Cooking With Pepper - Use In Recipes
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Pepper is one of the most common spices used in North America today right next to salt. There are many varieties to try and use in your cooking. Whether your using black pepper, white pepper or green pepper they all stem from the same plant, no pun intended. Green peppercorns are simply the “fresh variety” these peppercorns, they are not dry. White peppercorns have had had there outer shell removed before they were dried, while black peppercorns are dried with the outer shell still intact.
Green peppercorns have a more earthy aroma and are sold in small tins which contain a bit of water to keep them moist. They are excellent in sauces and with meats as is black pepper. White and black pepper are often sold either ground or whole. Grind your own peppercorns for an extra added flavor punch, ground pepper looses some of its flavor over time.
I often use freshly ground black pepper combined with olive oil, fresh minced garlic, fresh minced rosemary and sea salt for a simple meat marinade that works very well with beef, chicken, pork and some fish such as tuna (fresh of course).
Posted in Cooking With Spices
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