Black pepper that actually does something. Pungent, earthy, and resinous — smoked over bourbon barrel wood for a warm, woodsy depth that makes everything it touches taste like it came off a real fire. Use it anywhere you’d reach for regular black pepper, and notice the difference immediately. No MSG. Gluten-free. Veteran-made.
Price range: $11.00 through $30.00
Regular black pepper is pungent and one-dimensional. SmokED Black Pepper is smoked over bourbon barrel wood — the spent oak staves that carried bourbon for years — before it’s ground. The result is a pepper that’s pungent and earthy the way good black pepper should be, with a warm, woodsy, slightly sweet character underneath that plain pepper just doesn’t have.
That depth changes what the pepper does in a dish. Use it as a finishing pepper on a steak and it carries a smoke note to the surface. Grind it into a rub and it becomes the smoke backbone of the blend. It’s still pepper — just pepper that’s been somewhere.
Black peppercorns and bourbon barrel smoke. Two ingredients, nothing else. No anti-caking agents, no salt, no fillers. Just whole peppercorns slow-smoked over aged bourbon barrel wood until the smoke is part of the pepper itself.
Use it anywhere black pepper goes — steaks, burgers, pasta, eggs, salads, roasted vegetables. It’s especially strong as a finisher on beef and pork, where the bourbon barrel smoke bridges the gap between pepper heat and char. Use it as the pepper in any dry rub, or grind it fresh over roasted potatoes. Any dish that calls for black pepper gets better with this one.
No MSG. Gluten-Free. Non-GMO. Handcrafted in small batches. Veteran-made.
Black pepper is the most traded spice in human history — and for most of that history, it was worth its weight in silver. Native to the Malabar Coast of India, black pepper was the engine of the ancient spice trade. Roman soldiers were partially paid in pepper. When Alaric the Visigoth sacked Rome in 410 AD, he demanded 3,000 pounds of pepper as part of his ransom. The Portuguese explorer Vasco da Gama sailed around the Cape of Good Hope specifically to bypass Arab and Venetian pepper monopolies. Entire empires were built — and destroyed — over access to this single spice. Today it sits on every table in the world and we barely think about it. That’s either the greatest victory in culinary history or the greatest case of taking something for granted.
Black pepper and white pepper come from the same plant (Piper nigrum) — the difference is when the berry is harvested and how it’s processed. Black pepper is picked unripe and dried whole. White pepper is ripened fully, then the outer skin is removed. Green peppercorns are the same berry, just picked early and preserved in brine. One plant. Three different spices.
SmokED Black Pepper is smoked over bourbon barrels — which explains why it carries both smoke and bourbon flavor naturally. The charred oak of a spent bourbon barrel imparts a warm, whiskey-forward smokiness that’s distinct from hickory or applewood. It’s a deeper, more complex smoke character that makes this pepper show up in five different SmokED Stuff rubs and still hold its own as a standalone spice.
| Weight | N/A |
|---|---|
| Size | Small, Large, 1lb Resealable Bag |
I just love this product, can’t keep enough on hand. all spices and rubs are great!