Malabar green pepper
Green pepper is one of the three types of pepper which, thanks to different processes, can be obtained from the pepper plant (piper nigrum). In the kitchen it lends itself to many uses due to its being less spicy than black pepper and its aromaticity (as long as it is properly preserved).
The plant and the fruit
As we said, green pepper is obtained (as well as black and white pepper) from the drupes of the pipper nigrum, a climbing plant (a vine) belonging to the pipperaceae family. The berries are first green and then turn red as they ripen.
How green pepper is obtained
Green pepper, like black pepper and unlike white pepper, is obtained from unripe harvested drupes. The difference lies in the treatment that while in black pepper it is essentially a drying process that favors the normal oxidative process of darkening the fruit, in green pepper it is instead conservative to preserve the natural green color of the unripe fruit. Methods used for this purpose include treatment with sulfur dioxide and storage in vacuum-packed, vinegar or brine cans.
Origin and cultivation of Malabar green pepper
Pepper comes from South Asia and the Southeast, but in particular its cradle has always been considered a region of South India which today corresponds to the state of Kerala. This green pepper comes from Kerala and in particular from the coastal area, Malabar is in fact the name of the coastal area of Kerala . The plant loves heat, light and does not tolerate drought. The pipper nigrum begins to bear fruit after three and can live up to 20 years, but as it peaks in productivity between the fourth and seventh year in crops, the plant is usually replaced after the tenth year.
Properties of green pepper
The flavor varies but the properties of green pepper are essentially the same as black pepper. Obviously, also in this case, the argument is that it makes no sense to talk about nutritional characteristics and calories, due to the extremely small amount of spices that are consumed, however for the record it is a good source of: manganese, vitamin K, copper and dietary fibers. Traditional medicine attributes numerous properties to pepper, it would be useful against toothache and other types of pain, in case of constipation, for abscesses. In reality, however, no scientific studies have been produced to confirm these claims. Studies mainly focus on the more aggressive characteristics. As for the use in case of constipation it seems a more than credible property, basically all laxatives work with an irritating activity on the mucous membranes of the intestine walls. And in this regard, it should be remembered who suffers from ulcers, gastritis or reflux would do well to be cautious with pepper if not (at least in the most serious cases) to avoid it altogether.
Pepper has antibacterial and febrifugal properties and since it helps keep insects and parasites away it is used in insecticides.
Curiosities about green pepper
According to tradition it has aphrodisiac properties, this too is not confirmed by science, but you can always prove it. Ovid believed it and it was picked up by a doctor in the mid-sixteenth century. The plant which, as we have said, is a climbing liana which in its natural state has been observed growing in such inaccessible areas that in ancient times the legend had spread that pepper was collected by monkeys.
Pepper is a plant that is not too difficult to grow, you can even do it at home. Indeed in our latitudes you have to do it at home or in a greenhouse, because being a tropical plant it wants temperatures of 25/30 ° C.
Green pepper is one of the basic ingredients of the Creole sauce , widely used in the United States to flavor meat .
The spiciness remains, the aromatic qualities are much more labile, so it is advisable to consume whole or freshly ground green pepper. In ancient times the pepperit was a decidedly spice for the rich, just think that the merchants literally waged war for the routes and that in the Middle Ages a man's wealth was evaluated on the basis of the consistency of his pepper reserve.
As we said India is the homeland of pepper but in terms of quantity produced the record holder is Vietnam while the largest importer is the United States of 'America.
Malabar green pepper in the kitchen
Green pepper is spicy too but less than black pepper and has a fresh and aromatic flavor. It is mainly used in the preparation of meat dishes, especially fillet of beef with green pepper.
But we chose fish dish.
Salmon fillet with green pepper with ginger and lime
Ingredients (for 4 people)
- Norwegian salmon 800 gr
- Fresh ginger 20 gr
- Lime zest 1
- Sour cream 100 gr
- Brandy 30 gr
- Green peppercorns to taste
- Salt to taste
Preparation
1) Peel the ginger
2) Pour the sour cream into a pan and let it heat for a few moments over a high flame
3) Deglaze with brandy
4) Add the grated ginger
5) Add a pinch of salt
6) Stir to mix the ingredients and turn off the heat.
Set the sour cream sauce aside until ready to serve.
7) Pour the green pepper into a mortar and crush it until it is powdered (alternatively you can use the bottom of a glass to crush it). < / p>
8) Use tweezers to pull away any bones present (to identify them it will be enough to stroke the fillet with your fingers).
9) If the fillet has skin, remove using a very sharp knife.
10) Cut the fillet into 4 slices and sprinkle them with freshly ground green pepper.
11) Then cook the salmon pieces on a hot grill for about 5-6 minutes, turning them once halfway through cooking.
12) After cooking, arrange the salmon fillets on a plate and salt them.
13) Flavor with the zest of the freshly grated lime.
14) Serve the green pepper salmon fillets with ginger and lime along with the sour cream sauce.
Recipe source: Ricette.giallozafferano.it
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