This blend has a relatively gentle aroma, with the citrus top notes from the black pepper mingling with sweet onion and the mellow perfume of roasted garlic. The flavor is garlic forward, rich and pungent, with onion standing right behind it and pushing it forward like a good team player. The pine-laden heat of black pepper provides depth, while the uncompromised burn of white pepper cuts straight down the middle, creating a no-nonsense blend with a heat that lingers.
Net Wt. 3 oz.
Roasted Garlic Pepper is terrific on a wide range foods, so rub it onto your ribeye and season your venison stew. Go easier with the seasonings and sprinkle over grilled fish; add to lemon juice and olive oil for a quick marinade for chicken. This is terrific on top of pasta, or as a garnish for tortellini soup. Sauté asparagus in olive oil and Roasted Garlic Pepper. Make peppery bread by adding a light coat of oil to dough and sprinkling over the top before baking. Mix with cream cheese for a delicious spread for bagels and wraps. Mix with red wine vinegar and olive oil for an easy homemade vinaigrette. One of our customers even likes to dress up take-out fried chicken with Roasted Garlic Pepper, for an extra boost of flavor.
Hand blended with black pepper, white pepper, roasted California garlic and onion.