Reference: 0025
The ground white pepper, 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
White pepper is a aromatic and slightly spicy pepper , despite being obtained from the same plant from which black pepper is obtained. The different characteristics between the two spices depend on the part of the fruit used.
The piper nigrum belongs to the piperaceae family, it is a woody vine that usually grows up to 4 meters, climbing on the stem of other plants or , in crops, on poles. The oval leaves have dimensions ranging from 5 to 10 cm in length and from 3 to 6 in diameter. It is a plant that requires a humid environment and a "rich" soil. The fruit is a berry that is first green and then dark red when fully ripe. Inside it holds only one seed.
As anticipated, white pepper is obtained from the fruit of piper nigrum, as well as black pepper, but not only green pepper also comes from the same plant.
The difference therefore lies in the production process , that is the process to which it is subjected but also the moment of harvesting. In particular, white pepper is the seed of the ripe fruit. So the ripe fruit is harvested which, as we have said, is dark red and the pulp is removed. The traditional process is a maceration obtained by leaving the fruit immersed in water for a week, after which the pulp residues are eliminated. But today biological, chemical and mechanical methods are also used. Once "clean" the seed is put to dry. Origin and cultivation A plant native to southern and south-east Asia, piper nigrum is now grown in many tropical countries where it was not originally present, even outside the Asian continent (especially in Africa). The Western world became acquainted with this spice already in ancient times and it was India that supplied the whole ancient world with it. To be clear, supply only the tables of the rich because the price remained prohibitive for those of the common people at least until the great explorations of the sixteenth century.
On the nutritional characteristics we repeat: is it worth talking about? Obviously not, because even if pepper contains nutrients, the amount of a spice that can be consumed means that the contribution is insignificant. More interesting would be the many beneficial properties attributed by traditional medicine, the fact is that there are still few studies that confirm them beyond any shadow of a doubt. However, there is very little in white pepper from piperine, which is why it is not very spicy, in fact piperine is concentrated mainly in the peel and, in the case of varieties with larger and pulpy grains, in the pulp.
The aforementioned production process is certainly not new, the ancient Romans already knew white pepper and used it to flavor vinegar and wine. White pepper is usually a little more expensive than black, given the process to produce it, it is not a surprise: longer processing and lower yield since only the seed is kept justify the price difference. In the tradition, also in Italy, the use of pepper in desserts is not lacking, the white one with its aromaticity and low spiciness seems even more suitable for this unusual use and in fact also in this case it goes back to the Roman world: the seeds were roasted and then they sprinkled themselves with honey. Is there anyone for whom pepper is not recommended? Unfortunately yes, piperine is an irritant of the mucous membranes, if you suffer from ulcer or gastritis you should do without it. It goes without saying that if you really don't want to give it up, white pepper with its low piperine content can be a compromise.
The chefs use white pepper where they need delicacy to not "kill" the dish and also for chromatic reasons, we have chosen a vegetarian recipe in which the white color predominates , White Asparagus Cream
Ingredients for 4 people
Preparation
1) Clean the asparagus: slightly flex the final part of the stem in order to remove the woody one then wash them under running water.
2) After cleaning the asparagus, cut them into chunks and set aside.
3) Peel the potatoes and cut them into cubes of about one centimeter. Then set them aside together with the asparagus.
4) Heat the oil in a pan and brown the garlic clove until it turns brown.
5) Remove it and add the vegetables, salt and cover flush with the broth.
6) Cook until the potatoes are tender, adding broth so that the vegetables are always just covered.
7) Once the vegetables are cooked, blend them with the hand blender.
8) Season with salt and pepper, add the thyme leaves and serve the cream still hot, completing as desired with a drizzle of raw oil. Tip: if the cream is too liquid, put it back on the stove to thicken, if it is too thick, dilute it with the broth water.
Recipe source: Ilclubdellericette.it
Data sheet
Specific References
The ground white pepper, 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
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
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.
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
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
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.
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 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
Red kampot pepper has a mild, yet strong aroma. Its flavor is unique and varied, it can be very spicy, slightly sweet or have floral or citrus nuances. Indeed, the very spicy version has slight shades of eucalyptus and mint.
Ingredients: Kampot red pepper
Origin: Cambodia
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
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
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
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
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
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
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
