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From the heights of Nepal, and from the grains of the Lindera Neesiana plant, comes this citrus-scented pepper, with notes of camphor, eucalyptus and cedar. An intoxicating aroma, which is a prelude to unusual flavors, capable of creating exquisite combinations with first courses, second courses of meat and fish, sauces, mushrooms and even desserts!
Ingredients : cumeo pepper
Origin: Nepal
Cumeo pepper is a false pepper, a spice that is only slightly or not at all spicy and with an aroma that has camphor and citrus notes , someone will find you a similarity with cardamom, certainly notes of laurel are also perceived and this is certainly not a surprise given the botanical relationship.
False pepper we said, that is a spice that can remember pepper in appearance and sometimes also in flavor (not much in this case) but obtained from a plant other than piper nigrum and that sometimes it is not even remotely related. Cumeo pepper is the fruit of a plant that grows at the foot of the Himalayas at an altitude between 1200 and 2700 meters, called Lindera Neesiana, the plant belongs to the Lauraceae family, that is the same as the laurel.
It is a tree that grows spontaneously in a border area between Nepal and India reaching heights of 5-8 meters. On the tops of the branches, long inflorescences develop which then become clusters of red berries 6-8 mm in diameter containing a single seed.
It is a rather rare spice because there is no agriculture, the harvest is carried out from plants in the wild. As with other spices in other parts of the world where traditional methods are still used, the harvest is done by hand when fully ripe and the berries then go through a drying process that occurs naturally in the sun, following which they darken. All these aspects, the collection from wild plants carried out by hand, combined with the difficulty of transport from these remote areas makes the harvest limited in quantity, hence the rarity of the spice.
The scent is similar to that of lemongrass, in fact lemongrass is one of the essential oils it contains, the taste recalls various citrus fruits, but also a slight hint of camphor and eucalyptus, therefore a rather fresh flavor for this spice that has little to do with that of pepper.
According to some, the spiciness is completely absent, according to some it is very slight, the anesthetic effect of the hottest spices is certainly absent. On the other hand, there is a slightly bitter aftertaste. Use in the kitchen: local populations use Cumeo pepper for mushroom-based preparations but its fresh and slightly spicy flavor actually favors pairing with the most diverse dishes, from fish (to which it gives a lemon aroma) to desserts, passing through vegetarian dishes , in the latter case it is indicated on grilled vegetables but also in spices and for those who love spicy a combination with chilli pepper is recommended .
Looking for recipes on the net we discovered that given the rarity of Cumeo pepper they are not easily found, especially by more or less amateur chefs, instead it is often mentioned by top chefs , who love to experiment with novelties and exclusive products, especially the cumeo pepper seems to have stimulated the imagination of those who try their hand at sweets, but we have chosen the recipe for a nice plate of spaghetti with cuttlefish ink.
Spaghetti with cuttlefish ink with yuzu and bottarga with cumeo pepper
Ingredients for four people:
Spaghetti 280 gr
White miso 70 gr
Bottarga di mullet 12 gr
Yuzu or lime juice 14 gr
Extra virgin olive oil 28 gr Cumeo pepper from Nepal
Anchovy sauce 1 tablespoon
Cuttlefish ink powder to taste
Preparation
1) Cook the spaghetti
2) Put the white miso in a mixer
3) Add the other ingredients (bottarga, yuzu or alternatively lime juice, extra virgin olive oil, cumeo pepper and anchovy sauce) and mix well with an immersion blender.
4) Drain the spaghetti
5) Add the miso sauce to the spaghetti
6) Serve and sprinkle with cuttlefish ink
Alternatively: 5) Sauté the spaghetti in the wok with the miso sauce
Recipe source: Saporie.com
Data sheet
From the heights of Nepal, and from the grains of the Lindera Neesiana plant, comes this citrus-scented pepper, with notes of camphor, eucalyptus and cedar. An intoxicating aroma, which is a prelude to unusual flavors, capable of creating exquisite combinations with first courses, second courses of meat and fish, sauces, mushrooms and even desserts!
Ingredients : cumeo pepper
Origin: Nepal
Sichuan pepper is a red berry native to China. It has a very fresh, citrusy taste. It should be added during cooking, whole, or toasted and ground (except the seeds) always in small doses because, once toasted, it quickly loses its flavor.
Ingredients: Sichuan pepper
Origin: China
The delicately spicy pink pepper or false pepper has a sweet and slightly resinous aftertaste. It is used to flavor fish dishes (especially salmon), roast meats, risottos and more. It allows you to create high-impact dishes, playing on the contrast of colors. This particular variant has numerous beneficial properties. Pink pepper is considered a natural remedy with diuretic and antiseptic properties. It is used in case of rheumatism, menstrual pain, bronchitis, urinary tract infections.
Ingredients: pink pepper
Origin: Brazil
Ground Jamaican pepper, (also known as allspice (pimenta dioica) or carnation pepper) is native to the Caribbean and Central and South America. The most important crop in Jamaica, it is used to produce an interesting essential oil, so much so that the scent coming from the plantations pervades the air of the "allspice paths".
Ingredients: allspice
Malagueta pepper or Guinea pepper is very rich in essential oils and the smell is reminiscent of ginger, but also cardamom, of which it is often the substitute in the preparation of foods. It is used to flavor stews and some grains of this spice are added to the traditional cola nut drink that is offered to guests.
Ingredients: Malagueta pepper
Origin: Guinea
Packaging: 50g / 100g stackable airtight pet jar.
Packaging: 150g / 1000g kraft bag with zip closure to save freshness.
Black pepper is more than just a spice, and used daily it is a real natural drug. Used for healing purposes for millennia, it goes beyond the idea of a simple spice. Black pepper would stimulate the production of natural endorphins by acting as a kind of natural antidepressant. Characteristic is the brown color of the large and full-bodied grains.
Ingredients: Tellicherry black pepper
Origin: India
Lampong pepper is considered a commercial pepper. Not recommended for making sausages with whole grains as the grain skin tends to peel off easily. The flavor is dry spicy, decidedly resinous in the background. It is used in savory dishes, especially with white cheese, on fruit salads and chocolate desserts.
Ingredients: Lampong pepper
Origin: Indonesia
Penja black pepper belongs to the Piperaceae family. It is a very rare pepper with a very special taste to the point that it is highly appreciated by connoisseurs and classified as one of the best peppers in the world. It adapts very well to beef or pork, also excellent in soups.
Ingredients: Penja black pepper
Origin: Cameroon
Voatsiperifery pepper is a little known pepper variety. This delicious rare pepper is particularly suitable for meat lovers, but also for vegetarians. Voatsiperifery has a woody, spicy flavor with a refreshing lemon note.
Ingredients: Mascareigne Voatsiperifery pepper or Madagascar pepper.
Origin: Madagascar
In Kerala, a natural country with the best climatic conditions, this pepper is born. The smoked Bonasura pepper appears to have larger berries than the usual traditional pepper that can be found on the market and develops an extraordinary spicy aroma and an intense taste. It is cold smoked, with natural smoke with natural smoke of beech wood chips. A very versatile pepper, suitable for any dish.
Ingredients: Smoked Banasura black pepper
Origin: India
Malabar green pepper is used to flavor fish and meat dishes (chicken, turkey, pork, beef). The recipe for fillet with green pepper is famous. It is particularly appreciated for its spicy, fresh and delicately herbaceous flavor. Green pepper also goes well with other spices, including nutmeg, coriander and juniper.
Ingredients: green pepper
A rare pepper, which from the wildest Indonesia reaches the world to give its delicate and citrus aroma. Perfect for flavoring white meat and fish dishes, seafood, salads. Harvested by hand, Andaliman pepper is dried in the forest, and for this it is intoxicated with notes of karkadè, lemon, orange and grapefruit.
Ingredients: Andaliman pepper
Origin: Indonesia
Sichuan pepper is a green colored berry native to China, also called Pepe Sancho. It has a very fresh, citrusy and sparkling taste on the palate. It should be added in cooking, whole, or always break it in a mortar in small doses because, once toasted, it quickly loses its flavor.
Ingredients: Sichuan pepper
Origin: China
White pepper is a pepper with a slightly spicy and dry aroma, very aromatic but delicate, with musky and sweet nuances. It is considered a light pepper and goes very well with fish and pasta with white sauces. Practical to use in the already ground format.
white pepper
Bengal long pepper also called Pippali long pepper has a warmer and more aromatic taste than black pepper and is widely used in Asian and North African cuisine. Recommended with more delicate meats such as lamb and chicken and fish and shellfish. This pepper has the particularity of marrying very well with desserts, chocolate, all fruit, especially it goes well with pineapple.
Ingredients: long pepper
Origin: Indonesia
Cajenna pepper stimulates blood flow, is tonic and stomachic which facilitates digestion. The sweat effect makes it effective against colds, congestion and coughs. It is a natural anti-inflammatory and pain reliever. Useful in case of headache, neuralgia, arthritis, pain in the muscles and oral cavity.
Ingredients: cayenne pepper
Origin: India
Cubeb pepper or also called Java pepper is very pleasant on the palate and balanced with a particularly delicate spicy flavor. Its aroma is a little like pimento. It goes very well with meat and in particular Arab pastry preparations.
Ingredients: Cubeb pepper / Java
Origin: Jawa / Java
