Pepper

The Pepper Plant

Black, white and green peppers all come from the woody tropical plant Piper nigrum . Unrelated to Capsicum peppers (like paprika and chili peppers), the plant is native to the monsoon areas of Southeast Asia. Over 13 types of black pepper are grown commercially today, primarily in India, Indonesia, Malaysia, and China.

Pepper berries are at first green; they turn red as they ripen. The stage at which they're harvested (and whether or not they are husked) determines the color of the resulting spice. Black pepper is harvested while the berries are still green--before ripening. Sun drying turns them dark brown and wrinkly. White pepper results when the berries are picked fully ripe and then husked and dried. Green peppercorns are picked before ripening and preserved before drying.

A Glance at the Past

Pepper's rich history can be traced through the records of ancient Rome, the monastic records of the Middle Ages, and the logs of early traders and explorers. In 1180, A Guild of Pepperers--the most important guild of the time--was in existence in London. Often equated with money, pepper has been used for taxes, rent, dowries and ransom. When Alaric the Goth besieged Rome, gold, silver, and pepper were demanded as ransom. (The gold and silver were easy enough to come by, but the pepper gave them some trouble.) The quest of pepper largely defines the history of the spice trade.

Using Pepper

Pepper peps up most any dish (and it's great for salt-free diets). It works well in combination with other herbs and spices, too, and is commonly found in spice blends.

Pepper is sold in several forms:

· Cracked--These large pieces of black pepper berries are especially good on salads and pasta, or pressed into meat that's been rubbed with oil.

· Coarse-This large grind retains more volatile aroma and flavor than finer grinds. A dash at a time adds zing to salads, meats, poultry, fish, and vegetables.

· Medium, Fine and Extra-Fine Grinds--These familiar shaker varieties are often used as table condiments. The finer the particle size, the more immediate the flavor release.

· Peppercorns-- For the freshest aroma and taste, grind whole peppercorns as needed--or offer a peppermill at the table. Freshly ground pepper's especially good in salsa, on pasta, and in soup. Whole peppercorns are also used in pickling, marinades, meats, and soups. (Tie in a cheesecloth bag or small strainer for easy removal.)