’ is harvested ripe, and then pickled in salt or vinegar. This produces a very pungent, aromatic and tasty pepper that, since the pickling stopped the natural fermentation, still retains some of the more herbal flavor of the green variety. This is probably the most widely used spice in the world. Grieve’s classic ‘A Modern Herbal’: ‘Aromatic, stimulant, carminative; is said to possess febrifuge properties…. As a gargle it is valued for relaxed uvula, paralysis of the tongue. On account of its stimulant action it aids digestion and is specially useful in atonic dyspepsia and torbid condition of the stomach. It will correct flatulence and nausea. It has also been used in vertigo, paralytic and arthritic disorders. It is sometimes added to quinine when the stomach will not respond to quinine alone. It has also been advised in diarrhoea, cholera, scarlatina, and in solution for a wash for tinea capititis. Piperine should not be combined with astringents, as it renders them inert.’ King’s 1898 Dispensatory: ‘Black pepper is a gastro-intestinal stimulant, and is much used as a condiment to improve the flavor of food, and to favor its digestion by stimulating the stomach. It has been advantageously used as a carminative to remove flatulency, and to correct the nauseating or griping quality of other drugs, and is sometimes added to quinine in cases where the stomach, from torpidity or other cause, is not acted upon by the quinine alone. ‘As a gastric stimulant it is very valuable in congestive chill, cholera morbus, and associated with hydrastis, nux vomica, or other stomachic bitters is effectual in atonic dyspepsia. Combined with macrotys it has rendered good service in atonic amenorrhoea and dysmenorrhoea.’ |
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Gathering Recipe Holiday Minibooks $3.43 A sweet hint of plaid and an intricate fork illustration set just the right mood for sharing your favorite holiday recipe and fun family photos on these holiday recipe minibook cards. The Minibook™ card contains 3-6 photos in a 5� x 7� booklet-style card and is bound with chic grommets. No extra postage is required. |
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Couple’s Recipe Bridal Shower Invitations $1.81 These bridal shower invitations are perfect for a kitchen shower. The design features a cut out recipe card and instructs guest to share their favorite recipe with the newlyweds-to-be. |
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Pepper Black Medium Grind (Piper nigrum; Hu Jiao) 1 lb: C $15 This is Starwest’s nitrogen-flushed double wall silverfoil pack. Throughout medieval Europe, pepper was commonly traded, ounce for ounce, for gold. This irreplaceable spice has long been recognized as an ingredient for stimulating the appetite. Peppercorns can be, depending on their processing, either black, white, green and red. That is, the same plant produces all four types, depending on the time of harvest and the method of processing. ‘Black pepper’ is harvested nearly ripe and dried at a moderate temprature. ‘White pepper’ is harvested fully ripe, so that the outer hull can be easily removed, usually by soaking. This produces an equally strong, but less flavorful pepper. ‘Green pepper’ is harvested unripe, and then either pickled in salt or vinegar, or quick-dried. This produces a less pungent, more herbal flavor. ‘Red pepper’ is harvested ripe, and then pickled in salt or vinegar. This produces a very pungent, aromatic and tasty pepper that, since the pickling stopped the natural fermentation, still retains some of the more herbal flavor of the green variety. This is probably the most widely used spice in the world. Grieve’s classic ‘A Modern Herbal’: ‘Aromatic, stimulant, carminative; is said to possess febrifuge properties…. As a gargle it is valued for relaxed uvula, paralysis of the tongue. On account of its stimulant action it aids digestion and is specially useful in atonic dyspepsia and torbid condition of the stomach. It will correct flatulence and nausea. It has also been used in vertigo, paralytic and arthritic disorders. It is sometimes added to quinine when the stomach will not respond to quinine alone. It has also been advised in diarrhoea, cholera, scarlatina, and in solution for a wash for tinea capititis. Piperine should not be combined with astringents, as it renders them inert.’ King’s 1898 Dispensatory: ‘Black pepper is a gastro-intestinal stimulant, and is much used as a condiment to improve the flavor of food, and to favor its digestion by stimulating the stomach. It has been advantageously used as a carminative to remove flatulency, and to correct the nauseating or griping quality of other drugs, and is sometimes added to quinine in cases where the stomach, from torpidity or other cause, is not acted upon by the quinine alone. ‘As a gastric stimulant it is very valuable in congestive chill, cholera morbus, and associated with hydrastis, nux vomica, or other stomachic bitters is effectual in atonic dyspepsia. Combined with macrotys it has rendered good service in atonic amenorrhoea and dysmenorrhoea.’ |
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Pepper Black Whole Tellicherry (Piper nigrum; Hu Jiao) 1 lb: C $14.1 This is Starwest’s nitrogen-flushed double wall silverfoil pack. Throughout medieval Europe, pepper was commonly traded, ounce for ounce, for gold. This irreplaceable spice has long been recognized as an ingredient for stimulating the appetite. Peppercorns can be, depending on their processing, either black, white, green and red. That is, the same plant produces all four types, depending on the time of harvest and the method of processing. ‘Black pepper’ is harvested nearly ripe and dried at a moderate temprature. ‘White pepper’ is harvested fully ripe, so that the outer hull can be easily removed, usually by soaking. This produces an equally strong, but less flavorful pepper. ‘Green pepper’ is harvested unripe, and then either pickled in salt or vinegar, or quick-dried. This produces a less pungent, more herbal flavor. ‘Red pepper’ is harvested ripe, and then pickled in salt or vinegar. This produces a very pungent, aromatic and tasty pepper that, since the pickling stopped the natural fermentation, still retains some of the more herbal flavor of the green variety. This is probably the most widely used spice in the world. Grieve’s classic ‘A Modern Herbal’: ‘Aromatic, stimulant, carminative; is said to possess febrifuge properties…. As a gargle it is valued for relaxed uvula, paralysis of the tongue. On account of its stimulant action it aids digestion and is specially useful in atonic dyspepsia and torbid condition of the stomach. It will correct flatulence and nausea. It has also been used in vertigo, paralytic and arthritic disorders. It is sometimes added to quinine when the stomach will not respond to quinine alone. It has also been advised in diarrhoea, cholera, scarlatina, and in solution for a wash for tinea capititis. Piperine should not be combined with astringents, as it renders them inert.’ King’s 1898 Dispensatory: ‘Black pepper is a gastro-intestinal stimulant, and is much used as a condiment to improve the flavor of food, and to favor its digestion by stimulating the stomach. It has been advantageously used as a carminative to remove flatulency, and to correct the nauseating or griping quality of other drugs, and is sometimes added to quinine in cases where the stomach, from torpidity or other cause, is not acted upon by the quinine alone. ‘As a gastric stimulant it is very valuable in congestive chill, cholera morbus, and associated with hydrastis, nux vomica, or other stomachic bitters is effectual in atonic dyspepsia. Combined with macrotys it has rendered good service in atonic amenorrhoea and dysmenorrhoea.’ |
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Pepper Black Coarse Grind (Piper nigrum; Hu Jiao) 1 lb: C $15 This is Starwest’s nitrogen-flushed double wall silverfoil pack. Throughout medieval Europe, pepper was commonly traded, ounce for ounce, for gold. This irreplaceable spice has long been recognized as an ingredient for stimulating the appetite. Peppercorns can be, depending on their processing, either black, white, green and red. That is, the same plant produces all four types, depending on the time of harvest and the method of processing. ‘Black pepper’ is harvested nearly ripe and dried at a moderate temprature. ‘White pepper’ is harvested fully ripe, so that the outer hull can be easily removed, usually by soaking. This produces an equally strong, but less flavorful pepper. ‘Green pepper’ is harvested unripe, and then either pickled in salt or vinegar, or quick-dried. This produces a less pungent, more herbal flavor. ‘Red pepper’ is harvested ripe, and then pickled in salt or vinegar. This produces a very pungent, aromatic and tasty pepper that, since the pickling stopped the natural fermentation, still retains some of the more herbal flavor of the green variety. This is probably the most widely used spice in the world. Grieve’s classic ‘A Modern Herbal’: ‘Aromatic, stimulant, carminative; is said to possess febrifuge properties…. As a gargle it is valued for relaxed uvula, paralysis of the tongue. On account of its stimulant action it aids digestion and is specially useful in atonic dyspepsia and torbid condition of the stomach. It will correct flatulence and nausea. It has also been used in vertigo, paralytic and arthritic disorders. It is sometimes added to quinine when the stomach will not respond to quinine alone. It has also been advised in diarrhoea, cholera, scarlatina, and in solution for a wash for tinea capititis. Piperine should not be combined with astringents, as it renders them inert.’ King’s 1898 Dispensatory: ‘Black pepper is a gastro-intestinal stimulant, and is much used as a condiment to improve the flavor of food, and to favor its digestion by stimulating the stomach. It has been advantageously used as a carminative to remove flatulency, and to correct the nauseating or griping quality of other drugs, and is sometimes added to quinine in cases where the stomach, from torpidity or other cause, is not acted upon by the quinine alone. ‘As a gastric stimulant it is very valuable in congestive chill, cholera morbus, and associated with hydrastis, nux vomica, or other stomachic bitters is effectual in atonic dyspepsia. Combined with macrotys it has rendered good service in atonic amenorrhoea and dysmenorrhoea.’ |
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Pepper Black Fine Grind (Piper nigrum; Hu Jiao) 1 lb: C $15 This is Starwest’s nitrogen-flushed double wall silverfoil pack. Throughout medieval Europe, pepper was commonly traded, ounce for ounce, for gold. This irreplaceable spice has long been recognized as an ingredient for stimulating the appetite. Peppercorns can be, depending on their processing, either black, white, green and red. That is, the same plant produces all four types, depending on the time of harvest and the method of processing. ‘Black pepper’ is harvested nearly ripe and dried at a moderate temprature. ‘White pepper’ is harvested fully ripe, so that the outer hull can be easily removed, usually by soaking. This produces an equally strong, but less flavorful pepper. ‘Green pepper’ is harvested unripe, and then either pickled in salt or vinegar, or quick-dried. This produces a less pungent, more herbal flavor. ‘Red pepper’ is harvested ripe, and then pickled in salt or vinegar. This produces a very pungent, aromatic and tasty pepper that, since the pickling stopped the natural fermentation, still retains some of the more herbal flavor of the green variety. This is probably the most widely used spice in the world. Grieve’s classic ‘A Modern Herbal’: ‘Aromatic, stimulant, carminative; is said to possess febrifuge properties…. As a gargle it is valued for relaxed uvula, paralysis of the tongue. On account of its stimulant action it aids digestion and is specially useful in atonic dyspepsia and torbid condition of the stomach. It will correct flatulence and nausea. It has also been used in vertigo, paralytic and arthritic disorders. It is sometimes added to quinine when the stomach will not respond to quinine alone. It has also been advised in diarrhoea, cholera, scarlatina, and in solution for a wash for tinea capititis. Piperine should not be combined with astringents, as it renders them inert.’ King’s 1898 Dispensatory: ‘Black pepper is a gastro-intestinal stimulant, and is much used as a condiment to improve the flavor of food, and to favor its digestion by stimulating the stomach. It has been advantageously used as a carminative to remove flatulency, and to correct the nauseating or griping quality of other drugs, and is sometimes added to quinine in cases where the stomach, from torpidity or other cause, is not acted upon by the quinine alone. ‘As a gastric stimulant it is very valuable in congestive chill, cholera morbus, and associated with hydrastis, nux vomica, or other stomachic bitters is effectual in atonic dyspepsia. Combined with macrotys it has rendered good service in atonic amenorrhoea and dysmenorrhoea.’ |
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Pepper Black Whole Malabar (Piper nigrum; Hu Jiao) 1 lb: C $13.12 This is Starwest’s nitrogen-flushed double wall silverfoil pack. Throughout medieval Europe, pepper was commonly traded, ounce for ounce, for gold. This irreplaceable spice has long been recognized as an ingredient for stimulating the appetite. Peppercorns can be, depending on their processing, either black, white, green and red. That is, the same plant produces all four types, depending on the time of harvest and the method of processing. ‘Black pepper’ is harvested nearly ripe and dried at a moderate temprature. ‘White pepper’ is harvested fully ripe, so that the outer hull can be easily removed, usually by soaking. This produces an equally strong, but less flavorful pepper. ‘Green pepper’ is harvested unripe, and then either pickled in salt or vinegar, or quick-dried. This produces a less pungent, more herbal flavor. ‘Red pepper’ is harvested ripe, and then pickled in salt or vinegar. This produces a very pungent, aromatic and tasty pepper that, since the pickling stopped the natural fermentation, still retains some of the more herbal flavor of the green variety. This is probably the most widely used spice in the world. Grieve’s classic ‘A Modern Herbal’: ‘Aromatic, stimulant, carminative; is said to possess febrifuge properties…. As a gargle it is valued for relaxed uvula, paralysis of the tongue. On account of its stimulant action it aids digestion and is specially useful in atonic dyspepsia and torbid condition of the stomach. It will correct flatulence and nausea. It has also been used in vertigo, paralytic and arthritic disorders. It is sometimes added to quinine when the stomach will not respond to quinine alone. It has also been advised in diarrhoea, cholera, scarlatina, and in solution for a wash for tinea capititis. Piperine should not be combined with astringents, as it renders them inert.’ King’s 1898 Dispensatory: ‘Black pepper is a gastro-intestinal stimulant, and is much used as a condiment to improve the flavor of food, and to favor its digestion by stimulating the stomach. It has been advantageously used as a carminative to remove flatulency, and to correct the nauseating or griping quality of other drugs, and is sometimes added to quinine in cases where the stomach, from torpidity or other cause, is not acted upon by the quinine alone. ‘As a gastric stimulant it is very valuable in congestive chill, cholera morbus, and associated with hydrastis, nux vomica, or other stomachic bitters is effectual in atonic dyspepsia. Combined with macrotys it has rendered good service in atonic amenorrhoea and dysmenorrhoea.’ |
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Pepper Black Fine Grind Cert. Organic (Piper nigrum; Hu Jiao) 1 lb: K $15.57 This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. Throughout medieval Europe, pepper was commonly traded, ounce for ounce, for gold. This irreplaceable spice has long been recognized as an ingredient for stimulating the appetite. Peppercorns can be, depending on their processing, either black, white, green and red. That is, the same plant produces all four types, depending on the time of harvest and the method of processing. ‘Black pepper’ is harvested nearly ripe and dried at a moderate temprature. ‘White pepper’ is harvested fully ripe, so that the outer hull can be easily removed, usually by soaking. This produces an equally strong, but less flavorful pepper. ‘Green pepper’ is harvested unripe, and then either pickled in salt or vinegar, or quick-dried. This produces a less pungent, more herbal flavor. ‘Red pepper’ is harvested ripe, and then pickled in salt or vinegar. This produces a very pungent, aromatic and tasty pepper that, since the pickling stopped the natural fermentation, still retains some of the more herbal flavor of the green variety. This is probably the most widely used spice in the world. Grieve’s classic ‘A Modern Herbal’: ‘Aromatic, stimulant, carminative; is said to possess febrifuge properties…. As a gargle it is valued for relaxed uvula, paralysis of the tongue. On account of its stimulant action it aids digestion and is specially useful in atonic dyspepsia and torbid condition of the stomach. It will correct flatulence and nausea. It has also been used in vertigo, paralytic and arthritic disorders. It is sometimes added to quinine when the stomach will not respond to quinine alone. It has also been advised in diarrhoea, cholera, scarlatina, and in solution for a wash for tinea capititis. Piperine should not be combined with astringents, as it renders them inert.’ King’s 1898 Dispensatory: ‘Black pepper is a gastro-intestinal stimulant, and is much used as a condiment to improve the flavor of food, and to favor its digestion by stimulating the stomach. It has been advantageously used as a carminative to remove flatulency, and to correct the nauseating or griping quality of other drugs, and is sometimes added to quinine in cases where the stomach, from torpidity or other cause, is not acted upon by the quinine alone. ‘As a gastric stimulant it is very valuable in congestive chill, cholera morbus, and associated with hydrastis, nux vomica, or other stomachic bitters is effectual in atonic dyspepsia. Combined with macrotys it has rendered good service in atonic amenorrhoea and dysmenorrhoea.’ |
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Pepper Black Medium Grind Cert. Organic (Piper nigrum; Hu Jiao) 1 lb: K $19.26 This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. Throughout medieval Europe, pepper was commonly traded, ounce for ounce, for gold. This irreplaceable spice has long been recognized as an ingredient for stimulating the appetite. Peppercorns can be, depending on their processing, either black, white, green and red. That is, the same plant produces all four types, depending on the time of harvest and the method of processing. ‘Black pepper’ is harvested nearly ripe and dried at a moderate temprature. ‘White pepper’ is harvested fully ripe, so that the outer hull can be easily removed, usually by soaking. This produces an equally strong, but less flavorful pepper. ‘Green pepper’ is harvested unripe, and then either pickled in salt or vinegar, or quick-dried. This produces a less pungent, more herbal flavor. ‘Red pepper’ is harvested ripe, and then pickled in salt or vinegar. This produces a very pungent, aromatic and tasty pepper that, since the pickling stopped the natural fermentation, still retains some of the more herbal flavor of the green variety. This is probably the most widely used spice in the world. Grieve’s classic ‘A Modern Herbal’: ‘Aromatic, stimulant, carminative; is said to possess febrifuge properties…. As a gargle it is valued for relaxed uvula, paralysis of the tongue. On account of its stimulant action it aids digestion and is specially useful in atonic dyspepsia and torbid condition of the stomach. It will correct flatulence and nausea. It has also been used in vertigo, paralytic and arthritic disorders. It is sometimes added to quinine when the stomach will not respond to quinine alone. It has also been advised in diarrhoea, cholera, scarlatina, and in solution for a wash for tinea capititis. Piperine should not be combined with astringents, as it renders them inert.’ King’s 1898 Dispensatory: ‘Black pepper is a gastro-intestinal stimulant, and is much used as a condiment to improve the flavor of food, and to favor its digestion by stimulating the stomach. It has been advantageously used as a carminative to remove flatulency, and to correct the nauseating or griping quality of other drugs, and is sometimes added to quinine in cases where the stomach, from torpidity or other cause, is not acted upon by the quinine alone. ‘As a gastric stimulant it is very valuable in congestive chill, cholera morbus, and associated with hydrastis, nux vomica, or other stomachic bitters is effectual in atonic dyspepsia. Combined with macrotys it has rendered good service in atonic amenorrhoea and dysmenorrhoea.’ |
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Pepper Black Coarse Grind Cert. Organic (Piper nigrum; Hu Jiao) 1 lb: K $18.18 This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. Throughout medieval Europe, pepper was commonly traded, ounce for ounce, for gold. This irreplaceable spice has long been recognized as an ingredient for stimulating the appetite. Peppercorns can be, depending on their processing, either black, white, green and red. That is, the same plant produces all four types, depending on the time of harvest and the method of processing. ‘Black pepper’ is harvested nearly ripe and dried at a moderate temprature. ‘White pepper’ is harvested fully ripe, so that the outer hull can be easily removed, usually by soaking. This produces an equally strong, but less flavorful pepper. ‘Green pepper’ is harvested unripe, and then either pickled in salt or vinegar, or quick-dried. This produces a less pungent, more herbal flavor. ‘Red pepper’ is harvested ripe, and then pickled in salt or vinegar. This produces a very pungent, aromatic and tasty pepper that, since the pickling stopped the natural fermentation, still retains some of the more herbal flavor of the green variety. This is probably the most widely used spice in the world. Grieve’s classic ‘A Modern Herbal’: ‘Aromatic, stimulant, carminative; is said to possess febrifuge properties…. As a gargle it is valued for relaxed uvula, paralysis of the tongue. On account of its stimulant action it aids digestion and is specially useful in atonic dyspepsia and torbid condition of the stomach. It will correct flatulence and nausea. It has also been used in vertigo, paralytic and arthritic disorders. It is sometimes added to quinine when the stomach will not respond to quinine alone. It has also been advised in diarrhoea, cholera, scarlatina, and in solution for a wash for tinea capititis. Piperine should not be combined with astringents, as it renders them inert.’ King’s 1898 Dispensatory: ‘Black pepper is a gastro-intestinal stimulant, and is much used as a condiment to improve the flavor of food, and to favor its digestion by stimulating the stomach. It has been advantageously used as a carminative to remove flatulency, and to correct the nauseating or griping quality of other drugs, and is sometimes added to quinine in cases where the stomach, from torpidity or other cause, is not acted upon by the quinine alone. ‘As a gastric stimulant it is very valuable in congestive chill, cholera morbus, and associated with hydrastis, nux vomica, or other stomachic bitters is effectual in atonic dyspepsia. Combined with macrotys it has rendered good service in atonic amenorrhoea and dysmenorrhoea.’ |
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Black Pepper Root (Piper nigrum; Hu Jiao Gen) Whole: 500 gm (1.17 lb): V (Special Order) $21 Throughout medieval Europe, pepper was commonly traded, ounce for ounce, for gold. This irreplaceable spice has long been recognized as an ingredient for stimulating the appetite. Peppercorns can be, depending on their processing, either black, white, green and red. That is, the same plant produces all four types, depending on the time of harvest and the method of processing. ‘Black pepper’ is harvested nearly ripe and dried at a moderate temperature. ‘White pepper’ is harvested fully ripe, so that the outer hull can be easily removed, usually by soaking. This produces an equally strong, but less flavorful pepper. ‘Green pepper’ is harvested unripe, and then either pickled in salt or vinegar, or quick-dried. This produces a less pungent, more herbal flavor. ‘Red pepper’ is harvested ripe, and then pickled in salt or vinegar. This produces a very pungent, aromatic and tasty pepper that, since the pickling stopped the natural fermentation, still retains some of the more herbal flavor of the green variety. This is probably the most widely used spice in the world. Grieve’s classic ‘A Modern Herbal’: ‘Aromatic, stimulant, carminative; is said to possess febrifuge properties…. As a gargle it is valued for relaxed uvula, paralysis of the tongue. On account of its stimulant action it aids digestion and is specially useful in atonic dyspepsia and torbid condition of the stomach. It will correct flatulence and nausea. It has also been used in vertigo, paralytic and arthritic disorders. It is sometimes added to quinine when the stomach will not respond to quinine alone. It has also been advised in diarrhoea, cholera, scarlatina, and in solution for a wash for tinea capititis. Piperine should not be combined with astringents, as it renders them inert.’ King’s 1898 Dispensatory: ‘Black pepper is a gastro-intestinal stimulant, and is much used as a condiment to improve the flavor of food, and to favor its digestion by stimulating the stomach. It has been advantageously used as a carminative to remove flatulency, and to correct the nauseating or griping quality of other drugs, and is sometimes added to quinine in cases where the stomach, from torpidity or other cause, is not acted upon by the quinine alone. ‘As a gastric stimulant it is very valuable in congestive chill, cholera morbus, and associated with hydrastis, nux vomica, or other stomachic bitters is effectual in atonic dyspepsia. Combined with macrotys it has rendered good service in atonic amenorrhoea and dysmenorrhoea.’ This is Plum Flower brand’s nitrogen-flushed vacuum pack. Plum Flower is one of the most distinguished herb houses in the world. Sulfur Free, Chlorine Free, Aluminum Phosphate Free. Sulfites are used to give herbs the appearance of freshness. As with dried fruit, unsulfured herbs look different than those that are adulterated with preservatives. Herbs that are preservative free are more natural looking and are generally darker. The b |
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Pepper Black Cracked (10 Mesh, L/M; Piper nigrum; Hu Jiao) 1 lb: K $14.85 This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. Throughout medieval Europe, pepper was commonly traded, ounce for ounce, for gold. This irreplaceable spice has long been recognized as an ingredient for stimulating the appetite. Peppercorns can be, depending on their processing, either black, white, green and red. That is, the same plant produces all four types, depending on the time of harvest and the method of processing. ‘Black pepper’ is harvested nearly ripe and dried at a moderate temprature. ‘White pepper’ is harvested fully ripe, so that the outer hull can be easily removed, usually by soaking. This produces an equally strong, but less flavorful pepper. ‘Green pepper’ is harvested unripe, and then either pickled in salt or vinegar, or quick-dried. This produces a less pungent, more herbal flavor. ‘Red pepper’ is harvested ripe, and then pickled in salt or vinegar. This produces a very pungent, aromatic and tasty pepper that, since the pickling stopped the natural fermentation, still retains some of the more herbal flavor of the green variety. This is probably the most widely used spice in the world. Grieve’s classic ‘A Modern Herbal’: ‘Aromatic, stimulant, carminative; is said to possess febrifuge properties…. As a gargle it is valued for relaxed uvula, paralysis of the tongue. On account of its stimulant action it aids digestion and is specially useful in atonic dyspepsia and torbid condition of the stomach. It will correct flatulence and nausea. It has also been used in vertigo, paralytic and arthritic disorders. It is sometimes added to quinine when the stomach will not respond to quinine alone. It has also been advised in diarrhoea, cholera, scarlatina, and in solution for a wash for tinea capititis. Piperine should not be combined with astringents, as it renders them inert.’ King’s 1898 Dispensatory: ‘Black pepper is a gastro-intestinal stimulant, and is much used as a condiment to improve the flavor of food, and to favor its digestion by stimulating the stomach. It has been advantageously used as a carminative to remove flatulency, and to correct the nauseating or griping quality of other drugs, and is sometimes added to quinine in cases where the stomach, from torpidity or other cause, is not acted upon by the quinine alone. ‘As a gastric stimulant it is very valuable in congestive chill, cholera morbus, and associated with hydrastis, nux vomica, or other stomachic bitters is effectual in atonic dyspepsia. Combined with macrotys it has rendered good service in atonic amenorrhoea and dysmenorrhoea.’ |
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Pepper Black Medium Grind Dustless (30 Mesh, L/M; Piper nigrum; Hu Jiao) 1 lb: K $15.3 This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. Throughout medieval Europe, pepper was commonly traded, ounce for ounce, for gold. This irreplaceable spice has long been recognized as an ingredient for stimulating the appetite. Peppercorns can be, depending on their processing, either black, white, green and red. That is, the same plant produces all four types, depending on the time of harvest and the method of processing. ‘Black pepper’ is harvested nearly ripe and dried at a moderate temprature. ‘White pepper’ is harvested fully ripe, so that the outer hull can be easily removed, usually by soaking. This produces an equally strong, but less flavorful pepper. ‘Green pepper’ is harvested unripe, and then either pickled in salt or vinegar, or quick-dried. This produces a less pungent, more herbal flavor. ‘Red pepper’ is harvested ripe, and then pickled in salt or vinegar. This produces a very pungent, aromatic and tasty pepper that, since the pickling stopped the natural fermentation, still retains some of the more herbal flavor of the green variety. This is probably the most widely used spice in the world. Grieve’s classic ‘A Modern Herbal’: ‘Aromatic, stimulant, carminative; is said to possess febrifuge properties…. As a gargle it is valued for relaxed uvula, paralysis of the tongue. On account of its stimulant action it aids digestion and is specially useful in atonic dyspepsia and torbid condition of the stomach. It will correct flatulence and nausea. It has also been used in vertigo, paralytic and arthritic disorders. It is sometimes added to quinine when the stomach will not respond to quinine alone. It has also been advised in diarrhoea, cholera, scarlatina, and in solution for a wash for tinea capititis. Piperine should not be combined with astringents, as it renders them inert.’ King’s 1898 Dispensatory: ‘Black pepper is a gastro-intestinal stimulant, and is much used as a condiment to improve the flavor of food, and to favor its digestion by stimulating the stomach. It has been advantageously used as a carminative to remove flatulency, and to correct the nauseating or griping quality of other drugs, and is sometimes added to quinine in cases where the stomach, from torpidity or other cause, is not acted upon by the quinine alone. ‘As a gastric stimulant it is very valuable in congestive chill, cholera morbus, and associated with hydrastis, nux vomica, or other stomachic bitters is effectual in atonic dyspepsia. Combined with macrotys it has rendered good service in atonic amenorrhoea and dysmenorrhoea.’ |
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Pepper Black Fine Grind (Piper nigrum; Hu Jiao) 1 lb: K $14.31 This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. Throughout medieval Europe, pepper was commonly traded, ounce for ounce, for gold. This irreplaceable spice has long been recognized as an ingredient for stimulating the appetite. Peppercorns can be, depending on their processing, either black, white, green and red. That is, the same plant produces all four types, depending on the time of harvest and the method of processing. ‘Black pepper’ is harvested nearly ripe and dried at a moderate temprature. ‘White pepper’ is harvested fully ripe, so that the outer hull can be easily removed, usually by soaking. This produces an equally strong, but less flavorful pepper. ‘Green pepper’ is harvested unripe, and then either pickled in salt or vinegar, or quick-dried. This produces a less pungent, more herbal flavor. ‘Red pepper’ is harvested ripe, and then pickled in salt or vinegar. This produces a very pungent, aromatic and tasty pepper that, since the pickling stopped the natural fermentation, still retains some of the more herbal flavor of the green variety. This is probably the most widely used spice in the world. Grieve’s classic ‘A Modern Herbal’: ‘Aromatic, stimulant, carminative; is said to possess febrifuge properties…. As a gargle it is valued for relaxed uvula, paralysis of the tongue. On account of its stimulant action it aids digestion and is specially useful in atonic dyspepsia and torbid condition of the stomach. It will correct flatulence and nausea. It has also been used in vertigo, paralytic and arthritic disorders. It is sometimes added to quinine when the stomach will not respond to quinine alone. It has also been advised in diarrhoea, cholera, scarlatina, and in solution for a wash for tinea capititis. Piperine should not be combined with astringents, as it renders them inert.’ King’s 1898 Dispensatory: ‘Black pepper is a gastro-intestinal stimulant, and is much used as a condiment to improve the flavor of food, and to favor its digestion by stimulating the stomach. It has been advantageously used as a carminative to remove flatulency, and to correct the nauseating or griping quality of other drugs, and is sometimes added to quinine in cases where the stomach, from torpidity or other cause, is not acted upon by the quinine alone. ‘As a gastric stimulant it is very valuable in congestive chill, cholera morbus, and associated with hydrastis, nux vomica, or other stomachic bitters is effectual in atonic dyspepsia. Combined with macrotys it has rendered good service in atonic amenorrhoea and dysmenorrhoea.’ |
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Pepper Black Whole Cert. Organic (Piper nigrum; Hu Jiao) 1 lb: C $19.87 This is Starwest’s nitrogen-flushed double wall silverfoil pack. Throughout medieval Europe, pepper was commonly traded, ounce for ounce, for gold. This irreplaceable spice has long been recognized as an ingredient for stimulating the appetite. Peppercorns can be, depending on their processing, either black, white, green and red. That is, the same plant produces all four types, depending on the time of harvest and the method of processing. ‘Black pepper’ is harvested nearly ripe and dried at a moderate temprature. ‘White pepper’ is harvested fully ripe, so that the outer hull can be easily removed, usually by soaking. This produces an equally strong, but less flavorful pepper. ‘Green pepper’ is harvested unripe, and then either pickled in salt or vinegar, or quick-dried. This produces a less pungent, more herbal flavor. ‘Red pepper’ is harvested ripe, and then pickled in salt or vinegar. This produces a very pungent, aromatic and tasty pepper that, since the pickling stopped the natural fermentation, still retains some of the more herbal flavor of the green variety. This is probably the most widely used spice in the world. Grieve’s classic ‘A Modern Herbal’: ‘Aromatic, stimulant, carminative; is said to possess febrifuge properties…. As a gargle it is valued for relaxed uvula, paralysis of the tongue. On account of its stimulant action it aids digestion and is specially useful in atonic dyspepsia and torbid condition of the stomach. It will correct flatulence and nausea. It has also been used in vertigo, paralytic and arthritic disorders. It is sometimes added to quinine when the stomach will not respond to quinine alone. It has also been advised in diarrhoea, cholera, scarlatina, and in solution for a wash for tinea capititis. Piperine should not be combined with astringents, as it renders them inert.’ King’s 1898 Dispensatory: ‘Black pepper is a gastro-intestinal stimulant, and is much used as a condiment to improve the flavor of food, and to favor its digestion by stimulating the stomach. It has been advantageously used as a carminative to remove flatulency, and to correct the nauseating or griping quality of other drugs, and is sometimes added to quinine in cases where the stomach, from torpidity or other cause, is not acted upon by the quinine alone. ‘As a gastric stimulant it is very valuable in congestive chill, cholera morbus, and associated with hydrastis, nux vomica, or other stomachic bitters is effectual in atonic dyspepsia. Combined with macrotys it has rendered good service in atonic amenorrhoea and dysmenorrhoea.’ |
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Pepper Black Ground Medium Grind Cert. Organic (Piper nigrum; Hu Jiao) 1 lb: C $21.22 This is Starwest’s nitrogen-flushed double wall silverfoil pack. Throughout medieval Europe, pepper was commonly traded, ounce for ounce, for gold. This irreplaceable spice has long been recognized as an ingredient for stimulating the appetite. Peppercorns can be, depending on their processing, either black, white, green and red. That is, the same plant produces all four types, depending on the time of harvest and the method of processing. ‘Black pepper’ is harvested nearly ripe and dried at a moderate temprature. ‘White pepper’ is harvested fully ripe, so that the outer hull can be easily removed, usually by soaking. This produces an equally strong, but less flavorful pepper. ‘Green pepper’ is harvested unripe, and then either pickled in salt or vinegar, or quick-dried. This produces a less pungent, more herbal flavor. ‘Red pepper’ is harvested ripe, and then pickled in salt or vinegar. This produces a very pungent, aromatic and tasty pepper that, since the pickling stopped the natural fermentation, still retains some of the more herbal flavor of the green variety. This is probably the most widely used spice in the world. Grieve’s classic ‘A Modern Herbal’: ‘Aromatic, stimulant, carminative; is said to possess febrifuge properties…. As a gargle it is valued for relaxed uvula, paralysis of the tongue. On account of its stimulant action it aids digestion and is specially useful in atonic dyspepsia and torbid condition of the stomach. It will correct flatulence and nausea. It has also been used in vertigo, paralytic and arthritic disorders. It is sometimes added to quinine when the stomach will not respond to quinine alone. It has also been advised in diarrhoea, cholera, scarlatina, and in solution for a wash for tinea capititis. Piperine should not be combined with astringents, as it renders them inert.’ King’s 1898 Dispensatory: ‘Black pepper is a gastro-intestinal stimulant, and is much used as a condiment to improve the flavor of food, and to favor its digestion by stimulating the stomach. It has been advantageously used as a carminative to remove flatulency, and to correct the nauseating or griping quality of other drugs, and is sometimes added to quinine in cases where the stomach, from torpidity or other cause, is not acted upon by the quinine alone. ‘As a gastric stimulant it is very valuable in congestive chill, cholera morbus, and associated with hydrastis, nux vomica, or other stomachic bitters is effectual in atonic dyspepsia. Combined with macrotys it has rendered good service in atonic amenorrhoea and dysmenorrhoea.’ |
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Pepper Black Fine Grind Cert. Organic (Piper nigrum; Hu Jiao) 1 lb: C $21.22 This is Starwest’s nitrogen-flushed double wall silverfoil pack. Throughout medieval Europe, pepper was commonly traded, ounce for ounce, for gold. This irreplaceable spice has long been recognized as an ingredient for stimulating the appetite. Peppercorns can be, depending on their processing, either black, white, green and red. That is, the same plant produces all four types, depending on the time of harvest and the method of processing. ‘Black pepper’ is harvested nearly ripe and dried at a moderate temprature. ‘White pepper’ is harvested fully ripe, so that the outer hull can be easily removed, usually by soaking. This produces an equally strong, but less flavorful pepper. ‘Green pepper’ is harvested unripe, and then either pickled in salt or vinegar, or quick-dried. This produces a less pungent, more herbal flavor. ‘Red pepper’ is harvested ripe, and then pickled in salt or vinegar. This produces a very pungent, aromatic and tasty pepper that, since the pickling stopped the natural fermentation, still retains some of the more herbal flavor of the green variety. This is probably the most widely used spice in the world. Grieve’s classic ‘A Modern Herbal’: ‘Aromatic, stimulant, carminative; is said to possess febrifuge properties…. As a gargle it is valued for relaxed uvula, paralysis of the tongue. On account of its stimulant action it aids digestion and is specially useful in atonic dyspepsia and torbid condition of the stomach. It will correct flatulence and nausea. It has also been used in vertigo, paralytic and arthritic disorders. It is sometimes added to quinine when the stomach will not respond to quinine alone. It has also been advised in diarrhoea, cholera, scarlatina, and in solution for a wash for tinea capititis. Piperine should not be combined with astringents, as it renders them inert.’ King’s 1898 Dispensatory: ‘Black pepper is a gastro-intestinal stimulant, and is much used as a condiment to improve the flavor of food, and to favor its digestion by stimulating the stomach. It has been advantageously used as a carminative to remove flatulency, and to correct the nauseating or griping quality of other drugs, and is sometimes added to quinine in cases where the stomach, from torpidity or other cause, is not acted upon by the quinine alone. ‘As a gastric stimulant it is very valuable in congestive chill, cholera morbus, and associated with hydrastis, nux vomica, or other stomachic bitters is effectual in atonic dyspepsia. Combined with macrotys it has rendered good service in atonic amenorrhoea and dysmenorrhoea.’ |
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Pepper Black Coarse Grind (20 Mesh, L/M; Piper nigrum; Hu Jiao) 1 lb: K $14.58 This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. Throughout medieval Europe, pepper was commonly traded, ounce for ounce, for gold. This irreplaceable spice has long been recognized as an ingredient for stimulating the appetite. Peppercorns can be, depending on their processing, either black, white, green and red. That is, the same plant produces all four types, depending on the time of harvest and the method of processing. ‘Black pepper’ is harvested nearly ripe and dried at a moderate temprature. ‘White pepper’ is harvested fully ripe, so that the outer hull can be easily removed, usually by soaking. This produces an equally strong, but less flavorful pepper. ‘Green pepper’ is harvested unripe, and then either pickled in salt or vinegar, or quick-dried. This produces a less pungent, more herbal flavor. ‘Red pepper’ is harvested ripe, and then pickled in salt or vinegar. This produces a very pungent, aromatic and tasty pepper that, since the pickling stopped the natural fermentation, still retains some of the more herbal flavor of the green variety. This is probably the most widely used spice in the world. Grieve’s classic ‘A Modern Herbal’: ‘Aromatic, stimulant, carminative; is said to possess febrifuge properties…. As a gargle it is valued for relaxed uvula, paralysis of the tongue. On account of its stimulant action it aids digestion and is specially useful in atonic dyspepsia and torbid condition of the stomach. It will correct flatulence and nausea. It has also been used in vertigo, paralytic and arthritic disorders. It is sometimes added to quinine when the stomach will not respond to quinine alone. It has also been advised in diarrhoea, cholera, scarlatina, and in solution for a wash for tinea capititis. Piperine should not be combined with astringents, as it renders them inert.’ King’s 1898 Dispensatory: ‘Black pepper is a gastro-intestinal stimulant, and is much used as a condiment to improve the flavor of food, and to favor its digestion by stimulating the stomach. It has been advantageously used as a carminative to remove flatulency, and to correct the nauseating or griping quality of other drugs, and is sometimes added to quinine in cases where the stomach, from torpidity or other cause, is not acted upon by the quinine alone. ‘As a gastric stimulant it is very valuable in congestive chill, cholera morbus, and associated with hydrastis, nux vomica, or other stomachic bitters is effectual in atonic dyspepsia. Combined with macrotys it has rendered good service in atonic amenorrhoea and dysmenorrhoea.’ |
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Pepper Black Cracked (10 Mesh, L/M; Piper nigrum; Hu Jiao) 2 oz: K $5.12 All Frontier Bottled Spices are freshness dated, non-irradiated, safety sealed and feature a convenient shaker top for easy use. Throughout medieval Europe, pepper was commonly traded, ounce for ounce, for gold. This irreplaceable spice has long been recognized as an ingredient for stimulating the appetite. Peppercorns can be, depending on their processing, either black, white, green and red. That is, the same plant produces all four types, depending on the time of harvest and the method of processing. ‘Black pepper’ is harvested nearly ripe and dried at a moderate temprature. ‘White pepper’ is harvested fully ripe, so that the outer hull can be easily removed, usually by soaking. This produces an equally strong, but less flavorful pepper. ‘Green pepper’ is harvested unripe, and then either pickled in salt or vinegar, or quick-dried. This produces a less pungent, more herbal flavor. ‘Red pepper’ is harvested ripe, and then pickled in salt or vinegar. This produces a very pungent, aromatic and tasty pepper that, since the pickling stopped the natural fermentation, still retains some of the more herbal flavor of the green variety. This is probably the most widely used spice in the world. Grieve’s classic ‘A Modern Herbal’: ‘Aromatic, stimulant, carminative; is said to possess febrifuge properties…. As a gargle it is valued for relaxed uvula, paralysis of the tongue. On account of its stimulant action it aids digestion and is specially useful in atonic dyspepsia and torbid condition of the stomach. It will correct flatulence and nausea. It has also been used in vertigo, paralytic and arthritic disorders. It is sometimes added to quinine when the stomach will not respond to quinine alone. It has also been advised in diarrhoea, cholera, scarlatina, and in solution for a wash for tinea capititis. Piperine should not be combined with astringents, as it renders them inert.’ King’s 1898 Dispensatory: ‘Black pepper is a gastro-intestinal stimulant, and is much used as a condiment to improve the flavor of food, and to favor its digestion by stimulating the stomach. It has been advantageously used as a carminative to remove flatulency, and to correct the nauseating or griping quality of other drugs, and is sometimes added to quinine in cases where the stomach, from torpidity or other cause, is not acted upon by the quinine alone. ‘As a gastric stimulant it is very valuable in congestive chill, cholera morbus, and associated with hydrastis, nux vomica, or other stomachic bitters is effectual in atonic dyspepsia. Combined with macrotys it has rendered good service in atonic amenorrhoea and dysmenorrhoea.’ |
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Pepper Black Coarse Grind (20 Mesh, L/M; Piper nigrum; Hu Jiao) 1.68 oz: K $4.31 All Frontier Bottled Spices are freshness dated, non-irradiated, safety sealed and feature a convenient shaker top for easy use. Throughout medieval Europe, pepper was commonly traded, ounce for ounce, for gold. This irreplaceable spice has long been recognized as an ingredient for stimulating the appetite. Peppercorns can be, depending on their processing, either black, white, green and red. That is, the same plant produces all four types, depending on the time of harvest and the method of processing. ‘Black pepper’ is harvested nearly ripe and dried at a moderate temprature. ‘White pepper’ is harvested fully ripe, so that the outer hull can be easily removed, usually by soaking. This produces an equally strong, but less flavorful pepper. ‘Green pepper’ is harvested unripe, and then either pickled in salt or vinegar, or quick-dried. This produces a less pungent, more herbal flavor. ‘Red pepper’ is harvested ripe, and then pickled in salt or vinegar. This produces a very pungent, aromatic and tasty pepper that, since the pickling stopped the natural fermentation, still retains some of the more herbal flavor of the green variety. This is probably the most widely used spice in the world. Grieve’s classic ‘A Modern Herbal’: ‘Aromatic, stimulant, carminative; is said to possess febrifuge properties…. As a gargle it is valued for relaxed uvula, paralysis of the tongue. On account of its stimulant action it aids digestion and is specially useful in atonic dyspepsia and torbid condition of the stomach. It will correct flatulence and nausea. It has also been used in vertigo, paralytic and arthritic disorders. It is sometimes added to quinine when the stomach will not respond to quinine alone. It has also been advised in diarrhoea, cholera, scarlatina, and in solution for a wash for tinea capititis. Piperine should not be combined with astringents, as it renders them inert.’ King’s 1898 Dispensatory: ‘Black pepper is a gastro-intestinal stimulant, and is much used as a condiment to improve the flavor of food, and to favor its digestion by stimulating the stomach. It has been advantageously used as a carminative to remove flatulency, and to correct the nauseating or griping quality of other drugs, and is sometimes added to quinine in cases where the stomach, from torpidity or other cause, is not acted upon by the quinine alone. ‘As a gastric stimulant it is very valuable in congestive chill, cholera morbus, and associated with hydrastis, nux vomica, or other stomachic bitters is effectual in atonic dyspepsia. Combined with macrotys it has rendered good service in atonic amenorrhoea and dysmenorrhoea.’ |
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Pepper Black Fine Grind (Piper nigrum; Hu Jiao) 1.76 oz: K $4.49 All Frontier Bottled Spices are freshness dated, non-irradiated, safety sealed and feature a convenient shaker top for easy use. Throughout medieval Europe, pepper was commonly traded, ounce for ounce, for gold. This irreplaceable spice has long been recognized as an ingredient for stimulating the appetite. Peppercorns can be, depending on their processing, either black, white, green and red. That is, the same plant produces all four types, depending on the time of harvest and the method of processing. ‘Black pepper’ is harvested nearly ripe and dried at a moderate temprature. ‘White pepper’ is harvested fully ripe, so that the outer hull can be easily removed, usually by soaking. This produces an equally strong, but less flavorful pepper. ‘Green pepper’ is harvested unripe, and then either pickled in salt or vinegar, or quick-dried. This produces a less pungent, more herbal flavor. ‘Red pepper’ is harvested ripe, and then pickled in salt or vinegar. This produces a very pungent, aromatic and tasty pepper that, since the pickling stopped the natural fermentation, still retains some of the more herbal flavor of the green variety. This is probably the most widely used spice in the world. Grieve’s classic ‘A Modern Herbal’: ‘Aromatic, stimulant, carminative; is said to possess febrifuge properties…. As a gargle it is valued for relaxed uvula, paralysis of the tongue. On account of its stimulant action it aids digestion and is specially useful in atonic dyspepsia and torbid condition of the stomach. It will correct flatulence and nausea. It has also been used in vertigo, paralytic and arthritic disorders. It is sometimes added to quinine when the stomach will not respond to quinine alone. It has also been advised in diarrhoea, cholera, scarlatina, and in solution for a wash for tinea capititis. Piperine should not be combined with astringents, as it renders them inert.’ King’s 1898 Dispensatory: ‘Black pepper is a gastro-intestinal stimulant, and is much used as a condiment to improve the flavor of food, and to favor its digestion by stimulating the stomach. It has been advantageously used as a carminative to remove flatulency, and to correct the nauseating or griping quality of other drugs, and is sometimes added to quinine in cases where the stomach, from torpidity or other cause, is not acted upon by the quinine alone. ‘As a gastric stimulant it is very valuable in congestive chill, cholera morbus, and associated with hydrastis, nux vomica, or other stomachic bitters is effectual in atonic dyspepsia. Combined with macrotys it has rendered good service in atonic amenorrhoea and dysmenorrhoea.’ |
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Pepper Black Medium Grind Dustless (30 Mesh, L/M; Piper nigrum; Hu Jiao) 1.76 oz: K $4.67 All Frontier Bottled Spices are freshness dated, non-irradiated, safety sealed and feature a convenient shaker top for easy use. Throughout medieval Europe, pepper was commonly traded, ounce for ounce, for gold. This irreplaceable spice has long been recognized as an ingredient for stimulating the appetite. Peppercorns can be, depending on their processing, either black, white, green and red. That is, the same plant produces all four types, depending on the time of harvest and the method of processing. ‘Black pepper’ is harvested nearly ripe and dried at a moderate temprature. ‘White pepper’ is harvested fully ripe, so that the outer hull can be easily removed, usually by soaking. This produces an equally strong, but less flavorful pepper. ‘Green pepper’ is harvested unripe, and then either pickled in salt or vinegar, or quick-dried. This produces a less pungent, more herbal flavor. ‘Red pepper’ is harvested ripe, and then pickled in salt or vinegar. This produces a very pungent, aromatic and tasty pepper that, since the pickling stopped the natural fermentation, still retains some of the more herbal flavor of the green variety. This is probably the most widely used spice in the world. Grieve’s classic ‘A Modern Herbal’: ‘Aromatic, stimulant, carminative; is said to possess febrifuge properties…. As a gargle it is valued for relaxed uvula, paralysis of the tongue. On account of its stimulant action it aids digestion and is specially useful in atonic dyspepsia and torbid condition of the stomach. It will correct flatulence and nausea. It has also been used in vertigo, paralytic and arthritic disorders. It is sometimes added to quinine when the stomach will not respond to quinine alone. It has also been advised in diarrhoea, cholera, scarlatina, and in solution for a wash for tinea capititis. Piperine should not be combined with astringents, as it renders them inert.’ King’s 1898 Dispensatory: ‘Black pepper is a gastro-intestinal stimulant, and is much used as a condiment to improve the flavor of food, and to favor its digestion by stimulating the stomach. It has been advantageously used as a carminative to remove flatulency, and to correct the nauseating or griping quality of other drugs, and is sometimes added to quinine in cases where the stomach, from torpidity or other cause, is not acted upon by the quinine alone. ‘As a gastric stimulant it is very valuable in congestive chill, cholera morbus, and associated with hydrastis, nux vomica, or other stomachic bitters is effectual in atonic dyspepsia. Combined with macrotys it has rendered good service in atonic amenorrhoea and dysmenorrhoea.’ |
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Pepper Black Coarse Grind Cert. Organic Fair Trade Cert. (Piper nigrum; Hu Jiao) 1 lb: K $18.29 This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. Throughout medieval Europe, pepper was commonly traded, ounce for ounce, for gold. This irreplaceable spice has long been recognized as an ingredient for stimulating the appetite. Peppercorns can be, depending on their processing, either black, white, green and red. That is, the same plant produces all four types, depending on the time of harvest and the method of processing. ‘Black pepper’ is harvested nearly ripe and dried at a moderate temprature. ‘White pepper’ is harvested fully ripe, so that the outer hull can be easily removed, usually by soaking. This produces an equally strong, but less flavorful pepper. ‘Green pepper’ is harvested unripe, and then either pickled in salt or vinegar, or quick-dried. This produces a less pungent, more herbal flavor. ‘Red pepper’ is harvested ripe, and then pickled in salt or vinegar. This produces a very pungent, aromatic and tasty pepper that, since the pickling stopped the natural fermentation, still retains some of the more herbal flavor of the green variety. This is probably the most widely used spice in the world. Grieve’s classic ‘A Modern Herbal’: ‘Aromatic, stimulant, carminative; is said to possess febrifuge properties…. As a gargle it is valued for relaxed uvula, paralysis of the tongue. On account of its stimulant action it aids digestion and is specially useful in atonic dyspepsia and torbid condition of the stomach. It will correct flatulence and nausea. It has also been used in vertigo, paralytic and arthritic disorders. It is sometimes added to quinine when the stomach will not respond to quinine alone. It has also been advised in diarrhoea, cholera, scarlatina, and in solution for a wash for tinea capititis. Piperine should not be combined with astringents, as it renders them inert.’ King’s 1898 Dispensatory: ‘Black pepper is a gastro-intestinal stimulant, and is much used as a condiment to improve the flavor of food, and to favor its digestion by stimulating the stomach. It has been advantageously used as a carminative to remove flatulency, and to correct the nauseating or griping quality of other drugs, and is sometimes added to quinine in cases where the stomach, from torpidity or other cause, is not acted upon by the quinine alone. ‘As a gastric stimulant it is very valuable in congestive chill, cholera morbus, and associated with hydrastis, nux vomica, or other stomachic bitters is effectual in atonic dyspepsia. Combined with macrotys it has rendered good service in atonic amenorrhoea and dysmenorrhoea.’ |
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Pepper Black Fine Grind Cert. Organic Fair Trade Cert. (Piper nigrum; Hu Jiao) 1 lb: K $16.65 This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. Throughout medieval Europe, pepper was commonly traded, ounce for ounce, for gold. This irreplaceable spice has long been recognized as an ingredient for stimulating the appetite. Peppercorns can be, depending on their processing, either black, white, green and red. That is, the same plant produces all four types, depending on the time of harvest and the method of processing. ‘Black pepper’ is harvested nearly ripe and dried at a moderate temprature. ‘White pepper’ is harvested fully ripe, so that the outer hull can be easily removed, usually by soaking. This produces an equally strong, but less flavorful pepper. ‘Green pepper’ is harvested unripe, and then either pickled in salt or vinegar, or quick-dried. This produces a less pungent, more herbal flavor. ‘Red pepper’ is harvested ripe, and then pickled in salt or vinegar. This produces a very pungent, aromatic and tasty pepper that, since the pickling stopped the natural fermentation, still retains some of the more herbal flavor of the green variety. This is probably the most widely used spice in the world. Grieve’s classic ‘A Modern Herbal’: ‘Aromatic, stimulant, carminative; is said to possess febrifuge properties…. As a gargle it is valued for relaxed uvula, paralysis of the tongue. On account of its stimulant action it aids digestion and is specially useful in atonic dyspepsia and torbid condition of the stomach. It will correct flatulence and nausea. It has also been used in vertigo, paralytic and arthritic disorders. It is sometimes added to quinine when the stomach will not respond to quinine alone. It has also been advised in diarrhoea, cholera, scarlatina, and in solution for a wash for tinea capititis. Piperine should not be combined with astringents, as it renders them inert.’ King’s 1898 Dispensatory: ‘Black pepper is a gastro-intestinal stimulant, and is much used as a condiment to improve the flavor of food, and to favor its digestion by stimulating the stomach. It has been advantageously used as a carminative to remove flatulency, and to correct the nauseating or griping quality of other drugs, and is sometimes added to quinine in cases where the stomach, from torpidity or other cause, is not acted upon by the quinine alone. ‘As a gastric stimulant it is very valuable in congestive chill, cholera morbus, and associated with hydrastis, nux vomica, or other stomachic bitters is effectual in atonic dyspepsia. Combined with macrotys it has rendered good service in atonic amenorrhoea and dysmenorrhoea.’ |
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Pepper Black Fine Grind Cert. Organic (Piper nigrum; Hu Jiao) 1.8 oz: K $6.29 All Frontier Bottled Spices are freshness dated, non-irradiated, safety sealed and feature a convenient shaker top for easy use. Throughout medieval Europe, pepper was commonly traded, ounce for ounce, for gold. This irreplaceable spice has long been recognized as an ingredient for stimulating the appetite. Peppercorns can be, depending on their processing, either black, white, green and red. That is, the same plant produces all four types, depending on the time of harvest and the method of processing. ‘Black pepper’ is harvested nearly ripe and dried at a moderate temprature. ‘White pepper’ is harvested fully ripe, so that the outer hull can be easily removed, usually by soaking. This produces an equally strong, but less flavorful pepper. ‘Green pepper’ is harvested unripe, and then either pickled in salt or vinegar, or quick-dried. This produces a less pungent, more herbal flavor. ‘Red pepper’ is harvested ripe, and then pickled in salt or vinegar. This produces a very pungent, aromatic and tasty pepper that, since the pickling stopped the natural fermentation, still retains some of the more herbal flavor of the green variety. This is probably the most widely used spice in the world. Grieve’s classic ‘A Modern Herbal’: ‘Aromatic, stimulant, carminative; is said to possess febrifuge properties…. As a gargle it is valued for relaxed uvula, paralysis of the tongue. On account of its stimulant action it aids digestion and is specially useful in atonic dyspepsia and torbid condition of the stomach. It will correct flatulence and nausea. It has also been used in vertigo, paralytic and arthritic disorders. It is sometimes added to quinine when the stomach will not respond to quinine alone. It has also been advised in diarrhoea, cholera, scarlatina, and in solution for a wash for tinea capititis. Piperine should not be combined with astringents, as it renders them inert.’ King’s 1898 Dispensatory: ‘Black pepper is a gastro-intestinal stimulant, and is much used as a condiment to improve the flavor of food, and to favor its digestion by stimulating the stomach. It has been advantageously used as a carminative to remove flatulency, and to correct the nauseating or griping quality of other drugs, and is sometimes added to quinine in cases where the stomach, from torpidity or other cause, is not acted upon by the quinine alone. ‘As a gastric stimulant it is very valuable in congestive chill, cholera morbus, and associated with hydrastis, nux vomica, or other stomachic bitters is effectual in atonic dyspepsia. Combined with macrotys it has rendered good service in atonic amenorrhoea and dysmenorrhoea.’ |
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Pepper Black Fine Grind Cert. Organic (Piper nigrum; Hu Jiao) 2.5 oz: K $5.21 All Frontier Bottled Spices are freshness dated, non-irradiated, safety sealed and feature a convenient shaker top for easy use. Throughout medieval Europe, pepper was commonly traded, ounce for ounce, for gold. This irreplaceable spice has long been recognized as an ingredient for stimulating the appetite. Peppercorns can be, depending on their processing, either black, white, green and red. That is, the same plant produces all four types, depending on the time of harvest and the method of processing. ‘Black pepper’ is harvested nearly ripe and dried at a moderate temprature. ‘White pepper’ is harvested fully ripe, so that the outer hull can be easily removed, usually by soaking. This produces an equally strong, but less flavorful pepper. ‘Green pepper’ is harvested unripe, and then either pickled in salt or vinegar, or quick-dried. This produces a less pungent, more herbal flavor. ‘Red pepper’ is harvested ripe, and then pickled in salt or vinegar. This produces a very pungent, aromatic and tasty pepper that, since the pickling stopped the natural fermentation, still retains some of the more herbal flavor of the green variety. This is probably the most widely used spice in the world. Grieve’s classic ‘A Modern Herbal’: ‘Aromatic, stimulant, carminative; is said to possess febrifuge properties…. As a gargle it is valued for relaxed uvula, paralysis of the tongue. On account of its stimulant action it aids digestion and is specially useful in atonic dyspepsia and torbid condition of the stomach. It will correct flatulence and nausea. It has also been used in vertigo, paralytic and arthritic disorders. It is sometimes added to quinine when the stomach will not respond to quinine alone. It has also been advised in diarrhoea, cholera, scarlatina, and in solution for a wash for tinea capititis. Piperine should not be combined with astringents, as it renders them inert.’ King’s 1898 Dispensatory: ‘Black pepper is a gastro-intestinal stimulant, and is much used as a condiment to improve the flavor of food, and to favor its digestion by stimulating the stomach. It has been advantageously used as a carminative to remove flatulency, and to correct the nauseating or griping quality of other drugs, and is sometimes added to quinine in cases where the stomach, from torpidity or other cause, is not acted upon by the quinine alone. ‘As a gastric stimulant it is very valuable in congestive chill, cholera morbus, and associated with hydrastis, nux vomica, or other stomachic bitters is effectual in atonic dyspepsia. Combined with macrotys it has rendered good service in atonic amenorrhoea and dysmenorrhoea.’ |
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Pepper Black Medium Grind Cert. Organic (Piper nigrum; Hu Jiao) 1.8 oz: K $6.83 All Frontier Bottled Spices are freshness dated, non-irradiated, safety sealed and feature a convenient shaker top for easy use. Throughout medieval Europe, pepper was commonly traded, ounce for ounce, for gold. This irreplaceable spice has long been recognized as an ingredient for stimulating the appetite. Peppercorns can be, depending on their processing, either black, white, green and red. That is, the same plant produces all four types, depending on the time of harvest and the method of processing. ‘Black pepper’ is harvested nearly ripe and dried at a moderate temprature. ‘White pepper’ is harvested fully ripe, so that the outer hull can be easily removed, usually by soaking. This produces an equally strong, but less flavorful pepper. ‘Green pepper’ is harvested unripe, and then either pickled in salt or vinegar, or quick-dried. This produces a less pungent, more herbal flavor. ‘Red pepper’ is harvested ripe, and then pickled in salt or vinegar. This produces a very pungent, aromatic and tasty pepper that, since the pickling stopped the natural fermentation, still retains some of the more herbal flavor of the green variety. This is probably the most widely used spice in the world. Grieve’s classic ‘A Modern Herbal’: ‘Aromatic, stimulant, carminative; is said to possess febrifuge properties…. As a gargle it is valued for relaxed uvula, paralysis of the tongue. On account of its stimulant action it aids digestion and is specially useful in atonic dyspepsia and torbid condition of the stomach. It will correct flatulence and nausea. It has also been used in vertigo, paralytic and arthritic disorders. It is sometimes added to quinine when the stomach will not respond to quinine alone. It has also been advised in diarrhoea, cholera, scarlatina, and in solution for a wash for tinea capititis. Piperine should not be combined with astringents, as it renders them inert.’ King’s 1898 Dispensatory: ‘Black pepper is a gastro-intestinal stimulant, and is much used as a condiment to improve the flavor of food, and to favor its digestion by stimulating the stomach. It has been advantageously used as a carminative to remove flatulency, and to correct the nauseating or griping quality of other drugs, and is sometimes added to quinine in cases where the stomach, from torpidity or other cause, is not acted upon by the quinine alone. ‘As a gastric stimulant it is very valuable in congestive chill, cholera morbus, and associated with hydrastis, nux vomica, or other stomachic bitters is effectual in atonic dyspepsia. Combined with macrotys it has rendered good service in atonic amenorrhoea and dysmenorrhoea.’ |
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Pepper Black Coarse Grind Cert. Organic (Piper nigrum; Hu Jiao) 1.7 oz: K $5.75 All Frontier Bottled Spices are freshness dated, non-irradiated, safety sealed and feature a convenient shaker top for easy use. Throughout medieval Europe, pepper was commonly traded, ounce for ounce, for gold. This irreplaceable spice has long been recognized as an ingredient for stimulating the appetite. Peppercorns can be, depending on their processing, either black, white, green and red. That is, the same plant produces all four types, depending on the time of harvest and the method of processing. ‘Black pepper’ is harvested nearly ripe and dried at a moderate temprature. ‘White pepper’ is harvested fully ripe, so that the outer hull can be easily removed, usually by soaking. This produces an equally strong, but less flavorful pepper. ‘Green pepper’ is harvested unripe, and then either pickled in salt or vinegar, or quick-dried. This produces a less pungent, more herbal flavor. ‘Red pepper’ is harvested ripe, and then pickled in salt or vinegar. This produces a very pungent, aromatic and tasty pepper that, since the pickling stopped the natural fermentation, still retains some of the more herbal flavor of the green variety. This is probably the most widely used spice in the world. Grieve’s classic ‘A Modern Herbal’: ‘Aromatic, stimulant, carminative; is said to possess febrifuge properties…. As a gargle it is valued for relaxed uvula, paralysis of the tongue. On account of its stimulant action it aids digestion and is specially useful in atonic dyspepsia and torbid condition of the stomach. It will correct flatulence and nausea. It has also been used in vertigo, paralytic and arthritic disorders. It is sometimes added to quinine when the stomach will not respond to quinine alone. It has also been advised in diarrhoea, cholera, scarlatina, and in solution for a wash for tinea capititis. Piperine should not be combined with astringents, as it renders them inert.’ King’s 1898 Dispensatory: ‘Black pepper is a gastro-intestinal stimulant, and is much used as a condiment to improve the flavor of food, and to favor its digestion by stimulating the stomach. It has been advantageously used as a carminative to remove flatulency, and to correct the nauseating or griping quality of other drugs, and is sometimes added to quinine in cases where the stomach, from torpidity or other cause, is not acted upon by the quinine alone. ‘As a gastric stimulant it is very valuable in congestive chill, cholera morbus, and associated with hydrastis, nux vomica, or other stomachic bitters is effectual in atonic dyspepsia. Combined with macrotys it has rendered good service in atonic amenorrhoea and dysmenorrhoea.’ |
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Pepper Black Medium Grind Cert. Organic Fair Trade Cert. (Piper nigrum; Hu Jiao) 1 lb: K $19.64 This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. Throughout medieval Europe, pepper was commonly traded, ounce for ounce, for gold. This irreplaceable spice has long been recognized as an ingredient for stimulating the appetite. Peppercorns can be, depending on their processing, either black, white, green and red. That is, the same plant produces all four types, depending on the time of harvest and the method of processing. ‘Black pepper’ is harvested nearly ripe and dried at a moderate temprature. ‘White pepper’ is harvested fully ripe, so that the outer hull can be easily removed, usually by soaking. This produces an equally strong, but less flavorful pepper. ‘Green pepper’ is harvested unripe, and then either pickled in salt or vinegar, or quick-dried. This produces a less pungent, more herbal flavor. ‘Red pepper’ is harvested ripe, and then pickled in salt or vinegar. This produces a very pungent, aromatic and tasty pepper that, since the pickling stopped the natural fermentation, still retains some of the more herbal flavor of the green variety. This is probably the most widely used spice in the world. Grieve’s classic ‘A Modern Herbal’: ‘Aromatic, stimulant, carminative; is said to possess febrifuge properties…. As a gargle it is valued for relaxed uvula, paralysis of the tongue. On account of its stimulant action it aids digestion and is specially useful in atonic dyspepsia and torbid condition of the stomach. It will correct flatulence and nausea. It has also been used in vertigo, paralytic and arthritic disorders. It is sometimes added to quinine when the stomach will not respond to quinine alone. It has also been advised in diarrhoea, cholera, scarlatina, and in solution for a wash for tinea capititis. Piperine should not be combined with astringents, as it renders them inert.’ King’s 1898 Dispensatory: ‘Black pepper is a gastro-intestinal stimulant, and is much used as a condiment to improve the flavor of food, and to favor its digestion by stimulating the stomach. It has been advantageously used as a carminative to remove flatulency, and to correct the nauseating or griping quality of other drugs, and is sometimes added to quinine in cases where the stomach, from torpidity or other cause, is not acted upon by the quinine alone. ‘As a gastric stimulant it is very valuable in congestive chill, cholera morbus, and associated with hydrastis, nux vomica, or other stomachic bitters is effectual in atonic dyspepsia. Combined with macrotys it has rendered good service in atonic amenorrhoea and dysmenorrhoea.’ |
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Black Pepper (Piper nigrum; Hu Jiao) 5:1 Extract Powder 100 gm: V (Special Order) $22.65 Throughout medieval Europe, pepper was commonly traded, ounce for ounce, for gold. This irreplaceable spice has long been recognized as an ingredient for stimulating the appetite. Peppercorns can be, depending on their processing, either black, white, green and red. That is, the same plant produces all four types, depending on the time of harvest and the method of processing. ‘Black pepper’ is harvested nearly ripe and dried at a moderate temperature. ‘White pepper’ is harvested fully ripe, so that the outer hull can be easily removed, usually by soaking. This produces an equally strong, but less flavorful pepper. ‘Green pepper’ is harvested unripe, and then either pickled in salt or vinegar, or quick-dried. This produces a less pungent, more herbal flavor. ‘Red pepper’ is harvested ripe, and then pickled in salt or vinegar. This produces a very pungent, aromatic and tasty pepper that, since the pickling stopped the natural fermentation, still retains some of the more herbal flavor of the green variety. This is probably the most widely used spice in the world. Grieve’s classic ‘A Modern Herbal’: ‘Aromatic, stimulant, carminative; is said to possess febrifuge properties…. As a gargle it is valued for relaxed uvula, paralysis of the tongue. On account of its stimulant action it aids digestion and is specially useful in atonic dyspepsia and torbid condition of the stomach. It will correct flatulence and nausea. It has also been used in vertigo, paralytic and arthritic disorders. It is sometimes added to quinine when the stomach will not respond to quinine alone. It has also been advised in diarrhoea, cholera, scarlatina, and in solution for a wash for tinea capititis. Piperine should not be combined with astringents, as it renders them inert.’ King’s 1898 Dispensatory: ‘Black pepper is a gastro-intestinal stimulant, and is much used as a condiment to improve the flavor of food, and to favor its digestion by stimulating the stomach. It has been advantageously used as a carminative to remove flatulency, and to correct the nauseating or griping quality of other drugs, and is sometimes added to quinine in cases where the stomach, from torpidity or other cause, is not acted upon by the quinine alone. ‘As a gastric stimulant it is very valuable in congestive chill, cholera morbus, and associated with hydrastis, nux vomica, or other stomachic bitters is effectual in atonic dyspepsia. Combined with macrotys it has rendered good service in atonic amenorrhoea and dysmenorrhoea.’ This is a potent 5 to 1 powdered extract, meaning that one gram of extract is equal in potency to 5 grams of herb. This extract is packed in Plum Flower Brand’s nitrogen-flushed, safety-sealed dispenser bottle, a sample of which is pictured above. Plum Flower is one of the most distinguished herb houses in the world. This is a pure herbal product with no additives. Extracted from sulfur-free and chlorine-free herbs for superior qualit |
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Black Pepper (Piper nigrum; Hu Jiao) Whole: 500 gm (1.17 lb): V (Special Order) $19.6 Throughout medieval Europe, pepper was commonly traded, ounce for ounce, for gold. This irreplaceable spice has long been recognized as an ingredient for stimulating the appetite. Peppercorns can be, depending on their processing, either black, white, green and red. That is, the same plant produces all four types, depending on the time of harvest and the method of processing. ‘Black pepper’ is harvested nearly ripe and dried at a moderate temperature. ‘White pepper’ is harvested fully ripe, so that the outer hull can be easily removed, usually by soaking. This produces an equally strong, but less flavorful pepper. ‘Green pepper’ is harvested unripe, and then either pickled in salt or vinegar, or quick-dried. This produces a less pungent, more herbal flavor. ‘Red pepper’ is harvested ripe, and then pickled in salt or vinegar. This produces a very pungent, aromatic and tasty pepper that, since the pickling stopped the natural fermentation, still retains some of the more herbal flavor of the green variety. This is probably the most widely used spice in the world. Grieve’s classic ‘A Modern Herbal’: ‘Aromatic, stimulant, carminative; is said to possess febrifuge properties…. As a gargle it is valued for relaxed uvula, paralysis of the tongue. On account of its stimulant action it aids digestion and is specially useful in atonic dyspepsia and torbid condition of the stomach. It will correct flatulence and nausea. It has also been used in vertigo, paralytic and arthritic disorders. It is sometimes added to quinine when the stomach will not respond to quinine alone. It has also been advised in diarrhoea, cholera, scarlatina, and in solution for a wash for tinea capititis. Piperine should not be combined with astringents, as it renders them inert.’ King’s 1898 Dispensatory: ‘Black pepper is a gastro-intestinal stimulant, and is much used as a condiment to improve the flavor of food, and to favor its digestion by stimulating the stomach. It has been advantageously used as a carminative to remove flatulency, and to correct the nauseating or griping quality of other drugs, and is sometimes added to quinine in cases where the stomach, from torpidity or other cause, is not acted upon by the quinine alone. ‘As a gastric stimulant it is very valuable in congestive chill, cholera morbus, and associated with hydrastis, nux vomica, or other stomachic bitters is effectual in atonic dyspepsia. Combined with macrotys it has rendered good service in atonic amenorrhoea and dysmenorrhoea.’ This is Plum Flower brand’s nitrogen-flushed vacuum pack. Plum Flower is one of the most distinguished herb houses in the world. Sulfur Free, Chlorine Free, Aluminum Phosphate Free. Sulfites are used to give herbs the appearance of freshness. As with dried fruit, unsulfured herbs look different than those that are adulterated with preservatives. Herbs that are preservative free are more natural looking and are generally darker. The b |
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Chili Pepper Rectangular Leg Table $679 Liberty Furniture is a dedicated provider of all wood products encompassing the bedroom, dining room, entertainment, occasional and home office categories. They use high-quality wood with the best veneers and conduct an extensive, detail-oriented finishing process featuring Rubbed Black and Tobacco, Dark Rustic Oak, Aged Cognac, and Tropical Brown Cherry finishes among others. In addition, they build their products with high-level hardware to ensure durability. The furniture line is extensive, and with the wide variety of categories and styles, customers are certain to find something they like. Liberty Furniture prides itself on providing superior quality furniture to a unique and valued customer base through a life-long devotion to selfless service, continuous enrichment, and genuine integrity. From their designs to the customers who enjoy the products, these values define all that they do. |
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Chili Pepper Ladder Back Barstool $119.99 Liberty Furniture is a dedicated provider of all wood products encompassing the bedroom, dining room, entertainment, occasional and home office categories. They use high-quality wood with the best veneers and conduct an extensive, detail-oriented finishing process featuring Rubbed Black and Tobacco, Dark Rustic Oak, Aged Cognac, and Tropical Brown Cherry finishes among others. In addition, they build their products with high-level hardware to ensure durability. The furniture line is extensive, and with the wide variety of categories and styles, customers are certain to find something they like. Liberty Furniture prides itself on providing superior quality furniture to a unique and valued customer base through a life-long devotion to selfless service, continuous enrichment, and genuine integrity. From their designs to the customers who enjoy the products, these values define all that they do. |
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Oceanicean nutrition brine shrimp plus 8.4oz fob-3 next day $6.8 Oceanicean nutrition brine shrimp plus 8.4oz fob-3 |
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Chicken Flavored Gravy Mix, Meatless 1 lb: K $9.9 This is Frontier’s double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. Delicious, nutritious and versatile recipe powder! Cornstarch, corn syrup solids, salt, dehydrated onion, dehydrated garlic, natural flavor, yeast extract, black pepper, celery seed and turmeric. |
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.Osi shrimp pellets 3.5oz contain a high percentage of ground marine shrimp. they are excellent for bottom feeding fishes and provide a variety of carotenoid pi $2.79 .Osi shrimp pellets 3.5oz contain a high percentag |
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.Brine shrimp corral a unique system that hatches and feeds brine shrimp to your fish continuously the saltwater and eggs in this hatchery do not mix with the t $19.87 .Brine shrimp corral a unique system that hatches |
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Recipe Baby Shower Invitations $1.81 What better way to introduce the festivities than featuring a favorite recipe of food and/or drinks to partake in the celebration in this exciting baby shower invitation? This unique design illustrates fanciful graphics surrounding beautiful script. |
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Categories: restaurant recipes | Tagged: cheesecake factory jamaican black pepper shrimp recipe |
