Tellicherry black peppercorn: A Riper Choice
The Malabar region of Kerala in India has been known for centuries as the foremost producer of high grade pepper. Yet the “king of Peppercorns” is a grafted Malabar peppercorn grown on Mount Tellicherry. It is Cultivated with great care and allowed to ripen longer than other peppercorns so as to develop a richer and more sustained flavor. It is a robust and very distinguished flavor that is mild in heat as well. Used wisely, Tellicherry Black Peppercorns can elevate the other flavors in a dish while binding them into a cohesive symphony.
Tellicherry Black Peppercorns are ideal for using in Indian dishes as well as for use as table pepper. They also make very useful additives for marinades and sauces in oriental and continental cuisine. Due to the strong flavor, small amounts can go a long way into enhancing a dish. They do not induce much sneezing even when directly inhaled, yet have a very recognizable aroma. They are also a better option in the use of Indian medicine such as Ayurveda and also for the creation of aroma oils and perfumes.
What distinguishes Tellicherry Black Peppercorns from the Malabar variety is the larger size of the peppercorns, the richer aroma, the fuller taste and the significantly lower heat signature. Obviously, these peppercorns are priced higher since they are a premier produce. They are best consumed freshly ground and lose their flavor quicker than regular peppercorns.
Storage is always recommended in airtight containers, since prolonged exposure evaporates the flavor and aroma of these peppercorns. In fact, if left out in the open too long these peppercorns become tasteless and odorless much faster than regular peppercorns. However, when stored correctly they can retain their flavor for a long time. Tellicherry Black Peppercorns are also used as a clarifying and elevating agent in a lot of dishes. It can serve to heighten the flavor of many other ingredients including ginger and lime.
It is always a good idea to invest in Tellicherry Black Peppercorns instead of regular peppercorns since they can really enhance a dish and make even ordinary dishes come to life. They are also richer in the antioxidants that make peppercorns so healthy. Consumption of just two pinches of this pepper on a daily basis is not only beneficial to the body and mind; it is a great way to make even the most mundane meal flavorful and exciting.
Visit our website if you would like more information about malabar peppercorns.
Read my article : http://www.articleswrap.com/article/best-peppercorns-a-spicy-treat.html And also check my Bookmark : http://www.bibsonomy.org/user/siltoncarlos.
Szechuan Peppercorn: An Orient Expression
The Szechuan peppercorn is derived as a berry from the Prickly Ash tree. It is technically not a peppercorn and has a taste that is distinctively different from most other peppercorns. Distinguished by a tingly Numbness and a decidedly lemon like flavor it is highly recommended as a spice. Especially in Asian cuisine, Szechuan Peppercorn is a widely used spice. It lends a mild heat when used sparingly. It goes well with Duck, fish and seafood as well, making it a very versatile spice. It has a distinct tingly numb sensation when tasted and the aroma is also quite memorable.
The Szechuan Peppercorn is widely used in Chinese and Japanese cuisine. It is normally air dried and has a split husk revealing the black berry inside. They are usually roasted to enhance the release of the flavor when they are crushed. The husk is the part that is consumed, with the black berry being considered too gritty and sand like. The peppercorns normally also have a thin hair like spike attached.
The various names attributed to the Szechuan Peppercorn make for interesting trivia. In China itself it is referred to by no fewer than fifteen names, including flower pepper and mountain pepper. In Japan it is called Sansho, while in Tibet it is referred to as Yeri ma. The peppercorns normally also have a thin hair like spike attached.
It is a staple in the cuisine of the north east areas of India as well as Tibet. In Tibet, it is used as a flavoring for a popular dumpling called the Momo. In China it is a constituent of the famed Five Spice powder. While in India it is used in Ayurveda to cure many ailments, besides being used to add heat to certain dishes. The Szechuan Peppercorn is wrongly assumed to be capable of sanitizing meat that is not fresh. In reality it only helps to mask the foul smell or flavor. This property of masking makes it ideal for cooking exotic delicacies like offal.
In America, the Szechuan Peppercorn goes by names as vivid as Chinese prickly ash and Fagaru. However the most interesting name given to this spice is “Current Mirchi”. It is so called by the locals in India, in reference to the electric tingling sensation and heat that is experienced upon tasting it. Current refers to the electric sensation. Mirchi is the word used in Hindi and its derivatives, for chilies.
Visit our website if you would like more information about szechuan peppercorn.
Peppercorns: A spicy treat
The humble peppercorn is largely ignored by the western world and especially the United States. Despite the huge variety and easy availability, most folks tend to avoid the peppercorns out of either fear or ignorance. This has not stopped pepper from being one of the most widely traded spices. It has been traded for over three thousand years. It is cultivated at a lot of places these days but traditionally was farmed in only a few countries s few degrees off the equator. Vietnam is the largest cultivator of peppercorns. It is followed by India, Sri Lanka, Malaysia and who are also major contributors.
Trading in Peppercorns accounts for almost 25 percent of the trade in spices and this has been the case for over two thousand years. It was introduced to Egypt and, later, Rome by Arab traders who would transport it by sea. They later began to use the “Silk Route” to transport it via land. Later on the Greeks and the Romans discovered the source of the spice and thus trading competition increased. These days Peppercorns are grown at multiple locations around the globe. However the best produce is still available from traditional providers such as the Malabar Coast in India.
Pepper has been considered to be more precious than Gold at one point in history. It was even used as currency. Pepper is also widely used in traditional Indian medicine as a potent cure for a variety of afflictions, mostly to do with the breathing system. Peppercorns have been used as a form of snuff as well. Today, however Peppercorns are mainly used to spice up a large variety of dishes. It is almost always paired with Salt and the sight of ground pepper alongside a shaker of salt is ubiquitous.
Peppercorns have influenced the course of history and are, in part, responsible for the discovery of many sea and land trading routes of the past. They were the reason explorers like Columbus searched for better ways to reach the “Spice Islands”. Trade in peppercorns is a volatile and dynamic business. Prices fluctuate greatly and can influence related goods greatly. There is also a Pepper Exchange in India in the city of Kochi. Despite being called the International Exchange, Trading is largely domestic with strict regulations and restrictions on international membership.
A strange anomaly in the production of pepper is that Vietnam, the largest producer, exports almost hundred percent of its produce with very little being consumed by domestic markets.
Visit our website if you would like more information about peppercorn.