I still can’t believe that a stone fruit (yes pepper is a stone fruit, who knew) that built empires a few hundred years ago can now be bought for next to nothing at the local supermarket!
The world’s most used spice is also my favourite, its sharp taste is different to that of chili but both are used add a spicy “hot” flavour to food. I always grind my peppercorns as I go to maintain maximum flavour and pungency.
It is often paired with salt during cooking and both are commonly supplied on every table to allow guests to add more.
I use three types of peppercorns but in this post I want to talk about white peppercorns.
I think they smell like grain and although you smell that “pepper” smell there is none of the acrid bite of black peppercorns. As well as for the taste it brings to Asian dishes such as PK Makes Nagi’s ‘Chinese Restaurant’ Chicken Satay, wihite pepper is often used in cream and white sauces so that you can not see black specks but still get the taste.
So why cook with pepper? I am not going to pretend to know why or how but pepper reacts with the flavours in the food itself and also effects our ability to perceive said flavours. Pepper is also given credit for a raft of health benefits from being a digestive to increasing your metabolism and adding to your daily fiber needs.
Pepper vine with drupes still attached:
- see all recipes using white peppercorns here
- see all recipes using pepper here
- see all ingredients here