Black pepper is considered not only a universal stimulant, but also a true master of all spices. With their unique flavor, the fruits that were once traded as treasures turn recipes of all kinds into savory surprises.
Aroma and taste
The secret of black pepper lies in the exciting combination of spiciness and aromatic bouquet, whose nuances range from woody to fruity and lemony. Different maturity levels and refining processes result in different types of pepper that differ in pungency and colour:
In the case of pepper, the unripe, green fruits of the pepper plant are picked and dried whole in the sun. Fermentation results in the characteristic dark colour, while the essential oils and high content of the pungent substance piperine provide unmistakable pungency. For the red pepper, ripe pepper fruits are used, which are dried. In the case of white pepper, the husk and pulp are removed beforehand, leaving only the pith. The result is a more tangible sharpness of spice.
Use of black pepper
Pickled salmon with peppercorns in Swedish style, spicy pepper steak from the USA, spicy curry from Asia – there is hardly a spice that is used in so many different ways in international cuisine as black pepper. The small grains are rightly considered a guarantor of spicy taste: whether in combination with other spices or as a finely ground pinch in chocolate desserts.
Origin and history of pepper
Pepper originates from Kerala in southwest India. In the 4th century BC. н. е. Alexander the Great was the one who carried the peppercorns to Greece. From an exciting new spice that was reserved only for the rich, the rare pepper soon became a valuable means of payment. According to tradition, in 410 the city of Rome paid its German invaders not only gold, silver and valuable garments, but also pepper to lift the siege. Until the Middle Ages, the hot spice was used as a tax, duty and ransom. It was only with the discovery of the sea route to India by Vasco da Gama in 1498 that pepper reached Europe by the faster and therefore cheaper route. New growing areas have been added that make culinary hearts beat faster today. Brazil, Vietnam, Indonesia, India, Malaysia, Madagascar, Sri Lanka and Thailand are now among the top growing regions for the popular spicy bean. But pepper from certain regions, such as Kampot pepper from Cambodia, is also becoming more popular.
Combining flavours
Black pepper harmonizes best with basil, cardamom, cumin, nutmeg, oregano, rosemary, thyme and cinnamon, as well as dried orange and lemon peels. Of course, it is also the classic partner for all types of salt.
