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+ servings
A wooden spoon of homemade ground pepper with fresh peppercorns around.
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5 from 1 vote

How To Grind Peppercorns

Learn how to grind peppercorns for maximum flavor and aroma.
Prep Time2 minutes
Cook Time3 minutes
Course: Spices
Cuisine: Indian
Servings: 1 Jar
Calories: 297kcal
Author: Elle John



Toast the peppercorns (optional):

  • Toasting peppercorns before grinding can enhance their flavor.
  • Heat a dry skillet over medium heat and add the peppercorns.
  • Toast them for about 2-3 minutes, stirring occasionally, until fragrant. Be careful not to burn them. Skip this step if you prefer to keep the peppercorns untoasted.

Option 1: Using a Spice Grinder

  • Add the black peppercorns to a spice grinder.
  • Secure the lid tightly and grind the peppercorns in short bursts until desired consistency is achieved.
  • Check the texture and grind further if needed. Avoid over-grinding, as it can result in a powdery consistency.
  • Transfer the freshly ground black pepper to an airtight container for storage.

Option 2: Using a Mortar and Pestle

  • Place the black peppercorns in a sturdy mortar.
  • Grasp the pestle firmly and apply downward pressure while rotating it over the peppercorns.
  • Continue grinding in a circular motion until the peppercorns are broken down into the desired coarseness.
  • Use a sieve or fine-mesh strainer to remove any large particles, if desired.
  • Transfer the freshly ground black pepper to an airtight container.


  • Always grind peppercorns in small batches to ensure the freshest flavor and aroma. Grinding too much at once can result in a loss of potency over time.
  • Experiment with different types of peppercorns, such as Tellicherry or Malabar, to explore unique flavors and aromas.
  • Consider grinding a blend of peppercorns, such as a mix of black, white, and pink peppercorns, for a more complex and nuanced flavor profile.
  • Store your freshly ground pepper in an airtight container, away from light, heat, and moisture, to preserve its quality and flavor for an extended period.
  • For a coarse grind, pulse the peppercorns a few times in the spice grinder or use a lighter hand with the mortar and pestle.
  • For a finer grind, grind the peppercorns in longer bursts in the spice grinder or apply more pressure with the mortar and pestle.


Calories: 297kcal | Carbohydrates: 76g | Protein: 12g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 24mg | Potassium: 1572mg | Fiber: 30g | Sugar: 1g | Vitamin A: 647IU | Calcium: 524mg | Iron: 11mg