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Using Pepper

Pepper is without a doubt the most popular spice. There are various types of pepper, but all come from the same plant. Whether green, black or white, the colour of the pepper refers to the fruit's ripening stage.

History

Widely used around the world, pepper is native to the forests in Southwest India. It became famous across all the continents. It was the catalyst of several wars, conquests and discoveries, and became a bargaining chip for gold and even peace.

It was renowned for its tonic, stimulant, diuretic, antibacterial, carminative and aphrodisiac properties! It was sometimes used to heal several illnesses such as epilepsy, fevers, sciatic pains, migraines and rabies to name only a few.

Major producers mainly include India, Madagascar, Brazil and Malaysia.

Types of Pepper

Black Pepper
Black pepper is picked when it is half-ripe. At this stage, the fruit begins to turn red. When drying, the skin crumples and darkens. Among all the types of peppers, it is the most flavoursome. To savour its flavour, the peppercorn (the dried fruit) is served crushed or unground.

White Pepper
White pepper is picked when it is very ripe and completely red. The fruits are soaked for a few days during which the flesh softens and decomposes. The naked seed is then dried. It is considered the sweetest type of pepper.

Green Pepper
It is picked before maturity when the fruit is still green. The grain mainly comes from Madagascar and is sold as pickled, marinated or dried. This pepper is a great accompaniment to grilled beef with its slightly hot and fruity taste.

Impostors

There are several types of pepper, but don’t let the impostors fool you! Some peppers do not belong to the same family. Even if they bear the same name, they come from other fruits, but have similar properties.

Pink Pepper
Pink pepper does not belong to the pepper family. It comes from a different plant belonging to the ragweed family. It consists of a pink dehydrated berry. It has a delicate flavour and a slightly peppered taste.

Sichuan Pepper
Sichuan (or Szechwan) or fagara pepper is actually grilled hot pepper, ground and mixed with fruit from real pepper. It is commonly used in Asian food.

Cayenne Pepper
This one is obviously Cayenne pepper powder with a very heightened flavour. It is commonly used in Latin America and in India. It is also the first ingredient in Tabasco sauce.

Jamaican Pepper
Jamaican pepper, also called "allspice", is extracted from the seeds of the fruit from the "Pimenta" tree, grown in the Caribbean islands and in Central America. It is a perfect spice to flavour sauces, applesauce and fruitcakes.

Cubeb Pepper
Cubeb pepper comes from the Indonesian islands and more specifically from Java. It is not as strong as black pepper but is bitterer. An essential ingredient in Asian and Oceanian foods, it resembles more like Jamaican pepper than black pepper.

Choosing the Right Pepper Mill

There are several types of grinders. When purchasing a pepper mill, it is important to understand their properties in order to make an informed choice.

The majority of Trudeau pepper mills consist of ceramic grinders:

• Graviti pepper mill
• One-Hand pepper mill
• Collection of Alero peppermills
• Century pepper mill

Features of a ceramic grinder:

• More expensive than carbon steel.
• Tougher than carbon steel: Rockwell from 55 to 60.
• Remains sharp.
• Never rusts even over a saucepan releasing steam.
• Can be used with peppercorns, sea salt, as well as dried herbs and spices.

Trudeau also offers peppershakers made with a carbon steel grinder:

• Seville pepper mill
• Excalibur
• Twist Quadro

Features of a carbon steel grinder:

• More expensive than stainless steel.
• Very tough metal: Rockwell from 50 to 55, very effective and lasts a long time.
• The grinder regulates the pepper's flow.
• The grinder's veneer is only used with peppercorns to avoid rust.

Other Types of Grinders

Stainless steel grinder

• Slightly more expensive than the zinc grinder.
• Tough metal: Rockwell from 35 to 40. More effective than zinc and lasts much longer.
• Does not rust at middle course.
• Is only used with peppercorns.

Zinc grinder

• The lowest cost to grind pepper.
• Metal is more malleable and less effective.
• Can rust.
• Is only used with peppercorns.

Nylon grinder

• The lowest cost.
• Does not rust.
• More malleable material and least effective.
• Can be used with sea salt and dried herbs.

Cooking with Pepper

Pepper is a perfect accompaniment to orange juice, strawberries and peaches. It adds a certain boost to pears, red wine, poultry, deer meat, meats, fish and seafood as well as fruit salads.

It is kept at room temperature. Ground pepper lasts approximately three months.

Here are some simple recipes that contain different types of peppers to seduce you palate.
 

Fresh goat cheese with white pepper and fennel

Preparation time: 15 min

Ingredients

• 4 cheese strainers of fresh goat cheese (1 cheese strainer per person)
• 1 teaspoon of white pepper
• 10 ml of very fruity olive oil
• 2 hearts of fennel
• 10 g of fresh peeled beans
• Salt

1. Place cheese strainers in four plates and sprinkle them with white pepper.
2. Slightly salt and pour olive oil.
3. Cut the hearts of fennel into small strips with a grater.
4. Dip them into the cold water and strain them with a strainer.
5. Place the fennel around the cheese, add the beans and serve.
    

Grapefruit and pink pepper sherbe

Total preparation time: 10 hours 15 min, makes 10 to 12 portions

Ingredients

• 500 ml (2 cups) of pink grapefruit juice
• 125 ml (½ cup) of orange juice
• 60 ml (2 oz) of vodka
• 30 ml (2 tbsp) of sugar
• 5 ml (1 tsp) of pink pepper
• 10 to 12 quarters of pink grapefruit

1. In a Frigoverre Plus, mix the grapefruit juice, orange juice, vodka and sugar. Cover and place the container in the freezer for four hours (until the mixture is firm).
2. After four hours, use a food processor to beat the mixture until it reaches a granular consistency and return the mixture to the freezer for two hours.
3. Beat the mixture once again until it has a smooth texture. Add the pink pepper and return to freezer for two more hours.
4. Finally, remove the sherbet from the freezer ten minutes prior to serving. Garnish with the pink grapefruit quarters and serve in double wall serving cups.
    

Hot chocolate with spices and pepper

Preparation time: 20 min

Ingredients

• 200 g of dark chocolate (minimum 70% cocoa)
• 600 ml of milk
• 2 tablespoons of liquid honey
• 1 small dry Cayenne pepper or Bird's eye chile
• 2 pinches of Jamaican pepper
• 2 pinches of Cubeb pepper
• ½ clove of Bourbon vanilla

1. Place the peppers in a mortar and crush them until you obtain a fine powder. Then, crush the chocolate into big chunks.
2. Warm the milk on high heat and add vanilla to infuse.
3. Add chocolate and continue to mix with a silicone whisk for approximately five minutes. Reduce the heat if the mixture begins to boil.
4. Add peppers and honey, and continue to mix until the chocolate is completely melted.
5. Let warm another ten minutes on low heat and beat vigorously before serving.
6. It is important to seep through the mixture with a strainer before serving in order to remove the vanilla as well as the pieces of different peppers.

* Suggested retail price in Canadian dollars