Do you know some pepper?
Once upon a time it was paid as gold, but it is also worth. Today, with the most widely used and the most famous salt seasoning. For many, in fact the one and only “King of Herbs” – pepper. Peppery, aromatic, indispensable to prepare the most diverse dishes. Sometime used as an addition to tea, with pickling vegetables, and is an integral part of the many spice mixtures.
Kinds of pepper
Different kinds of pepper actually occur due to different time harvest and subsequent processing procedures. Najaromatičnija species is green, and the angriest black pepper, which is the most prevalent in our kitchens. Black and white pepper are used since ancient times, but only the green of the 20th century. Green pepper is actually unripe fruit of pepper and usually kept in the salt water or vinegar to maintain the color, and if in the dry form, should be rapidly used. It has a milder flavor than black pepper, a little fruit.
White pepper ripe, red fruit, peeled the bark, which is less spicy black pepper. White pepper is slightly lighter version and is particularly suitable for improving the taste with light chicken dishes, fish and sauces. Especially impressive works mixed pepper, and is used for salads, spreads, soups, vegetables, and a variety of sweets and chocolate.
Green pepper is usually kept in brine and used for the preparation of meat dishes, and soups, salads, cooked ham. Red pepper is ideal for decorating products, sauces and a variety of other dishes.
It is interesting that red pepper actually does not belong to the botanical family of pepper, but is classified in a group with pistachios and mangos. He says the red pepper hardly obtainable. He is fully matured and additionally received a fine, fruity sweetness. Not to be confused with the red pepper.
Allspice or Jamaican pepper dried unripe berries tree Jamaican plants. Sweet taste reminiscent of a mixture of pepper, cloves, nutmeg and cinnamon.
Pepper in the kitchen
As a universal spice pepper is used in almost all dishes on all continents. The rule is that white pepper is used for light and black for dark dishes. Black peppercorns can be used with root vegetables in various marinades, cooking clear soups, and ground in the production of home-made sausages, smoked meat marinating domestic and preparation of dark meat, mushrooms and stews.White pepper use in the preparation of cod and other fishes, meat, cream soups and dishes in which you do not want an intensive smell of pepper. Green pepper use in the preparation of dishes with intense spicy creamy sauces such as steak with green pepper, in the preparation of pates and spreads, and it is best before use mash.
Red pepper is very decorative appearance and sweet and peppery aroma so you can use whole or chopped fish with seasoning, to prepare Mediterranean dishes, dessert cheese with honey, nuts and fruit.
Do you use together freshly ground red, white and black pepper, you will make every dish even tastier. Pepper should always be freshly grind in a grinder, because its flavor very quickly fades. Pepper after prolonged storage may even have a musty moldy taste.
Pepper as a medicine
Black pepper has long been used except in cooking and medicine. It has antibacterial properties and is used for coughs and colds. It is a natural digestive and eliminating symptoms of gastritis, nausea and loss of appetite. A positive effect on eyesight and health right. Peppercorns can be time consuming and preserve their quality, while milled long standing losing quality.
Pepper is a spice in small amounts can be used with liver disease, bowel disease, poor performance of the stomach, high temperatures, which lowers if taken in warm soup and a warm prevents feverish condition, and problems with circulation.
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