Piper nigrum

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

Today, peppercorn 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, peppercorn remains the most important spice and generally the most added ingredient to dishes after water and salt.

Although always valued as a flavor enhancer, peppercorn 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 peppercorn (we are not talking about the pink pepper that 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. The bunches of peppercorn, which number about 50 berries, are harvested by hand in different periods depending on whether black, white, green or red pepper is harvested.

ORANGE OR RED PEPPERCORN is obtained from fully ripe berries that are orange-red in color, and the berries are processed in a special way to keep their color. They are treated either with sulfur dioxide, preservation or freeze drying.

FLAVOR

Black peppercorn has a fine, fruity, pungent aroma with warm, woody and lemony notes. The taste is spicy and sharp, and leaves a clean and penetrating taste in the mouth. Red peppercorn has an aroma similar to black pepper.

USED ARE unripe and ripe fruits.

PURCHASE AND STORAGE

When ground, peppercorn rapidly loses its aroma and taste, so it is best to buy whole berries and grind them in a pepper mill or mash 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 peppercorn depends on the amount of essential oil it contains, while the amount of piperine alkaloids justifies its spiciness.

USE IN COOKING

The peppercorn 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 peppercorn 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.

In France, mignonette peppercorn is often used, a mixture of black and white pepper, black for aroma, white for strength.

Rinse canned peppercorns before use. Green peppercorn pairs well with sweeter spices, such as cinnamon, ginger, bay leaf, fennel seed, and lemongrass, to spice up the flavor of pork, chicken (rub a mixture of butter 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.

Red peppercorns can be used in a similar way.

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.