Peppercorn :: Herb of the Month

November 5, 2009

Piper nigrum, Schinus molle or Schinus terebinthifolius, Piper longum

Peppercorn is one of the most popular of spices. It is universal in appeal; a must have staple in any kitchen. When pepper runs low in our house I don’t know who gets to the store quicker, me or my husband, neither one of us can image eating without it. A pinch or more adds hot taste without the “heat”. We use pepper in every type of recipe imaginable.

Varieties

Here’s the breakdown:

Black, green, red, and white peppercorn are all from the same flowering vine plant, Piper Nigrum. Green peppercorn is unripe black peppercorn. Red peppercorn are fully ripened berries. White peppercorn is actually the inner kernel of the ripened black peppercorn [the outer haul is removed to reveal the inner kernel].

I had no idea [until now] that pink peppercorn comes from a different plant and isn’t even peppercorns! They are the dried berries from a rose plant called Baies.

Talk about interesting, I hadn’t heard of Long pepper until I stumbled across this rare find while perusing Mountain Rose Herbs site. Long pepper also comes from a flowering vine plant that is a close relative of black, green, and white pepper.

Saving what is considered two of the finest peppers in the world for last, Black Tellicherry and Black Malabar peppercorn both are larger peppercorn in size that have a robust and less pungent flavor than other black peppercorn.

Taste, Aroma, and Pepper in Recipes

Pepper has a hot taste with out the “heat” and is considered a warming spice. The flavor of each type varies, and of them all, black peppercorn has the most sharp, pungent aroma and flavor, followed by the less pungent Tellicherry and Malabar. Green and red peppercorn is milder in flavor, and white peppercorn gives a gentle punch. Pink peppercorn, or should I say pepper berry, has a delicate, pungent, sweet and spicy flavor. According to Mountain Rose Herbs, long pepper has a taste very similar to regular black pepper but with a much hotter taste and an almost earthy, sweet overtone.

For an inconspicuous monotone look, consider color coordinating the peppercorn to the color and hue of a dish or recipe. You might use white peppercorn in light-colored dishes or soups, for example. But you don’t have to conceal the fact that pepper is there, you can use pepper to play off the color of a dish too. Pepper isn’t limited to savory dishes either. Have you ever tried fresh cracked pepper with strawberries? It’s really nice. Pepper adds a delicate warm spiciness to fruit dishes and desserts. Pink pepper berries go especially well in fruit sauces and desserts.

Freshly Cracked or Ground

I usually buy whole organic peppercorn. I prefer to buy whole instead of pre-ground pepper because for my taste, there’s nothing like freshly cracked or ground pepper. Whole peppercorn has a longer shelf life and will keep its flavor far longer than pre-ground pepper when stored properly. Whether you buy ground or whole, be sure to store your pepper in a cool, dry place.

Freshly cracked or ground pepper is the best and there are a few ways to get the job done: 1) use the side of a wide chef’s knife, 2) use a spice and pepper grinder, or 3) use a mortar and pestle. It is convenient to buy ground pepper, and that is your choice, there is certainly nothing wrong with doing so. One other great thing about grinding whole peppercorn is that you can grind it to the consistency you need.

Tip: finely ground pepper powder dissolves easily and seasons food more evenly than coarser pepper grains.

The Giveaway

At the end of this month, one of your names will be drawn from the comment section of this post, and our wonderful sponsor Mountain Rose Herbs will send a gift assortment of peppercorn products to the winning participant. Thank you, good luck, and have fun experimenting with the variety of peppercorn!

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Comments

14 Comments so far

Michal on November 6, 2009 Friday, 12:47 pm
Pepper is one of my very favorite herbs. I like to include it whenever I can in my dishes. I love how it adds a depth and brings out the best in many foods that can otherwise be flavorless!
Amanda on November 6, 2009 Friday, 7:23 pm
Great post! I actually like to use the mixture of peppercorns in my grinder, I’m like you, the fresher the better. My husband, on the other hand, prefers the “dust” as I call it ;)
Gena on November 6, 2009 Friday, 8:53 pm
I love pepper, especially in salads! And I’m out, so this is well timed :)
Ashley Pennington on November 7, 2009 Saturday, 12:07 am
I’ve always liked spicy food and so therefore love hot peppers, datils, cayennes, bird, scotch bonnet, etc. etc. etc. but I never thought much of peppercorn until I picked and dried some fresh peppercorn from a farm I worked on. Man it was so amazing! I was putting what little I had on everything. I picked some berries red and dehydrated them and most of them I let turn black and dry on the plant and they did very well. I’m not sure about the processes used to make commercial black and white peppercorns (if they are boiled) but raw is the way to go, and grow your own. It seemed to grow pretty well down here in Miami!
Nadia on November 7, 2009 Saturday, 5:07 pm
Pepper goes great with anything!
Even some desserts!
Pure2Raw Twins on November 7, 2009 Saturday, 6:36 pm
I never tried pink peppercorn…but black is nice to use in making chai tea.
Nicole on November 7, 2009 Saturday, 10:00 pm
Peppercorn is great! Fresh ground is the only way I eat it. It makes that pre-ground stuff look like chump change : )

Thanks for another great giveaway! Mountain Rose Herbs is a great company!
Stacy on November 9, 2009 Monday, 11:25 pm
Thank you for the beautiful post on pepper-our favorite spice-I can’t wait to try pink pepper!
S
Mindy on November 25, 2009 Wednesday, 2:03 pm
I just saw my first recipe that calls for the pink peppercorn (one of Sarma’s Thanksgiving recipes calls for it). Looking forward to trying that.
eve on November 25, 2009 Wednesday, 8:18 pm
Mountain Rose has the BEST herbs and teas, etc.
eve on November 25, 2009 Wednesday, 8:19 pm
Mountain Rose has the best peppercorn and herbs and teas, par none.
Ann R Seese on November 26, 2009 Thursday, 9:59 pm
I am not a serious raw food person. I would like to be but for me it’s not possible. I do however love fresh ground pepper. I do use some of the raw recipes.
Thanks
Ingrid on December 1, 2009 Tuesday, 8:14 pm
Announcement

Thank you for participating in our herb of the month giveaway drawing for Peppercorn. It is such a versatile spice used in countless recipes. I can never have too much of this spice.

I am please to announce that The Twins, Michelle and Lori of Pure 2 Raw are the winners! Congratulations!!! :-)
eve on December 4, 2009 Friday, 7:24 pm
The very best

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