Frontier Co-op: Ethically Sourced Spices Available at Vitacost
Frontier Co-Op Black Pepper Fine Grind Description
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Certified USDA Organic
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Piper Nigrum
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Fair Trade Certified
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Kosher
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Non-Irradiated
One of the world's most popular spices, black peppercorns are actually unripe green fruits (berries) that have been sun-dried after fermenting. Frontier offers black pepper in a full range of grinds — cracked, coarse, medium and fine — to suit your every need. Our black pepper is also kosher certified.
Fair Trade Certified* is an award-winning sustainable sourcing model that improves the livelihoods of farming families through fair prices, direct trade and community development. It also supports environmental stewardship and builds resilient, transparent supply chains. Certified by a third party, Frontier Co-op was the first spice company in the U.S. to offer Fair Trade Certified spices into the market.
With Frontier’s partner in Kerala, India, our Fair Trade Certified black pepper can be traced to the small-holder farmer. Frontier’s projects with these farmers actually expand beyond just the certification with a number of projects that help farmers manage their crops through ongoing climate change, including past funding of a soil, plant and water testing lab, investing in an organic agriculture training program focused on building the soil and biodiversity, and promoting local varieties of pepper that are hardier against flood and drought conditions.
Look for the globally recognized logo on Frontier Co-op products. Fair Trade Certified™ by Fair Trade USA®
Owned by stores and organizations that buy and sell our products, Frontier Co-op® has been a member-owned cooperative since 1976. We support natural living and our products are never irradiated or treated with ETO. We're committed to the health and welfare of the environment and everyone producing and consuming our botanical products.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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One-Skillet Chicken Caprese
[vc_row][vc_column][vc_column_text]This bold, summery chicken Caprese skillet is anything but basic. Juicy pesto-marinated chicken, blistered cherry tomatoes, briny artichokes and gooey fresh mozzarella come together in one crave-worthy skillet. Topped with fresh basil and a drizzle of balsamic glaze, it’s fast, fresh and full of flavor.
Chicken Caprese Skillet
- 1/4 cup pesto
- 3 Tbsp. olive oil (divided)
- 3 Tbsp. balsamic vinegar glaze (divided)
- 1 Tbsp. fresh lemon juice
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 14 oz. can artichoke hearts (drained, quartered)
- 2 cloves garlic (minced)
- 1-1/2 lbs. boneless, skinless chicken breast
- 2 cups cherry tomatoes (halved)
- 4 oz. fresh mozzarella (sliced or torn)
- Fresh basil (for topping)
- In large bowl or gallon bag, combine chicken, pesto, 1 Tbsp. olive oil, lemon juice, salt and pepper. Thoroughly coat chicken and marinate in refrigerator 30 minutes to 4 hours.
- In large skillet over medium heat, heat 1 Tbsp. olive oil. Add marinated chicken and sear 5-6 minutes per side, until golden and cooked through to 165 degrees F. Transfer to plate and cover.
- In same skillet, add 1 Tbsp. olive oil if skillet seems dry. Sauté cherry tomatoes and artichoke hearts for 3-4 minutes, until tomatoes soften and artichokes start to brown. Stir in garlic and 2 Tbsp. balsamic vinegar glaze, scraping up any browned bits. Cook 1-2 minutes.
- Return chicken to skillet, nestling it in tomato-artichoke mixture. Top with mozzarella and cover skillet 2-3 minutes until cheese is melty. Remove from heat and sprinkle with fresh basil and remaining 1 Tbsp. of balsamic vinegar glaze.
- Serve immediately while warm.
Try with a side of grilled sourdough bread and your favorite pasta.
Get the ingredients you’ll need for this fresh skillet meal.
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