The spice of life | Peppercorns
Though no longer used as a currency, to the culinary world pepper is still just as valuable being a vital ingredient to many cuisines around the world.
Rachel Zammit Cutajar
The world's most traded spice, peppercorns are native to India, though are grown in many other tropical regions with Vietnam being the largest producer and exporter.
The dried fruit of the flowering vine Piperaceae is available in many different varieties - black, white, green, orange and pink. Flavours and heat vary according to how ripe the peppercorn is when harvested and the methods used for drying and preserving.
The largest black peppercorn is the Tellicherry, considered to be the best because it's left on the vine longer for more developed flavour. Other black peppercorns are Sarawak, Malabar, and Vietnamese, but unless you're buying from a specialty spice store, the packaging usually doesn't specify the origin.
Black pepper
Black pepper is produced from the still-green unripe drupes of the pepper plant and are cooked briefly in hot water before they are dried. The heat ruptures the cell walls speeding up the work of the browning enzymes and forming a dark wrinkly shell after being dried .
Once the peppercorns are dried, pepper spirit & oil can be extracted from the berries by crushing them. Pepper spirit is used in famous beverages like Coca-Cola and many medicinal and beauty products. Pepper oil is also used as a massage oil and in certain beauty treatments.
Like most spices, black pepper tastes best when freshly ground. A quality peppermill allows you to control the size of the grind from fine to coarse. For small quantities of freshly ground pepper a pepper mill is usually enough but if you need larger quantities a spice grinder or coffee mill is a time saver.
White pepper
The darker skin of the pepper fruit is removed leaving the pungent seed. Red pepper berries are usually soaked in water where the outer skin softens and decomposes. They are then rubbed to remove any excess skin leaving the white spicy seed.
These peppercorns have a slightly hotter flavour and help keep light colored dishes and sauces aesthetically appealing. These peppercorns go especially well in sauces, on light colored meats such as fish, and even in mashed potatoes. White peppercorns have a unique aroma that is not only hot, but slightly musky. They are the preferred pepper in much of the world.
Green pepper
Green pepper, like black, is made from the unripe drupes and are treated to retain their green colour. Pickled peppercorns, also green, are unripe drupes preserved in brine or vinegar. Fresh, unpreserved green pepper drupes, largely unknown in the West, are used in some Asian cuisines, particularly Thai cuisines and have are piquant and fresh with a bright aroma.
Red pepper
Orange pepper or red pepper usually consists of ripe red pepper drupes preserved in brine and vinegar. Ripe red peppercorns can also be dried using the same colour-preserving techniques used to produce green pepper.
Pink pepper
These rare and sometimes hard to find peppercorns come from France's Reunion Island off the Madagascar coast in the Indian Ocean.
They have a fruity, slightly tart flavour, which goes especially well in fruit sauces, vinaigrette, and desserts. Pink peppercorns have a rich pink colour that adds an interesting touch of colour to foods.
These are not true "peppercorns", but a similar tasting berry from South America.
Sichuan pepper
The Sichaun peppercorn is widely grown and used in many Asian dishes and like the pink peppercorn is not related to the other peppercorns or chili peppers. It is a key component of Chinese five-spice powder and the taste is a bit pungent and very fragrant with a hint of citrus. It also doesn't possess the heat of other peppercorns or chili peppers.
Preparation tips
Pepper should be added to cooked dishes towards the end of cooking to prevent creating a bitter flavoir, which can occur when pepper is cooked too long. Cooking for more than two hours completely zaps the flavour and aromas from the peppercorns.
Pepper will have an amplified flavor after food it is in has been frozen.
Try adding pink peppercorns to dishes and sauces to add color, or keep your light colored dishes and sauces light with white peppercorns.
Freshly ground pepper goes surprisingly well on fresh fruit. This is especially true for pink peppercorns, they are a common ingredient in fruit sauces and as a garnish for fruit dishes.
Try Lightly toasting peppercorns before use.
