Salsa Ingredients - Ground Black Pepper and Peppercorns
Black Pepper is from the Papaceae family and is over 4,000 years old.
The usefulness of this ingredient is known word wide.
When you grind the harvested and dried peppercorn that grows off an evergreen vine, you get pepper.
There are as many kinds of pepper as there are places to find it, about three.
Average Height: 3-4 centimeters Average Weight: approx.
1/16 ounce Suggested amount to use in your recipe: to taste; 1/8 teaspoon - 1 teaspoon Average grow time required in your garden: 2 - 4 years Black pepper is native to Southwest India and is the mature berry of the evergreen vine.
The scientific name is piper nigrum, and this pepper has been used for everything from salsa topping to mummification.
During the middle ages it was used not only to preserve fresh meat, but also to disguise the rank taste of spoiled meat.
It was so useful that it was even considered currency in Asia for a time.
This is where the present day term "peppercorn rent" comes from, though today it means something that is so cheap it's practically free and undermines how valuable the ancient people considered pepper to be.
For most of its history, pepper found in all of Europe, the Middle East, and North Africa came from the Malabar Bay in India, making it a privilege to presently be able to grow your own peppercorn.
The time of the year that you harvest your peppercorn is very important when trying to successfully grow black pepper for a recipe for salsa.
The vine that peppercorns grow on can reach lengths of over 30 feet.
It takes between 2 and 4 years to harvest peppercorn.
Black and green peppers occur during the early stages of the peppercorn season.
To make black pepper, harvest the peppercorns when they are only half-ripe and green then cook them in water; green pepper is uncooked.
A traditional way to dry them is in the sun for a couple of days until they are ready to be put in spice containers.
Now that you've successfully planted, grown, harvested, and dried after possibly cooking your peppercorn, and you are a couple of years older, your pepper can be prepared for food! The peppers stay fresh longer if you leave them whole, but grinding is necessary if you want to add it to your dish.
Like most salsa ingredients, pepper can be bought at a store.
Keep your eyes peeled for peppercorns that are uniform in color to ensure quality.
The darker the color the more flavor will be contained in your peppers.
Black pepper gets its distinctive taste from a chemical called piperine.
Pepper increases the hydrochloric acid production in your stomach helping digestion.
Traditionally, a recipe for salsa wouldn't be the same if it wasn't for black pepper.
The unique pungency of pepper is a great compliment to the dryness of salt.
Some people are on the fence about black pepper, while others add it to every meal.
If you make your own black pepper then that's worth its own reward, or if you are just trying it for the first time in a recipe then that's just as great!
The usefulness of this ingredient is known word wide.
When you grind the harvested and dried peppercorn that grows off an evergreen vine, you get pepper.
There are as many kinds of pepper as there are places to find it, about three.
Average Height: 3-4 centimeters Average Weight: approx.
1/16 ounce Suggested amount to use in your recipe: to taste; 1/8 teaspoon - 1 teaspoon Average grow time required in your garden: 2 - 4 years Black pepper is native to Southwest India and is the mature berry of the evergreen vine.
The scientific name is piper nigrum, and this pepper has been used for everything from salsa topping to mummification.
During the middle ages it was used not only to preserve fresh meat, but also to disguise the rank taste of spoiled meat.
It was so useful that it was even considered currency in Asia for a time.
This is where the present day term "peppercorn rent" comes from, though today it means something that is so cheap it's practically free and undermines how valuable the ancient people considered pepper to be.
For most of its history, pepper found in all of Europe, the Middle East, and North Africa came from the Malabar Bay in India, making it a privilege to presently be able to grow your own peppercorn.
The time of the year that you harvest your peppercorn is very important when trying to successfully grow black pepper for a recipe for salsa.
The vine that peppercorns grow on can reach lengths of over 30 feet.
It takes between 2 and 4 years to harvest peppercorn.
Black and green peppers occur during the early stages of the peppercorn season.
To make black pepper, harvest the peppercorns when they are only half-ripe and green then cook them in water; green pepper is uncooked.
A traditional way to dry them is in the sun for a couple of days until they are ready to be put in spice containers.
Now that you've successfully planted, grown, harvested, and dried after possibly cooking your peppercorn, and you are a couple of years older, your pepper can be prepared for food! The peppers stay fresh longer if you leave them whole, but grinding is necessary if you want to add it to your dish.
Like most salsa ingredients, pepper can be bought at a store.
Keep your eyes peeled for peppercorns that are uniform in color to ensure quality.
The darker the color the more flavor will be contained in your peppers.
Black pepper gets its distinctive taste from a chemical called piperine.
Pepper increases the hydrochloric acid production in your stomach helping digestion.
Traditionally, a recipe for salsa wouldn't be the same if it wasn't for black pepper.
The unique pungency of pepper is a great compliment to the dryness of salt.
Some people are on the fence about black pepper, while others add it to every meal.
If you make your own black pepper then that's worth its own reward, or if you are just trying it for the first time in a recipe then that's just as great!
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