The fruit that comes from plants belonging to the genus ''Piper'' is known as pepper; however, there are some peppers belonging to other genus. What is certain is that it is a spice with a mostly spicy character capable of enhancing the flavor of foods like no other spice.
It is considered the queen of all spices, due to its commercial value that it has had throughout history and that is still maintained today . There are many types of peppers, but we definitely believe that you have to know some of the most traditional ones. Let's see what they are!
Peppers not to be missed on the table
Black pepper
It is native to the Malabar coast located in the southeast of India. The pepper tree is a climbing shrub from a tropical climate, which can reach a height of up to six meters, using other stronger trees as support. Its fruit and color depend on the degree of ripening, that is, black pepper is harvested in the middle process of ripening.
Black pepper has a variety of uses in gastronomy, and not to exaggerate, we can include it in almost all salty food dishes and even on some occasions even in dessert dishes such as "strawberries with black pepper and ice cream." '.
White pepper
White pepper has similar characteristics to black pepper, the only thing that varies is the maturation times. White pepper is a fully mature grain, it is characterized by not having a shell. Among its culinary uses, it is mostly used to flavor white sauces, egg dishes, making mayonnaise, among others.
Green pepper
It is the peppercorn that is picked tender, that is, without ripening. It is usually found in supermarkets in grain and powder form. It is also offered dry, or semi-preserved in vinegar solutions or in brine, maintaining its spicy characteristic. In cooking, it is used in the preparation of salads, seafood, chicken, duck, or beef, and on some occasions it is used to season charcuterie products.
Pink pepper
The pink pepper does not belong to the genus ''Piper'' it belongs to a variety of a Brazilian pepper tree ?Schinus terbinthifolius? shrub from tropical climates. Its flavor is very particular, since it has a slightly spicy flavor compared to the others, it has a taste sensation similar to the freshness of pine, with a slightly resinous aroma, pleasant to the palate.
This species should be used sparingly because it contains cardanol, which is an irritating phenolic compound. Its use in cooking is closely related to the magical touch in green leaf salad dressing, combining perfectly with oil, vinegar and lemon. The aroma is unique!
Sichuan pepper
It is the fruit of the Japanese pepper tree, its scientific name is ''Zanthoxylum piperitum'', it is almost traditionally used in Japanese cuisine. It is used in the preparation of fish, ducks and chickens. It is very common to use it as a table condiment, for which it is first necessary to toast and grind it. It gives a delicious touch to each dish!
Jaimacan pepper
Also known as allspice, guayabita pepper, sweet pepper, allspice. It arises from a tree named ''Pimenta dioica'' with tropical influence in regions of Mexico, Panama and Guatemala. It does not belong to the ''Piper'' genus, however, its seed has a pleasant aroma and flavor, similar to the aroma provided by cloves and nutmeg, which allows it to be included in basic recipes of the gastronomy of many Central American countries associated with desserts. and seasonings for bread.
Great variety of peppers, right? Remember that it is preferable to use it freshly ground on the dish that we want to season. This way you ensure that the pepper does not contain additives and you also benefit from all its properties.
FIND ALL THE SPICES YOU NEED AT CASA PERRIS
