Black pepper

Black pepper is the dominant spice in cuisine. This spicy, aromatic treasure has been adding flavour to dishes for centuries. But what is this dark-eyed spice hiding?

Origin and cultivation. The black peppercorns are harvested when they are still immature and are dried to give them their characteristic black colour. This drying process activates the enzymes in the pepper, which produce the piperine responsible for its pungent taste.

Flavour and aroma: Black pepper has an intense, pungent flavour, primarily stimulating the stinging receptors on the tongue. It also has a distinctive earthy, slightly citrusy aroma that enriches the smell of food.

Black pepper in the kitchen:

A classic kitchen staple: Black pepper is found in almost all savoury dishes. It is used in almost all types of food, from meat to fish, vegetables, soups and sauces.
Flavour enhancement. It enhances the natural flavours of food and, when used with other spices, creates a complex harmony of flavours.
The secret of grinding: to preserve freshness and flavour, it is advisable to buy whole black pepper and grind it in a mortar or pestle immediately before use. Coarsely ground is recommended for slower cooking processes, while finely ground is recommended for sauces and salads.
Careful handling. It is important to be careful when adding a little at first, then add more flavour after tasting.