peppercorn
From Longman Dictionary of Contemporary EnglishFoodpeppercornpep‧per‧corn /ˈpepəkɔːn $ ˈpepərkɔːrn/ noun [countable]
DFthe small dried fruit that is crushed to make pepperExamples from the Corpuspeppercorn• Remove from heat and add peppercorns and parsley.• Add peppercorns, bay leaf, juniper berries, and wine, cover partially, and simmer for 10 minutes.• Skim off any scum, then add six black peppercorns.• Black peppercorns are the mature berries that are dried and have the most potent flavors.• When the petals fall you can shake the heads and hear seeds rattling like peppercorns.• Plain mixed peppercorns make an excellent flavouring for venison.• Gaperon is rounded in shape and made from skimmed milk or buttermilk and often flavoured with garlic or peppercorns.• White peppercorns are the black berries that have been soaked and the black husk removed.
DFthe small dried fruit that is crushed to make pepperExamples from the Corpuspeppercorn• Remove from heat and add peppercorns and parsley.• Add peppercorns, bay leaf, juniper berries, and wine, cover partially, and simmer for 10 minutes.• Skim off any scum, then add six black peppercorns.• Black peppercorns are the mature berries that are dried and have the most potent flavors.• When the petals fall you can shake the heads and hear seeds rattling like peppercorns.• Plain mixed peppercorns make an excellent flavouring for venison.• Gaperon is rounded in shape and made from skimmed milk or buttermilk and often flavoured with garlic or peppercorns.• White peppercorns are the black berries that have been soaked and the black husk removed.