white pepper powder


It’s Fire Cider making season!!

Half of today was just a huge cider crafting adventure. Half of these herbs are from my yard while the rest were from the market. I had the idea of making different ciders for various purposes and various correspondences. I even gave them names!!

Burning passion:
Red cabbage, radishes, hibiscus petals, red onion, grapefruit, purple basil flowers, black peppercorn. I wanted this to taste sensual and fiery like a smokey flower. Can be used in love tonic spells or for courage. 

devils kiss:
Sweet red peppers, chili peppers, red bell pepper, shallots, dried chili flakes, sweet garden tomatoes. I wanted this to be traditionally spicy but with a rich sweet taste. The tomatoes were ripe and from my garden and have such a rich sweetness to them. 

amber blaze:
Oranges, sweet orange peppers, carrots, cinnamon, anise, habanero peppers (going to sweeten it with maple syrup after probably). I just wanted this to have the festiveness of fall and kick any cold I would potentially have in the crotch. 

gold fire:
Ginger, turmeric, lemon, yellow onion, sweet yellow peppers. I was just excited to use pure turmeric. There’s a beautiful glow to this one. 

white inferno:
Daikon radish, white onion, garlic, rosemary, cardamom, white pepper, chive flowers, basil flowers, chives. This one has a intense cleansing feel to it, nutritionally and energetically. I really felt like adding rosemary to this recipe would be right. I love the whole white flowers in there too that make it have more of this sense of purifying. The white pepper powder for some reason sparkles in it so it feels sparkly and light. The daikon radish is so light and refreshing when you first bite into it but it has an airy fieriness that permeates the whole mouth two seconds later. I’m excited to see what type of spice and flavor it will have after a few months!

emerald ember:
Horseradish, parsley, lime, basil, orange mint, jalapeño peppers, green bell peppers. I really wanted a cider that would be very herbal yet refreshing. I wanted it to have the type of spice that opens up your sinuses and third eye lol. 

My fingers were burning for an hour after haha. I am so glad it finally stopped. 

ABC Soup/Stew

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Forgive my rambling but bit of nostalgia. This is the only soup recipe I pried off my mother because it’s my favourite, easy enough for me, refrigerates well and lasts several meals. Honestly I eat the entire pot myself over the course of a week. As for the name, we don’t really know what it’s called but used to joke that it’s because it contains Anions, Botatoes and Carrots. I add so much ingredients it should be called a stew.

The ingredients and cook time is all extremely forgiving. Alter the numbers as you see fit, until it fits a flavour of your own. I use more potatoes because I don’t have rice when I have it as a meal. Most of these ingredients are ‘asian’ so the flavour profile might differ, unless you shop at an asian grocer, of course. Recipes online generally include sweetcorn, but I heavily dislike the taste, and swap it out for a special ingredient.


  1. 3-4 large waxy potatoes, it needs to hold shape.
  2. 2 medium carrots for flavour because I don’t eat em, but you can.
  3. 2-3 med-small of your favourite ripe tomatoes, the redder the better.
  4. 2-3 med-small red onions - yellow is acceptable but won’t have the same sweetness.
  5. 1 medium to large zha cai, or spicy preserved mustard root. They’re bulbous green ugly things, marinaded with salt and chilli, usually sold in vaccuum packs or 'fresh’ in a tray.
  6. 500g cubed pork neck, flavourful stock and melt-in-mouth tender meat.

  7. 'Handful’ of dried gutted anchovy - there are probably a dozen types but they should be flat and white. The ones with guts will bitter the soup.
  8. White pepper, powdered.


I like my soup chunkier, so when I say cube, I mean the pieces are about 1-2 inches. It’s not that important to keep them the same size since it’s almost impossible to overcook this soup.

  1. Wash mustard root, cube, then put in a bowl with clean water to draw out some of the salt. Wash and clean the cubed pork of bone shards and such, if required.
  2. Prepare large stockpot and fill with water halfway and set to boil.
  3. Prep all the veg - peel the potatoes, onions and carrots, cube them and quarter the tomatoes with skin on. Set all in large colander for easy adding later.
  4. Water should be boiling by now. Drain mustard root and add to pot with the pork, toss in handful of anchovies. At this point we used to throw in a muslin bag of cracked white pepper but I’ve found that to be troublesome, so skip ahead.
  5. Add rest of the ingredients slowly to prevent splashing esp if you’re like me and the pot is brimming at this point. Bring back up to a boil.
  6. Turn heat to low, lid on, and forget about it for 2-3 hours. I like to leave the house for breakfast at this point and return to a delicious wafting aroma.
  7. Taste test. The mustard root and dried anchovy should provide enough salt to flavour everything in the soup to its core. If it’s too salty, add water. If it’s not salty enough(generally never the case), add salt. Add generous amounts of white pepper.

Be sure to have it room temperature before refrigerating. I ladle cold it out of the pot and simply microwave each meal individually. It gets saltier overnight so adding water to an individual portion also stretches it out.

Using prepackaged spice mixes in magic

Adobo seasoning mix

containing Paprika, black pepper, onion powder ,oregano ,cumin ,hot chilies and garlic powder.
Magical uses are protection ,banishing ,hex breaking. combine a jar of adobo seasoning mix with 2 cups of an Cornflower and sprinkle around outside your home to get rid of negative energies.

Apple pie spice
A combination of cinnamon, nutmeg, cloves and Cardamom, Applespice is the perfect mix or spicing things up with your partner. just dress a red candle and the grapeseed oil or olive oil and roll it in Applespice. Burn a candle while spending time with your lover or sprinkle this next to your lover instead.

Cajun seasoning mix
A blend of paprika, salt ,black and white pepper, garlic ,onion powder, thyme and Cayenne, this is the perfect mix for protection use this mix to form circles when doing important works . Sprinkle just a pinch in the shoes of someone who needs a little watching over.

Chili powder
Made of salt ,hot chilies, onion ,oregano and garlic. chili powder is great for warding off illness.

Chinese five spice powder
A blend of star anis ,fennel seeds, cinnamon ,hot peppers ,cloves, Ginger and licorice root. this mix lends itself to several kinds of magic including love spells, passion and even spells for retaining information.

Montreal steak seasoning
Combination of pepper , papRica, black and red peppers, garlic ,salt, onion ,dill. and coriander this mix contains many of individual ingredients you need to protect yourself and your home from ghost and negative energies.

Pickling spice
This spice contains a wide variety of herbs and spices ;most makes contain mustard seed ,coriander ,Blackpepper ,dill ,fennel seed ,celery seed, and Bay leaves it’s good to use for different intentions such as protection from ghosts are lust and wish magic.

Pumpkin pie spice
A mixture of cinnamon, ground ginger, nutmeg an allspice add to any spell to speed it up. it’s also great for business ventures ,money draw and simple healing spells.

-Kris Bradley


Healthy spinach feta turkey burgers! 🍔

These are made w spinach, feta cheese, lean ground turkey, old fashioned oats, egg whites, garlic powder, salt, & pepper! Mixed it all together, separated into patties, grilled them for 8 min, & served them on a toasted whole wheat bun! So so yum, even the bf loved them! 🤗🤗🤛🏻


Smoked Paprika Vegan Cheese Recipe (soy and nut free)

Kirito's Super Spicy Sandwich

Anime: Sword Art Online
Appearance: Episode 11
Time: 2 hours
Serving: 6 servings (plus a LOT of hot sauce)

I love sword art online, and my boyfriend loves spicy things so he was just as excited as I was to make this! This was also the winner of my poll so I’m sure a lot of you are just as excited! I can promise this is one spicy sandwich! I actually made hot sauce if you dont want to or you do not have a well ventilated kitchen (which trust me you’ll need) you can just buy hot sauce!


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Herb of the Week-Black Pepper

Common names

Black Pepper
The common herbal product known as the black pepper is a well known spice around the world and is used in almost every home, this herb is native to southern India, though it is now cultivated widely in many tropical countries of the world. The plant itself is a perennial woody climbing vine which can reach a height of about 15 ft or 5 meters climbing on trees and along man made wooden trellises. The herb bears characteristic and large oval shaped leaves, it also has spikes of many small and white colored flowers, the commercial pepper itself is made from the many clusters of small round fruits borne on the plant, these small fruits are the pepper of common use, and these fruits ripen from a green to red coloration as they mature on the vine.

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Shoot Out at the Okra-Corral Burger - with okra
Season 1, Episode 9: Spaghetti Western and Meatballs

September marks my one year anniversary of moving to Georgia, and so I decided to make a real Southern Style burger this week.  A well seasoned all beef patty topped with home grown fried green tomatoes and topped with a homemade dill ranch dressing all on a hot buttered bun. Served with a side of fried okra and even more ranch - because the South loves its ranch dressing.

The burger was phenomenal! One of my best, I’d say. The beef was seasoned with black and white pepper - giving it a bit of a bite. This paired well with the cayenne that was mixed in the tomato’s fry batter.  The ranch cooled down that heat, and finished with the fresh taste of dill. I outdid myself on this one. I could definitely see this burger being served up at a restaurant.

Recipe is below!

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Kuroshitsuji Cookbook:

  • Title: Steamed savoury yam cake
  • Episode/Chapter: ? (Sebastian’s first meal for Ciel)


  • Yield: n/a
  • There are multiple kuro entries for each recipe in the anime/manga. Check out my ‘kuroshitsuji cookbook’ tag for more.
  • Image and recipe source are the same.




  • 220g yam, small cubed
  • 250g rice flour
  • 20g tapioca flour
  • 450ml water
  • 70g dried shrimps, soaked and chopped coarsely
  • 10 shallots, slices


  • 1tsp salt or to taste
  • 1tsp sugar
  • 1/2tsp chicken stock powder
  • 1/2tsp white pepper powder

GarnishingChopped spring onion

  • Chopped fresh red chilli


  • 1. Mix all seasonings with rice flour, tapioca flour and water by hand whisk till a watery batter.
  • 2. Heat oil in a wok, sauté shallots till golden brown, add in dried shrimps and stir fry till fragrant.
  • 3. Dish out half of the mixture and keep aside for later garnishing. Add in yam and stir fry for 1min. Pour in the watery batter and cook mixture for 1-2mins over low heat, stirring all the time, until the mixture turns to a thick paste.
  • 4. Pour the paste into a greased cake tin. Smoothen the surface with a spatula. Place it in the steamer and steam over high heat for 45 minutes.
  • 5. Remove the cake and allow it to cool thoroughly before cutting into slices.
  • 6. Garnish with shrimp/shallot mixture, chopped spring onion and red chilli on top.
  • 7. Serve with sweet chilli sambal (chilli sauce).

It feels like home!

This is arroz caldo. Back in the Philippines, my mom or my aunts would usually make this every Sunday when we come over for family lunch or afternoon snack.

I can imagine a big pot sitting on a clay stove, heated by charcoals.

Cousins would be busy chopping the ingredients, and the uncles are busy dressing and chopping free range chickens.

So I decided to make this today. In a pot, sauté garlic and ginger slices until fragrant. Add in the chicken and sauté until the chicken has browned. Next, add a cup of sticky rice. Make sure the rice is coated with the oil. After about three minutes, add lots of water. Let boil then turn the heat on low. Add turmeric powder, white pepper and salt. When the rice is soft, turn the heat off and serve.

For a richer broth, beat a couple of eggs then add onto the soup.

Scoop in a bowl then drizzle with soy sauce. Squeeze half a lime.


Stir Fried Vermicelli Noodles (5-6 spoons)

The dry alternative to the noodle soup, this stir fry noodle dish is found all over Asia (especially Taiwan), and everything tastes ten times better when added to it. It’s commonly eaten with hot sauce.


Rice Vermicelli Noodles, can be found in Asian grocery stores.

Black mushrooms, bean sprouts, cabbage, celery, carrots,

Soy sauce, white pepper powder, ginger, garlic

Pork, chicken, shrimp, egg (optional)

  • Soak mushrooms caps and rice noodles in separate bowls of cold water.
  • Slice vegetables into thin strips (as seen in the picture above) 
  • Cut meats into inch-long-wide strips and lightly marinate in a thin covering of soy sauce. 
  • Make an egg omelette and slice the omelette also into strips.
  • In a skillet with medium heat, toss shrimp with vegetable oil and garlic until firmed. 
  • Add meats, making sure they’re fully cooked.
  • Add vegetables (including the mushrooms), minus the bean sprouts, cook until all is tender.
  • Add egg strips and ½ teaspoon of soy sauce.
  • Finally, add the soaked noodles along with the bean sprouts, stir fry until noodles soften.