Piper nigrum

The history of the spice trade is essentially the search for pepper.

Peppercorns and long pepper (longon) from India's Malabar coast came to Europe 3000 years ago. The Goths in 408 AD demanded pepper as part of their prize when they captured Rome; later, pepper was traded ounce for ounce of gold and was used as currency to pay rent, dowry and taxes.

Today, pepper is known as the king of spices or the main spice and accounts for one quarter of the total world trade in spices. In terms of scope and variety, pepper remains the most important spice and generally the most added ingredient to dishes after water and salt.

Although always valued as a flavor enhancer, pepper gained its popularity for its medicinal properties as a digestive stimulant and expectorant. Its hot and spicy taste stimulates the membranes in the nose and throat to secrete a lubricant that has a beneficial effect on respiratory problems and coughs.

Black, white, green and orange or red pepper (we are not talking about pink pepper, which is most often used in peppercorn mixtures, it is not related to this plant) come from the same plant, but they are processed differently and harvested in different periods.

Berries grow in bunches on vines that climb trees or artificial supports and can grow up to 10 m in height. The vine begins to bear fruit only in the third year, and it is in full force from the age of 7. Bunches of pepper, numbering about 50 berries, are harvested by hand in different periods depending on whether black, white, green or red pepper is harvested.

GREEN PEPPER is also obtained from unripe green berries like the black one, but the berries are processed in a special way to keep their color. They are treated either with sulfur dioxide, preservation or freeze drying. They can also be pickled by soaking in brine or vinegar.

The main producers are Vietnam with 1/3 of the total production, followed by India, Indonesia, Brazil and Malaysia.

FLAVOR

Green pepper has a spicy and fresh taste with a bright aroma.

USED ARE unripe and ripe fruits.

PURCHASE AND STORAGE

When ground, peppercorn quickly loses its aroma and taste, so it is best to buy whole corns and grind them in a pepper mill or crush them in a mortar as needed. In a well-closed container, peppercorns can last for more than a year.

Pepper has different characteristics in the various regions from which it originates, so it is classified according to where it grows.

Generally speaking, the flavor of pepper depends on the amount of essential oil it contains, while the amount of piperine alkaloids justifies its spiciness.

USE IN COOKING

The pepper is neither sweet nor spicy, barely pungent. Although it is often used in spicy dishes, it can be used with fruit and in sweet bread and cakes. It enhances the taste of other spices and retains its flavor during cooking.

Ground pepper is rubbed into fish and meat before grilling or in the oven; spices up rich dishes and curries; it is used to season simple vegetables with butter and smoked fish.

Rinse canned peppercorns before use. Green pepper pairs well with sweeter spices, such as cinnamon, ginger, bay leaf, fennel seed, and lemongrass, to spice up the flavor of pork, chicken (rub butter mixed with crushed peppercorns under the skin before roasting), lobster, crab, and fish, especially salmon.

It makes an excellent steak au poivre (with pepper) and combines well with Dijon mustard.

IT IS ESSENTIAL FOR baharat, berbere, garam masala, ras el hanout, quatre epices.

IT IS GOOD WITH most dishes.

COMBINES WELL WITH basil, cardamom, cinnamon, cloves, coconut milk, coriander, cumin, garlic, ginger, lemon, lime, nutmeg, parsley, rosemary, thyme, turmeric.