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It is believed to be the most used pepper in European cuisines due to its versatility. This ground black pepper powder can be combined with any dish in a practical and quick way. Pepper is considered one of the most important, pure and precious spices in the world, the best the market has to offer.
black pepper
Ground black pepper is considered "the king of spices" in cooking. It is obtained from a tropical plant grown especially in some regions of south-east Asia. For its growth, this plant prefers a temperate climate. Black pepper is considered among the best selections of pepper in the world.
And it is the most widespread black pepper in Italy in the common form. It is a medium spicy pepper, it is recommended and we recommend it on all dishes. It has particularly intense spicy and aromatic notes, but with pungent resinous hints. Black pepper is the reference pepper in Southern European kitchens that decide to offer quality grains. Very suitable with first courses based on tomato sauce, fresh or preserved.
It enhances all grilled meats, fish and vegetables. Black pepper is a spice with numerous virtues, in addition to its wide use in cooking it is also used in body care. The most interesting active ingredient contained in pepper is piperine, a substance capable of stimulating the metabolism, thus helping to burn more calories and counteract the accumulation of fat.
Its digestive properties are well known, so much so that it is used in Ayurvedic medicine together with others, precisely to promote the correct functioning of the stomach. This spice also has antiseptic, purifying, expectorant properties, increases sweating and is able to stimulate the production of endorphins, for this last property it is also considered a sort of natural antidepressant. Among the other properties of black pepper there is also a discrete analgesic capacity which makes it useful in the treatment of muscle and joint pain.
Pepper is the berry of Piper nigrum, a climbing plant of the Piperaceae family, native to western India (Malabar), but is also cultivated extensively in other countries. Pepper, in use since prehistoric times in India, was also known to the Egyptians who apparently used it for embalming mummies.
When Alexander the Great conquered Asia in the 4th century BC and real caravan routes were opened, pepper arrived in the West. After the fall of the Roman Empire, the Arabs took control of the pepper trade, but with the end of the Byzantine Empire, the spice trade passed into the hands of the Maritime Republics of Venice and Genoa, which are responsible for the spread of pepper throughout Europe.
Today, Vietnam is the largest producer of pepper, followed by Indonesia, India, Brazil, Malaysia, Sri Lanka, Thailand and China. The same fruit, through different processing methods, is used to produce the various types of pepper.
White pepper is ideal for preparing sauces, black pepper is suitable for red meats, green pepper is used above all to prepare beef fillet. Red pepper, on the other hand, is the least pungent, but is very rare in the West.
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Specific References
It is believed to be the most used pepper in European cuisines due to its versatility. This ground black pepper powder can be combined with any dish in a practical and quick way. Pepper is considered one of the most important, pure and precious spices in the world, the best the market has to offer.
black pepper
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
Cubeb pepper or also called Java pepper is very pleasant to the palate and balanced with a particularly delicate and slightly balsamic spicy flavor. Its aroma is a bit similar to allspice with notes reminiscent of juniper berries and cloves. Recommended for meat dishes and present in numerous typical recipes of Arab pastry.
Cubeb 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
Cameroon black pepper belongs to the Piperaceae family. It is a very rare pepper with a special flavor, much appreciated by connoisseurs and chefs, so much so that it is classified as one of the best varieties of pepper in the world. Its unique and aromatic flavor is well suited to beef or pork, excellent in soups and lends itself to countless combinations, even unconventional ones.
Ingredients: black pepper
Origin: Cameroon
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
Allspice, also known as pimento or clove pepper, is native to the Caribbean and Central and South America. Jamaica's most important crop, it is used to produce an interesting essential oil, eugenol, so much so that the scent from the plantations pervades the air of the "allspice trails". Its slightly spicy and intensely aromatic taste is well suited to dishes of all kinds.
allspice
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
Pepper by name...but not by fact, cayenne pepper is in fact the name commonly attributed to a cultivar of chili pepper, of medium spiciness. A must in Mexican chili, it goes well with both meat and fish dishes. Excellent on seafood and in chocolate desserts. Rich in beta carotene, thanks to its thermoregulatory and sudorific effect, it can be helpful in case of flu or cold.
cayenne pepper
Muntok white peppercorns are a variety of pepper obtained from the ripe berries of the pepper plant (Piper nigrum) native to Bangka Island, Indonesia. Compared to black pepper, white pepper has a more delicate and less pungent flavor, with earthy and slightly musky notes. It is produced by removing the outer skin of the berries after drying, leaving only the white inner seed. This variety of pepper is highly appreciated in refined cuisine for its subtle flavor and its ability to enhance dishes without overwhelming the taste.
Ingredients: Muntok white pepper
Origin: Indonesia
Malagueta pepper or Guinea pepper is particularly rich in essential oils. Its scent is reminiscent of ginger, but notes of cardamom can also be perceived, so much so that it is often used or recommended as a substitute for the latter in recipes. It is used to flavor stews and some grains of this spice are added to the traditional drink based on kola nut typical of Sicily.
Malagueta pepper
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
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
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
A blend of black, white, green and pink pepper, ideal for enriching every recipe with an intense aroma and a balanced taste. Perfect for meat, fish, vegetables, sauces and marinades, it adds a spicy and refined touch to your dishes. 100% natural and high-quality product, can be ground on the spot to preserve freshness and fragrance.
white pepper, pink pepper, black pepper, green pepper.
The olfactory component of Timut pepper is by far its added value, a true explosion of citrus notes reminiscent of grapefruit that stands out unmistakably but also lime and passion fruit. Excellent on fish in general, on shellfish and on lobster in particular. To be used crushed and not ground. It is a particular pepper, obtained from the peel of the berry, with tasteless seeds.
Timut pepper
Sichuan pepper is a green berry native to China, also called Sancho Pepper. It has a very fresh, citrusy, spicy and sparkling taste that gradually envelops the palate. It should be added to cooking, whole, or crushed in a mortar always in small doses because. Once toasted, it tends to quickly lose its flavor.
Sichuan pepper
