Black Pepper Ghee
KALA MIRCH GHEE
-Recipe from Yamuna mataji
Black and white pepper both come from the same plant. In large cities,
one might purchase unripened dark green berries, which, as they dry,
darken into black pepper. No matter what form you use, the volatile oil
will lend a touch of pungency without heat.
Prepare ghee by either the stove-top or oven method, with the following
addition for every 3 pounds (1.5 kg) of butter:
2 table spoons (30 ml) black, white or dark green peppercorns
Wrap the pepper in a small piece of cheesecloth and add it to the
melted butter Cook, strain and label.