Spices Archives

THE DIFFERENCE BETWEEN WHITE AND BLACK PEPPERCORNS

Let us start by saying white and black peppercorns are grown in the same way. No, white peppercorns have not been bleached in order to achieve the white color. White peppercorns are all-natural. They are generally grown in the same manner as black peppercorns but are left longer on the vine. After maturing the black outer shell of the peppercorns are removed by soaking in water. After drying they are ready to be used. White peppercorns have a rich, wine-like flavor and are somewhat hot. They make a nice addition to soup, on grilled meats and poultry or they can be mixed with black peppercorns. Asians as well as Southern and Eastern Europeans prefer white peppercorns for their recipes

SZECHUAN PEPPERCORNS ADD ZING TO ASIAN DISHES

While labeled as peppercorns, Szechuan peppercorns are actually dried berries of a variety of ash tree.  The Szechuan peppercorns have a brown outer shell with a black seed inside. For culinary purposes only the brown outer shell is used. The Szechuan peppercorns can be used in several ways. One of the most popular is to heat a dry skillet and add the peppercorns. Shake the skillet until they start to smoke a little. Be careful not to burn them. When cooled they can be ground in a spice mill or in a mortar and pestle. You can add these to your favorite stir-fry. The spice has a unique aroma and flavor and is characterized by its numbing qualities in the mouth. Look for clean Szechuan peppercorns when purchasing, i.e. free of twigs and residue at the bottom of the package. This is an indication of quality.

MAKING PULLED PORK EVEN BETTER

Pulled pork is one of the most sought-after barbecue delights. As is the case with so many dishes, each region noted for its pulled pork swears theirs is the best. Truth is there is no ‘best.’ So much of it depends on tradition and personal taste. However, we can say that adding our Paradise Luau Pork Rub to your favorite pulled pork recipe will definitely give it a new twist. Mix in some of our Paradise Luau Pork Rub into your pulled pork. Let it sit for a few hours and then heat before serving. This delicious rub is completely salt-free (of course you can add your own salt if you like).You’ll love the new taste it adds to your pulled pork with its hint of seaweed and sweet flavor from molasses. The flavors are well-balanced with a nice kick from the cayenne pepper. Try this new twist on an old favorite.

White Peppercorns

We are often puzzled when it comes to the difference between white and black peppercorns. What is the difference? Essentially they are the same peppercorn, but the difference comes in the ripening process. What eventually become the white peppercorns are those that are allowed to ripen on the vine for a longer period of time. The black outer shell is then removed, generally by a water process which employs either soaking the peppercorns in spring water or subjecting them to a constant flow of spring water. White peppercorns have a different taste profile than the black ones. White ones have more of a rich and winey flavor with a slight bit of heat. White peppercorns are frequently used in soups, on grilled meats or poultry. White peppercorns are the peppercorn of choice in cooking Southeast Asian as well Southern and Eastern Europe dishes.

 

STOCK BASES

For those who like to cook having a good stock base is essential for finishing many dishes. Any dish which requires the addition of a delicious sauce can be made even better by using a good stock base. The making of a good stock base however is just the beginning of the process. Consider the fact that a good veal stock base has the following basic ingredients: veal bones, Roux (a mixture of flour and veal fat), carrots, celery, onions, red wine, beef stock, tomato paste just to name a few of the necessary ingredients. In addition to assembling all these ingredients, it takes hours of slow simmering. After the stock is finished, it must be reduced further before being used. However, More Than Gourmet eliminates all of those steps by providing you with a line of all-natural products suitable for immediate use. Whether you need a mushroom, seafood, chicken, beef or vegetable base for your dish, More Than Gourmet is your answer. So join the many chefs and accomplished cooks who use More Than Gourmet stock bases and see if you don’t get rave reviews for all your entrees.

TELICHERRY PEPPERCORNS-A STEP ABOVE

Tellicherry peppercorns are sought out by connoisseurs of peppercorns. Why? The Telicherry peppercorn is a larger and definitely more mature peppercorn. Out of all the peppercorns grown and harvested only 10% are entitled to be labeled Telicherry. The variety possesses a more developed and assertive flavor as well as a larger size. These qualities come from slow maturation on the vine. Virtually everyone flavors their finished dishes with ground peppercorns, so why not use only the best? Peppercorns by the way are the number one best selling spice outselling all other spices. Sales of peppercorns continue to rise and consumption follows. Buy whole peppercorns. We do not recommend using pre-ground peppercorns for a number of reasons. First of all, pre-ground peppercorns do not have the fresh, exotic flavor we associate with peppercorns. Another reason is that all too often second grade or inferior peppercorns are in the pre-ground jars. It is well worth the extra investment to purchase both Tellicherry peppercorns as well as a quality peppermill which will last for years and give you the all the flavor you expect from your Tellicherry peppercorns.

PINK PEPPERCORNS

While they are labeled as peppercorns, pink peppercorns are actually dried berries from a rose plant grown in Madagascar. Pungent with a slightly sweet flavor, pink peppercorns are an excellent addition to almost any dish. They can be used in almost any dish from poultry to vegetables, fish and even dessert when added to fruit sauces. They also add a nice touch to vinaigrettes. When whole they have practically no odor, but when crushed or ground they have a sweet delicate flavor with a peppery finish. They are meant to be used sparingly. So while they may appear to be expensive, a little goes a long way.

LAVENDER

Culinary lavender is widely used in the cooking of the Provence region of France, especially in dishes with lamb. Used carefully lavender lends a subtle, flowery taste to savory as well as desserts. In using lavender however, it is important to take care so that the fragrance does not overwhelm the other flavors in the recipe. This is especially important when marinating meats. Long marinating will result in a disagreeable flavor.

Adding ground lavender in small amounts to Herbes de Provence enhances the wonderful flavors of this spice combination.

Lavender is delicious when added to red meat, game and game birds; for fish as well as crustaceans; and for red and black fruits such as blackberries, currants and plums. Lavender is also wonderful in flavoring desserts such as ice cream, sorbets, and baked dishes.