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Related to Peppercorns: Pink peppercorns


1. A preserved or dried green, white, or black berry of the pepper plant Piper nigrum.
2. A dried fruit of any of various other plants, such as the pinkish-red fruit of the peppertree.
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.


1. (Plants) the small dried berry of the pepper plant (Piper nigrum)
2. something trifling
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014


(ˈpɛp ərˌkɔrn)

1. the dried berry of the pepper plant, Piper nigrum.
2. anything very small or insignificant.
3. (of hair) growing in tight spirals.
[before 1000; Middle English pepercorn, Old English piporcorn]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.peppercorn - pungent seasoning from the berry of the common pepper plant of East India; use whole or ground
flavorer, flavoring, flavourer, flavouring, seasoning, seasoner - something added to food primarily for the savor it imparts
black pepper - pepper that is ground from whole peppercorns with husks on
white pepper - pepper ground from husked peppercorns
black pepper, common pepper, Madagascar pepper, pepper, Piper nigrum, white pepper - climber having dark red berries (peppercorns) when fully ripe; southern India and Sri Lanka; naturalized in northern Burma and Assam
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.
حُبوب الفُلْفُل
zrnko pepře
zrnko čierneho korenia
tane kara biber


A. Ngrano m de pimienta
B. CPD peppercorn rent Nalquiler m nominal
Collins Spanish Dictionary - Complete and Unabridged 8th Edition 2005 © William Collins Sons & Co. Ltd. 1971, 1988 © HarperCollins Publishers 1992, 1993, 1996, 1997, 2000, 2003, 2005


[ˈpɛpərkɔːrn] ngrain m de poivrepepper mill nmoulin m à poivre
Collins English/French Electronic Resource. © HarperCollins Publishers 2005


[ˈpɛpəˌkɔːn] ngrano di pepe
Collins Italian Dictionary 1st Edition © HarperCollins Publishers 1995


(ˈpepə) noun
1. the dried, powdered berries of a certain plant, used for seasoning food. white/black pepper; This soup has too much pepper in it.
2. the plant bearing these berries. a pepper plant.
3. any of several red, yellow, or green, hollow seed-containing fruits used as food. red peppers stuffed with rice.
4. any of the plants which bear these.
1. to put pepper in or on (some food). You don't have to pepper the soup.
2. (with with) to throw, fire etc many, usually small, objects at (someone). He peppered them with bullets.
ˈpeppery adjective
1. (of food) containing a lot of pepper. The soup is too peppery.
2. easily made angry. a peppery old man.
ˈpeppercorn noun
the berry of the pepper plant.
ˈpepper-mill noun
a small container in which peppercorns are ground into a powder.
ˈpeppermint noun
1. a flavouring taken from a type of plant and used in sweets etc.
2. (sometimes abbreviated to mint) a sweet flavoured with peppermint. The little boy had a bag of peppermints.
Kernerman English Multilingual Dictionary © 2006-2013 K Dictionaries Ltd.
References in classic literature ?
And yet there is not in France, with its rich variety of soil and climate, a blade, a leaf, a root, a sprig, a peppercorn, which will grow to maturity under conditions more certain than those that have produced this horror.
'The dear little thing,' said Flora, 'having gone off perfectly limp and white and cold in my own house or at least papa's for though not a freehold still a long lease at a peppercorn on the morning when Arthur--foolish habit of our youthful days and Mr Clennam far more adapted to existing circumstances particularly addressing a stranger and that stranger a gentleman in an elevated station--communicated the glad tidings imparted by a person of name of Pancks emboldens me.'
Peppercorns, based in Mountsorrel Memorial Centre, has been told to vacate the premises by this Thursday - or court proceedings will be issued.
Irish Peppercorn Studded Burger, Tricolour Slaw & Sweet Potato Wedges Serves 4 Ingredients For the peppercorn burger 500g Irish minced beef - rump, blade or chuck steak (with at least 20% fat content) 1 garlic clove, crushed 1 tbsp tomato puree 2 tsp Worcestershire sauce 1 tbsp chopped fresh coriander 1 tbsp black peppercorns, cracked 4 burger buns, halved For the tricolour slaw: 225g white cabbage, thinly sliced 100g carrots, grated Finely grated rind, 1 lime Juice of 3 limes 2 tbsp white wine vinegar 1 tbsp caster sugar 1 tsp salt Handful fresh coriander leaves For the sweet potato wedges: 500g orange fleshed sweet potatoes 1 tbsp olive oil Sea salt and freshly-ground black pepper To serve: Salad leaves Caramelised onion relish or tomato chutney Method 1.
A quick salt-rice wine soak improved the shrimp's texture, plumping them, as well as contributing flavor; the Sichuan peppercorns gave the dish sparkling spice and aromatic piquancy, while black peppercorns provided a straightforward hit of heat.
INGREDIENTS SERVES 2 1/2tsp Szechuan peppercorns 1tsp coarse or rock salt 1/2tsp coarse black pepper 450g pork spare ribs (short cut ribs) For the marinade: 1tbsp water 1 heaped tbsp cornstarch 1/2tsp five spice powder For the stir fry: 1l vegetable oil 1 red chilli (finely sliced) 1 spring onion (finely sliced) DIRECTIONS Gently heat the Szechuan peppercorns in a dry pan for one minute.
Special Mother's Day recipe Roast Scotch Beef with a peppercorn and herb crust and roasted red onions SERVES 4 Prep time - 10 mins Cook time - 65 mins INGREDIENTS 1kg Scotch Beef topside 12g mixed peppercorns - black, green and red 20g Dijon mustard 20ml rapeseed oil 3g fresh thyme 3 small red onions beef stock cube boiling water 1 300ml Sea salt METHOD Preheat the oven to 220c/425f/gas7.
INGREDIENTS For the beef: 3kg piece topside or sirloin of beef 100g unrefined light muscovado sugar 100g Maldon salt 25g black peppercorns 25g white peppercorns 25g allspice berries One tsp juniper berries One tsp cardamom pods One tsp cloves Two star anise Two bayleaves For the remoulade: The juice of One lemon One medium-size celeriac One large carrot A little fresh horseradish (or a teaspoon or two of horseradish sauce) Four tbsps good mayonnaise Two tbsps creme fraiche Two tbsps wholegrain mustard Two tbsps finely chopped curly parsley One tbsp lightly toasted pumpkin seeds One tbsp lightly toasted chopped walnuts METHOD First, start on the beef: Rub the muscovado sugar all over the beef, then place in a tub or dish in which it can lie flat.
2 black peppercorns 2 green cardamom pods 1 clove, 1/2 a cinnamon stick 1 black teabag or 1 tbsp black loose leaf tea Few slices of fresh ginger root Few slices of fresh turmeric root 120ml water, 120ml milk of choice Sweetener of choice
Freshly fried and then wok-tossed with red chilis, green onion, salt and Szechuan peppercorns, the peanuts exhibited a progressive heat.
Tellicherry peppercorns are a speciality variety from India that are larger and less hot than regular, with a more nuanced flavour.