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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.
This four-color mix is made up of the three varieties of pepper (black, white and green) obtained from the piper nigrum plant and the most famous false pepper, pink pepper, which adds a touch of delicacy and aroma to the mix.
As anticipated in the introduction, the four spices that make up the mix are the fruits of two different plants: black, green and white pepper come from piper nigrum, a plant of the Piperaceae family native to Asia. It is a creeper, a woody liana that normally grows up to four meters by climbing the trunk of other plants. The fruit, a berry containing a single seed, is spherical in shape and reaches a size of 5 mm. Pink pepper, on the other hand, although the grains look very similar to those of pepper, is a totally different matter, it is in fact the fruit of Schinus molle, which is an evergreen tree, belongs to another botanical family, that of Anacardiaceae and is native to South America, in particular the highlands of Bolivia, Peru, Chile. The tree has branches that hang down to the ground that resemble those of the willow so much so that it is also appreciated as an ornamental plant. The fruits are berries collected in bunches that are harvested when fully ripe when they take on a deep pink color.
As regards the three real peppers that come from the same fruit, it is clear that the difference lies in the treatment of the fruit and when it is harvested. Very briefly: black pepper and green pepper from the fruit harvested when not yet ripe, white pepper from the ripe fruit. Black pepper: briefly cooked in hot water for cleaning and also to promote darkening during the subsequent drying process (traditionally carried out in the sun but today also with machinery). Green pepper: on the contrary, it undergoes a preservative treatment of the natural color of the unripe fruit, among the methods the treatment with sulfur dioxide and the preservation in vacuum cans or in vinegar or in brine. White pepper: the ripe fruit has a red color, but in fact the white pepper is only the seed, the berry harvested when ripe is put in water for a week to decompose, then the pulp remains are washed away and the seed is put to dry. Today this elimination of the pulp is also carried out with other more technological methods. As for pink pepper, the fruits of the schinus molle harvested when fully ripe are put to dry in the sun and then preserved in order to preserve their aroma.
Pink pepper, although coming from a completely different plant, has a flavor not very distant from that of pepper but is decidedly more aromatic and has a fruity note. White pepper is not very spicy and aromatic, remember in fact that the spiciness is due to piperine which is contained mainly in the peel and also in the pulp, while white pepper as we have seen is only the seed. Black pepper is definitely the strongest, there are various qualities and the most appreciated is Tellicherry which has large grains, marked spiciness and a warm and strong aroma. Green pepper is distinguished from the other two peppers by its herbaceous notes, it has a fresh and aromatic flavor, given the way in which it is produced its aroma is more labile so it is better to consume it in grains or freshly ground. Here's an idea on how to use it in a very simple vegan recipe:
Tofu with sesame seeds and pepper melange
Ingredients:
Tofu 200gr
Sesame 50gr
Soy sauce 2 tablespoons
Pepper melange
Extra virgin olive oil
Preparation
1) Put the tofu cut into cubes and the sesame seeds in a large pan together with the extra virgin olive oil.
2) Sauté for a few minutes.
3) Add the soy sauce.
4) Leave to flavor and finally sprinkle everything with the pepper crushed in the mortar.
Source recipe:Pampel-muse.blogspot.com
Specific References
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.
White peppercorns are characterized by their dry, very intense spicy aroma with sweet musky nuances. It is considered a light pepper, with a delicate taste and for this reason it goes very well with fish-based dishes and pasta with plain sauces.
white pepper
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
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
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
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
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
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
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
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
Sichuan pepper is a red berry native to China. It has a very fresh, spicy and citrusy taste. It should be added to cooking, whole, or toasted and ground (except the seeds). We recommend toasting only the amount needed for the dish being prepared, once toasted it tends to quickly lose flavor and intensity.
Sichuan pepper
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 flavour. Green pepper also goes well with other spices, including nutmeg, coriander and juniper.
green pepper
Pink pepper or false pepper, delicately spicy, has a sweet and slightly resinous aftertaste. It is used to flavor fish dishes (especially salmon), roast meat, risottos and more. It allows you to create high-impact plating, playing on the contrast of colors. This particular variant has numerous beneficial properties. Particularly sensitive to high temperatures, it is good practice to add it at the end of cooking in hot dishes, so as not to alter their delicate flavor.
pink pepper
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
Il Pepe nero di Sarawak, originario della Malesia, si caratterizza per l'aroma piccante e asciutto, che non risulta invasivo poichè tende a sfumare, sottolinea il gusto delle pietanze senza sopraffare il palato, si abbina con ogni tipologia di piatto tanto da poter essere etichettato come "spezia multiuso" ed é particolarmente apprezzato anche dai neofiti delle spezie.
pepe Sarawak
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
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
