Peppercorn Blends 4 Peppercorn Medley

ET’S 4 PEPPERCORN MEDLEY

A 4 colour peppercorn medley combines black, white, green, and pink peppercorns to create a versatile spice blend perfect for gourmet cooking. Black peppercorns provide bold heat and earthy undertones, white peppercorns offer clean, penetrating spice, green peppercorns contribute fresh, mild citrus notes, and pink peppercorns add subtle floral sweetness. This premium spice mixture elevates meat dishes, seafood, vegetables, and sauces with complex layers of flavour. Essential for professional chefs and home cooks alike, peppercorn medleys enhance everything from simple grilled meats to sophisticated French cuisine, making them a valuable addition to any spice collection.

How to Use the 4 Peppercorn Medley

Coarsely crack the peppercorn medley using a mortar and pestle or pepper mill for maximum flavour release. The blend works beautifully as a dry rub for steaks, lamb, or duck before cooking, creating an aromatic crust that seals in juices. Add whole peppercorns to slow-cooked dishes, marinades, and pickling brines for deeper flavour development. For delicate applications, crush lightly and sprinkle over finished dishes like salads, creamy pasta sauces, or grilled vegetables. The medley is particularly excellent when pressed into soft cheeses or mixed into compound butter for an elegant finishing touch.

Recipe 1: Peppercorn-Crusted Beef Fillet

Coarsely crush 2 tablespoons of peppercorn medley and press firmly onto both sides of 4 beef fillet steaks. Heat a cast-iron pan with oil over high heat. Sear steaks for 2-3 minutes each side, then finish in a 200°C oven for 5-8 minutes. Rest for 5 minutes. Meanwhile, deglaze the pan with brandy and cream, creating a rich peppercorn sauce. The mixed peppercorns create layers of heat, sweetness, and aromatic complexity that perfectly complement the tender beef.

Recipe 2: Four Peppercorn Salmon with Lemon Butter

Lightly crush 1 tablespoon of peppercorn medley and press onto salmon fillets seasoned with salt. Pan-fry skin-side down for 4 minutes, then flip and cook for 2-3 minutes more. Remove salmon and add butter, lemon juice, and a pinch of crushed peppercorns to the pan, creating a glossy sauce. The green and pink peppercorns particularly complement the salmon’s richness, whilst the black and white varieties add depth without overpowering the delicate fish flavours.

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