Recipes

In a dry skillet, the crushed peppercorns fill the kitchen with their scent before the pecorino even melts: Place des Épices’ organic Malabar black pepper, of the top MG1 grade, lends this pasta a powerful yet measured presence and a long finish.

The lemony notes that set it apart are exactly why Place des Épices’ organic Brazil black peppercorn belongs on these roast thighs, where its hot, assertive bite meets lemon zest, garlic and crackling skin.

After slow hours in foil, the ribs meet a hot oven and turn sticky and lacquered: Place des Épices’ organic American barbecue blend, built on paprika, garlic, onion and dark cane sugar, brings smoke and sweetness without the burn.