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PEPPER
Pepper is the dried berry of Piper nigrum. This vine which can grow up
to ten feet tall is indigenous to India and Asia. Pepper is actually
berries that are picked about nine months after flowering. (This is true
pepper, and should not be confused with paprika, cayenne pepper, chilli
pepper, red pepper, and bell pepper, which are fruits from the capsicum
family.) Black Pepper, the spiciest, is berries that are picked unripe.
The berries used for White Pepper are ripened on the vine and soaked so
that their outer hulls are easily removed. Green Peppercorns are
immature berries which are freeze dried or packed in brine for
preservation.
Traditional Ethnic Uses
Pepper is a universal table condiment used to flavour all types of dishes
in cuisines worldwide. It's commonly used in stocks, pickling, and
sausages.
Taste and Aroma
Black Pepper has a sharp, pungent aroma and flavour.
White Pepper is
hotter, less subtle and mildly fermented.
Green Peppercorn is milder in
flavour and has a fresh taste.
A Few Ideas
Coarsely crack Whole Peppercorns with side of a wide chef's knife and
rub on to steaks and chops. Create a unique flavour depth in spice cakes,
gingerbreads, and ginger cookies with a pinch of finely ground Black
Pepper. Use Black Pepper to spark barbecue sauces, meat marinades, and
vegetable stir fries
Sprinkle over chowders, cream soups, and tomato and
egg dishes. Mix with sour cream or yoghurt for a lively baked potato or
vegetable topper.
Add Whole Black Peppercorns to soups and stews, and
the liquid used to poach seafood, meat, and poultry.
Simmer Whole Black
Peppercorns in fresh fruit compotes for a delicate, warm spiciness
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