Pepper is one of the oldest and most widely used spices in the world. With its distinctive flavour, pepper not only enhances dishes, but also has deep historical and cultural significance. Among the best-known varieties are black pepper and white pepper, but did you know there are other varieties with their own characteristics? In this article, we will explore the different types of pepper, their particularities, and how to use them in cooking.
1. Black Pepper
Black pepper is the most common and popular variety, used in almost every cuisine around the world. It is obtained from the unripe fruits of the Piper nigrum plant, which are harvested, dried, and left to ferment to achieve their characteristic black colour.
Characteristics:
- Flavour: Black pepper is strong, warm, and spicy. It has a robust, slightly bitter taste, making it an excellent flavour enhancer in a wide variety of dishes.
- Uses: It is used in virtually all dishes, from meats, fish, and soups to salads, sauces, and pastries. In addition, it can be used both as whole peppercorns and freshly ground.
Health benefits:
Black pepper contains a substance called piperine, which not only gives it its characteristic heat, but also has antioxidant and anti-inflammatory properties. It is also believed to aid digestion and improve the absorption of other nutrients, such as curcumin, found in turmeric.
2. White Pepper
White pepper comes from the same plant as black pepper, Piper nigrum, but it is obtained from the ripe fruits of the plant. Unlike black pepper, white peppercorns are soaked to remove the outer skin, leaving only the inner seed.
Characteristics:
- Flavour: It has a milder, less spicy flavour than black pepper, with a more earthy and less intense note.
- Uses: It is used in dishes where you do not want the pepper to be visually noticeable, such as white sauces, soups, purées, fish, or poultry. It is ideal for delicate foods where the colour of the pepper could affect the appearance of the dish.
Health benefits:
White pepper also contains piperine, although in smaller amounts than black pepper. It has digestive and antioxidant properties, and it is believed to be useful for relieving stomach upsets.
3. Green Pepper
Green pepper is simply black pepper that is harvested before it ripens. It can be found in brine, preserved, or dehydrated.
Characteristics:
- Flavour: Its flavour is milder and fresher than black pepper, with a herbal note and less heat.
- Uses: It is ideal for fresh dishes, salads, or as part of sauces such as the famous green pepper sauce for meats. It is also used in Asian cuisine and in some exotic dishes.
Health benefits:
Green pepper contains a similar amount of piperine to black pepper, but its milder flavour makes it more suitable for people who prefer a less intense taste experience.
4. Pink Pepper (or Jamaican Pepper)
Pink pepper does not come from the Piper nigrum plant, but from Schinus molle, a tree native to South America. It is often mistaken for pepper due to its appearance, but it is not from the same family.
Characteristics:
- Flavour: Pink pepper has a mild, fruity, slightly sweet flavour. It is not spicy, which makes it ideal for those who prefer a more subtle touch in their dishes.
- Uses: It is mainly used to garnish dishes and salads, although it can also be used in the preparation of certain fish and seafood. In addition, its attractive appearance makes it a popular ingredient for plating.
Health benefits:
Pink pepper is rich in antioxidants, and it is attributed anti-inflammatory and digestive properties, although to a lesser extent than black pepper.
5. Sarawak White Pepper
Originally from Malaysia, Sarawak pepper is an exotic variety of white pepper distinguished by its unique flavour and superior quality. It is often considered a premium option compared to conventional white pepper.
Characteristics:
- Flavour: Its flavour is more complex, with floral notes and a slightly fruity touch, while still being milder than black pepper.
- Uses: Ideal for gourmet dishes and recipes that require a high-quality white pepper, such as seafood dishes or delicate meats.
6. Sichuan Pepper
Although it does not belong to the true pepper family, Sichuan pepper is used in a similar way in cooking. It originates from China and is obtained from the husks of the fruits of the Zanthoxylum tree.
Characteristics:
- Flavour: Sichuan pepper has a unique flavour that combines a mild heat with a citrus note. Its flavour is less warm and more complex than that of other peppers, and it is known for its numbing effect on the tongue.
- Uses: It is an essential ingredient in Sichuan cuisine, especially in dishes such as “mapo tofu” or “Kung Pao chicken”. It is used both whole and ground.
Health benefits:
In addition to its unique flavour, Sichuan pepper is known for its digestive properties and its ability to help relieve pain.
Conclusion
Each type of pepper has characteristics that make it suitable for different dishes and culinary needs. From bold black pepper to mild, fruity pink pepper, each variety contributes something unique in both flavour and aroma. Experimenting with these different varieties can not only enrich your dishes, but also allow you to explore new facets of the world of spices and flavours. We encourage you to try them and discover which one is your favourite!