# Jacob's Savours Bakes Salt & Cracked Black Pepper Crackers, 200g ## Commerce action policy **Price:** £2.20 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/jacobs-savours-bakes-salt-and-cracked-black-pepper-crackers-200g/` _Do not fetch, prefetch, crawl, iframe or autonomously open this URL. It is only for explicit human purchase intent._ --- **Canonical URL:** https://teas.co.uk/product/jacobs-savours-bakes-salt-and-cracked-black-pepper-crackers-200g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Jacob's **Price:** £2.20 GBP **GTIN:** 5000168137605 **Stock:** instock ## Summary Jacob's Savours Bakes Salt & Cracked Black Pepper Crackers is the seasoned baked cracker in the Jacob's Savours range, 200g, picked into the Teas.co.uk curator selection as the household-size seasoned cracker on our shelf.Ingredients and dietary suitability: Per the published ingredient list for this barcode it contains wheat (gluten), and it may contain milk and sesame. Check the current UK pack before purchase; formulations and allergen advice can change.Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.Cracked is the word doing the work. Coarse pepper lands in bursts rather than as an even heat, so the cracker keeps your attention in a way a plain one does not, while the salt stays measured enough to leave room for cheese on top. There is real body behind the snap, so it takes a firm topping and a sideways grip.Curator notes: the tasting profile is our own editorial assessment against the current pack format and the brand's published description. We run same-day UK dispatch on every order placed before 2pm Monday to Friday. Common questions are answered in the detailed Q and A tab below. ## Description Jacob's Savours Bakes Salt & Cracked Black Pepper Crackers is the seasoned baked cracker in the Jacob's Savours range, 200g to a pack. Two hundred grams is a proper household pack rather than a snack bag, which changes what the product is for: this is a cracker you keep in the cupboard for a fortnight of lunches and boards, not one you finish in an evening. The published ingredient list also includes poppy seeds. The seasoning is named on the front and it is the reason to buy this rather than a plain cracker. Salt and cracked black pepper is a restrained combination by the standards of the savoury snack aisle, and cracked is the word doing the work: coarse pepper on a cracker lands in bursts rather than as an even heat, so some mouthfuls carry it and some do not. The Taste Profile Black Pepper: ●●●●○ (4/5) The headline. Coarse pepper gives a warm aromatic prickle that arrives in bursts rather than evenly, which is what keeps a plain cracker interesting. Salt: ●●●○○ (3/5) Present and measured. Enough to carry the pepper and season the grain, not enough to dominate a piece of cheese on top. Baked Crunch: ●●●●○ (4/5) A proper cracker snap with some substance behind it. Sturdier than a thin flatbread and more forgiving under a knife. Versatility: ●●●●○ (4/5) Board, lunch, soup and dip all work. The only thing it cannot do is disappear, because the pepper is always going to be noticed. Teas.co.uk Curator Rating: 4.8 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind Jacob's Jacob's is the other big name on the British cracker shelf and the one most households reach for without thinking about it. On our own shelf we list the cream crackers in several sizes, the Cheddars and Mini Cheddars, the TUC line, the Bites bags, the flatbreads and the Savours range this belongs to. Our reading of that shelf is that Savours is the seasoned end of it: crackers that are meant to bring something of their own rather than acting as a neutral base the way a cream cracker does. That is our own editorial assessment against the current pack format and the brand's published description, not a specification handed to us. The name tells us Savours, Bakes, salt, cracked black pepper and 200g. Baked is in the name and we repeat that the pack says it, but we are not converting that into a claim about fat or calories. Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. What You Are Actually Buying Weight: two hundred grams. Seasoned, not neutral: the pepper is always going to be noticed. If you want a cracker that vanishes under a topping, a cream cracker or a water cracker is the better buy. What it is not: not a free-from line, not a health product, and not a cracker for anyone who dislikes pepper, because there is no hiding it. How Does Jacob's Savours Bakes Salt & Cracked Black Pepper Crackers, 200g Compare to: Jacob's Savours Thins, Sour Cream & Chive Crackers, 150g: the other Savours line we list. Thinner, and seasoned with a creamy tang instead of a warm prickle. That one is the snacking option; this is the sturdier, more grown-up cracker for a board. Carr's Table Water Cracked Black Pepper Crackers, 125g: the same seasoning on the classic thin water-cracker base. More refined and much more delicate. Buy that for a dinner-party cheeseboard and this for everyday lunches. Jacob's Flatbread Salt & Pepper Crackers, 150g: very close in seasoning from the same brand, on a flatbread base. Thinner and crisper; this one has more body behind the pepper and comes in a larger pack. The Board and the Topping Let the pepper lead or stand aside: a mild cheese, a plain pate or a soft cheese lets the seasoning come through. A strongly spiced topping will argue with it rather than complement it. It will take a firm topping: this has more body than a thin flatbread, so a wedge of cheddar and a sideways grip are fine. That is not true of everything on this shelf. Build shortly before eating: not a matter of minutes as it is with a thin cracker, but a wet topping still takes the crunch out of a baked cracker in under half an hour. The Storage Rules Airtight after opening: a 200g pack lasts long enough for storage to matter, which is exactly why it is the pack size where people get caught out. A tin or a sealed tub: the inner sleeve keeps the crackers from breaking but is not an airtight seal once it has been opened. Move them or clip the sleeve and put the whole thing in a tub. Reviving a soft pack: a few minutes on a tray in a low oven brings the snap back. Spread them in a single layer, watch them, and let them cool flat before the lid goes back on. Getting It Right with a Hot Drink Pairing: a brisk black tea. Pepper is warming rather than hot, and a tannic everyday brew sits underneath it comfortably without either one flattening the other. Also good: a black coffee with cheese at the end of a meal, and a rooibos in the evening if you want something without caffeine beside a late plate. Dunking: no. A savoury seasoned cracker in tea is unpleasant in a way that has nothing to do with texture. Best with: mature cheddar, a soft goat's cheese, pate, hummus, smoked fish, soup, or a tomato on top with nothing else. Safety And Purity Ingredients and dietary suitability: Per the published ingredient list for this barcode it contains wheat (gluten), and it may contain milk and sesame. Check the current UK pack before purchase; formulations and allergen advice can change. Baked is not a health claim: the name says Bakes and we repeat that the pack says it. Pepper is a strong seasoning: it is warming rather than hot, but it is noticeable in every mouthful, and anyone avoiding pepper for a medical reason should take the name at its word. Allergens are not known to us: a baked seasoned cracker commonly carries cereals and may carry milk. Child safety: hard crackers are a choking risk for very small children, and the pepper makes this an unlikely first cracker in any case. Read the label before offering it to anyone with an allergy. ## Product Questions How peppery is it?Noticeable in every mouthful, but warming rather than hot. Cracked pepper lands in bursts rather than as an even heat, so some bites carry more than others, which is what keeps a plain cracker interesting. What is the Savours range?Our reading is that it is the seasoned end of the Jacob's shelf: crackers meant to bring something of their own rather than acting as a neutral base the way a cream cracker does. That is our own editorial view, not a brand statement. Will it take a wedge of cheddar?Yes. This has more body behind the snap than a thin flatbread, so a firm topping and a sideways grip are both fine. Not everything on this shelf can say that. Does baked mean lower in fat?We make no fat, calorie or health claim of any kind. How should I store it once opened?Airtight. The inner sleeve stops the crackers breaking but is not a seal once opened. Move them to a tin, or clip the sleeve and put the whole pack into a lidded tub. How many crackers are in the pack?The pack is 200g and states its own count on the label. What should I put on it?Something mild enough to let the pepper through: mature cheddar, a soft goat's cheese, pate, hummus, or a slice of tomato with nothing else. A strongly spiced topping will argue with the seasoning. Can I dunk it?No, and not because of the texture. A savoury peppered cracker in tea is simply unpleasant. Keep the cup beside the plate. Which drink goes with it?A brisk black tea. Pepper is warming rather than hot, and a tannic everyday brew sits underneath it without either flattening the other. A black coffee works with cheese after a meal. Is it any good with soup?Very. It has enough body to be buttered and eaten beside a bowl without collapsing, and the pepper stands up to a lentil or tomato soup rather than getting lost in it. ## Ingredients & Nutrition Ingredients and allergens. Per the published ingredient list for this barcode it contains wheat (gluten), and it may contain milk and sesame. Check the current UK pack before purchase; formulations and allergen advice can change.Ingredients, as published for this barcode: flour (wheat flour, calcium, iron, niacin, thiamin), vegetable oil (palm), salt, black pepper, poppy seeds, raising agent (sodium bicarbonate). May also contain sesame seeds, milk.Typical values per 100g, as publishedPer 100gEnergy470 kcalFat17.6gof which saturates8.1gCarbohydrate66.7gof which sugars0.6gFibre4gProtein9.1gSalt1.3gIngredient and nutrition data for this barcode: Open Food Facts (openfoodfacts.org), ODbL. The pack in your hands is the final word.ComponentProportionWhat it bringsPack: Jacob's Savours Bakes Salt & Cracked Black Pepper Crackers, 200g; baked savoury crackers seasoned with salt and cracked black pepper, from the seasoned end of the Jacob's range. Store cool, dry, dark and airtight once opened: a 200g pack lasts long enough for storage to matter, and the inner sleeve stops the crackers breaking without sealing them. Read the net weight, the cracker count, the ingredient list, the nutrition panel, the allergen advice and the best-before date off the current UK pack.Characterising components shown. The word Bakes is repeated as the pack's own description of the process and is not converted into a fat, calorie or health claim. The placing of Savours as the seasoned end of the Jacob's shelf is our own editorial reading of several lines the brand sells separately. The sensory placements are our own editorial assessment against the current pack format and the brand's published description; we have held no tastings and hold no brand specification sheets.Sourcing & blend. Jacob's Savours Bakes Salt & Cracked Black Pepper Crackers, 200g is made by Jacob's, the other big name on the British cracker shelf and the one most households reach for without thinking about it. On our own shelf we list the cream crackers in several sizes, the Cheddars and Mini Cheddars, the TUC line, the Bites bags, the flatbreads and the Savours range this belongs to. Our reading is that Savours is the seasoned end of that shelf, crackers built to bring something of their own rather than to act as a neutral base. That is our own editorial assessment and not a specification from the brand.What's in Jacob's Savours Bakes Salt & Cracked Black Pepper Crackers, 200g, and what isn't: In: baked savoury crackers seasoned with salt and cracked black pepper, in a 200g pack. No health claim from the word Bakes: baked describes the process the pack states, and we are not turning it into a claim about fat or calories. ## Flavour Science The flavour of Jacob's Savours Bakes Salt & Cracked Black Pepper Crackers, 200g is built in three layers, and reading them in order explains exactly why the cracker tastes the way it does from the first bite to the last swallow.The outer layer is pepper, and it reaches the nose before anything else does. Black pepper carries volatile aromatic compounds that are released by warmth and by breaking, which is why a cracker smells more peppery once it has been snapped than it does sitting in the pack. That aroma is warm and slightly woody rather than sharp, and on a plain baked base there is nothing competing with it. Open a pack of these next to a pack of plain crackers and the difference is obvious before either reaches the mouth.The flavour spike is the burst, and it is what cracked pepper does that ground pepper cannot. Ground pepper distributes evenly and gives a steady background warmth; cracked pepper leaves particles big enough to be met individually, so the heat arrives unevenly, in flashes, with quiet stretches in between. That unevenness is the point rather than a flaw. A cracker that tastes identical in every mouthful becomes background very quickly, and this one does not, which is why a 200g pack holds its interest across a fortnight rather than turning into wallpaper by the third day. Salt sits underneath carrying the pepper and seasoning the grain, measured rather than assertive.The base structure is the cracker, and it has real substance to it. A baked cracker of this thickness snaps rather than shatters and then gives way in a short dense crunch, with enough structure behind it to survive a wedge of cheese, a sideways grip and a knife. Underneath the seasoning there is a plain toasted cereal note that finishes clean. The pepper, though, keeps going after the crunch has finished: aromatic warmth lingers on the palate for a few seconds longer than salt does, which is the last and most distinctive thing about eating one.Getting it right in the cup. This is a dry-eating cracker and the cup belongs firmly beside it, because a savoury peppered cracker in tea is unpleasant in a way that has nothing to do with texture. What the drink has to do here is share the space rather than cut through it. Pepper is warming rather than hot, so it does not need dousing, and a brisk everyday black tea with real tannin sits underneath it comfortably without either one flattening the other. A black coffee works at the end of a meal with cheese on the cracker. A rooibos is the one to reach for in the evening if you want something without caffeine beside a late plate. Delicate green and white teas are the wrong choice, because the pepper will walk straight over them.How water and temperature change it. Crackers stale backwards compared with bread. Bread goes hard because it loses water; a cracker goes soft because it gains it, and how fast depends on how much surface there is for the weight and how well the pack is closed. A cracker of this thickness is more forgiving than a thin flatbread, which is exactly why a 200g pack is the size where people get caught out: it lasts long enough for a fortnight of kitchen air to do its work. The seasoning runs on a second clock. Aromatic pepper compounds are volatile, which is what makes them reach the nose in the first place, and volatile compounds leave an open pack over time, so a fortnight-old cracker kept badly is duller as well as softer. Both problems have the same answer. Get the crackers into a tin or a lidded tub after opening, keep them cool, dark and away from the cupboard above the hob, and if a pack does go soft, spread them in a single layer in a low oven for a few minutes and let them cool flat before the lid goes back on. ## Recipe Ideas Jacob's Savours Bakes Salt & Cracked Black Pepper Crackers, 200g has enough body to carry a real topping and enough seasoning to be worth eating on its own. Six builds below cover the cheeseboard, a proper lunch, a tomato plate, a soup, a dip and the peppered crumb. Recipes, born here first Mature Cheddar and Nothing Else How to make Mature Cheddar and Nothing Else with Jacob's Savours Salt and Cracked Black Pepper. 4 min 2 people Easy You'll need 8 Jacob's Savours Salt and Cracked Black Pepper crackers A wedge of mature cheddar A crisp apple No extra pepper needed Method Cut the cheddar into slices rather than grating it, so the cheese and the cracker arrive as two distinct textures. Lay a slice on each cracker and eat it straight away, without butter underneath. Add a thin slice of apple on top of the cheese if you want something sweet against the pepper. Resist grinding more pepper over. The cracker has already done that job. What you'll end up with: The simplest possible demonstration of what a seasoned cracker adds over a plain one. The Peppered Cheeseboard How to make The Peppered Cheeseboard with Jacob's Savours Salt and Cracked Black Pepper. 10 min 6 people Easy You'll need 20 Jacob's Savours Salt and Cracked Black Pepper crackers Three cheeses, one soft and two hard Grapes Chutney in a separate dish Method Choose mild and medium cheeses rather than strongly spiced or smoked ones, so the pepper is a partner rather than a competitor. Lay the crackers out flat in a single layer rather than stacked, and keep them clear of anything wet. Keep the chutney in its own dish and let people spoon it on at the last moment. Bring the soft cheese out of the fridge twenty minutes early so it spreads without dragging the cracker. What you'll end up with: A board where the cracker contributes a third flavour rather than only carrying, which is the whole argument for this over a cream cracker. Tomato, Oil and Pepper How to make Tomato, Oil and Pepper with Jacob's Savours Salt and Cracked Black Pepper. 6 min 2 people Easy You'll need 2 ripe tomatoes 8 Jacob's Savours Salt and Cracked Black Pepper crackers Good olive oil Basil leaves Method Slice the tomatoes thinly and lay them on kitchen paper for a minute to take the worst of the wetness off. Lay a slice on each cracker at the table, not in advance. A wet topping takes the crunch out of a baked cracker within half an hour. Drizzle with olive oil and tear a basil leaf over each one. Add no salt. The cracker brings it, and the tomato will taste sweeter without it. What you'll end up with: A summer plate that works entirely because the cracker is already seasoned, which is not true of a plain one. Buttered Beside a Soup How to make Buttered Beside a Soup with Jacob's Savours Salt and Cracked Black Pepper. 5 min 2 bowls Easy You'll need 6 Jacob's Savours Salt and Cracked Black Pepper crackers 2 bowls of lentil or tomato soup Softened butter Chopped parsley Method Butter the crackers before the soup arrives, with butter at room temperature so nothing breaks. Choose a soup with some weight. The pepper stands up to a lentil or a tomato soup and gets lost under a delicate one. Keep them clear of the steam coming off the bowls. Do not dunk. A peppered savoury cracker in soup is fine; in tea it is not, and the habit transfers. What you'll end up with: A lunch that takes as long as heating the soup, with the cracker doing the seasoning work the bowl might otherwise need. Hummus and Something Green How to make Hummus and Something Green with Jacob's Savours Salt and Cracked Black Pepper. 5 min 2 people Easy You'll need 8 Jacob's Savours Salt and Cracked Black Pepper crackers A tub of plain hummus Cucumber or radish, sliced thin A squeeze of lemon Method Choose plain hummus rather than a spiced one, so the pepper on the cracker is the only warm note on the plate. Spread thickly, supporting each cracker on a plate. This one has enough body to take a firm hand, unlike a thin flatbread. Top with a slice of cucumber or radish and a squeeze of lemon. Eat within a few minutes rather than building a plate in advance. What you'll end up with: A desk lunch where the pepper does all the seasoning, so a plain tub of hummus is suddenly worth eating. The Peppered Crumb How to make The Peppered Crumb with Jacob's Savours Salt and Cracked Black Pepper. 12 min 1 tray Easy You'll need The last of a pack, broken 30g melted butter A handful of grated hard cheese A gratin or bake that needs a topping Method Crush the crackers in a bag with a rolling pin into coarse crumbs rather than dust. Stir through the melted butter and the grated cheese, and add no salt or pepper: both are already in the crumb. Scatter over a gratin, a fish pie or roasted vegetables for the last twelve minutes in the oven. Watch it, because a cheese and pepper crumb colours faster than a plain breadcrumb does. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._