Like every Sunday, here are some of the tips and directions to improve your cooking skills day after day. Enjoy!
DIFFERENT TYPES OF PEPPERCORNS
Peppercorn is the most used spice in the history of humanity. There are varieties that differ in color, intensity and flavor. The basic trio is made up of green, white and black peppercorns, and they all come from the same plant. The difference is that they are grown in different ways and times, while other types of peppercorns come from other plants.
Black pepper grains are very easy to find in all countries and in all seasons. Obviously not all black pepper is the same. The plants are grown in Malaysia, Ecuador and their characteristics depend on the country they belong to.
White peppercorns are black ones to which the outer shell is removed once they have been soaked in water. It has a more intense flavor than black, and with an earthly aftertaste. White pepper is ideal for white sauces, souffles etc.
Green peppercorns are still unripe pepper with the wrapper still on: it is collected from the same plant as black and white, dehydrated and preserved. The result is a mild, aromatic, fresh flavor with fruity notes, much more than white or black pepper. Often it is pickled to preserve it longer. Excellent for tomato and Mediterranean dishes.
Pink peppercorns are actually not peppercorns but small dried berries that come from a South American shrub. It is used in grains because its fragility and softness make them ideal for being scattered in salads or on finished dishes, where their sweet and delicate flavor has the gift of making seafood sauces and light meats more complex.
Sichuan peppercorns are dried berries that come from the Sichuan province of China. The grains of this pepper are very aromatic and come from the mountains. Their pungent flavor is peculiar.
Bon Appétit!
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