Pepper and peppers, all you need to know

We know pepper more than well. It has always been there. It is versatile, sometimes essential, always pleasant. What could we tell about her that we don’t already know? Well, for example, that not everything we call pepper actually is, that there are more and less strong peppers and “peppers” that smell like lemon, cinnamon or cardamom.

En Summum we do a review of all those delicatessens capable of adding character, in addition to a spicy nuance, to the table

Black pepper, a luxurious spice

Spices have been a luxury commodity for dozens of centuries. They were what we would now call a status symbol. Its scarcity and difficulty to get them, he made this gastronomic pleasure formerly reached exorbitant prices. A delicacy within the reach of few.

Pepper does not escape this general rule. For the Romans, this spice was tangible proof of wealth and exclusivity and those who could afford it were willing to pay astronomical figures for it. In the Middle Ages, pepper came to be used to pay taxes and, from the middle of the XNUMXth century, explorers began to find their own route to get, among others, this treasure.

Christopher Columbus himself strongly wanted the spicy berries found in the Caribbean to be real pepper, hence the Jaimacan pepper is called that, although technically it does not even belong to the same botanical family of the Piper nigrum.

Piper nigrum, the real pepper

There is pepper and peppers. The real pepper is the berries of the Piper nigrum, a plant native to the equatorial and tropical rainforests of India, particularly from the coast of Malabar. Pepper is a climbing plant and especially in love with shade. It takes three to five years to start bearing fruit and continues to do so every three years for several decades.

It is harvested by hand, both so as not to spoil the berries and to select them based on their color, that is, its degree of maturity. Black pepper is nothing other than green beans, which are not yet ripe, dried at a moderate temperature. Through this process, the pimples turn black and wrinkled, which is how we are used to seeing them. This is the spice that has fascinated gourmets for centuries, with its intense aromatic notes and its characteristic spicy flavor.

The other shades of pepper: green and white

Green pepper are the unripe fruits of the Piper nigrum. Its flavor is fresher and fruity and its spicy flavor is lighter. It is usually sold in grains or more commonly in water and salt or vinegar.

La White pepper it is always obtained from the same berry, but harvested very ripe, which is soaked until the skin detaches from the grain. It is more delicate and is often used as “Invisible pepper”, in dishes that need a touch of spice, but avoid being splattered with black granites. There are chefs who have even gone one step further: the famous Risotto Cacio e Pepe by the Italian chef Massimo Bottura It has distilled pepper, an extract of five peppers (white, Sichuan, Sarawak and wild) made with Rotavapor that gives this dish a look Total white.

The best peppers in the world

To find one of the best varieties of Piper nigrum in the world, you have to go back to where it all began, that is, on the Malabar coast of Kerala, in India. There in the city of Tellicherry precious peppercorns that bear the same name are produced.

Other luxury varieties they come from Penja, in Cameroon, from Kampot in Cambodia, from Sarawak, in the Malaysian part of the island of Borneo, and from Muntok and Lampong in Indonesia. Many of these varieties can be found in Madrid and Barcelona stores in Ruiz House.

Pink pepper: sweet temptation

No, we are not forgetting pink pepper, because that gastronomic whim that was imposed in the kitchen from the 80’s does not come from Piper nigrum, but from a Brazilian bush called Schinus terebinthifolius. Even so, these sweet and spicy berries are still an excellent alternative to finish preparations based on salmon, Foie gras or, why not, chocolate and red fruits.

The ChinataFor example, it produces a strawberry and pink pepper jam (in addition to a fig jam with vanilla and black pepper). Of course, with pink pepper you should not exaggerate, because in excessive amounts, it can be toxic.

Kampot red pepper, squared luxury

Another very different thing is the Red Pepper, which is made from the very ripe red fruits of Piper nigrum. It is much less common, more elaborate, a perfect gift for demanding palates.

In the online store Exotic Land Kampot red pepper can be purchased. A luxury squared whose price is around 10 euros for just 50 grams.

The pepper that comes from heaven: the Grains of Paradise

In the XNUMXth century, when melegueta pepper came to Europe from Africa, it earned the nickname of “Grains of Paradise”. A reflection of its high price, given the long and complicated route by which it reached our continent, but also a marketing strategy of Italian merchants, because, if these grains came from Eden itself, it was worth paying even more.

Grains of Paradise are the fruits of a plant native to Africa in the same family as ginger. Its flavor and aroma are reminiscent of pepper, lemon, cardamom and turmeric.

It is not easy to find, but in the online store of Exotic Land both the loose beans and the pod itself are sold.

Allspice, four spices in one

La jaimacan pepper It is the dried berry of the dioecious pepper plant, native to the Caribbean and Latin America. The appearance of the grains is quite similar to that of black pepper, but its aroma is a mixture of nutmeg, cloves, cinnamon and pepper. For this reason, this spice in English also receives the name of allspice and it becomes an essential ally to flavor some desserts.

It can be purchased at Pepita and Grano stores. In the online store of Regional Co. You can find both allspice alone and mixed with black, white, green and pink pepper.

For tastes, the “peppers”

La Ethiopian pepper It is another pepper that does not come from Piper nigrum, but from an African bush. It is in charge of providing the spicy touch to the Cafe Touba, specialty of Senegal, where it is known as djar.

The pimienta de Sichuan It is a spicy condiment with a vague lemon flavor that is widely used in Chinese and Japanese cuisines (it is one of the must-have ingredients in Chinese five-spice blends and Japanese shichimi togarashi). It can also be purchased at Pepita y Grano.

The long pepper, native to Asia, is recognized by its characteristic elongated spike shape. Its smell is similar to that of black pepper, but it’s spicier and often has a smoky touch. In stores Ruiz House You can buy the one from Timiz, in Ethiopia, for 4.30 euros for 50 grams.

Spicy to taste

The virtues of pepper go beyond giving a spicy and flavorful twist to all kinds of dishes. Apparently it is also a stimulating, digestive, diuretic and antioxidant spice. Yes indeed, you always have to buy it in grains, keep it in a cool and dry place and grind it at the last moment to finish a dish or just before serving.

The most? Have a grinder to create our own pepper mixes as if they were personalized fragrances. The pepper changes its aromatic and taste notes according to its degree of maturation, conservation and origin. To play!

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