Pepper

Description

Black and White Pepper are both obtained from the small dried berry of the vine Piper nigrum. For Black Pepper, the berries are picked while still green, allowed to ferment and are then sun-dried until they shrivel and turn a brownish-black colour. They have a hot, piney taste. To produce White Pepper the outer skin of the ripening berry is removed and the hard core is then dried in the sun. Green Peppercorns are the green berries picked and dried artificially to retain their colour.

Did You Know?

Pepper is known as the 'King of spices', being the most widely used spice in the West. The trade in Pepper and other spices was the major cause of medieval wars and the main reason for world exploration. In the Middle Ages, Peppercorns were even used as currency. Good quality Black Peppercorns will keep for many years. Their warm pungent flavour is released on grinding and is enhanced by heat. However, once ground the volatile oils soon evaporate so add freshly ground Pepper at the table or towards the end of cooking. Green Peppercorns are the world's newest spice, only introduced in 1971. They are milder than black or white. Pepper stimulates the digestive juices, increases the appetite and aids digestion.

Origins

The principal exporters for Black Pepper are India (Malabar and Tellicherry Pepper), Indonesia (Lampong Pepper), Brazil and Malaysia. Tellicherry is actually a special type of Malabar Pepper designated for its bold size and uniform appearance. Both have excellent flavour, aroma and pungency properties. The flavour and aroma of Lampong Pepper is similar to the Malabar type. The Malaysian and Brazilian varieties are relatively milder in flavour.

Usage

Lightly fry a selection of mushrooms in olive oil and butter, pile onto toasted olive ciabatta bread and season well with Ground Black Pepper.
Shake over Ground Black Pepper to add character to casseroles, sauces, egg and cheese dishes.
Serve a salad of roast sweet peppers marinated in olive oil, Garlic, Chilli and Herbes de Provence or Italian Seasoning. Add a dash of lemon juice and Ground Black Pepper.
Black Pepper adds flavour to almost every food of every nation in the world. It is used in rubs, spice blends, salad dressings, and peppercorn blends.