Peppercorns- Black Pepper, White Pepper And Green Pepper

Peppercorns- Black Pepper, White Pepper And Green Pepper

(मरिच) Without any doubt Pepper is the most popular spice in the whole world. In the fifth century It was used as currency. It was so valuable that it was also a medium to pay off taxes, rent and dowries. There are various varieties of peppercorns, They are the small berries which are dried and crushed to make pepper. For instance, Lampong:Indonesian origin, Sarawak: Malaysian origin, Malabar and Telicherry: Indian origin, Talamanca: Ecuador origin.

Pepper, the spice, comes from ground peppercorns. The pepper plant is native to humid tropical climates like India, Brazil, Indonesia, Ecuador. It has clusters of white flowers. The flowers in turn evolve into berries which are known as peppercorns. From these peppercorns we obtain pepper. If the berries are allowed to ripen before picking, the quality of the pepper goes up, this is the reason white pepper is more expensive than black!

Peppercorns can be black, white or green although they come from the same plant. The difference in variety lies in the periods when they are harvested. For instance, To make black pepper, the clusters of peppercorns are plucked when they are not quite ripe or unripened. To make white pepper, the peppercorn is picked when fully ripe and its outer skin is removed by soaking in water until the outer black shell can be rubbed off while Green peppercorn are the green berries of the same plant which are usually pickled or preserved in brine or vinegar. When a black peppercorn is 4.25 mm or larger, it's "Tellicherry(Indian origin)." Which is the ripest and largest pepper with the fullest flavor! 

Although white pepper is more spicy than black pepper, Black pepper has a more delicate flavour. High-quality peppercorns always have more fruit notes and spiciness. white pepper turns bitter and stale faster than black pepper. The main benefit of white peppercorns is it's ability to blend into with light-coloured dishes & sauces.

Pepper adds pleasant heat and crunchy texture to foods. It is a great way to bring out the natural flavors of beef, chicken, chops, fish, vegetables, soups, salads, and omelette. 

Black pepper is used predominantly in Asian and South Asian cuisines. It is also a key ingredient in various dishes to create a specific flavour. White pepper, on the other hand, is chiefly added in light colour,  European dishes or white or cream based gravies and curries. The pungent taste of black pepper beautifully compliments the flavor of any red meat especially venison(games) and steak.

Pepper has a tendency to loose its flavour and aroma if cooked for too long, hence it is always advised to add it near the end in order to leave its flavor intact. We should Store peppercorns at room temperature. Once it has been ground into powder, store it in an airtight container. Darker peppercorns are more flavourful. Remember, whole peppercorns can be stored in a cool, dark place for up to a year while ground pepper for up to four months. 

The peppercorn is abundant in Vitamin A, B and Vitamin C. Adding a dash of pepper to every meal not only helps improve both taste and digestion but your metabolism as a whole as well as your health because pepper helps in Relief from respiratory disorders, coughs, runny nose, cold, anaemia, constipation, indigestion, impotency, muscular strains, abdominal pain, heartburn, diarrhoea, heart disease, intestinal pain, arthritis, diabetes, nicotine cravings, obesity, poor memory and Stomach ulcers. Moreover, Black pepper is rich in antioxidants and also effectively controls blood pressure and heart rate with its high level of potassium.

However, like they say, too much of a good thing is bad. If taken in excess pepper can have a very irritating effect on the intestines.

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