The Himalayan Chef Black Pepper is a versatile spice produced from dried, unripe fruit, develops a deep, rich flavor. These are impressively black, have a sharp taste, and are commonly used in spices worldwide. Our high-quality product enhances absorption and functions of nutrients, functions as an anti-oxidant to combat cellular damage, prevents heart diseases, has positive effects on stomach function, and useful for diarrhea.
Why Choose WBM?
Our goal is to provide 100% pure and organic products by encouraging people to choose a nutritious and healthy lifestyle. We aim to supply environment-friendly products, upgrading quality and the wellness and safety of our customers and the entire earth. Our premium products are quality-assured and available in glass bottles magnifying the ease of use and assuring a 100% money-back guarantee for unsatisfied customers.
Can I pay after receiving my Groceries?
Yes, we create the maximum facility for our esteemed customers. The customers can pay their bills after getting their items.
Any quantity of gluten is present in this pepper?
No, our black pepper is gluten-free.
Is this black pepper good for steaks and eggs?
It is best for everything, including eggs and steaks. You have to grind it before using it on steaks.
Are your products certified?
Yes. All our products are certified by many of the reputed international organizations. We have Kosher, Halal Food, and NFC Vegan certification.
What are the advantages of Black pepper?
Black pepper has health benefits because of the mixtures of curcumin and piperine. As piperine improves curcumin ingestion in the body by up to 2,000%, combining the flavors amplifies their belongings.
Is this pepper Keto-Friendly?
Black pepper is keto-friendly.
Is this product available in Glass Jar?
As the maximum number of your Himalayan Chef Products are in Craft packaging and. Yes! Our products are also available in glass jars (100% eco-friendly), eliminating the need for any storage box.
Diffuse 2 tablespoons of butter in a saucepan over low heat. Stir and cook shallots in hot butter until it becomes translucent in for approximately 5 minutes. Add up parsley and fry for 5 minutes. Flavor with black pepper and salt, carefully spew cognac over shallot mixture. Beat and cook until flames disappear, 2-3 minutes. Add beef stock and bring to a boil.
For the black pepper beef, whisk together the soy sauce, dry sherry, garlic, cracked black pepper, and cornflour in a bowl. Add the beef slices and stir well to coat the beef in the marinade. Cover and set aside in the fridge to marinate for at least 30 minutes. At the end of the marinating time remove the beef the marinade. Heat a wok until near smoking, and then add the vegetable oil and beef. Stir for 1-2 minutes or until just browned all over. Remove the beef from the wok and set it aside. Add the peppers to the wok and stir fry for 1-2 minutes then add the oyster sauce, dark soy sauce, sesame oil, and water. Cook for 1 minute and then return the beef to the wok and stir for a further minute. Keep warm.
Mix all ingredients in a jar with a tight lid. Shake well until the mixture becomes creamy and well mixed. This mixture can remain fresh in a refrigerator for about one week.
Black Pepper can be used in cooking in a variety of ways. It can be added to a salad dressing with salt, olive oil, and cider vinegar, omelets or in any egg dishes, pepper sauce, mashed potatoes, dips, salsa, and soups/ stews, as a rub onto meats, poultry and fish before cooking or roasting.
|Brand Name||Himalayan Chef|