Oh, jasdip. I've made a homemade lemon-pepper blend for Christmas presents & I thought my shoulder would fall off from the grinding. :(

There's really no substitute for freshly ground pepper though, IMO. For something like a BBQ dry rub where the black pepper isn't the star ingredient it sure would be tempting to use pre-course ground!

Here's your solution though...

/tricia (who does not have an electric spice grinder)

Here is a link that might be useful: Electric Pepper Grinders

Always have a tin of ground pepper....for rubbing on a great mess of ribs and for filling the Waterford silver topped salt and pepper shakers.
For eggs and corn and salads and...whatever....for a normal amount of people, I use FGBP....for 10 pounds of potato salad...I use the stuff in a tin.
Linda C

I agree, the pre-ground stuff works best in pepper shakers which are mostly decorative in my world. Placed in the table just in case. If I need a tablespoon of fresh ground pepper I will get out the big mortar and pestle. If I need more than that I put it in the blender.

Eileen

A while back bought a container of really COARSE ground black pepper at a restaurant supply place... pretty nice. Have a grinder beside stove for seasoning. Tried to make an Alton Brown (Good Eats) grinder... small cordless drill attached where the little nut goes on the top. Just couldn't get to to work without serious wobble!?!

There really isn't anything like freshly ground black pepper, it's more pungent and flavorful than any I've gotten preground.

However, I plead guilty to having some of Penzey's coarsely cracked black pepper that Elery uses in rubs and takes outside when grilling. It doesn't get used much so I buy the smallest jar I can get, but it's still not as good as freshly ground.

Annie

I do not buy ground pepper - only the whole peppercorns, and I buy several different types and store them in separate pepper mills. For grinding large quantities, I use a Turkish coffee grinder, which I've had for decades. I really do not use black pepper all that much, as I tend to use cayenne, chili sauce, or chilies for heat instead of black pepper. I don't use that much salt either and often use soy sauce of fish sauce instead in savory dishes. In sweet dishes, I prefer to leave salt out, as it interferes with my enjoyment of sweetness. I do not keep salt and pepper on the table, but I do keep salsa or hot sauce on the table, along with soy sauce.

I cannot think of any time that I would want to use ground pepper from a can. I do have ground cayenne in a jar, however.

Lars

I do. I use freshly ground peppercorns on some cooked vegetables, salads or finished foods but for cooking, I usually use black pepper in a medium grind that I get at the bulk food store.
I also seem to use a lot of very finely preground white pepper, especially in winter soup season. It has a delicate flavor and doesn't leave black dots in a cream soup or mashed potatoes, etc.

With all the other herbs and spices I use on an everyday basis, pepper is rarely a dominating flavor.

I'm a pepper-holic, and love it best fresh ground. I don't really use spice rubs, so I guess it's not an issue for me.

I do have a tin of fine ground black pepper that I sprinkle on my counter tops to keep the cats off.

Sally

I don't think I've ever bought it. The few times that a recipe such as a spice rub calls for a lot of it, I'll just suck it up and grind away.

Nutmeg is another spice that comes to mind that makes a huge difference when fresh ground. If all that's available for my eggs a pepper shaker I won't even bother. Nor do I sprinkle pre-ground nutmeg on my eggnog.

I can't remember the last time I bought ground pepper. Probably not in over 20 years. I even carry a pepper grinder in my purse.

I keep black, green, white and pink peppercorns on hand. White and black are in their own grinders.

If you are looking for a grinder that produces a lot of pepper you can't go wrong with a a Unicorn grinder. And you can adjust the grind from fine to coarse.

Here is a link that might be useful: Unicorn Pepper Mills

Pepper from the can is the only kind we use at our house. My hubby dislikes all pepper!! He has a very sensitive mouth and taste buds I guess and he cannot tolerate anything with the slightest but of heat. So pepper in the can is what I use.
Joann

I have an inexpensive Krupps coffee grinder that is just used for spices. I know I paid $10-12.00 for it at a Marshalls or TJ Maxx. I use it for spice blends where some of the spices are whole and then add in any dried leaf spices. Of course I also use it for single spices like black pepper, allspice, cumin seeds etc. It's easy to run the grinder top through the DW on the top rack and to wipe out the inside of the grinder with a damp paper towel. Grinding a little bit of bread in it pretty much cleans out any lingering odors and it's easy to control the fineness of the grind by how long you run or pulse it.

I keep a couple tablespoons of freshly ground pepper in a small covered jar next to my stove and just grind a little more when I need to replenish it.

I grate fresh nutmeg but just about everything else is fine in the grinder.

Lee

Here is a link that might be useful: Grinder

I have used it when I needed a large quantity like a cup, for bbqing a dozen Boston Butts, for example, but for general home use, I don't use it.

I'm not a big pepper fan though but I find other people are and notice the difference.

I work in a plant that grinds & packages pepper & cinnamon, so I can get it when it is a day old.

Never, never use the pre-ground. Compared to freshly ground, it's tasteless. I have the Unicorn pepper mill & it will grind a lot of pepper pronto. Don't make rubs but if I needed a ton of ground pepper, I'd use either the electric coffee grinder or the blender. But grinding only a tablespoon of black pepper can be done in a flash with a Unicorn.

I put peppercorns in my mortar and pestle if I need a lot. It goes pretty quickly that way.

If it comes to using the stuff in a can, I'll omit pepper. I used to buy the coarse ground pepper, which is acceptable and actually was how I learned to appreciate the taste of pepper. Otherwise, you might as well go to the fireplace and scoop up some ash and put in the shaker.

What sort of quantities are you talking about? A couple tablespoons? If it's such a chore to get a tablespoon, you need to buy a decent pepper grinder. The problem with so many grinders these days is they're made for pepper wusses so they barely chip anything off so people don't go "UGH, too much pepper!". Or they think they're really giving it some seasoning.

I've had a couple of the electric grinders and they're worse than a good hand crank grinder. My fingers would nearly go numb from having to clamp down on the stupid things and as mentioned, they took much longer than a good crank grinder.

Don't mess with the grinders with the little knob to turn. Get one with a good handle that you crank away. Frugal Gourmet recommended a Turkish coffee grinder if you use a lot.

The small electric coffee/spice grinders work well too. I've never had to do a volume where I've needed more than a good hand grinder. But really, I'd avoid that canned stuff. I'll use green can parmesan and bottled lemon juice before I'll use store-bought canned pepper. It's really worthless. I carry a pepper grinder when I'm traveling. Have thought seriously about bringing one when I go to a restaurant if they don't have a pepper grinder available.

Oh, and don't go for looks on a pepper grinder. You don't need one three feet long or gold plated. A cheap one that grinds properly is far more important. Here too the adage applies: form follows function!

Cynic, are you sure you don't like canned ground pepper? lol.

Oh, great, Ann, now I'm going to have to find room in my purse for a pepper grinder. Why not, I have nearly everything else in my purse, a pepper grinder wouldn't take up that much space. Actually, it never occurred to me to bring my own pepper grinder to a restaurant, but then, I rarely eat out.

My latest pepper craze has been to put pepper on my potato chips. Someone taught me to pepper my popcorn, and I can't eat it without it any more. Now, on the rare occasions I have potato chips, I have to pepper those, too. Recently on The Splendid Table, one of the guests suggested putting pepper on your ice cream. I haven't tried that, yet, but I'm willing to try it next time. As I said, I'm a pepper-holic.

Sally

cynic, they're made for pepper wusses I'm with you on that. I like my current grinder because it is both salt and pepper, relatively small, and holds an exceptable amount. However, it takes about 12 turns to get generous amount of pepper on a serving of whatever. Before I order the Unicorn, how does that (12 turns) compare to what the Unicorn Magnum does?

Here is a link that might be useful: Salt & Pepper

Cathy, a half turn on the Unicorn Magnum will give you a normal serving of pepper. If you really want to be generous, one full turn will give you plenty.

~Ann

Sally, some black pepper on fresh fruit really makes it pop.
When I make my fruit salad with watermelon, cantaloupe and honeydew, a sprinkle of pepper really makes it taste wonderful.

Now I have to try it on my chips, thanks to you! :)

Thanks Ann, that give me the perspective I needed to make my decision. I've been considering the Magnum for years actually--I should have followed your and others lead some time ago.

Cathy, go for it. Not the prettiest but certainly the best in performance.

Jasdip, try black pepper and a drizzle of olive oil over melon wrapped in prosciutto. My favourite.

When I make large amount of a spice blend in which I want black pepper I simply use my blender. Works great. Half a cup of FGP in a flash.

I was indifferent to fresh ground pepper until I stumbled on the peppercorns in the bulk bin of a local store. Wow, so fragrant. I have no idea of what the type is but they are so much tastier than the peppercorns I had around the house. Those were probably McCormick's in a big jar. Feh. No more of those! I have yet to place a Penzey's order. Eventually I will. When I need something I need it now so I shop locally.

E

I ground my own pepper, but I really don't mind it. I find it quite fun. But that's just me.

I think I must be the original pepper grinder collector!!
My parents always used a grinder and we got a couple for wedding gifts. One was china and it sort of matched my dishes, but I dropped it....then I got another in a sort of blue Delft...dropped it. Went through several of those wooden ones with the crank on top Old Thompson...just wore out....and i hated putting them on my nicely set table. Found a sterling silver grinder! Only holds about 2 teaspoons of pepper and grinds slowly....BUT it's pretty!!
Meanwhile for kitchen I went through 3 pair of those tall copper (made in Portugal) grinders...and one of those Perfex ones with the crank on top....pretty well wore that out.
Finally I popped for one of those Greek mills....and for 25 years it has been going strong.
I try to set a pretty table...but good friends, and family come into the kitchen and get the Atlas mill and put it on the table. I haven't filled the Waterford pepper shaker in years!!

I think a lot of people don't understand that pepper has a flavor other than hot.
Linda C

I don't use much pepper,
For the most part,
I can take it or leave it.
I've tried several kinds of "good" peppercorns,
Haven't been impressed yet.

So I stick with the 'canned' kind.
I used the coarse grind until
someone complained
because it got under their dentures.

So it was back to the plain ol' fine ground
From a can.

Rusty

"I think a lot of people don't understand that pepper has a flavor other than hot."

Absolutely correct, Linda! It's that flavor I love. The heat is a side bonus, as I like a certain amount of heat, but it's that flavor that black pepper has that is unique, and I love it. I love white pepper too, but it's different.

Sally

I agree Sally. It is the flavour that I also love. Which is why I never buy "ground pepper". Ground pepper is totally lacking in flavour.

~Ann