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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
Andaliman pepper is a false pepper obtained from a plant closely related to the one from which the most famous Sichuan pepper is obtained. With the more famous relative the spice shares the citrus notes, even more pronounced, but it is more delicate, even the slight sense of numbness that it leaves in the mouth is present but lighter.
The botanical name of the plant is Zanthoxylum acanthopodium (or andaliman), it belongs to the rutaceae family which is the family to which the citrus genus belongs, which includes citrus fruits, so citrus fruits are distant relatives and the citrus notes shouldn't come as a surprise. The genus (genus) is Zanthoxylum, the same to which the plant from which the Sichuan pepper is obtained belongs, with which the relationship is therefore much closer. The plant is an evergreen that can develop into both a shrub and a small tree (up to six meters high) that spreads a lemon scent around it. The fruits are berries gathered in small clusters attached to twigs.
The tree is widespread from southern China, north India, Bangladesh to Nepal but most of the production comes from the north of the island of Sumatra (Indonesia). Although the plant can also be cultivated, in reality the cultivation in an organized way is not possible or is extremely difficult and the production of the spice essentially comes from the collection carried out by plants that grow in the wild. The harvest is carried out by local populations manually with traditional methods, the fruit is put to dry on bamboo stoles stretched between the trees of the forest. The drying procedure leads to the loss of a large part of the weight, up to 90%. Given all these aspects, it should come as no surprise that the spice is relatively rare and valuable.
We have already anticipated that the taste is similar to that of Sichuan pepper, but it turns out to be more delicate and with citrus notes reminiscent of lime and mandarin more than cedar and bergamot as in the "cousin". On the other hand, Sichuan, alongside the citrus character, maintains a certain pungency, albeit lower than that of black pepper, while in Andaliman pepper the citrus notes are king. The main combination is with fish and seafood, but nothing prevents it from being used to make original meat dishes and salads. It is also used both in the production of liqueurs and mixed with tea and other infusions. If kept in a sealed container, the spice can keep the scent that makes it so special for a very long time.
We have chosen the recipe for a vegetarian first course: Mezze penne with avocado and gorgonzola
Ingredients for 2 people:
Preparation:
1) Combine the gorgonzola spread cheese in a bowl.
2) Mix and mix well, adding a little andaliman pepper.
3) Clean the avocado and make cubes.
4) Boil the pasta in a pan with salted water, drain it, pass it quickly under cold water, but keep some cooking water.
5) Turn the warm dough into the cheeses and mix everything. If the cream cheese is too hard, add 1 or 2 tablespoons of warm cooking water.
6) Combine the avocado cubes being careful, especially if the fruit is very ripe, not to break them, otherwise it will become a mush.
7) Decorate with a few pieces of avocado and a grind of pepper.
8) Serve warm or at room temperature.
Data sheet
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
Sarawak Black Pepper has the characteristic of having a spicy and dry aroma, which tends to fade therefore non-invasive. It elevates the aroma of dishes without overwhelming, and therefore it goes well with all dishes and is particularly appreciated even for spice neophytes.
Ingredients: Sarawak black pepper
Origin: Malaysia
Selim pepper is very pungent, aromatic, and with a bitter aftertaste. It has hints of nutmeg and resin. It looks like a pod that is smoked and dried before being sold. It should be used in its entirety and then removed from the preparations. It is excellent in stews, soups and barbecued meats.
Ingredients: Selim pepper
Origin: Africa- Senegal
Jamaica pepper also known as pimento or carnation pepper, is native to the Caribbean and Central and South America. The most important crop of 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 "pimento paths".
Ingredients: allspice
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
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: black pepper
Origin: o
The four-color peppercorns go well with the following spices: cloves, fine sauces, fleur de sel, ginger, garlic, Mediterranean herbs, nutmeg, slats of cinnamon, lemon zest, onions.
Ingredients: pink pepper, black pepper, white pepper, green pepper.
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
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
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
The olfactory component of timut pepper is by far its added value, a real explosion of citrus notes among which grapefruit stands out in an unmistakable way but are clearly present also lime and passion fruit. Excellent on fish in general, shellfish and lobster in particular.
Ingredients: Timut pepper
Origin: Nepal
White pepper in grains, is a pepper with a dry spicy aroma, very aromatic with sweet musky nuances, is considered a light pepper and goes very well with fish and pasta with white toppings.
Ingredients: white pepper
Origin: Vietnam
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
This particular long red pepper, coming from Cambodia, is a very rare and precious pepper due to its low production, useful for creating delicious and refined dishes, with a sweet and warm taste. It resembles long Bengal pepper in shape but with a decidedly more vanilla flavor, reminiscent of the flavor of tonka beans.
Ingredients: long red pepper
Origin: Cambodia
The Borneo vanilla green pepper is very aromatic, slightly spicy and with a light minty freshness, it is mixed with Planifolia vanilla. It is excellent for both meat and fish. A combination of flavors and an explosion of notes and nuances.
Ingredients: green pepper, vanilla.
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
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
