Peppercorn: Difference between revisions
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| ⚫ | Black pepper is a seasoning produced from the fermented, dried, unripe red berries, called '''peppercorn''', of the plant Piper nigrum. The same peppercorn, when unripe green, can be dried, or preserved in brine or [[vinegar]], to make green peppercorn; or when ripe, dried and dehusked to make white peppercorn, for white pepper. |
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==Peppercorn== |
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| ⚫ | Black pepper is a seasoning produced from the fermented, dried, unripe red berries, called peppercorn, of the plant Piper nigrum. The same peppercorn, when unripe green, can be dried, or preserved in brine or vinegar, to make green peppercorn; or when ripe, dried and dehusked to make white peppercorn, for white pepper. |
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It is one of the most common spices in European cuisine and its descendants, having been known and prized since antiquity due to its strong flavour and its ability, critical during the Middle Ages, to conceal the taste of partially rotten meat. It is said that Alaric the Visigoth demanded from Rome a ransom of gold, silver, and pepper. The spiciness of black pepper is due to the chemical piperine. |
It is one of the most common spices in European cuisine and its descendants, having been known and prized since antiquity due to its strong flavour and its ability, critical during the [[Middle Ages]], to conceal the taste of partially rotten meat. It is said that [[Alaric]] the [[Visigoth]] demanded from Rome a ransom of gold, silver, and pepper. The spiciness of black pepper is due to the chemical piperine. |
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Ground black peppercorn, usually referred to simply as "pepper", may be found on nearly every dinner table in some parts of the world, accompanied by its constant companion salt. |
Ground black peppercorn, usually referred to simply as "pepper", may be found on nearly every dinner table in some parts of the world, accompanied by its constant companion salt. |
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This article was taken from an early version of the article now appearing on [[wikipedia]]: [http://en.wikipedia.org/wiki/Peppercorn peppercorn] |
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Revision as of 00:00, 4 April 2005
Black pepper is a seasoning produced from the fermented, dried, unripe red berries, called peppercorn, of the plant Piper nigrum. The same peppercorn, when unripe green, can be dried, or preserved in brine or vinegar, to make green peppercorn; or when ripe, dried and dehusked to make white peppercorn, for white pepper.
It is one of the most common spices in European cuisine and its descendants, having been known and prized since antiquity due to its strong flavour and its ability, critical during the Middle Ages, to conceal the taste of partially rotten meat. It is said that Alaric the Visigoth demanded from Rome a ransom of gold, silver, and pepper. The spiciness of black pepper is due to the chemical piperine.
Ground black peppercorn, usually referred to simply as "pepper", may be found on nearly every dinner table in some parts of the world, accompanied by its constant companion salt.
This article was taken from an early version of the article now appearing on wikipedia: peppercorn
