A Background on Pepper

Natural History and Cultivation

Peppercorns (Piper nihrum) are the dried, unripened fruit of a vine-like plant which grows wild in parts of India and is cultivated there and elsewhere. Malabar pepper is said to be one of the finest. Black pepper is ground from the whole peppercorn and white pepper from the inside of the peppercorn after its outer protecting pericarp has been removed.

Character

Pepper, according to Culpeper, the herbalist, is under the dominion of Mars, which seems very appropriate for one of the most lively and aggressive spices. It is also one of the most ancient spices and at times, particularly in the Middle Ages, became so expensive and so much valued that it was used instead of money or as part of the tribute paid by conquered cities. \"Peppercorn rents,\" now regarded as nominal sums, had a real value originally.

The Romans used pepper and preferred Long Pepper, which is a slightly different variety from that most familiar to us. The medical action of pepper is settling to the stomach, cooling to the system and, by stimulating the mucous membrane of the rectum, it is useful in constipation.

How to Use It

When and how you use pepper in cooking or at table is mainly a matter of taste. Black pepper has rather more flavor and aroma than white, but both are very pungent and \"hot.\" In general, the richer the food the more pepper and seasoning it can stand, since all seasoning tends to aid digestion.

Pepper alone, however, is not enough to transform dull-tasting food and should not be used in this way or you will not only bore or burn those you cook for. Peppercorns can be eaten whole in some dishes. They are crisp and aromatic when rolled on to a steak and then fried or grilled.

Pepper easily loses much of its quality in storage and has the maximum sparkle and vigor when it is bought as peppercorns and freshly ground for use in a pepper mill as required.

How to Buy It

Ground pepper, in small drums or loose, and peppercorns are available in supermarkets. An ounce or so is quite enough to buy at a time and pepper should always be stored carefully away from heat, light, air, and moisture.

When and how you use pepper in cooking or at table is mainly a matter of taste. Black pepper has rather more flavor and aroma than white, but both are very pungent and \"hot.\" In general, the richer the food the more pepper and seasoning it can stand.