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Thursday, 2-May-2013 10:10 Email | Share | | Bookmark
Spice Up Your Food with Gourmet Peppercorns

Even the blandest cuisine can be easily spiced up with peppercorns. Connoisseurs of good food cannot resist the temptation of seasoning their foods with gourmet peppercorn. Comprising of finest quality peppercorns procured from the prominent peppercorn producing regions of the world, gourmet peppercorns add to your fine dining experience.



Peppercorn, one of the most widely used spice in the world, is the dried berry of the Piper nigrum plant. The finest quality peppercorns are procured from India, Vietnam, Indonesia, Madagascar and other tropical regions of the world. The hotness of peppercorn comes from its active ingredient piperine. Although, black and white peppercorns are widely used for seasoning, green and pink varieties are also available for enhancing the flavour of foods.

What are Gourmet Peppercorns?

The finest quality peppercorns are known as gourmet peppercorns. Available in gourmet spice stores, they are widely used for seasoning traditional as well as avant-garde cuisines. The rich aroma and sharp flavor help to distinguish gourmet peppercorns from the ubiquitous peppercorns commonly available in stores. Good food aficionados appreciate the high standard of the spice, which makes the gourmet peppercorns the most sought after spice in the fine dining world.

Types of Gourmet Peppercorns

Black Peppercorn

The unripe fruits of the Piper nigrum plant are cooked in hot water and then dried to produce black peppercorn. The finest quality black peppercorns are produced in the south and southeastern Asian countries. India is a key producer of black pepper. The finest quality black peppercorns, commonly known as Malabar and Tellicherry black peppercorns, are procured from the Malabar Coast of Kerala in South India. In Borneo, Malaysia, the Sarawak pepper is among the finest quality peppercorns in the world. Peppercorns produced in Vietnam are noted for their strong flavour, making Vietnamese black peppercorn an important ingredient in recipes around the world. The island of Sumatra produces Lampung peppercorn, a prominent black pepper variety.

White Peppercorn

White pepper is the fully dried ripe seed of the Piper nigrum plant from which the dark colored husk has been removed. White pepper is commonly used for seasoning light colored dishes. Widely used in Chinese cuisine, white peppercorn is procured from the same areas that produce black peppercorn. White Muntok pepper is a popular white pepper variety produced in Indonesia. The Vietnamese white peppercorns are noted for rich aroma and hot flavor.

Green Peppercorn

Popular in French cuisine, green peppercorn is the dried unripe fruit of the Piper nigrum plant.

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Thursday, 2-May-2013 10:06 Email | Share | | Bookmark
Season Your Food with Madagascar Peppercorns

The island country of Madagascar in the Indian Ocean is one of the world’s prominent producers of high quality peppercorns. Admired for its sharp aroma and mild hotness, the Madagascar peppercorn is widely used by French chefs for spicing up French meat dishes.



Food connoisseurs are aware of the unique flavour of Madagascar peppercorn, which has made it one of the most sought after peppercorn varieties. The popularity of French cuisine around the world, to some extent, is attributed to the dried berries of the Piper nigrum plant that the French procured from their island colony off the southeastern coast of Africa.

Unfortunately, most chefs outside Europe are unaware of the outstanding peppercorns produced in Madagascar. Madagascar peppercorn boasts of properties that allow it to compete with peppercorns procured from the other popular peppercorn producing countries such as India, Indonesia, Vietnam and China. Hence, if you have not yet used this aromatic pepper for seasoning your foods, it is now time to buy a bag of Madagascar peppercorn from a gourmet peppercorn store.

What is Madagascar Peppercorn?

The Madagascar peppercorn is a brownish gray colored peppercorn. Produced by drying the unripe berry of the Piper nigrun plant after it is cooked in hot water for some time, the peppercorn of Madagascar has a unique charred oak barrel like aroma. The brown Madagascar peppercorn is less hot than the other popular black peppercorn varieties. Hence, they are best suited for epicureans who want to enjoy the peppery flavor of foods without making their foods too hot.

Popular Uses of Madagascar Peppercorn

Madagascar pepper can be added to all types of foods. Due to its unique smoky flavour, the brown peppercorn is especially appropriate for meat dishes. It is the favourite peppercorn variety of a large number of French chefs, who are reluctant to use any other peppercorn varieties for seasoning their meat dishes. Apart from seasoning your meat preparations, Madagascar pepper can be added to soups, salads and almost every dish that requires seasoning with black and white pepper.

How to Buy Madagascar Peppercorn

Few local spice stores sell Madagascar peppercorn. These highly prized peppercorns are available only in selected upscale stores. You can easily find the finest quality peppercorn from Madagascar in an online gourmet spice store. If you have not tried Madagascar peppercorns before, a sampler size Madagascar peppercorn bag will help to introduce you to the aromatic peppercorns. However, after enjoying the unique flavor of Madagascar pepper, you cannot resist the temptation of buying the larger 10 to 20 ounce bags.

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