Write: Tomás Franco. Author of Manual for Spices
The most recognized spices are probably peppers and within the wide range of this product, black and white are the most common. While the consumption of green pepper has been exercising an important increase in recent years, mainly because of its pleasant appearance and fresh scent. In any case we are talking about the same tree that produces different forms of grain depending on the degree of maturation and the way it is processed. Find out more about this specific spice here.
It is native to the coast of Malabar in the India, although currently it is cultivated in almost all tropical regions of the world. In addition, we can find it in the state of Sarawak in Malaysia, in Indonesia, Brazil, Thailand, Vietnam, Sumatra, Madagascar. But mainly the producer of green pepper is the first country mentioned.
El gender Piper It comprises about 600 tropical shrubs and herbaceous plants. The pepper comes from a perennial climbing shrub called piper nigrum, also known as pepper pot. The woody stems reach 3 to 6 meters in height, with oval, thick, dark green leaves, with a thick fluff on the underside. The fruits are small green berries with a single seed, which as they mature they turn orange and then red.
Green pepper tree. Photo: saborespractico.com
La dehydrated green pepper It is obtained from fresh berries that are processed to extract moisture. While in brine they are the same fresh berries, but kept in a salt solution to allow their conservation.
The pepper shaker only grows in tropical, hot and humid climates, below 1.000 meters in height, the most productive being those below 500 m. The optimum annual average temperature is between 25-30ºC and humidity of 60-90%. It needs permeable soils, well fertilized and very well drained. The plant begins to produce pepper from the second year and it can be kept active for another 15-20 years, although it is advisable to renew it after 10 years.
Dehydrated green pepper
During the spring and summer months the berries are picked green in color before they mature. They are then quickly dehydrated which results in the beans hardening and wrinkling while maintaining their green color, resulting in green pepper.
The same fresh green berries are placed in salt solution to allow their preservation. So we have the other version in brine with the typical green smooth spherical shape.
Ground green pepper
This spice has a fresh and spicy taste, less spicy and milder than black pepper. As in the other peppers, the main chemical component is the alkaloid piperine, responsible for the pungent taste.
In the kitchen
In general, all uses of the black pepper this is applicable, taking into account the difference in color and the fresher and slightly spicy flavor of the protagonist of this article. The whole grains are used in marinades, broths, stews and pickles; for both meat and fish. Ground is used for dishes with shorter cooking times and with vegetables, eggs, cheese, rice, sauces, salads and fruits flavored.
But mainly provides a very pleasant tone and aroma in sauces and creams, such as mayonnaise for seafood or cream sauces for meats. When it is dehydrated, it is rehydrated by cooking it for 20 minutes with 10 parts of water with 1% salt.
Green pepper sauce
Ingredients:
- 1 spoonful of butter
- ½ onion cut into strips
- 1 tablespoon mustard sauce
- 100 ml dry white wine
- 250 ml of meat broth
- 1 tablespoon brandy
- 200 ml of cream
- shawl
- 1 tablespoon of ground white pepper
- 2 tablespoons green peppercorns
Preparation:
- Heat the butter and sauté the onion in strips.
- Add the mustard sauce and the white wine.
- Bring to a boil and add the meat broth.
- Add the cognac and cream.
- Season with salt and add the peppers.
- Keep simmering for 5 minutes.
- Use this sauce to accompany grilled, grilled, sautéed, roasted or smoked meats.
Don't stop consuming green pepper in your dishes to take advantage of its excellent qualities!
