Fish Sandwich
Hot mackerel in crusty bread with crisp lettuce, sliced onion, lemon and optional sumac.
The Turkish pantry
Pepper (black)
Ground black pepper is the seasoning used in the linked recipes; white pepper and red chili are separate options.
Last updated:
Culinary black pepper, ground for the linked recipes. White pepper and red chili are different seasonings.
Types & forms
Ground black pepper
Ready to measure and distribute through a dish.
Whole black peppercorns
Grind before using when the recipe calls for ground pepper.
What to look for when buying
- Choose plain black pepper rather than a seasoning blend containing salt.
- Buy an amount you can keep tightly closed and dry.
Prepare & cook
- Measure the ground spice, not an equal spoonful of whole peppercorns.
- Add gradually and taste cooked food before adding more.
Store it well
- Keep sealed in a cool, dry cupboard away from steam.
- Use a clean dry spoon and discard damp or moldy spice.
Substitutions depend on the dish
White pepper
It changes the aroma; use only if that difference suits the dish. Chili adds a different kind of heat.
Nutrition
Spices, pepper, black [1]
| Nutrient | Amount |
|---|---|
| Energy | 251 kcal |
| Protein | 10.4 g |
| Total fat | 3.26 g |
| Saturated fat | 1.39 g |
| Carbohydrate | 64 g |
| Dietary fiber | 25.3 g |
| Total sugars | 0.64 g |
| Sodium | 20 mg |
| Cholesterol | 0 mg |
| Calcium | 443 mg |
| Iron | 9.71 mg |
| Potassium | 1,330 mg |
| Vitamin D | 0 µg |
Plain dried black pepper reference, not a salted blend. The source does not provide separate analyses for every grind. Values are rounded for readability; “not reported” does not mean zero. A “<” value is below the source’s measurement limit.
Nutrition values come from the reference source named above. They are published reference values, not our own measurements. Actual products and cooking methods may change the values.
At the Turkish table
Black pepper seasons our lentil soup and fish sandwich. It is separate from the pul biber used in the egg and lentil-patty recipes.
Cook with Pepper (black)
Red Lentil Soup
A smooth red lentil soup with onion, carrot and potato, finished with cumin and lemon. This version uses olive oil and water.
Aksaray Kavurma
Lamb cooked with sheep tail fat, seasoned with kekik and pepper, served in flatbread with onion and parsley.
Aksaray Tava
Small pieces of lamb baked with tomatoes, green peppers and whole garlic in a rich tomato and pepper sauce, served with warm lavaş.
Baked Lamb and Eggplant Tray Kebab
Finely chopped vegetables mixed with ground lamb and baked in a thin layer over sliced eggplant.
Baked Lentil Dumplings (Home Version)
Small, closed lentil dumplings baked first until golden, then finished in hot water. Serve with garlic yogurt and red-pepper butter, with extra yogurt and herbs on the side.
Baked Sea Bream
Whole sea bream roasted with thin potatoes, tomato, green pepper and lemon.
Beef and Chickpea Rice
Layers of shredded beef, caramelized onion, rice and chickpeas, cooked in broth and turned onto a platter.
Beef Döner
Thin layers of seasoned beef and mince, chilled into a roll, sliced and quickly browned in a skillet. This is a skillet adaptation of layered döner. A restaurant spit uses a different cooking process. Slice only when the roll is firm but safely cuttable; never force a knife through a solid frozen block.
Black Sea Anchovy Cornbread
Dense savory cornmeal bread filled with anchovies, chard, spring onions and herbs.
Black Sea Anchovy Rice
Spiced rice with currants, pine nuts and dill enclosed in a browned anchovy shell.
Bonito with Tomato and Onion
Atlantic bonito steaks baked over soft onions and tomatoes with bay and lemon.