The three varieties of pepper in this seasoning blend all bring their own dimension of pepperiness: the white is mild yet pungent, the black hot and biting, and the pink slightly sweet and floral. (Technically, pink pepper-corns are not peppercorns at all; they are the dried fruit of the Baies rose plant.) Together they make an appealing combination of both tastes and colors. A touch of sugar balances the assertive nature of the pepper.
Recipe information
Yield
Makes about 1 tablespoon; enough for 1 batch of fries, chips, or onion rings
Ingredients
1 teaspoon ground white pepper
1 teaspoon ground pink peppercorns
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sugar
1/4 teaspoon kosher salt
Preparation
Stir together the white, pink, and black peppers, sugar, and salt in a small bowl.
