How is Black Peppercorn used in Thai cooking?

Before chilies arrived in Thailand with Portuguese traders, this was the heat in the kitchen - black pepper was the original spice Thai cooks reached for. It grows as berries on a woody climbing vine, picked ripe and dried until the skin wrinkles and blackens. Green and white peppercorns are the same berry caught at different stages. In Northern Thai and Akha cooking it still matters: pounded into pastes, cracked over soups, it brings a warm, woody heat rounder than chili. We grind it fresh, since pepper loses its punch fast once powdered.

Can I cook with Black Peppercorn in a Chiang Mai cooking class?

Yes - we use Black Peppercorn in our hands-on classes. Explore them on our Cooking Classes page.

Black Peppercorn - Essential Thai Spices | Thai Akha Kitchen

Before chilies arrived in Thailand with Portuguese traders, this was the heat in the kitchen - black pepper was the original spice Thai cooks reached for.…

Black Peppercorn - Essential Thai Spices | Thai Akha Kitchen Before chilies arrived in Thailand with Portuguese traders, this was the heat in the kitchen - black pepper was the original spice Thai cooks reached for.…