Dubbed the “king of spices,” black pepper (Piper nigrum) is culinary staple that is used to enhance a variety of dishes. It also has many health boosting properties and has long been utilized in Ayurvedic and Traditional Chinese Medicine traditions.
Research has demonstrated black pepper’s ability to promote healthy digestion. Its stimulating properties boost gut motility and the secretion of digestive enzymes, helping to improve the body’s ability to absorb nutrients from food. Black pepper also has a relaxing effect on the smooth muscles of the digestive system, which can ease cramping and stomach pain.
Black pepper’s digestive properties makes it a wonderful addition to these crackers. Its pungent flavor lends a hint of spice that pairs perfectly with lavender’s complex floral and herbaceous notes.
These crackers are easy to make and come together with a few simple ingredients. They can be enjoyed on their own or paired with cheese or dip. They also make an unique addition to charcuterie boards.
Ingredients
Equipment
Method
- Add the flour, panela (or brown sugar), salt, lavender, pepper, and lard to a bowl and mix together. Then add the water and knead to combine until the dough is smooth.
- Smush the dough into a rough rectangular shape, then roll out on the parchment paper, with a rolling pin, until it’s about 1/16 inch thick. It’s fine if the edges are a little rough and uneven.
- Gently move the parchment paper onto a large baking sheet. Use a knife to slice the crackers into desired shapes, careful not to cut the paper. Sprinkle with sea salt and gently press the salt into the dough. Use a fork to prick little holes into each cracker.
- Bake crackers at 350°F for about 20-25 minutes or until the crackers are lightly browned.
- When crackers have finished baking, remove them from the oven and let them cool. Store them in an air-tight container for a week or so, if they last that long.
