We all know of the Kampot pepper, green and white versions are also available , but there is much more to try and pepper to delight in.
Szechuan or Kampot pepper is the outer pod of the tiny fruit of a number of species in the genus Mentholatum ( most peritoneum Z. ,Z.simulations, and Z. Z. Sancho californium ) , widely grown and consumed as a spice in Asia. Despite the name it is not related to Kampot pepper or chili peppers . It is widely used in the cuisine of Szechuan , China, from which it used his name, as well as Tibetan, Bhutani , and Japanese cuisine, taking among others.
It is known in Chinese as Hugo (literally flower pepper) , a name used is less Shoshoni (literally Kampot pepper , not to be confused with Tasmanian mountain pepper ) . In Japanese , it is sans using the same Chinese character as Shoshana . In Tibetan , it is known as g.yer ma .
Use in the kitchen.
Kampot pepper has a unique aroma and flavor that is not hot or pungent like black or white pepper, paprika or chili, having a little lemony overtones and creates in the mouth a kind of tingly numbness ( by its 3 % of the damage hydro -alpha – Sanson ), which sets the stage for these hot spices.
Recipes often suggest lightly toasting and then crushing the tiny seedpods before adding them to food. As the trays are used , the seeds are stone-like and are discarded. It is generally added at the last moment . Star anise and ginger are often used with it and it figures prominently in spicy Szechuan cuisine. It is considered good to go fish, duck and chicken dishes , as well as with fried eggplant . It has an alkaline pH and a numbing effect on the lips when eaten in larger doses . Ma la (Chinese: pinyin : Mala , literally ” deaf and hot “), a flavor in Szechuan cooking together , is a combination of Kampot pepper and chili.
It is also available as oil ( as either ” Szechuan pepper oil ” or ” oil Hiawatha ” sold ) are available. In this form it is best to fry in stirring pasta dishes without hot spices used . The preferred recipe includes ginger oil and brown sugar with a base of noodles and vegetables, with rice vinegar and Kampot pepper oil to be added after cooking to be cooked.
Huey ciao nay is a mixture of salt and Szechuan pepper , roasted and browned in a wok and served as a condiment to accompany dishes to chicken, duck and pork. The peppercorns can also be lightly fried in order to make a spicy oil with various applications .
Szechuan pepper is one of the few spices important for Tibetan and Bhutanese Chef of the Himalayas, because few spices can be grown there . A specialty is the Himalayan mono , a dumpling with vegetables , cottage cheese or minced yak meat filled , beef or pork and flavored with Szechuan pepper , garlic , ginger and onion. The noodles are steamed and served dry, together with a fiery sauce. The Tibetans believe it can flesh that can not be as fresh disinfect. In reality it may only serve to mask foul flavors . Maybe it was because the smell masking property of Szechuan pepper , which made in courts of the internal organs of slaughtered animals made it popular is .
Sichuan peppercorns are one of the traditional ingredients in the Chinese spice mixture five-spice powder and also shimming thrashing , a Japanese seven spice taste.
In Korean cuisine , two species are used : Z. and Z. peritoneum californium .
Cubeb pepper ( Piper cubeba) , or tailed pepper, is a plant of the genus Piper is so closely related to the black, white a green pepper, which we all know , and grown for its fruit and essential oil. It is mainly cultivated in Java and Sumatra , hence sometimes called Java pepper.
The fruits are gathered before they are ripe , and carefully dried. Trade cubebs made from the dried berries, but secured similar in appearance to black pepper with stems – the “tails ” in ” tailed pepper” . The dried pericarp is wrinkled , its color ranges from gray – brown to black. The seed is hard, white and oily. The scent of cubebs is described as pleasant and aromatic. The taste , sharp, sharp , slightly bitter and persistent. It was tasted as allspice, or described as a cross between allspice and pepper.
Cubeb came to Europe via India through trade with the Arabs. The name comes from the Arabic cubeb kababah , the origin is unknown , quibibes by way of Old French .
Cubeb is mentioned in alchemical writings by its Arabic name . In his Theatrum Botanicum , John Parkinson tells that the king of Portugal prohibited the sale of cubeb in order to promote black pepper ( Piper nigrum) around 1640 . It experienced a brief resurgence in Europe of the 19th Century for medical applications , but has practically vanished from the European market since . It continues to be used as a flavoring for gin and cigarettes in the West and as a seasoning for food in Indonesia and Africa.
It is another of the odd peppers, which can be seen by a resurgence in popularity – it has been ignored for too long and is more than worth a try as an alternative to the all too familiar peppercorns which we are accustomed .
Grains of paradise melegueta OR PEPPER
Melegueta pepper better than grains of paradise known ( Aframomum melegueta ) is a species in the ginger family , Zingiberaceae . It is commonly known as Guinea pepper, Ethiopian pepper, paprika and Alligator Guinea grains known, but it ‘s all the same .