Pepper, history

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PEPPER (piper nigrum); native to East Indies; imported from India, Indonesia, Borneo and Malaysia; is the world's most popular spice; ancient Greeks and Romans used both White and Black pepper for cooking; in early 5th century, 3,000 pounds pepper was demanded for ransom of Rome; in 1179 A.D Guild of Pepperers was founded in London; Marco Polo wrote of great quantities of pepper used in China; the dried fruit or berry of climbing vine which grows on spikes like currants; available as whole Black Pepper (peppercorns), ground white pepper, ground black pepper, coarse grind black pepper, and cracked black pepper; to obtain black pepper, berries are picked before fully ripe and they turn black and shrivel when dried; to obtain white pepper, berries are allowed to ripen before harvesting and the outer shell is removed, leaving greyish-white kernel; has a hot, biting and very pungent taste; white pepper is milder in flavor than black pepper; has slight musty flavor. USES...Peppercorns or whole black peppers are used in pepper mills. Grind the pepper over foods at the table or when food is being prepared. Peppercorns are also used in some salad dressings, marinades, pickling, poaching fish, soups, sauces, and stews. Ground white pepper is especially popular in white or light colored foods where the dark specks of black pepper do not add to the aesthetic appearance. White pepper may be substituted for black pepper in any recipe. Black pepper comes in three different grinds - fine, coarse and cracked. Black pepper may be used in any dish except sweets.

However, it is sometimes used in cake and is a characteristic ingredient in the German Christmas cookie, pfeffernusse. SUGGESTED AMOUNTS TO USE IN VARIOUS DISHES PEPPERCORNS 10 - 12 in marinade for sauerbraten, 4 pounds beef 4 - 6 in liquid for poaching 1 - 2 pounds fish 8 - 10 in liquid when boiling chicken, shrimp, pot roast and variety meats such as tongue GROUND BLACK PEPPER ⅛ - ½ tsp in spice cake mix ⅛ - ½ tsp to a 7 ounce can tuna for salad ¼ - ½ tsp in pfeffernusse recipe making 6 dozen cookies. COARSE GRIND BLACK PEPPER ¼ - ½ tsp in 1-½ cups French or other salad dressings ⅛ - 1 tsp in 2 cups marinade for meats ⅛ - ¼ tsp sprinkled over 1 pound steak, chops, fish, chicken or liver before broiling. CRACKED BLACK PEPPER 1 - 2 tsp to 1 pound stead for peppered steak ½ - 1 tsp in 2 cups marinade for meats ⅛ tsp to each individual salad bowl of chef's or tossed salad GROUND WHITE PEPPER dash - ⅛ tsp to 6 eggs - stuffed, scrambled, creamed or for omelettes ⅛ - ¼ tsp in 2 cups mashed potatoes. ¼ tsp in 2 cups white or light colored sauce ⅛ - ¼ tsp in 2 cups vichyssoise or other light-colored soups ⅛ - ¼ tsp for 1 pound fish ⅛ - ¼ tsp for 1 head cauliflower Origin: Spices of the World Cookbook, by McCormick Shared by: Sharon Stevens Submitted By SHARON STEVENS On 01-31-95

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