Pepper

Pepper is a spice made ​​from the berries of various species of pepper plants, plants of the family Piperaceae. Only the fruit of Piper nigrum, Piper cubeba Piper longum and legally entitled to the name of pepper.

The species Piper nigrum product, depending on the stage of the crop and the type of preparation, green pepper, white or black.
Green pepper is obtained by the conservation of wet immature berries;
White pepper consists of ripe berries pericarp has been removed;
black pepper is made from berries almost reached maturity, fermented and dried.

pepper, red pepper, bay reached full maturity;
pepper gray ground black pepper, that’s why we found only dust. It is the mixture of black pericarp and white heart that gives this particular gray.

The species Piper longum Long pepper product, widely used in antiquity and the Middle Ages, but almost forgotten today. The Piper cubeba product cubeb pepper, a grain round little tail, hence its name “pepper-tailed.”

Buying Tips of pepper:

Buy a quality grains pepper (ground pepper, taste evaporates) and packaged in a sealed package. As with other spices, best buy in small quantities to maintain freshness.

Tips for use:

More will be finely ground pepper and it will be spicy. If you choose to use a mortar, crushed peppercorns release more aromas. Avoid cooking pepper. Sprinkle the meat after cooking. For dessert, choose a syrup infused with pepper for example.

What pepper?

Peppercorns come from a giant liana of the family Piperaceae. There are different colors of pepper:
- Green: It is picked before maturity
- White: It is picked when mature but soaked several days in water and then dried in the sun
- Black: It is picked when ripe and then dried in the sun
- Red: it is picked when ripe and then placed in the dark.
- Grey: These are pepper powder mixed (white and black) of average quality

What are the false peppers?

These peppers are not false from the family of Piperaceae. Among them is the Jamaica pepper, Guinea pepper, Sichuan pepper, pink pepper, cayenne pepper …

Good to know: the Sichuan pepper in the composition of the mixture five-spice (with star anise, cinnamon, clove and fennel)

ZOOM on a few pepper:

- The Sarawak white pepper
Discreet in a clear sauce, the pepper grown on the island of Borneo, is subtle and delicate. To test it on grilled fish.
- The pepper smoked Penja
Smoked beechwood, the pepper comes from the volcanic soils of Cameroon. To taste with red meat.
- The long pepper from India
Less pungent than his comrade round, this pepper is like a grater nutmeg. It gives off a slight aroma of cinnamon and blends perfectly with desserts (strawberries, pears, peaches …)
- The cubed or “pepper Indonesians”
Recognizable by its short tail, the pepper is cool and powerful. It revives such a fried vegetables.

Recipe for pear with pepper.

Serves 4 – Ingredients:

4 pears
200 g of sugar
20 cl dry white wine
1 small lemon
A long pepper

Preparation:

In a saucepan, pour 50 ounces of water, white wine and sugar.
Grate the long pepper.
Bring to boil and dip the peeled pears and cook about 6 minutes.
They must stay a little firm. Cool pears in syrup off the heat.
Serve by pouring a little syrup over pears pepper.