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KYI | Peppercorn
By Organic Fusion Kitchen
Peppercorn, a must have for health and tasty food
Peppercorns are incredibly diverse and with awesome depth in flavour. They give heat and balance to food, but even more importantly are awesome promoters of health. Making highest quality peppercorn part of life is a choice you will never regret.
"Black and white is salt and pepper of colors, for life tastes bland without them."
Vikram Verma
It is true that peppercorns could belong in every meal, they really are a sort of lifeforce. We recommend trying peppercorn more openly, because it does not hold the capacity to ruin food. Pink- and green peppercorn are for instance interesting in baking or why not try them in your pizza dough. Remember, peppercorn pairs best with strong tasting aromatic ingredients, because they are themselves quite dominant in flavour.
Did you know this about peppercorn?
Freshly ground peppercorn is much more potent in flavour, so the little extra effort it takes to use pestle and mortar is definitely worth it. Ground peppercorn loses around half of its taste withing weeks.
Peppercorn is native to south India and typically cultivated and grown in tropical regions like Brazil, Vietnam, and Indonesia. When ripe, Peppercorns are picked and briefly boiled before drying them in the sun.
Peppercorns have inspired kitchens for at least 4,000 years, probably longer. Interestingly the Egyptians placed the highly regarded peppercorns in the tombs of the pharaohs to accompany them on their journey.
Peppercorns are highly regard and they still account for around 20% of the monetary value of the global spice trade. However, even earlier, during the Middle Ages, Peppercorns were worth more than silver in weight.
Types of peppercorn
Black Peppercorn
Possibly one of the most famous and diverse spices. Used in many spices blends globally and served together with salt as basic seasoning. Grows in various regions across the globe.
White Peppercorn
Black peppercorns of which the outer casing layer has been removed after having been soaked in water. Intense flavour with lovely earthy undertones. Pairs well with fish dishes.
Green Peppercorn
Immature, unripe peppercorns harvested early and dehydrated or preserved. This mild, but aromatic peppercorn is fresh and fruity. Try using it for pickles.
Pink Peppercorn
Which actually are not peppercorns at all, but rather berries from an South American shrub. Has a sweet, yet sharp and delicate flavour. Try it with seafood and salads.
All Spice
The diverse Jamaica Pepper is actually a berry. Allspice is the unripe fruit of an evergreen tree in the Myrtle family native to Central America. Goes well with both sweet and savoury food.
Szechuan Peppercorn
Not actually part of the pepper family, but rather a dried aromatic berry from the Szechuan province of China. Has a pleasant, but strong and sharp flavour.
Long Peppercorn
Hotter unusual looking and shaped peppercorn. This aromatic peppercorn is commonly used in Indian, Nepalese, North African, Malaysian, and Indonesian cuisine.
Active Ingredients & Health Benefits
The active ingredient in peppercorn, piperine, is a great antioxidant and anti-inflammatory health agent. Studies have shown that piperine improves brain function and peppercorns are great because they help the body absorb key nutrients from foods. Peppercorn is also a great choice for controlling blood sugar and reduction of cholesterol levels.
Folklore & Legend
Peppercorns are actually small dried berries that grow of the flowering vine Piper nigrum. Interestingly, the name pepper can be traced back to Indian Sanskrit in which long peppers were called pippali. The name pippali was given to the capsicum fruit due to it unusual taste, which in time gave rise to the Greek word peperi and Latin word piper.
Things To Be Mindful Of
Peppercorn are very safe to consume with no real health risk. However, as with all ingredients and spices in general overconsumption can have some unpleasant and unwanted effects, like upset stomach and indigestion, as well as heartburn. For children under 5 years old it is worth reducing the dosage to around half, as peppercorns are potent.
