David & Ramona Blalock, Independent Watkins Associate 386886

Watkins Black Pepper

Watkins Black Pepper

Watkins Black Pepper

Watkins Black Pepper since 1895

While cinnamon & vanilla are two of the more “prestigious” Watkins products, I find that my wife and I are using Watkins Black Pepper pretty much on a daily basis. Of course many of the recipes call for black pepper, but as that little “extra” something to our rice, vegetables or Cous Cous, it does the trick. We have a “store brand” black pepper grinder that is now sitting idle because the difference in flavor is so noticeable. Why is Watkins Black Pepper different? Let me tell you.

First is the peppercorns. Watkins uses Lampong and Malabar peppercorns: They are the preferred for processing because they retain so much more flavor. Lampong is from Indonesia; and the Malabar variety comes from the coast of India. But the quality of the peppercorn is only part of what makes Watkins Black Pepper the “Gold Medal Winner for Highest Quality”. After choosing the peppercorns with the strongest flavor Watkins next carefully screens out stems and debris to ensure the purest pepper flavor. The final step is the true “secret”. Watkins uses an “exclusive” granulating process that granulates each berry. Using Watkins Black Pepper for the first time and you will immediately notice the difference. Granulating the berries instead of crushing or grinding them into dust is measurable. The “Watkins Process” process doesn’t create as much friction, which can evaporate the essential oils by generating heat. The result is better flavor retention. (Samples upon request)  :)

A couple of cool facts:

  • Originally introduced in 1895, Watkins Pure Black Pepper was awarded the Grand Prize with Gold Medal for Highest Quality at the International Exposition, Paris in 1928.
  • If you stacked all the containers of Black Pepper sold by Watkins since 1895, it would be 35,106 times taller than the Empire State Building.

Now I know your asking yourself: “What would be a great recipe to highlight my new found discovery of Watkins Black Pepper?” Thought you would never ask!  ;)

Swirled Watkins Black Pepper Bread

1 16 oz. package  hot roll mix
3/4 tsp Watkins Basil
1/4 tsp Watkins Garlic Granules
1/4 tsp Watkins Onion Granules
2 tbsp butter, softened (or for less fat & calories “I Can’t Believe It’s Not Butter”)
1/2 cup Parmesan cheese, finely-grated
1 tsp/5 mL Watkins Black Pepper
Melted butter
Prepare hot roll mix dough according to the package directions for bread. Add the basil, garlic granules & onion granules to dry mix. Let rest as directed for five minutes.

On a lightly floured surface, roll the dough into an 18×9 -inch rectangle. Then, spread dough w/butter (or butter substitute) and sprinkle with cheese and pepper. Roll tightly, ala jelly-roll fashion, starting from a short side. Pinch the edges and ends to seal. Place in a greased 9×5 inch loaf pan. Cover w/clean towel & let rise 15 to 20 minutes. Bake @ 350°F for 35 to 40 minutes or until loaf
sounds hollow when lightly tapped. Remove from pan & brush w/melted butter. Let cool on a wire rack.
Makes 1 loaf, 10 servings.
(Recipe courtesy of WatkinsOnline.com)

David Blalock
Watkins Independent Associate #386886
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Free samples & catalog upon request.

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