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Frontier Co-Op Organic White Peppercorns Whole -- 16 oz


Frontier Co-Op Organic White Peppercorns Whole
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Frontier Co-Op Organic White Peppercorns Whole -- 16 oz

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Frontier Co-op: Ethically Sourced Spices Available at Vitacost

Frontier Co-Op Organic White Peppercorns Whole Description

  • USDA Certified Organic
  • Whole
  • Piper nigrum
  • Non-Irradiated

Frontier Co-op® Organic White Peppercorns (Piper nigrum), also known as Ceylon white peppercorns, are considered the byproduct of black peppercorns in which the outer skin is rubbed away to deliver a subtle, pleasant flavor. Ceylon is the original name for Sri Lanka which is also where the white peppercorns originate from.

 

White peppercorns can be utilized as a seasoning or used in dressings for salads, chicken, or fish. They are also used in white sauces and mashed potatoes when black peppercorn shells are not desired in the mixture.

 

Frontier Co-op Organic White Peppercorns have an earthy flavor that is hotter than black yet less complex in nature. They are more aromatic with floral, spice, and fruit notes. Use them anywhere that a milder, finer pepper flavor is preferred. Add some after the food is cooked to retain full flavor.

 

Our white peppercorns are naturally cultivated and processed in Sri Lanka. They are certified Kosher, organic, and 100% non-irradiated. We employ clean harvesting techniques to remove the outer husks. There are no artificial additives or chemicals used at any stage of growing or manufacturing.

 

Owned by stores and organizations that buy and sell our products, Frontier Co-op® has been a member-owned cooperative since 1976. We support natural living and our products are never irradiated or treated with ETO. We're committed to the health and welfare of the environment and everyone producing and consuming our botanical products.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Classic Minestrone Soup (Vegan)

A spoonful of sugar may help the medicine go down, but who needs that when just a spoonful of this hearty minestrone soup is the medicine! Not only will the comforting dish keep you warm, but it’s super-loaded with nutritious ingredients to fire up both your body temperature and your immune system.

The best part about making this recipe is that you don’t have to run out during a brutal blizzard to fetch ingredients. Use the following ingredient list as a guide, but feel free to throw in whatever frozen veggies you have, greens (even if they’re wilted or on their way out!) and any kind of pasta—plus canned beans and crushed tomatoes from your pantry stash.

Homemade Vegan Minestrone Soup in Large Pot | Vitacost.com/Blog

Ingredients
2 Tbsp. Vitacost Avocado Oil
1 large onion, chopped
3-4 garlic cloves, minced
2 celery stalks, diced
2 carrots, diced
1-1/2 cups green beans, trimmed & diced
1 tsp. dried oregano
2 bay leaves
2 tsp. fresh basil, diced
1/2 tsp. Vitacost Himalayan Pink Salt
1/4 tsp. ground white pepper
1 can (28 oz.) diced tomatoes
1 can (14 oz.) crushed tomatoes
2 tsp. apple cider vinegar
2 Tbsp. tomato paste
5 cups vegetable broth
1 cup filtered water
1/2 cup dry white wine
1 can (15 oz.) kidney beans, rinsed
1 cup elbow macaroni or pasta shells
2 cups spinach
2 tsp. fresh lemon juice

Directions

1. In large pot, warm oil on medium-high heat. Add chopped onion, carrots and celery. Sauté 5-7 minutes or until translucent (not browned). Set to high and de-glaze with white wine. Simmer 1-2 minutes.

2. Reduce heat to low and simmer. Add tomato paste, salt, pepper, green beans, garlic, bay leaves, oregano, basil, crushed and diced tomatoes, vegetable broth, water and kidney beans.

3. Set to medium heat and cover 10-15 minutes. Remove lid and add pasta and beans. Cook uncovered for additional 15-20 minutes. Pasta should be al dente.

4. Remove from heat and spoon out bay leaves. Stir in lemon juice and spinach. Ladle into bowls and serve with toasted bread or Parmesan cheese on top.

Chef’s tip: The great thing about this recipe is how universal it is. Feel free to use pinto beans, collard green or any seasonal vegetables of your choice!

Vitacost is not responsible for the content provided in customer ratings and reviews. For more information, visit our Terms of Use.

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