Whole black peppercorns (Piper nigrum) by Butty, the professional spice line from McCormick, in a 500 g resealable jar. A workhorse spice for high-volume kitchens: dark, wrinkled berries with a pungent, warm and slightly earthy aroma, to be ground to order for maximum potency. One jar delivers over 800 fresh grinds while keeping a long, stable shelf life.
What is whole black pepper
Black pepper is the dried unripe berry of Piper nigrum, a perennial climbing vine that can reach four metres in height. The plant has been cultivated for more than 4,000 years and its pungency comes from piperine, the alkaloid concentrated in the dark outer skin. The same berry, processed differently, yields black, white and green pepper: black is harvested unripe and sun-dried, which produces the characteristic wrinkled surface and the most rounded, aromatic profile.
Origin and history
Black pepper originates on the Malabar coast of Kerala, in south-western India, and dominated the spice trade until the 15th century. So valuable it was used as currency in the Middle Ages, pepper was one of the main drivers of the great maritime explorations. The most renowned grade, Tellicherry, takes its name from the Thalassery region of Kerala. Today India, Vietnam, Indonesia and Brazil are the leading producing countries.
The brand: Butty by McCormick
Butty is the foodservice spice line of McCormick, a global flavour company, distributed in Switzerland through ALIGRO. The selection focuses on rigorous sourcing of raw materials, consistent organoleptic properties batch after batch, and microbiological safety through steam treatment and grading. Production runs in plants certified to IFS, BRC and HACCP, the reference standards for food safety in industrial processing.
Sensory profile
Whole Butty peppercorns are uniform, dense and intensely aromatic. On the nose, warm and woody notes with a citrus-resin lift; on the palate, a clean, building pungency with an earthy backbone. Grinding releases the volatile essential oils that evaporate within 15 minutes, which is why pepper should always be milled to order rather than bought pre-ground.
Professional uses
- Cacio e pepe: toast and crush the peppercorns in a mortar, around 12 g for 4 servings, then emulsify with pecorino and starchy pasta water.
- Grilled meats: coarse grind over tagliata and bistecca alla fiorentina at the end of cooking, never before, to avoid bitterness.
- Court-bouillon and marinades: use whole berries to infuse stocks, brines and slow braises with rounded heat.
- Peppercorn sauce: crush and deglaze with brandy and cream for the classic steak au poivre.
- Charcuterie and preserves: whole in salami, terrines, pickles and flavoured oils.
Pairings
Pepper is the universal seasoning: pair it with flaky sea salt and extra virgin olive oil for finishing, with pecorino and parmesan in pasta, with green peppercorns and paprika to build complex spice blends. A pepper mill or a salt-and-pepper grinder set completes the table service.
Storage
Keep the resealed jar in a cool, dry place away from light and humidity, never in the refrigerator. Whole peppercorns hold their aroma far longer than ground pepper: stored correctly they keep for years. Grind only the amount needed for immediate use.
Delivery and logistics
B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). As a dry, ambient product no cold chain is required: direct distribution across Zurich, Winterthur, Uster, Aargau, St. Gallen and Lucerne, with 24-48 hour shipping to Ticino (Lugano, Bellinzona, Mendrisio), French-speaking Switzerland (Geneva, Lausanne, Fribourg), Valais (Sion, Martigny) and Graubünden (Chur, Davos) via partner couriers (Swiss Post PostPac, Planzer, Galliker). Ideal for stocking up: restaurants, pizzerias, hotels, delicatessens, canteens, Italian grocery stores and demanding home cooks.
Who it is for
Designed for professional kitchens that need a reliable, certified and economical everyday pepper: pizzerias, trattorias, gourmet restaurants, hotels, catering, canteens and gastronomies, as well as private customers who want restaurant-grade spice at home.
