Simply Organic Spices & Seasonings at Vitacost
Simply Organic Black Pepper Description
Nothing but pure, organic black pepper — medium ground for your dining pleasure. No GMOs. No ETO (considered carcinogenic by the EPA). Not irradiated. Certified Organic by QAI. Kosher Certified by KSA. Ground from real, premium-quality peppercorns (Piper nigrum). Carefully selected from the world's premier pepper-producing regions for the most potent, satisfying, true black pepper taste.
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Simply Organic Black Pepper is chunkier and more intense than other peppers, and provides a woody, floral, pungent flavor alongside a penetrating aroma. It is slightly coarser than finely-ground pepper. This spice is ideal for cooking or placing on the table in a shaker. It can be used with almost any savory dish.
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In India, we and partner Peermade Development Society provided farmers the tools to help create ideal soil conditions for the organic pepper vines to thrive. In Vietnam, we worked with Pacific Basin Partnership and the non-profit Sustainable Food Group, providing training and technical support on soil nutrition, food safety and pest management practices to help farmers transition into organic peppercorn production.
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Simply Organic believes in pure and potent flavor grown at the source. Our rigorous standards mean that we know precisely what you’re getting, and from where. All of our products are grown and processed without the use of toxic pesticides, irradiation, or GMOs.
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Simply Organic® is a 100% certified organic line of spices, seasoning mixes, and baking flavors. Our pure, potent spices, seasonings and extracts bring real bite to everything you make, eat and share. Our goal, through our Simply Organic Giving Fund, is to help the millions of food insecure by not only providing funds and support to make organic food more accessible, but also in developing the next generation of leaders in sustainable and socially just organic agriculture.
*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.
Ingredients: Organic black pepper.
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
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Creamy Wild Rice Soup With Spinach & Mushrooms (Vegan)
[vc_row][vc_column][vc_column_text]When cold weather calls for something cozy, answer with a bowl of this creamy wild rice soup. Each spoonful blends black, brown, red and wild rice with tender veggies and gentle spice for pure, plant-based comfort. The creamy texture comes from soy milk (no heavy cream needed!), while spinach and mushrooms add a pop of color and earthy depth. It’s wholesome, hearty and vegan — a simple, soothing way to warm up from the inside out.
Creamy Wild Rice Soup With Spinach & Mushrooms (Vegan)
- 3/4 cup wild rice
- 1 medium onion (finely chopped)
- 1 cup diced carrot
- 3/4 cup sliced celery
- 1-2 cloves garlic (minced)
- 1 tsp. curry powder
- 1 tsp. Italian herb mix
- 4-1/2 cups water
- 1 cup unsweetened soy milk (or your choice of milk, but not coconut milk)
- Salt (to taste)
- Black pepper (to taste)
- 2 Tbsp. olive oil (plus more for drizzling)
- 3-4 mushrooms (thinly sliced (too many can cause slight bitterness))
- 1-2 handfuls spinach leaves ((too much can make soup bitter))
- To stock pot, add onion, carrot, celery and 2 tablespoons olive oil. Cook over medium heat, stirring to coat vegetables evenly.
- When oil has coated everything, add pinch of salt and continue cooking until onion becomes translucent and slightly soft.
- Add minced garlic and sauté about one minute, just until fragrant.
- To pot, add wild rice and stir about one minute to coat evenly with oil and aromatics. Sprinkle in curry powder and Italian herb mix, stirring briefly to release their aroma.
- Pour in water and remaining salt. Bring to boil, then skim off any foam that rises to surface. Reduce heat to low, cover and simmer for 35-45 minutes, until rice is tender and has opened.
- Stir in soy milk and heat gently until just below boiling. Turn off heat and season with salt and black pepper to taste.
- Using hand blender, roughly blend soup to slightly thicken it while keeping some texture. (Note: The small bits of rice and vegetables add richness and depth.)
- With heat off, add sliced mushrooms and spinach. Cover and let sit 2-3 minutes for vegetables to soften in the residual heat.
- Ladle into bowls and drizzle a little olive oil on top, if desired.
• When reheating, add a small amount of water to thin the soup to your preferred consistency.
• Use mushrooms and spinach sparingly. They should add aroma and color rather than dominate the flavor.
• Keeping the soup slightly coarse gives it a satisfying texture.
• Add soy milk or choice of milk only at the end.
Stock up on everything you’ll need (and plenty more) at Vitacost.
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