PEPPERCORNS
Peppercorns are berries that grow on Piper nigrum, a flowering vine in the family Piperaceae. The green, wide-leafed vines grow long tendrils where cylindrical clusters of the berries ripen. The fruits are small, containing thin skin, very little actual fruit, and a single large seed. The fruits are picked at varying ripeness depending on the strength and type of pepper desired and then processed accordingly.
Where it is found…
The vine is native to India but is grown in nearly every tropical region. Vietnam currently produces and exports the most black pepper, totaling around 35% of the world's supply, followed by India, Brazil, China, and Sri Lanka. Used in practically every single style of cuisine imaginable, pepper is the most traded spice worldwide and makes up 20% of the world's total spice trade. In fact, the black pepper trade is worth billions of dollars annually!
Types: -
Black Peppercorns
This is the type we are most familiar with. Along with table salt, ground black pepper has long been one of the most used seasonings in every kitchen. Black peppercorns start as green peppercorns, they've just been cooked and dried in the sun. The black pepper has a long and storied history, and that is, it was once used as currency in Southeast Asia, and it was an essential part of the mummification process in Ancient Egypt. Today, we mostly use ground black pepper and black peppercorns to make our food taste better.
Uses and Benefits:
Black pepper can be used as an ingredient in recipes to add flavor and spice to meats, fish, vegetables, salad dressings, soups, stir-fries, pasta, and more. We can also add a dash of black pepper to scrambled eggs, avocado toast, fruit, and dipping sauces for a spicy kick.
· Black pepper oil could help in quitting smoking. The Oil could effectively reduce nicotine cravings.
· Black pepper is full of antioxidants. Antioxidants fight free radicals, molecules that have the potential to damage the cells of the body and lead to diseases such as cancer.
· Oil from the black pepper can manage and may even prevent diabetes and hypertension. Black pepper oil naturally inhibits two enzymes that break down starch into glucose. This effect may help regulate blood glucose and delay glucose absorption.
· Black pepper could cut down on swallowing problems for the elderly. Smelling black pepper oil was a risk-free way of stimulating the reflexes in the body that cause you to swallow. Those who have recently had a stroke may benefit from smelling the essential oil.
Green Peppercorns
Green peppercorns are unripe and uncooked black peppercorns. These are often preserved in brine or vinegar and served in pickled form. The pickling process gives the ingredient a tangy taste that isn't present in its raw form.
They're aromatic, with a fresher, fruitier flavor than white or black pepper, but not nearly as sharp and astringent as black.
Uses and Benefits:
Its under-ripe nature makes it milder than a black peppercorn and is also soft to bite. We can use green peppercorns in sauces, salad dressings, pasta, and spreads.
· Green Peppercorns are a moderate source of sodium, which is vital for managing the fluid flow rate in the bloodstream.
· It is excellent for digestive health as one of the most vital compounds found in green peppercorns, which contributes to this benefit, is piperine. The presence of piperine helps in the secretion of the stomach juices, thus increasing the rate of digestion.
· Green peppercorn is rich in vitamin C and A, which are potent antioxidants that can help in lowering the concentration of free radicals and reduce the risks associated with free-radical damage. Antioxidants tend to combine with the free radicals before they get a chance to reach the healthy cells, thus reducing the risk of contracting any disease associated with free-radical damage.
White Peppercorns
White peppercorns are just skinned black peppercorns. Because they don't have the flavorful skins that black peppercorns have, they're less pungent. We mostly encounter white pepper in its ground state. Though many people think they're interchangeable, ground white pepper is actually milder than its black counterpart. For this reason, we really shouldn't substitute one for the other in recipes where the pepper's flavor plays a strong role.
Uses and Benefits:
White pepper is mostly used in light-colored dishes like white sauces and mashed potatoes for aesthetic reasons. It is also common in Chinese cooking and is also used in aromatic Vietnamese soups and pork dishes and in many Swedish preparations. It can be sprinkled over eggs and a variety of cheeses for additional flavoring. It combines very well with salads, cold cuts, sandwiches, balsamic tomatoes and is mostly used as a flavoring agent.
· Its consumption is good in case of malaria, cholera, and irritation from pains.
· Consumption of white pepper improves digestion and helps in maintaining a healthy bowel movement.
· It is an excellent source of manganese, iron, and vitamin K and a good source of dietary fiber.
Recipes:
Strawberry-Peppercorn Butter
This sweet and savory butter is excellent on toast, biscuits, waffles, or scones.
Ingredients:
· (1/2 cup) room-temperature salted butter
· 1/4 cup finely chopped strawberries
· 1/2 tsp. coarsely cracked multi-colored peppercorns
· 1/2 tsp. chopped fresh thyme
Preparation:
In a stand mixer fitted with the paddle attachment, beat the butter on high until light and fluffy, 1 to 2 minutes. Lower the speed to medium and beat in the strawberries, peppercorns, and thyme until just incorporated about 30 seconds.
NOTE: The butter can be stored for up to 2 days in the refrigerator.
Green peppercorn pickle:
This Green Peppercorn Pickle made with young peppercorn is marinated in brine. It's sour, hot, and delicious. It can be chopped and used in omelets and sandwiches. It's perfect with curd rice too.
Ingredients:
· 150 grams green peppercorn with stem
· 10 Indian Lemons
· 1/4 cup Salt
Preparation:
· Wash and dry the green peppercorn.
· Cut the pepper into small strips. Cut them about 1 to 1.5 inches in size.
· Add in the juice of 10 Indian Lemons. The juice should cover all the peppercorns in the bottle.
· Add in 1/4 cup of salt.
· Cover the bottle with a lid and shake well. Set aside. Shake the bottle once every day for the next 10 days. You can start consuming this yummy pickle after that.
