Five colors of peppers ia a mixture of these ingredients: white pepper, black pepper, green pepper, allspice, red pepper.
Black, white and green peppers – all of them are stone fruits of the same plant (berries). Peppers get the name by their color – how much it is ripe and how to process it.
White pepper – has all the spiciness of the black pepper, but it is not so fragrant. Perfectly compatible with chicken, fish, light sauces, suitable for soups, seafood, but due to its spiciness should be used with moderation. Although white pepper has less flavor, the spiciness is long-lasting and has a fruity aftertaste.
Black pepper (lot. Piper nigrum). This plant comes from the Malaboran jungle in the southwest of India (Ind. Malabar pepper land) and sometimes referred to as “Malabor berries.” The soft peppery flavor and fruity aroma lies in the outer, visible part of the pepper, and inside it has intense spiciness.
Black pepper enhances the taste of spicy and sweet dishes, with the most flavor and aroma of freshly ground or crushed pepper.
Once these peppers were so expensive that they were called “black gold” and even used instead of money.
Green pepper is very flavorful, with a very mild and fresh flavors of greens, so they do not overeat the taste of the dish. Used for sauces, meat, fish, pasta, wines and vegetables to improve the taste. In addition, green peppers are added to pale dishes – to enliven the color. Try to taste fresh strawberries with green pepper and whipped cream – it’s said to be a unique taste experience.
Pink pepper, a plant from South America. Extremely fragrant pepper has a bit of citrus flavor. They are ideal for salad dressing, beef and poultry dishes. Suitable for decorating the dishes, fits with fruits and desserts. This spice gives a lot of warmth to black chocolate in the winter, and in aesthetic terms black and red is a classic combination.
Pimenta dioica (allspice). Homeland of is – South and Central America. The scent of this pepper resembles scents of cinnamon, nutmeg, black pepper and cloves. The spice is a little bit spicy, but it is not very burning, therefore it is suitable for meat dishes – especially for soup, lamb, pickled meat, fish, chili con carne. Some can be used in fruit drinks, puddings and cookies – they give the dishes a savory taste. Spicy peppers should be cooked for at least half an hour prior to use, as their odor does not appear intact.