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Mignonette is a word used in French cooking to mean coarsley-ground pepper.

The peppercorns can be black or white (there's a modern misconception that only white peppercorns are meant.)

To ensure a proper "mignonette", with only coarse pieces of paper, shake in a sieve so that the pepper that got "powdered" in the grinding will fall through, leaving you with just the coarse pieces.

The word Mignonette was also a name for something that was like a bouquet garni. It was a sachet made of muslin, containing within it cinnamon, cloves, coriander, ginger, nutmeg and red pepper. It was dipped a few times in a pot of food to season it. It could then be dried out again, and used several times.

Also called:

Other entries for:

Pepper
Cubeb, Grains of Paradise, Ground Pepper, Lemon Pepper, Long Pepper, Mignonette, Negro Pepper, Pepato, Peppercorns, Peppers, Szechuan Peppercorns, Tirphal, Uziza Pepper, White Pepper

Other entries for:

Spices
Ajowan Seed, Allspice, Anardana, Anise, Annatto, Asafoetida, Caraway, Cardamom, Chocolate, Cinnamon, Cloves, Cream of Tartar, Cumin, Dried Lily Buds, Garlic Powder, Ginger, Juniper Berries, Kokum, Mustard, Nigella, Nutmeg, Paprika, Saffron, Salt, Sumac, Turmeric, Zedoary