PEPPERCORNS

PEPPER.

Peppercorns, the spice of life. Pepper was used thousands of years ago. Back then it was a very expensive spice, only the rich could afford to use.

The pepper plant is a climbing vine, grown in plantations; they are trained to climb onto support frames. The Pepper plant needs a warm sunny climate, along the equator. Pepper takes 3 years to start producing peppercorns and another 4 years to go into full production.

The pepper berries are grown in clusters of 50 or so berries and are hand picked at just the right time to obtain, the white, the black and the green peppercorns.

WHITE PEPPER.

To obtain white pepper, the berries are picked when they are about to turn red. This is packed in bags and soaked in water for more than a week. Different places have different ways of doing this. This process softens the outer skin for easy removal, leaving a grey pip.

These grey looking peppercorns are spread out to dry in the sun till they are bleached white from the hot sun.
Malaysia and Sarawak are said to produce the finest white peppercorns. White pepper is more subtle in taste and it is often used when you don’t want black specks on fish dishes.

BLACK PEPPER.

Black pepper has a hot and spicy flavor. To obtain black peppercorns, the berries are picked when not quite ripe. They are put in piles and left to ferment for a few days, then the berries are spread out on sheets to dry in the sun.

When they are nearly black and shrived up they are ready to market. India produces the Tellecherry, said to be the most flavorsome, finest black peppercorns.

GREEN PEPPER.

Green peppercorns are picked when they are not matured and soaked in brine to obtain green peppers. They are less spicy and have a fresher flavor. Very good for pasta sauce.
Ground pepper like all spices loses its flavor quickly, so it’s best to use a grinder.

Pepper is said to warm your insides when you are cold and clear your stuffed nose!

The Chinese do use a lot of pepper in their cooking.

A soup popular during the cold winter months in China is this pepper soup.

Ingredients.
1 pig’s stomach cleaned and boiled for 5 mins. Throw away the water. Wash and clean, cut away any unwanted fat.

Stuff the stomach with a handful of black and a handful of white peppercorns.

2 cloves of garlic.
Some bones for a better stock.

1 pig’s trotter, cut into pieces, boil the bones and trotter in water for 10mins to remove the scum. Throw away the water, clean the bones and trotter, add clean water and put the rest to boil, simmer for 2 hours till the trotter and stomach are soft.

Serve with spring onions and coriander leaves sprinkled on top. Serve with steamed rice.
Use thick black soy sauce and a cut red chilly for dipping.

Copyright. (c) Bygourmetchef2005.