Black pepper (Piper nigrum) is probably the most unimportant, important spice in our lives. The spiciness of black pepper comes from the chemical piperine, while the heat in peppers with flesh is capsaicin. We know we probably don’t want to live without black pepper, but if asked how we are creative with it, we’d probably wouldn’t have an answer.
We do know that an unexpected shake or two of black pepper onto a fresh fruit salad makes it tastier, and All Recipes offers a Black Peppercorn Sauce recipe. It is a simple combination of double cream, crushed peppercorns, Worcestershire sauce and brandy, similar to Steak au Poivre preparation.
In any event, always get the best out of your black pepper by keeping peppercorns in a handy pepper mill. Fresh-ground anything is best!
Though black pepper originated in India, it figured prominently as a valued gift and at times a currency in the fall of Ancient Rome. Currently, most black pepper is produced domestically all over southern Asia.
Black peppercorns are the drupes steamed, dried, wrinkled berries of the Piper nigrum plant resulting in peppercorns with a desirable pungent taste.
Black peppercorns can keep almost indefinitely in a tightly sealed glass container in a dry, dark place.
There is hardly a savory dish in the American diet which can’t be improved with the addition of black pepper, usually about half as much as the salt added.
Use black pepper as a base for meat rubs.
Foodsites with black pepper recipes: