A bright variation of the derided cocktail ingredient.

Cycled 20 times in a Foodsaver marination container within a chamber vacuum sealer and then vacuum sealed and refrigerated for 30 days.

Growing your own Esplette peppers yield a far more nuanced powder after drying and milling than one gets from even the best commercial products. The best food experiences will only be achieved by having full control of all your ingredients no matter how relevant.

Roasting In a dutch oven.

THEORY: Merge the qualities of Black Peppercorns and Green Coriander Seeds in essence to get Green "Peppercorns".

PRACTICE: Ingredients + Tools.

INGREDIENTS: Black "Pondicherry" Peppercorn . Green Coriander Seeds.

TOOLS: Chamber Vacuum Sealer . IKA RV-10 ROTARY EVAPORATOR.

EXECUTION: Make a distillate of black pepper and vacuum seal with green coriander for 24 hrs minimum.

APPLICATION: Use as you would tradition green peppercorns. Takes on particular affinity for peaches.

If on the other hand you do not have distilling equipment or a rotary evaporator you can also use the BLACK PEPPER ESSENCE from AFTELIER PERFUME which opens lots of possibilities.

It may be interesting to see if the green pepper essence actually works better but the current results are excellent.

Freeze Dried Coriander "Hay" keeps it's color and aroma and should be fantastic as a bed for slow roasted meats.

Composed of Roots-Twigs-Stems-Leaves.

The entire plant at maturity.

Arctic Char . Chili Oil . XO Sauce . Green Coriander Seed . Cilantro Flower . Cox-Pippin Apple . Borage

Essentially plant a huge raised bed with a ton of dill and wait till it gets to pollinated stage.

Harvest and dehydrate immediately on the same day.

Freeze drying would obviously be better however technologically inaccessible.

Grind with a coffe grinder reasonably dedicated to anything but coffee.

Store in an airtight container frozen till needed.

It has all the floral flavor augmentation qualities of fennel pollen but obviously with dill perfume.

The taller thicker stems can be saved for "Hay" in the post below this HERE.

I used BAKER CREEK DILL.

Roasting in hay has long been considered a great way to add aroma to slow roasted meats and fish. Varietal Herb "Hay" in this case specifically made from dehydrated dill stems are able to impart aroma. Other combinations or varieties of herbs and dried mushrooms can be employed as well opening up a wide range of possibilities.

Dill Hay has the floral and woody arma of dill without the overwhelming smell of dill which so often takes over a dish.