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Favourite flavours - Peppercorns

3/5/2013

 
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Pepper is a universal spice which was once more highly prized in trade than any other.  The pungent berries have been used throughout history as a culinary ingredient, healing substance and digestive stimulant, and also as an aphrodisiac!  In cooking, peppercorns are used in kitchens around the globe to enhance savoury and sweet dishes alike.
Some sixty per cent or so of the world’s spice trade is in pepper, according to spice expert Ian 'Herbie' Hemphill of Herbie’s Spices.  Herbie says that all true pepper originates from the berries of the tropical evergreen vine, Piper nigrum.  Small white flowers opposite the leaves on the plant produce massed, grapelike clusters of peppercorn berries which change from green to yellowish-green to red as they ripen.

There are quite distinctive differences across the pepper varieties and the berry is processed to produce four basic types of peppercorns: black, white, green and pink.  In his Dictionary of Herbs & Spices, Herbie explains that black peppercorns result from green, unripe berries which have been picked from the vine and allowed to dry in full sunlight until they harden, shrivel and turn black.  'The natural enzymes in the outer husk of the peppercorns turn the green berries black on drying, forming the volatile oil piperine which gives black pepper its characteristic flavour.'  Black pepper is suitable for general use as a seasoning.

Green peppercorns are the unripe berries which are available fresh, freeze-dried, or preserved in brine, vinegar or natural juices.  Such processing prevents the outer husk of the peppercorns from turning black.  Green peppercorns are soft and piquant--delicious when mashed into sauces or served with steak.

White pepper is produced by soaking fully-ripened peppercorns in water, rubbing off the outer skin and allowing the kernels to bleach and dry in the sun.  White pepper is hotter and less aromatic than black, however, Herbie notes it lacks the oily piperine taste found in black pepper.  White pepper is used in white sauces and dishes where a more delicate flavour is required.

Pink peppercorns have a sweet, almost fruity note combined with an underlying heat.  True pink peppercorns are the fully ripe berries which have been picked and preserved in brine to retain their colour.  Dried 'pink peppercorns' come from the shinus species of tree and have a pine-like flavour, unlike pepper.  Not a good substitute for the real thing!

Black and white peppercorns are available whole, cracked and coarsely or finely ground.  However, for best results and intensity of flavour, peppercorns should be freshly ground.  Whole dried peppercorns should be stored in a cool, dark pantry or pepper mill and will keep for up to a year.  Ground pepper quickly loses its flavour and will keep for only a few months.  Brine-preserved green and pink peppercorns should be refrigerated once opened and will keep for three to four weeks.

As a culinary seasoning, pepper is almost taken for granted.  Savour its flavour and for something a little different use it in sweet tarts or strudels with apples and pears.  Yum!
AnnieMcG
3/5/2013 08:54:08 pm

Lizzy I LOVE pepper - it's my salt and I never heard you can have too much!

Lizzy
3/5/2013 09:05:37 pm

Me too, Annie! I agree with you... love pepper! ; )

Lisa the Gourmet Wog link
3/5/2013 10:12:00 pm

Love this post! So much information, thank for the research Lizzy. Hope you're well x

Lizzy
3/5/2013 10:39:05 pm

Lisa, thank you very much! More tests to come... hopefully the doctor can pin this thing down xo

Laura (Tutti Dolci) link
4/5/2013 03:42:02 pm

I love pepper though I usually use black pepper... I need to add pink and white to my collection!

Lizzy
4/5/2013 09:36:36 pm

Hi Laura, I love all kinds of pepper! ; )

Eha
4/5/2013 04:06:45 pm

Add my vote for pepper and another vote for 'Herbies' which I have used for eons: my phonecalls to the shop always end up as a culinary adventure :) ! And love to you . . .

Lizzy
4/5/2013 09:36:54 pm

Thanks so much... gotta love Herbie's!

Maureen | Orgasmic Chef link
4/5/2013 07:42:37 pm

Have you tried Australian pepper? It's grown up here in Queensland and also in Tasmania. I bought some a few weeks ago. It's quite strong but lovely. Great post, Lizzy!

Lizzy
4/5/2013 09:37:38 pm

Thanks Maureen, do you mean Australian native pepper? Yes, I have, but not for a long time... first tried it when bush tucker was all the rage. Dorrigo pepper, isn't it?

Elaine link
4/5/2013 09:04:39 pm

My favourite black pepper is Tellicherry.

Lizzy
4/5/2013 09:38:15 pm

Ah, the Indian one. ; )

The Food Sage link
4/5/2013 10:31:35 pm

From one pepper aficionado to another ... thank you for this excellent post. You have a true knack, Lizzy, of delivering informative pieces that are a pleasure to read. Love your work, lady x

Lizzy
4/5/2013 10:37:28 pm

Aw, thanks so much. Coming from you, that is a HUGE honour Rachel.

e / dig in hobart link
5/5/2013 02:51:18 pm

i honestly had never thought about the pepper in my grinder that much (apart from that i love it so much). i'll have to search out the green variety - you've made them sounds delicious

Lizzy
5/5/2013 10:09:19 pm

Oh do.... beautiful in stir fries and pepper steak!

Tandy Sinclair link
5/5/2013 09:27:29 pm

Black pepper on fresh strawberries has to be the best! But uncooked pepper has to be my worst when it overpowers a dish :)

Lizzy
5/5/2013 10:09:45 pm

Ah, now that's interesting Tandy... and you're right about uncooked pepper overpowering at times.

InTolerant Chef link
8/5/2013 10:00:31 pm

Can you imagine life without pepper? It certainly needs more respect than we give it, great article Lizzy! I do so hate those pretentious huge peppermills at cafes though :)

Lizzy
8/5/2013 10:20:58 pm

I'm with you on that one for sure, Bec. ; )


Comments are closed.

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