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PEPPERCORNS
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Description:
Although it originated in India, pepper is today freely available around the world and is used in almost every cuisine. It is known as the "King of spices". Pepper is the fruit of a perennial vine with large leaves and white flowers. The flower gives way to berries which are first a green, then a red fruit. They become the familiar black spice after they are sun-dried for many days. South India grows more than 24 varieties of pepper.
How to select:
Black and white are available whole, cracked, and ground. Green peppercorns are packed in brine and are available in jars and cans.
Use:
The most commonly used pepper is round, black, shrivelled and hard. The taste of pepper is just spicy hot. Whole peppercorns freshly ground with a pepper mill deliver more flavour than preground.
How to store:
Whole: store in a cook, dark place for about a year. Ground will keep its flavour for about four months. Green peppercorns packed in brine should be refrigerated once opened and will keep for 1 month; packed in water will keep for a week.
Health benefits:
Peppercorns is an excellent source of manganese, a very good source of iron and a good source of dietary fibre
Dried Black Peppercorns
Dried black peppercorns are sold whole, powdered or crushed. In India, pepper is used in every type of regional cookery. It is used whole in cooking to temper or flavour dishes. When crushed, it can make a marinade or a topping. It is also used to make pastes for curries etc. It is also used to make herbal tea. It has preservative qualities and is therefore used extensively in canning and pickling. Several spice blends like garam masala feature pepper as a key ingredient. Around the world, peppercorns are used to flavour sauces, soups and marinades.
Pepper Powder
Both black and white peppercorns are powdered after being dried. This is the most commonly used form of pepper, used in cooking.
White Peppercorns
They are ripe berries of the pepper vine which are softened in water, divested of their outer skin and dried until biscuit coloured. White peppercorns are smooth and creamy in appearance. They are sharper and less pungent than black peppercorns. They are available whole or powdered. White pepper is used to impart flavour to a particular dish which does not need colour.
Green Peppercorns
They are fresh peppercorns and look like garlands of plump, green berries. Green pepper is mild and has a flavour that is fresh and aromatic. Green peppercorns are sold fresh, pickled in vinegar, bottled in brine or dried. Fresh green peppercorns should be bought plump and juicy.
Pink Peppercorns
Schinus molle berries are called pink peppercorns but they come from a very different plant. They are available fresh, pickled in vinegar, bottled in brine or dried.
Szechwan Peppercorns
Chinese shops sell Szechwan peppercorns which resemble tiny flower buds. They are available dried and are black in colour and are fiery hot in taste.
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