Homemade Ground Black Pepper

Instructions

1. Roast the Peppercorns: Pour the whole black peppercorns into a frying pan and heat over low heat. Stir constantly to prevent burning. Heat until the peppercorns become slightly blonde and aromatic, but do not let them burn.
2. Cool the Peppercorns: Turn off the heat and allow the roasted peppercorns to cool to room temperature.
3. Grind the Peppercorns: Use a spice grinder (not a blender) to grind the cooled peppercorns. Grind some to a very fine powder and keep the remaining coarser for seasoning meat, fish, and other dishes.
4. Sift the Ground Pepper: Sift the finely ground pepper through a fine sieve to achieve a smooth texture.
5. Store the Ground Pepper: Store the fine ground pepper in a sterilized, dry jar to maintain freshness and prevent spoilage. Store the coarse ground pepper separately for use in cooking meat and other dishes.
6. Usage Tips: Use the fine ground pepper for direct seasoning and the coarse ground pepper for cooking meat, chicken, and steak. Avoid grinding spices around infants or pets with sensitive respiratory systems.