Black Pepper Ghee

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
 

Ingredients

White or dark green peppercorns – 2 table spoons (30 ml) black
 

Preparation

1. Wrap the pepper in a small piece of cheesecloth and add it to the melted butter Cook, strain and label.
 

By Yamuna Devi Dasi