| PEPPERCORNS |
It used to be a dinner staple: salt and pepper shakers on the table, at place settings, oversized elegant versions on
a buffet. Now pepper takes a place all its own. Pepper connoisseurs care which region of origin, which color,
which blend, time and size of grind...Pepper is the new coffee when it comes to a savvy foodie!
There are a few basics to keep in ind about the umbrella word “pepper.”
Most of what we think of as pepper is grown on a woody evergreen vine that grows up to over 30 feet tall with
clinging vines like roots that help it spread. A plant actually takes several years to begin to produce fruit. The
fruit looks like little berries. Peppercorn plants prefer a hot, humid, tropical environment, they are mainly
produced in India, but also are produced in China, Indonesia, Vietnam and Brazil.
Let’s start with color, as that is often the easiest way to classify what you’ll be tasting. Three different colors are
produced by the peppercorn plant: Black, white, and green.
a buffet. Now pepper takes a place all its own. Pepper connoisseurs care which region of origin, which color,
which blend, time and size of grind...Pepper is the new coffee when it comes to a savvy foodie!
There are a few basics to keep in ind about the umbrella word “pepper.”
Most of what we think of as pepper is grown on a woody evergreen vine that grows up to over 30 feet tall with
clinging vines like roots that help it spread. A plant actually takes several years to begin to produce fruit. The
fruit looks like little berries. Peppercorn plants prefer a hot, humid, tropical environment, they are mainly
produced in India, but also are produced in China, Indonesia, Vietnam and Brazil.
Let’s start with color, as that is often the easiest way to classify what you’ll be tasting. Three different colors are
produced by the peppercorn plant: Black, white, and green.
| Black Peppercorns Grinding black peppercorns creates a black pepper with stronger flavor, aroma, and heat. Black pepper often takes on the name of the region where it was produced, or the port it was exported from. Malabar a.k.a. Tellicherry, Singapore, Bangkok, Sarawak, and Belém are common examples of this. My favorite is from Vietnam. It is not spicy, but sharp, earthy and aromatic! White Peppercorns White peppercorns are allowed to ripen to a red color before being picked. They are then soaked for several days in a brine solution that helps to loosen the black outer shell. Once the shells are removed, the white peppercorns emerges. These are great in fast cooking recipes, especially anything stove top, in vinaigrette and cream sauces. They don’t show up in delicate dishes as the black flecks of the black peppercorn can be distracting. I almost always prefer white peppercorns. Except the version grown in India (the hottest white peppercorns) most white peppercorns are milder in flavor than black and red. Green Peppercorns Green peppercorns are picked when under ripe, steamed, and air-dried to preserve the green color. The flavor is often described as fruity, fresh and mild. Dehydrated green peppercorns are easy substituted for peppercorns in brine, or pickled peppercorns, by re-hydrating them in warm water one hour prior to use. These peppercorns go especially well with very fresh or fruity tasting foods. Try them ground on salads, steamed vegetables, salsas, and in sauces. Pink Peppercorns Pink Peppercorns have a delicate, fragrant, sweet, and spicy flavor. They are reminiscent of a mild citrus zest and sweet berries. Pink peppercorns go especially well in fruit sauces, vinaigrettes, and desserts. These are not true "peppercorns", but similar tasting berries often called Pink Peppercorns, Peruvian pepper, Baies Rose Plant, or Peppertree. The peppercorns form in clusters on the tips of the branches and start white, then become a pink to dark red when ripe. Pink pepper is an ingredient in some Chilean wines and has numerous medical properties. Rainbow Peppercorns Rainbow Peppercorn blends is often a mix of premium black Tellicherry, Indian white, dehydrated green, and exotic pink. Each type of peppercorn contributes its own complex flavors, when they are all combined a pepper flavor is created with complex and contrasting elements. Beautiful on the palette and to the eye! French Peppercorns This is a classic French peppercorn blends are composed of dehydrated green & black peppercorns. Try this blend on meats, salads, and all kinds of vegetables. European Peppercorns - Mignonette Blend The European peppercorn blend, also known as Mignonette peppercorns, is an old world blend of white & black peppercorns. This blend provides a striking contrast of colors and complex flavors. Great on slow roasted meats, such as ribeye roll and pork loins. Szechuan peppercorns Szechuan peppercorns a.k.a. Sichuan pepper a.k.a. Chinese pepper a.k.a. Japanese pepper a.k.a. Szetchwan pepper, and lastly also called prickly ash. These peppercorns are different in almost every way from the above descriptions. The utilize the outer shell ranging in color from muted black to reddish orange. The inner berry is often thrown away because of it’s rough, sandy texture. They are warm, earthy and have a slight citrusy flavor. This makes them a perfect accompaniment to many Asian dishes which utilize orange, lemon and lime like fruits. Allspice is also a pepper! Whole allspice, also known as Jamaican pepper is the little white flowers of a small tree which develop into berries. They are picked, then dried, and sold as Allspice & Jamaican pepper. Both the leaves and the berries of this tree are very aromatic. Allspice is sometimes added to peppercorn blends, and is used as a substitute for pepper in some countries such as Jamaica (i.e. Jamaican pepper). They are an American Autumn baking staples and added to Latin American chocolates, BBQ Sauces, Jerk sauce, rotisserie and pickling. Allspice is used to produce a synthetic form of vanilla, called vanillin, which is used in cooking, perfumes, soaps. This extremely versatile spice is even used in the production of anesthetics and preservatives. Since recent medical studies have shown allspice to have high concentrations of antioxidants we might soon see it being sold as a dietary supplement. |