Simply Organic Spices & Seasonings at Vitacost
Simply Organic Black Pepper Description
Nothing but pure, organic black pepper — medium ground for your dining pleasure. No GMOs. No ETO (considered carcinogenic by the EPA). Not irradiated. Certified Organic by QAI. Kosher Certified by KSA. Ground from real, premium-quality peppercorns (Piper nigrum). Carefully selected from the world's premier pepper-producing regions for the most potent, satisfying, true black pepper taste.
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Simply Organic Black Pepper is chunkier and more intense than other peppers, and provides a woody, floral, pungent flavor alongside a penetrating aroma. It is slightly coarser than finely-ground pepper. This spice is ideal for cooking or placing on the table in a shaker. It can be used with almost any savory dish.
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In India, we and partner Peermade Development Society provided farmers the tools to help create ideal soil conditions for the organic pepper vines to thrive. In Vietnam, we worked with Pacific Basin Partnership and the non-profit Sustainable Food Group, providing training and technical support on soil nutrition, food safety and pest management practices to help farmers transition into organic peppercorn production.
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Simply Organic believes in pure and potent flavor grown at the source. Our rigorous standards mean that we know precisely what you’re getting, and from where. All of our products are grown and processed without the use of toxic pesticides, irradiation, or GMOs.
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Simply Organic® is a 100% certified organic line of spices, seasoning mixes, and baking flavors. Our pure, potent spices, seasonings and extracts bring real bite to everything you make, eat and share. Our goal, through our Simply Organic Giving Fund, is to help the millions of food insecure by not only providing funds and support to make organic food more accessible, but also in developing the next generation of leaders in sustainable and socially just organic agriculture.
*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.
Ingredients: Organic black pepper.
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
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Rosemary Garlic Mashed Potatoes
[vc_row][vc_column][vc_column_text]Creamy, cozy and quietly impressive, these rosemary mashed potatoes are the kind of side dish that steals the spotlight. Russet potatoes are mashed until fluffy, then enriched with slow-cooked garlic confit, caramelized onions and just enough butter and warm milk for that classic, spoon-able texture. Fresh rosemary adds an earthy, aromatic note that makes every bite feel a little special without feeling fussy. Whether you’re serving them alongside a weeknight dinner or setting the table for a holiday spread, this is comfort food with a thoughtful, elevated twist that everyone will happily scoop up.
Rosemary Mashed Potatoes
Garlic Confit
- 6 garlic cloves (peeled)
- 1/4 cup olive oil
Mashed Potatoes
- 4 Tbsp. unsalted butter (divided)
- 1 medium yellow onion (thinly sliced)
- 2 tsp. salt (divided)
- 1-1/2 tsp. fresh rosemary (finely chopped)
- 2 lbs. medium russet potatoes (peeled and cut into chunks)
- 2.5 cups water
- 6 garlic confit cloves (mashed)
- 2 Tbsp. garlic confit oil
- 1/3-1/2 cup warm whole milk
- Freshly ground black pepper to taste
Garlic Confit
- Add garlic and olive oil to small saucepan, making sure the garlic is completely submerged, heating over medium-low until tiny bubbles appear.
- Reduce heat to low and gently cook 15–20 minutes, stirring once or twice, until cloves are soft and golden-brown.
- Remove from heat and let cool in oil.
Mashed Potatoes
- In wide skillet, melt 3 tablespoons butter in over medium-low heat. Add onions and one teaspoon salt. Cook, stirring occasionally, until caramelized (will take around 20–25 minutes).
- Stir in rosemary and cook 20–30 seconds until fragrant. Turn off heat.
- Meanwhile, place potatoes in a pot, add a teaspoon of salt, and completely cover with cold water. Bring to a boil, reduce to gentle simmer, and cook until fork-tender, 15–18 minutes. Drain well.
- Mash potatoes until mostly smooth. Mash in garlic confit cloves until incorporated.
- Add remaining 1 tablespoon butter, 2 tablespoons garlic confit oil and ? cup warm milk. Mix gently, adding more milk as needed until creamy.
- Gently fold in caramelized onion mixture until combined. Season with salt and pepper to taste.
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