A condiment derived from the pepper plant native to India, Java and the Sunda islands, pepper has, since time immemorial been the most popular and widespread spice in the world, mentioned as far back as 1000 BC in ancient Sanskrit literature. The name pepper comes from the Sanskrit word pippali meaning berry. Even before Alexander the Great introduced it to Greece, it had been widely used in India and China for centuries.
During the middle ages, it also served as currency exchange. There’s a story about a King in ancient India who, besides being a great warrior and statesman, was a connoisseur of spices. He so loved spices that when introduced to a new spice would present the person with a bag of gold. One day a merchant gifted him a bag of peppercorns, and walked away with a bag of gold and a piece of land as well. A few months later, another merchant gifted the king a bag of chillies and the king was so pleased that instead of gold, he gave the merchant a bag of pepper.
The different types of pepper we get in the market come from the same plant; the only difference is the stage of maturity when harvested. The common black peppercorns – the most pungent – are a dried version of the mature reddish brown peppercorns. Green peppercorns are the unripe variety with a fruity rather than pungent flavour. White pepper is used mainly in white or light coloured sauces, gravies and soups and is basically ripe peppercorns with the husk removed. This is less pungent compared to
black pepper. Finally there is grey pepper which is a blend of white and black pepper.
The list of pepper’s culinary uses is exhausting. It can be used as seasoning, flavouring, pickling, in soups, sauces, stews, garam masala mixes and many more. India is one of the few countries that freeze dried green peppercorns which are used for its subtle flavour in the manufacture of cheeses and pates, sausage preparations and in brine as a pickle by itself.
Changing times and trends in food have taken pepper beyond spicy food towards desserts. It’s a great combination with vanilla, chocolate, strawberries, apples, pineapple, etc. In India too, “winter special” sweets like Halwasan, saunth ke laddoo have a dash of pepper added to them. India’s famous masala chai has a dash of pepper along with ginger, cardamom, cinnamon and saffron.
The Foodie's Table. With the first showers of rain and the slight nip in the air, we've all got our appetites back. So feast your heart out this June brings you the ultimate food special. Prepare to don the chef's hat with our exotic recipes from chefs and bloggers as well as cooking, baking and food-styling tips. What's more, our information on the top wines, cheeses, desserts and more from around the world make for the most drool-worthy spread you've ever imagined!
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