Reference: 1716
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
Banasura black pepper is a particular type of black pepper , its main characteristics are the visual one of the greater size of the grains and a particularly intense aroma , the result of both the production method and the particular environment in which it grows.
The pipper nigrum is a woody liana (a climbing plant that starts from the ground and climbs on the stem of other plants) that is normally grown up to 4 meters, but in the case of the plants from which Banasura pepper is obtained, it goes much higher. The plant that belongs to the Piperaceae family has 5 to 10 cm long leaves and sessile flowers (attached to the main stem without a peduncle). The fruit is a green berry first, then red when ripe, which contains a single seed.
First of all, the particular characteristics of Banasura pepper are due (as always when it comes to pepper) to the environment in which it grows, Banasura takes its name from a hill called Banasura Hill (a peak of 2000 meters) which is located in the state of Kerala, therefore the same state of southwestern India from which Tellicherry also comes, but here we are talking about the mountainous area behind the coastal area, at the foot of the aforementioned hill there is a very famous dam, the Banasura dam which is very important not only for hydroelectric production but also as a water reserve for all the crops that surround it in an area that would otherwise suffer from scarcity of water in some seasons.
The second point is the production process, as anticipated the farmers in this area make the plants climb to much greater heights than elsewhere, up to 12 meters according to some sources, even 15 according to others. The harvest is then delayed, the berries are harvested when fully ripe, hence the size of the grains. Harvesting, as for other types of fine peppers, is done strictly by hand, followed by drying in a natural way and then smoking with beech wood smoke.
Such a late harvest allows the Banasura pepper to develop a very strong aromaticity, the spiciness is also present but not extreme, the size of the grains could suggest otherwise, a larger berry it also means more piperine in the pulp and not only in the peel, but the most notable characteristic of Banasaura is certainly its aromaticity.
The not excessive spiciness makes it a versatile pepper , but the most suitable combinations are certainly with meat and fish in addition to 'use in various sauces to which it gives its extraordinary aroma. Precisely in order not to lose this aromaticity, it is advisable to consume it whole or pounded in a mortar, if you really want to grind it it is better to do it at the moment. Banasura pepper due to its aromaticity is particularly appreciated in the preparation of pepper steak as an alternative to other slightly spicy and aromatic peppers such as green pepper.
Banasura pepper steak
Preparation
1) Crush the peppercorns in a mortar.
2) Remove excess fat from steaks.
3) Rub the meat with the crushed pepper, covering it evenly.
4) Heat the extra virgin olive oil in a large saucepan, add the butter and let it melt.
5) Then add the meat and let it brown for 6/7 minutes, turning it once.
6) At this point, take the meat and keep it warm.
7) Add the brandy or calvados wine to the cooking sauce and let it boil until everything is reduced by half.
6) Add the cream and mustard to the cooking sauce.
7) Boil for about 4 minutes or until the cream has reduced to 1/3.
8) Dissolve the wheat flour in the water and pour this mixture into the sauce to thicken it a little more; season with salt.
9) Serve the nappa meatta with the freshly made sauce and accompanying it with french fries.
Recipe source: Cookaround.com
Data sheet
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
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.
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
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: Vietnam
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
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
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
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
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.
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
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
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
Tasmanian pepper is a fake pepper from the Australian mainland. It is an extremely aromatic pepper. The notes are very fresh, fruity and woody notes highlighting the roar of basil and camphor. It can be used in white fish, salmon, herring, shellfish, pork, duck and pheasant.
Ingredients: Tasmanian pepper
Origin: Australia
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
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.
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
