Funky peppercorns that are hot right now
A precious commodity dating from the spice trade until today, pepper is thought of as the king of spices. Fruit of a vine called piper nigrum, it takes various forms, depending on when it is harvested and how it is treated. Green peppercorns, for instance, are picked before they are ripe and preserved thereafter. Black peppercorns are picked just as they are about to ripen, then boiled and left to dry in the sun. White peppercorns have their skins removed before or after they are dried, while rare red peppercorns are picked when fully ripened.
This condiment’s diverse character and array of perfumes make it an indispensable addition to any spice larder. For those of us living in Southeast Asia, how privileged we are that some of the world’s largest pepper producers grow these feisty elixirs right in our backyard. Here are a few varieties that are charming chefs and home cooks alike.
Fresh and Perky
Produced by farmers in Borneo and marketed by the Malaysian Pepper Board, Sarawak black pepper is well-loved by chefs for its fresh, citrusy aromas, while its white pepper compatriot makes a good option for its clean, sharp flavours and unobtrusive hue.
This story is from the July/August 2018 edition of WINE&DINE.
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This story is from the July/August 2018 edition of WINE&DINE.
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