Cracked black pepper, called kırık karabiber in Turkish, is made of black peppercorns broken into coarse pieces rather than milled to a fine powder. The larger fragments release their heat and aroma more slowly, so each bite has a sharper, more noticeable pepper note. The Bodrum pouch is marked 100% natural with no artificial colours or additives, and it has a tear-and-reseal closure.
It is a natural partner for grilled meat, steaks, kebab and köfte marinades, roasted vegetables, egg dishes, soups and pilafs. Press it onto meat before searing for a peppery crust, stir it into yoghurt dips or salad dressings, or sprinkle a pinch over pasta and fried eggs just before serving. Because the pieces are coarse, add it towards the end of cooking when you want the aroma to stand out.
Reseal the pouch after every use and keep it in a cool, dry cupboard away from sunlight and steam to preserve its fragrance. Check the pack for the best-before date.