How to Make Thai Peppercorn Paste

We make Thai peppercorn paste.

Thai peppercorn is a spice from the fruit of a tree that grows in Thailand. The fruit is dried and ground, and the resulting powder is used for cooking. It has a very different flavor than normal black pepper that comes from a vine you’ve probably seen growing in fields. We make a Thai peppercorn paste that is easier to use than the powdered spice.

In Thai cooking, you can use our product instead of making the paste yourself using the powder, chilies, garlic and other ingredients. Our paste saves you time and hassle if you cook Thai food often. It’s also better because it’s made only with fresh ingredients and no preservatives, unlike some similar products on the market.

We started out selling our paste at local farmers markets in Los Angeles, where we found there was high demand for an easy way to cook Thai food at home. We have since expanded to online sales and delivery around the U.S.

Thai Peppercorn Paste

1/2 cup dried pink peppercorn

pinch of salt

1 tbsp. garlic, chopped

1 tsp. white pepper, ground

1 tbsp. coriander root, chopped

1 tsp. peppercorn, white (optional)

1 tbsp. lime juice or tamarind liquid (optional)

Soak the peppercorns in water for about 5 minutes until soft. If you use tamarind liquid instead of lime juice as a sour taste ingredient, you can skip this step.

Combine all ingredients in a blender or food processor and blend to a paste. The paste can be added to any type of food that you want to give a spicy taste but is especially good with fish and chicken dishes.

Thai peppercorns have a wonderful flavor. They are not hot, but have a citrusy flavor that is very unique. There are many uses for this flavor, and one of them is Thai Peppercorn Paste.

Peppercorn paste is commonly used in dishes such as Jungle Curry or very spicy curries and sauces. You can also use it to make a pepper steak by marinating beef in the paste with some oil, then cooking the beef on a grill or stove.

Anyway here is how you make the paste:

1) Grind Peppercorns (about 2 Tablespoons) in a coffee grinder or mortar and pestle

2) Add garlic (1 clove), cilantro (1/4 cup chopped) and salt (to taste) to the peppercorns and continue grinding to get a fine paste

3) Put in air tight container and place in refrigerator until ready to use

This recipe is a paste made of dried pink peppercorn, white peppercorns, and long pepper. This paste can be used to make the following two dishes:

1) Northern Thai style minced pork salad (Nam Prik Ong)

2) Norther Thai style green eggplant salad (Nam Prik Noom).

You will need:

– 6 tablespoons of dried pink peppercorns

– 2 tablespoons of dried white peppercorns

– 1 tablespoon of dried long pepper

– 1 teaspoon of salt

Grind all three types of dried pepper into a fine powder with a mortar and pestle or coffee grinder. Add salt and grind again until combined. Place the ground powder in a small wok over low heat. Stir continuously for about 10 minutes until the paste becomes fragrant. Allow to cool. The paste can be stored in an airtight container for up to 2 months in a cool dry place or refrigerated for longer storage.

Aam-pa-lo! Khao phat kaprao! (Spicy basil fried rice!)

Thai peppercorns are different from the pepper you’re used to. They have a wild and woody flavor, but they’re also quite hot. They have a unique flavor that is perfect for spicy Thai dishes, especially khao phat kaprao (fried rice with basil), nam prik kapi (peppercorn paste), and pla ra (fermented fish sauce).

Peppercorns come from a berry fruit that grows in grape-like clusters on vines in Thailand’s tropical forests. Add them to any dish for their distinctive peppery taste. They have a fragrant aroma that mixes well with other herbs and spices including garlic, cilantro, and chilies.

I like to use them for making a spicy Thai dipping sauce called nam jim jaew. You can also grind them into a powder using a mortar and pestle.


1. In a mortar add dried peppercorn, garlic, shallots and salt.

2. Mash them all together and make a thick paste. The mixture should be sticky and mushy

3. Add the herbs (lemongrass, galangal and kaffir lime zest) one by one and mix well.

4. Put the whole thing in a blender or food processor and grind until all ingredients are mixed in together thoroughly

5. Once there are no more lumps or chunks left, transfer to a jar or container, cover with lid and refrigerate for up to 3 weeks

6. Use as a base for Thai curries or stir-fry dishes


2 tbsp. white peppercorns

1 tbsp. black peppercorns

1 tsp. cumin seeds

4 tbsp. coriander seeds

3 tsp. salt

3 large dried red chilies, chopped or ½ tsp. dried red chili flakes

1 stalk of lemongrass, cut off the root and finely chopped (approx 1 tbsp.)

½ cup garlic cloves, chopped (approx 10 cloves)

¼ cup shallots, chopped (approx 3 shallots)

2 tbsp. galangal, chopped

Additional ingredients (for making a curry): 2 tbsp. sunflower oil; 1½ cups coconut milk; 1 lb. chicken breast and/or shrimp; ½ cup mushrooms; 1 large carrot; ½ large zucchini; 1 red pepper; and basil leaves for garnish

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