Crushed black pepper (0.7-1.7) is a coarse-ground spice made from dried black peppercorns. The particle size ranges from 0.7 to 1.7 millimetres, giving a consistent texture between fine powder and whole peppercorns. This grade is often chosen when a visible pepper fragment and a controlled release of aroma are needed.
The product is used in both hot and cold cooking. It adds heat and flavour to soups, sauces, marinades, and meat dishes. Because the pieces are relatively large, the pepper releases its pungency gradually and does not settle too quickly at the bottom of a pot. Crushed black pepper (0.7-1.7) also works well in spice blends and dry rubs.
In baking and snack production, this grade is used for crackers, breadsticks, savoury biscuits, and seasoned chips. The coarse particles remain visible on the surface and provide a distinct bite. For meat processing, it is added to sausages, minced meat, and pâtés, where the uniform size helps with even distribution.
The pepper is available in sealed bags of 250 g, 500 g, 750 g, 1000 g, and 1500 g. The packaging protects the spice from moisture, light, and foreign odours. After opening, it should be kept in a closed container in a dark, dry place, away from heat sources.
This format suits cafés, bakeries, catering kitchens, and food production facilities that use pepper in regular volumes. It is also practical for home cooks who prefer to refill their own grinders or spice jars. The coarse grind allows for flexible use without additional processing.
Crushed black pepper (0.7-1.7) is a straightforward ingredient for daily cooking and professional kitchens. Its consistent particle size helps control flavour and appearance in finished dishes. The multiple pack sizes make it easy to match the needed volume.
