McCormick Black Peppermill Grind (PET) 590g


McCormick Black Peppermill Grind (PET) 590g

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McCormick Black Peppermill Grind (PET) 590g

At McCormick, we hand-harvest our black peppercorns to ensure that the larger berries are picked for the boldest flavor. The peppercorns are coarsely ground for a robust texture that’s perfect for sprinkling on steaks, burgers and roasts.


Black pepper and white pepper are both produced from the berry of the vine Piper Nigrum. For Black Pepper, the berries are picked while still green, allowed to ferment, and are then dried until they shrivel and turn a brownish-black color. It is the most traded spice

McCormick‘s pure ground pepper imparts the greatest amount of flavor due to its fine, consistent granulation, guaranteed to delight pepper lovers everywhere. The glass bottle is flavor sealed for freshness.

Whole or ground, gray to black in color, it has a penetrating aroma and is hot, biting, and pungent in flavor. Peppermill Texture is coarse and has a dark brown to black color. It is aromatic and Sil a hot, biting, and pungent flavor.


Press onto burgers, chops or steaks before cooking.
Sprinkle on salads, baked potatoes, and vegetables at the table.


Breakfast Spinach Casserole

Make this one-dish casserole when you are entertaining at brunch. It contains all the major breakfast food groups – bread, eggs, cheese, bacon, and spinach for your greens.

Ingredients (10 servings)

8 ounces French bread, cubed (about 5 cups)
6 tablespoons butter, divided
1 teaspoon McCormick® Rubbed Sage
1 1/2 cups shredded Swiss cheese
1/2 cup freshly grated Parmesan cheese
1 cup chopped onion
1/4 cup flour
2 cups Kitchen Basics® Organic Free Range Chicken Stock
1 1/2 teaspoons McCormick® Garlic Powder
1 teaspoon McCormick® Coarse Ground Black Pepper
1/4 teaspoon McCormick® Ground Nutmeg
1 cup half-and-half
8 eggs, lightly beaten
4 cups (1/2 of 5-ounce package) baby spinach leaves, chopped
8 slices bacon, crisply cooked and crumbled


1. Place bread cubes in a 13x9-inch baking dish. Melt 3 tablespoons of the butter. Stir in sage; drizzle mixture over bread cubes. Sprinkle with cheeses. Set aside.

2. Melt remaining 3 tablespoons butter in medium saucepan on medium heat. Add onion; cook and stir 3 minutes or until tender. Sprinkle with flour; cook and stir 2 minutes or until lightly browned. Add stock, garlic powder, pepper, and nutmeg; whisk until blended. Bring to boil. Reduce heat to medium-low; simmer 5 minutes or until thickened, stirring occasionally. Remove from heat.

3. Gradually whisk in the half-and-half until well blended. Whisking constantly, add beaten eggs. Gradually pour into a baking dish. Top with spinach. Sprinkle evenly with crumbled bacon and additional Parmesan cheese, if desired. Cover with plastic wrap. Refrigerate at least 1 hour or overnight. (If refrigerated overnight, let casserole stand at room temperature 1 hour before baking.)

4. Preheat oven to 350°F. Bake 40 to 45 minutes or until the center of casserole is set and the top is lightly browned. Let stand 10 minutes before serving.