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A Peppercorn Glossary Confused about pepper? Here are a few basic facts: black
Family: Piperaceae Botanical name: Piper nigrum Key regions: India, Malaysia, Indonesia,
Vietnam, Brazil, Australia Look for peppercorns named after their point of origin: Tellicherry peppercorns: India, Kerala, north of Kochi. Left longer on vine until berries turn yellow. Unusually large and round; dark brown to black in color. Complex, fully developed, robust flavor. Pungent, almost intoxicating aroma. Premium grade. Malabar peppercorns: India, Kerala, south of Kochi. Smaller than Tellicherry, slightly wrinkled, dark brown. Bold flavor, pungent aroma. Best mass-market grade. Sarawak peppercorns: Malaysian Borneo. Small, wrinkled, nearly black peppercorns. Light toasty flavor with fresh green notes; mild heat and aroma. Favored by connoisseurs in Japan and other Asian countries. Lampong peppercorns: Indonesia, island of Sumatra. Small, dimpled, dark brown to black peppercorns. Pleasant, almost fruity taste; hot; little aroma. Uses: The world’s universal spice. Black pepper
adds sizzle to meats, poultry, fish, sauces, curries, soups and stews;
accents the natural sweetness of fresh shellfish; enlivens vinaigrettes,
pasta, cheeses, pates, and vegetables dressed with olive oil or butter;
underscores the sweetness of ripe fruit such as strawberries and pineapple;
adds a touch of heat to cookies and other baked goods; marries well with
chocolate; is an essential component of dozens of spice blends, including
the French quatre epices, Moroccan ras al hanout, and
Indian garam masala. White PeppercornsFamily: Piperaceae Botanical name: Piper nigrum Key regions: Malaysia, Indonesia What are they? Mature pepper berries are harvested when they turn yellow or red. Ripened berries are packed into jute bags or wooden barrels, soaked or washed in cool water to loosen the pericarp, rubbed clean and washed again to reveal the pale inner core of the peppercorn. Dried in kilns or in the sun. In general, white peppercorns have a sharp, hot flavor and relatively mild aroma, since the fragrant pericarp has been removed. Look for peppercorns named after their point of origin: Sarawak peppercorns: Malaysian Borneo. The ne plus ultra of white pepper. Very clean, creamy white peppercorns. Left on the vine until ripe, picked by hand, and washed in cool, running spring water for up to two weeks. Designated by the Malaysian government as “Sarawak Cream Label.” A labor-intensive, premium-priced pepper with a rich “winey” flavor and a fiery afterburn. Muntok peppercorns: Shipped from the port of Muntok on the island of Bangka, Indonesia. Soaked in water until the outer shell loosens and is rubbed off. Pale cream to light tan in color. Hot, mildly fermented taste. A good, all purpose white peppercorn. Uses: White pepper adds heat to cream sauces and dishes in which black flecks would be a distraction, or in which the flavor of black pepper is not desirable; favored for its pungency in the cuisines of Southeast Asia and of central and southern Europe. Often combined with black peppercorns, as in French mignonette pepper (cracked black and white pepper).
Green PeppercornsFamily: Piperaceae Botanical name: Piper nigrum Key regions: India, Madagascar What are they? Green unripe pepper berries, usually harvested before they reach their full size. Classified according to the way they are processed: brined, dried and freeze dried. Look
for: Dried green peppercorns: Immersed in boiling water and quickly dried to prevent oxidation. Late-picked, premium peppercorns are large, slightly puckered, the color of green tea. A fresh, pungent taste that can vary from mildly hot to fiery. Firm enough to grind in a pepper mill. Will plump up in hot water. Use in pates and terrines, cream sauces for seafood and poultry; in canard poele; to season grilled pork and wild game; Thai green curries and stir fries.
Freeze dried green peppercorns: Plump, round peppercorns with a bright
green color and fresh, lightly spicy taste. Not firm enough for grinding.
Can be crumbled over food after cooking. True Pink PeppercornsFamily: Piperaceae Botanical name: Piper nigrum Key regions: India What are they? Pepper berries plucked when fully red and ripe. Rare, except where pepper is grown; sold fresh, dried or pickled in brine. In his encyclopedic website, Spice Pages, Austrian chemist Gernot Katzer writes that true pink pepper is “considerably more pungent and aromatic than green pepper, and it combines the spicy, mature flavour of black pepper with the fresh notes of green pepper.” Uses: Pickled pink peppercorns must be rinsed before using. In The Herb and Spice Bible, Ian Hemphill recommends crushing true pink peppercorns in a mortar and pestle “with a little olive oil and even less vinegar” for salad dressing.
False Pink PeppercornsFamily: Anacardiaceae Botanical name: Schinus terebinthifolius; S. areira; S. molle Key regions: Island of Reunion; Australia; South America What are they? Fruit of the Schinus tree, cultivated primarily on the island of Reunion in the Indian Ocean. Rosy pink clusters of berries that contain a hard, dark brown seed within a soft papery shell. The seed has a sweet, delicate flavor; mildly piquant; may have a bitter or resinous finish. Sold dried, freeze dried or pickled in brine. Also known as baies roses. Uses: Dried “pink peppercorns” are often mixed with black, white and green pepper in glass jars, or in clear lucite mills, though Hemphill notes that the papery husks may jam the grinding mechanism. Their sweetly piquant flavor enhances fresh seafood and salads; also good with game and other rich foods.
Sichuan PeppercornsFamily: Rutaceae Botanical name: Zanthaxylum piperitum Key Regions: Sichuan province, China; Japan. What are they? Small, berry-like fruit of the prickly ash tree, plucked when red and ripe. When dried, the reddish brown, nubbly husks split open, releasing tiny black seeds. Warm, mildly pungent aroma; light citrus flavor; fizzing, tongue-numbing; some have a distinctly metallic after-taste which seems to disappear in cooking. Uses: The most characteristic spice in Sichuan cuisine; often combined with Sichuan red chiles in dishes such as gong bao chicken, or ground and mixed with salt as a dipping condiment.
Grains of ParadiseFamily: Zingiberaceae Botanical name: Cardamomum aframomum Key regions: West Africa What are they? Small, hard, brown seeds of a shrub related to cardamom and ginger, grown in West Africa. Also known as Melegueta pepper, after an ancient kingdom in the upper Niger region. Quite hot and peppery tasting with hints of fruit and pine; can be numbing; may have a mildly resinous after taste. Uses: A sought after spice in medieval Europe, both because of its distant origins and as a substitute for scarce black pepper after trade routes were disrupted. Used to flavor aquavit and other alcoholic beverages; also in Tunisian stews and spice mixtures, and the Moroccan spice blend, ras al hanout. A newly trendy seasoning in America; grind before using to release aroma and flavor. Katzer recommends grains of paradise with potatoes, eggplant and pumpkin.
Long PepperFamily: Piperaceae Botanical name: Piper longum Key regions: India; Indonesia What is it? Fruit of the piper longum vine; the most prized and expensive pepper in ancient Rome. A long, dark brown dried peppercorn resembling a miniature pine catkin. The Indonesian variety has a distinctly floral aroma and flavor which gives way to a slow, tongue-numbing burn. Hemphill describes its aroma as “a cross between incense and orris root powder” and its flavor as “bitingly hot, lingering and numbing, belying its innocent smell.” The Indian variety is smaller, less hot; produces a tingling sensation with a metallic aftertaste. Uses: Indonesian and Malaysian cuisine; Indian pickles; North African stews and spice mixtures such as ras al hanout. In The Contemporary Encyclopedia of Herbs and Spices, Tony Hill recommends grinding long pepper to a powder and mixing it with fresh fruit or adding it to a vinegar coleslaw.
Cubeb Pepper Family: Piperaceae Botanical Name: Piper cubeba Key region: Indonesia What is it? Fruit of the piper cubeba vine. Also known as “tailed pepper,” because the round black peppercorns have a short stem that resembles a tail. Pungency varies, from very hot to mild; flavor of allspice with piney undertones; bitter aftertaste. Uses: Widely used in medieval cookery; now mainly in Morocco, as a component of ras al hanout, and in Tunisia. Tony Hill notes that cubebs are one of a trio of spices, including grains of paradise and juniper berries, that are used to flavor Bombay Sapphire Gin.
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