Black Peppercorn: Table Pepper Just Got Better
Posted by Supal on May 10, 2011 in Featured, Photos, Reviews
Tags: black pepper, black peppercorn
This post is by Eat With Me contributor Supal. Check out Simple Cooking With Supal!
If you’re not much of a cook, I know one spice you definitely have: black pepper. Don’t undermine the power of the little ball of fire— it used to be a delicacy in parts of Asia and Europe and was used as currency.
Pepper is the third most used ingredient in recipes, closely following salt and water, and accounts for a third of the world’s spice trade. Confused with the difference between black pepper and peppercorn? Pepper is just the ground version of peppercorn, but peppercorn is not as widely used. In Indian curry at home, we add peppercorn to the spice base, which adds that perfect little kick at the end of each bite.
Peppercorn originates from the southern coast of India from a plant known as the piper nigrum translated from Latin as ‘black plant’. Though used so widely and for so long, peppercorn is not the oldest spice used with its first use more than 4,000 years ago.
As I mentioned before, peppercorn was used as currency. Spice suppliers would limit its supply by mixing black peppercorn in with mustard seeds and husks, berries and charcoal to increase its value. In 1987, the British Sale of Food and Drugs Law restricted the sales of manipulated and tampered peppercorn.
Peppercorn comes in a variety of colors, which indicate when they are picked, developed and processed. The texture and intensity varies, with black peppercorn being the strongest in flavor and roughest in texture. I would suggest the next time you make a stew, chili or sauce, add black peppercorn during the simmer process.
I used to hate pepper growing up except for a dash on my eggs but now I am really starting to like it.It really is an incredibly unique flavor. I need to start using peppercorn in cooking more often!