Archaeological evidence of people using pepper goes back to at least 2000 BC in India.
We usually think of pepper as being the black spice we keep on the table. Did you know that there are at least 5 different types?
Black Peppercorns- This is what we are used to seeing on a daily basis and have the strongest flavor. These are just Green Peppercorns that have been left out to dry.
Green Peppercorns – These are underripe black peppercorns that typically come in brine or vinegar, tasting fresh and tart. Slightly spicy and aromatic, they’re great for flavoring sauces for meat dishes.
White Peppercorns- These are black peppercorns whose skins have been removed. They have both a fiery, but also less pungent taste, and are good for light-colored sauces and foods.
These aren’t actually peppercorns at all, but are instead berries that come from a South American shrub. Though they still have a peppery bite, they also have fruity and floral notes. They’re best for garnishing.
Published by Culinary Chick
My name is Anna Hattauer and I love to cook. I am a personal chef living in Maryland.
I grew up in California, joined the United States Army right after high school, got married, raised three children while going to college and working full time. As a young military wife and mother, we didn't have the money to go out to eat on a regular basis and had to make each pay check stretch. I learned how to prepare meals that were delicious, while staying within budget. While working full-time in the corporate world with the usual 2-3 hour I-270 commute, coupled with school & sports events, scouts and taking care of three children, it was tough to find the time or the energy to come home and prepare healthy meals for my family.
Being a military family, we have traveled to many places around the world. I love trying new foods, the challenge of cooking new recipes and having friends over for dinner as well as cooking for special events. After cooking for my friends and family for over 25 years, I decided that I wanted to share my love of food and make people happy, so I dropped the corporate chaos and attended a formal culinary school and became a certified personal chef.
I am a member of the United States Personal Chef Association and I am licensed, insured and ServSafe certified.
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