Discover Pepper

History
Before the 19th century, pepper was regarded as a luxury item for the upper classes. But as demand grew, cultivation spread, making it much more available and affordable. Today pepper is probably the most frequently used spice in the world, next to salt.

What They Are:
Peppercorns are the fruit of the Piper nigrum, a flowering vine native to the Malabar Coast of India but now also grown in southern Asia, South America and Africa. What most people don't know is that black, white and green peppercorns are all produced by the same plant, but each type is harvested and handled differently.

• Black peppercorns are picked when not quite ripe (still green) then left in piles to ferment. After a few days, individual berries are spread out to dry in the sun until shrivelled and nearly black.

• White Peppercorns are made from fully ripened berries that are just about to turn red. After harvesting, they are soaked in water to soften and remove their outer skins (pericarp) and expose the grey seed beneath. These centres are dried and become white peppercorns.

Photo: White Pepper Pots de Crème with Rhubarb Cherry Compote

• Green peppercorns are harvested while still immature, but because they decay quickly, fresh green peppercorns are rarely seen outside of their growing regions. For export, they are usually dried, freeze-dried or pickled in brine. Green peppercorns have a mild herbal flavour with a touch of spice and are commonly used in sauces, vinaigrettes, vegetables and rice. When dried, green peppercorns can be ground, crushed or rehydrated in warm liquid; green peppercorns in brine should be rinsed before using.

• Pink peppercorns are not peppercorns at all but the dried berries of the South American pepper tree (Schinus terebinthifolius). Today most pink peppercorns, also known as baies roses, are grown on the French Isle of Reunion, off the coast of Madagascar. They have a mild, resinous flavour that adds a touch of colour and sweetness to sauces and decorative peppercorn blends.

Photo: Toasted Black Peppercorn and Cumin Pork Tenderloin

How to Use:
Both black and white peppercorns have a place in every kitchen. While black pepper has a biting flavour, suitable for seasoning an array of dishes, white pepper is more subtle in heat and most commonly used to season light-coloured soups and sauces. To retain the brightest flavour of both types, grind (or crush) them at the end of cooking or at the table.

• Peppermills are attractive for storing peppercorns at the table, and the grind size can be adjusted to suit the dish. When purchasing, choose a sturdy mill with metal blades. Mills should be cleaned to remove any buildup that may clog them.

• With a little elbow grease, mortars and pestles are useful for both fine ground pepper and large pieces of cracked pepper (used for coating meat or infusing sauces). Using a mortar and pestle means that peppercorns can be stored in an airtight container and kept fresh until ready to use.

All photography by Yvonne Duivenvoorden