McCormick Black Pepper, Cracked 16oz 453g
Price: $23.41USD
McCormick Black Pepper, Cracked 16oz 453g
McCormick Cracked Black Pepper is made from whole, mature peppercorns that are split into coarse, irregular pieces rather than finely ground. The cracked pieces are larger than standard coarse grind, typically about the size of a mustard seed, providing bold texture and visible pepper on food.
Cracked black pepper delivers a sharp, hot, and woody pepper flavor with a pronounced bite. Because the peppercorns are broken rather than pulverized, more of the natural aromatic oils are preserved, producing a stronger pepper-forward taste and a satisfying crunch when used on finished dishes.
This cut is especially well suited for dry rubs and surface seasoning, where visual appeal and texture matter. Cracked black pepper adheres well to meats and holds up during cooking, making it a classic choice for steaks, roasts, chops, kabobs, and seafood.
Compared to coarse ground pepper, cracked pepper is larger and more irregular, offering more texture and a more pronounced burst of pepper flavor. Compared to freshly cracked peppercorns, it provides consistent piece size and even coverage without the need for a grinder.
Ingredients: Cracked Black Pepper
| Tiered Product Pricing | ||
|---|---|---|
| Qty: | Description | Price |
| Each | Unit Price | $23.41USD |
| 6 | 6 or More | $22.71USD |
| 24 | 24 or More | $21.93USD |
Product Ingredient Lists and Nutrition Facts, when provided, are for your convenience. We at Spice Place make every effort to insure accuracy of the ingredients listed. However, because manufacturers may change formulations, persons with food allergies should always check actual package label.
McCormick Black Pepper, Cracked 16oz 453g - FAQ
- Q: How is cracked black pepper different from coarse ground pepper?
- A: Cracked black pepper consists of larger, irregular pieces created by splitting whole peppercorns, roughly mustard-seed sized. Coarse ground pepper is smaller and more uniform. Cracked pepper provides more texture, visual appeal, and a sharper burst of pepper flavor.
- Q: What can I use cracked black pepper for?
- A: Cracked black pepper is best used when you want bold pepper flavor, visible texture, and a noticeable pepper bite. The larger cracked pieces cling well to food and hold up during cooking, making it ideal for dry rubs and surface seasoning. It’s commonly used on steaks, roasts, pork chops, kabobs, burgers, and seafood before cooking. Cracked black pepper also works well in marinades, salad dressings, compound butters, and sauces where you want pepper flavor to stand out. Because of its size and texture, it’s less suited for shakers or delicate dishes, and is typically used for rubbing, sprinkling, or finishing rather than general table seasoning.
- Q: What’s the difference between cracked black pepper and coarse ground black pepper?
- A: The difference is primarily piece size, texture, and how the pepper behaves during cooking. Cracked black pepper consists of larger, irregular pieces created by splitting whole peppercorns. The pieces are typically about the size of a mustard seed and provide visible texture and a sharp, pepper-forward bite. Coarse ground black pepper is smaller and more uniform, offering pepper flavor without as much crunch or visual impact.
Cracked black pepper is best for dry rubs, surface seasoning, and finishing, where you want the pepper to stand out on the food. It adheres well to meats and holds up during grilling or roasting. Coarse ground black pepper is better suited for general cooking, sauces, soups, and recipes where you want pepper flavor to blend evenly throughout the dish.
In short, use cracked black pepper when you want bold texture and visible pepper, and coarse ground black pepper when you want even distribution and balanced seasoning.
