It depends on the size of the ground grain

Enjoying food that is thoroughly scented and seasoned with pepper, or preparing food where random explosions of pepper flavor occur during consumption? A question you can answer by adjusting your grinder. The finer you grind the pepper into the dish, the more it will be intertwined throughout its content. On the other hand, larger fragments will be like small packets full of flavor surprises, where you will never be sure when you will encounter them while eating. Let's take a look together at what the individual sizes of ground peppercorns cause in a dish.

Whole Pepper

Using whole peppercorns makes the most sense if you want to add a gentle taste and aroma of pepper to your dish. It is suitable for use in soups, marinades, sauces, and also when roasting larger pieces of meat. With a whole peppercorn, you are sure of the freshest content hidden beneath the surface of its shell.

Large Fragments

If you crush a peppercorn into 5 to 6 larger pieces, you get a beautiful decorative element for the top of your creamy soups, pasta, or plates with sauce. At the same time, you prepare a refined surprise full of unexpected pepper flavor, which will add a completely new fun level to your food.

Coarsely Ground

A rich pepper flavor, where not only the sharpness of the pepper stands out but especially its other taste and aromatic tones, will be ensured by coarsely ground pepper. Especially with Kampot pepper, you will be able to enjoy its unique flavor, which will not be unnecessarily overwhelmed by spiciness. We recommend this grinding!

Medium-Coarse Ground

If you sometimes go to a restaurant and pour the contents of the pepper shaker from the table onto your hand, in most cases you will get medium-coarse ground pepper. This is the most commonly known way to lightly season a dish after final preparation. It is suitable for lighter dishes such as chicken, sauces, or salad dressings based on yogurt or mayonnaise.

Finely Ground Pepper

A smooth, almost powdery consistency allows you to season a dish without the pepper being almost noticeable in the food. However, do not be fooled by this subtlety. By grinding the pepper very finely, you bring out its sharp character the most. The ideal choice wherever you want to add a little heat and hide the pepper, from various dressings to soups. The flavor accent here somewhat fades, and generally, we do not recommend this grinding much because the too fine powder can be slightly suffocating.

Our tip: Take a look at the section of our grinders, which will flawlessly help you grind Kampot pepper and salt in all sizes. :-)