Black Pepper…there is so much to say about this.
This is my SALT blog, why am I talking about pepper? They tend to go hand in hand, although they really shouldn’t.
Most recipes say at the end, to add S&P. I love pepper, I really do, but it has its place…and it is not in all dishes.
Kinds of Pepper
Pink, green, black & white…pepper is pepper…nope!
They are all so different. I use Black Pepper the most.
I do not like anything about White Pepper. Many people use it for mashed potatoes, I don’t. It blends in and you don’t see it, I don’t care, it has an off taste to me. I never use white pepper! However, there are a lot of people out there that use white pepper…I am just telling you about my preferences, please try it and see what you think.
Pink…can be fun…when you mix it in with black. They are not truly a ‘peppercorn’, but from a plant that is a member of the cashew family. “Pink Peppercorns” can cause alergic reactions to people with nut allergies. They are very mild in flavor, I have not used them alone. But they add an interesting twist when mixed with black peppercorns.
Green…these are exactly the same as black pepper but not dried. They are usually preserved in brine. More difficult to use in a dish, perfect in an Au Pauve, I mix pink green and black…again no white.
Last but not least, Black Pepper. Most commonly used spice in the world. Black pepper was used by the ancient Egyptians in the mummification process, in south-east Asia it was used as currency. I only like it because it adds zip and pizzazz to a dish.
Every Recipe says add S&P
This is so wrong!
Salt is a flavor enhancer, thus my Salt Blog. Pepper is not a flavor enhancer, it is a flavor. That said, it is a flavor that I love, but it has its place. I thoroughly disagree with adding to every dish. When I use pepper, I USE pepper.
I only use whole peppercorns, I grind them in a mortar with a pestle. Yes, I do have a large pepper grinder (probably with a layer of dust on it), but there is something to be said about crushing each peppercorn that seems so right. I have a small mortar and pestle that I only use for peppercorns, then sprinkle on my dish.
The larger peppercorn pieces have a greater flavor. I have three different Mortar & Pestles, small (for pepper only), medium and large. I used to use my medium for pepper and other items, but them liked the idea of a dedicated one for pepper. My large is not too large, I probably need another one. It is a little too small to make guacamole in, but works well for pesto. I use the medium to grind my fresh toasted cumin seeds or coriander seeds. The larger is used to grind my Garam Masasla, for Indian dishes.
If you have only been using pre-ground pepper, you are in for a rude awakening. That pepper-dust stuff has no right being in your cabinet. It is not pepper! OK the label says it is pepper, it is pepper, but it is not the pepper you need to be using in your dishes. Grinding up a few corns takes just a few seconds and can add so much to your dish. When it is so finely ground, it quickly looses it flavor, and being so fine, it does not give the punch that pepper should be giving. My Blog, My Opinion!
You can get the small Mortar & Pestle I use only for pepper here.
This is my medium Mortar & Pestle for most spice grinding.
This is my large Mortar & Pestle that I use to make pesto.
I think this will be the next one I get…don’t think you could have too many.
You can get a Gourmet Pepper Sample Pack w/ Mortar & Pestle here.
Didn’t mean to make this about Mortar & Pestles…maybe my next post?
Black Pepper is Black Pepper
I have used several different black peppers and love them all. Black pepper doesn’t go bad, thus using it as a currency. I have not found a significant difference in flavors between them, as long as you are freshly grinding them. Some of the better pepper has a similar flavor, just more intense, so you will use less. However, that said, I have never used really cheap black pepper. I generally use Tellicherry , they are larger peppercorns and more mild as they are picked closer to to being ripe.
I take pride in all of the products I use when I cook. Some of the more expensive spices can be twice as much or more, but I feel that you are using such a small amount, that the price difference is negligible. Most of my dishes I use the least amount of products, but only use quality and let them all speak for themselves. For home cooking I would suggest buying the smallest possible quantity. You will get a better price per ounce when you buy more, but for spices you want fresh. Pepper is an exception, but I still wouldn’t buy a ton. A little goes a long way, then it also gives you the opportunity to try a different one. You are not going to try a different one if you already have a pound sitting in your cabinet.
You can get good quality Peppercorns here. Spice Enthusiast has a lot of great items, in the resealable bags that I like so much. If you look at the salts, know that Pink Curing Salt is NOT to be used in preparing your food. It is for curing meats ONLY!! They have free shipping and satisfaction guaranteed. Cant go wrong ordering from them.
In the end
Just like my other posts about Sea Salt, it is all a matter if taste!!
Do you like it or not?
I only want to open your eyes to other options out there. I know what I like and what I do, but it is a matter of what you like and what you want to do. I think it makes a huge difference to freshly grind each peppercorn, but if you are fine with the pre-ground pepper dust, then by all means use what you like. I only ask that try something first. When I was a kid my grandfather insisted that I at least try something first, if I didn’t like, then I didn’t like it…but at least I tried it.
