Colorful peppercorns
The pepper tree is a climbing plant liana-like, which produces large bunches composed of small berries, whose color varies depending on their degree of maturity. Green pepper comes from grains that are not yet ripe. Its sweet and fruity scent allows it to be used fresh or dry. Black pepper As for it, it is more spicy and is picked just before maturity. Through our transparent mills, its seeds appear as wrinkled... This is quite simply because it has dried in the sun, which also darkened its color. For his part, pepper called “gray” is actually black pepper that has been ground! Red pepper, very intense, comes from very ripe grains dried away from light. Finally, white pepper, very delicate, is obtained from the ripe fruit: the grains devoid of their husk then display their interior color.
Does this remind you of anything? But yes, tea of course, with its colors – black, green, white – linked to its degree of oxidation!
Pepper, a spice with many benefits
An ancient commodity originating from Asia and more particularly from India, pepper takes its name from the Sanskrit “pippali”, later declined to “piper” in Latin. Nowadays mainly cultivated in Vietnam, Indonesia and Brazil, it has long served as currency, like many other spices. Did you know? It is also from this practice that the expression comes “pay in cash”, originally “pay in spices”. For a long time remaining particularly rare and expensive, the pepper was carefully preserved and ground just at the time of use, in order to preserve all its aromas. A wise habit still anchored in culinary uses today: the mill is essential in any self-respecting kitchen!
An essential ingredient
If he is commonly used to spice up all kinds of hot and cold dishes, it’s because pepper has a very particular taste. It brings spicy vegetables, as well as fish and meat, thanks to a substance called piperine, which provides a sensation of heat on the tongue. Some recipes put it entirely in the spotlight, like pepper sauce. Others include it more sparingly, such as in salads, terrines or even grilled meats. Another chef’s tip: so that it retains all its aromas, it is best not to expose pepper too high a heat, but rather to incorporate it at the end of cooking
Discover Tchaï of the Tiger, our chai tea with pepper notes
Pepper is also an ingredient of choice to enhance spicy teas! Set off to discover its warm aromas while savoring Tchaï of the Tiger, a delicious organic labeled mixture signed Kusmi Tea, which combines it with a vintage black tea also flavored with cinnamon, ginger and cardamom.