PRODUCT INFORMATION

A dried unripe berry of a vinous pipper nigrum, this spice has a very pungent and fierce taste. Pepper is best if ground directly onto food. With hot dishes it is best to add pepper towards the end of the cooking process to preserve its aroma. At one time a very rare and highly valued spice, it was traded at the value of gold.

• You'll LOVE our Black Pepper Coarse by Rani Brand--Here's Why:
• ❤️Now KOSHER! 100% Natural, Non-GMO, No Preservatives, Vegan, Gluten Friendly, PREMIUM Gourmet Food Grade Spice.
• ❤️Packed in a no barrier Plastic Bag, let us tell you how important that is when using this, potent of all Indian Spices!
• ❤️Rani is a USA based company selling spices for over 40 years, buy with confidence!
• ❤️Net Wt. 3.5oz (100g), Product of Vietnam, Alternative Name (Indian) Kali Mirch

RECIPE: Spiced Fish

Prep-time: 15 minutes
Cooking time: 25 minutes
Serving size: 4
Heat level: Medium

4 Monkfish fillets
½ tsp. Rani Turmeric
2 tsp. Rani Clove Ground
2 tsp. Rani Allspice Ground
1 tsp. Rani Mace Ground
½ tsp. Rani Black Pepper Ground
¼ cup olive oil
2 medium onions thinly sliced
4 garlic cloves diced
2 tsp. all purpose flour
salt to taste

Season the fish fillets with salt. Combine turmeric, clove, allspice, mace, and black pepper. Set aside. In a fry pan, heat oil and sauté onions and garlic until golden brown. Add spices and sauté for a minute. Stir in flour. Place fish in pan and cook until both sides are brown. Slowly stir in ½ cup of water. Cook until sauce thickens and fish is cooked. Add salt to taste.

PRODUCT SPECIFICATIONS

Net Wt. 3.5oz (100gms)
Product of Vietnam
Alternate Name (Indian) Kali Mirch 
Packaging: Poly Bag
Product Type: Coarse Ground Powder

Ingredients: Black Pepper