Cubeb berries are a “red” alternative to black pepper. They are bitter, peppery, and pungent, with traces of camphor and nutmeg in their aroma. They go well with meat, cheese and vegetable dishes.
MEDICINAL: Considered a carminative, diuretic, expectorant, stimulant, and antiseptic. Cubeb Berry has been shown to be effective in easing the symptoms of chronic bronchitis.
This intriguing spice, often described as a vibrant blend of ginger, cardamom, and pepper, seems to be just as valuable in the medicine cabinet as it is in the spice rack. An outstanding substitute for cardamom and black pepper, try it in curried dishes of North African and Middle Eastern influence, add it to zesty paella & cassoulets, or simply eat it with bread in a little olive oil with garlic and thyme.
ORIGIN: West Africa
The Smoked black pepper many of us use every
day to season food has a wide variety of medicinal
applications. Ancient herbalists used pepper as a
stimulant to weak membranes, especially to treat
runny nose, and also to treat hemorrhoids.
ORIGIN: Sri Lanka
Green pepper is from the same fruit as the black, but is harvested before they mature. Green pepper is milder with a cleaner, fresher flavor. Green peppercorns can be mashed with garlic, cinnamon or to make a spiced butter or with cream to make a fresh and attractive sauce for fish. It is often used in white sauces rather than black pepper, which would give the sauce a speckled appearance. It’s best ground directly on to food. With hot food it is best to add pepper well towards the end of the cooking process, to preserve its aroma.
Lampong peppercorns are are treasured around the world for their mild, delicate aroma. Small, brown berries are characterized by a sweet, smoky, and yet “woodsy” fragrance. Lampong goes well with almost any dish. This aromatic corn is a perfect complement to Thai or Singaporean dishes. One sniff will take your imagination to sweet concoctions made of coconut milk and lemon grass. Try it in other recipes where a less bold, but aromatic pepper flavor is preferred. Grown in Indonesia’s mountainous islands, these berries are picked while young to retain a sharp, hot flavor.
This is the ideal peppercorn for daily use; perhaps for dishes where you are still experimenting with spice blends. Individuals using Lampong peppercorns note that the heat does not appear immediately, but when it does, the sensation is distinct and enjoyable. No matter whether you need to spice up dull potatoes or want snappy egg omelets, Lampong peppercorns add just the right touch of smoke and outdoor mystery to your dishes. Their distinctive aroma is also known to last for hours in the kitchen and deliver a refreshing scent that enhances just about any food.
One inch long dried catkin (flower/fruit cluster) with a peppery, hot, sweet, earthly flavor with spice and floral notes. Break in half and add to soups and sauces, grind in a mill, or crush with a mortar and pestle. Sometimes called Javanese long pepper, Indian long pepper, or
Indonesian long pepper. It is a close relative of the black pepper plant.
Malabar Black Pepper is the most widely consumed pepper in the world. It is grown on the southwest (Malabar) coast of India where peppercorn production first originated. This is a small/medium sized berry, sometimes with a slightly greenish hue. Noted for its complex spicy fragrance with a hint of cedar, Malabar pepper is versatile and goes especially well with beef. It will hold its own with other strongly flavored dishes and is a favorite for everyday grinding.
Since Malabar peppercorns are often used in signature dishes, their versatility makes them very appealing. As an added bonus, if you are looking to use milder, but more exotic flavors in any given dish, Malabar won’t over-power them, or prevent them from being noticed. That said, these peppercorns can easily compliment spicier seasonings and add a special kick of their own.
White peppercorns start out the same as the black, but are allowed to ripen more fully on the vine. The outer shell is then removed by soaking the berries in water until the shell falls off, or by holding them under flowing spring water, yielding a whiter, cleaner pepper. White pepper is less pungent. It is often used in white sauces rather than black pepper, which would give the sauce a speckled appearance. It is best ground directly on to food. With hot food it is best to add pepper well towards the end of the cooking process, to preserve its aroma.
MEDICINAL: Pepper calms nausea and raises body temperature, making it valuable for treating fevers and chills.
The pink peppercorn is the semi-ripe berry of the schinus bush and not a true peppercorn. Often used as a component of “gourmet pepper” for grinding we discourage this as the
green and black peppercorns easily overpower this sweet and mild spice. Try grinding it fresh with cumin and thyme as a seasoning for swordfish or chicken. We also like it in cabbage slaw or along with a light basil pesto.
MEDICINAL: Pepper calms nausea and raises body temperature, making it valuable for treating fevers.
Tellicherry whole black peppercorns are left on the vine longer so they develop a deep, rich flavor. Considered the finest pepper in the world, these extra-large berries come from the Malabar coast of India. The berries for black peppercorns are picked from the vine just before they ripen and turn red. It’s best ground directly on to food. With hot food it is best to add pepper well towards the end of the cooking process, to preserve its aroma.