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Questions tagged [pepper]

Questions about black/green/white pepper, whether ground or as whole peppercorns.

1
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1answer
73 views

How to infuse black layer of peppercorn into an oil?

I am interested in infusing the black layer flavours(not inner white parts) of black pepper into an oil. I imagine this can be achieved by adding whole black peppercorns to oil and frying a little. ...
3
votes
1answer
84 views

Will ground sealed pepper have lost it freshness?

From other answers I can see that fine grounded pepper looses its freshness and flavors so freshly ground is better. Does this apply as much to coarse ground, I imagine when you bite it more parts of ...
0
votes
1answer
53 views

What’s the difference between cracked and coarse rounded black peppercorns?

I saw a video of cracked peppercorns where the cook was cracking them with the bottom of a pan. Coarse grounded is obviously done by grinding coarsly. Assuming both are done freshly what is the ...
2
votes
1answer
108 views

How can I buy black pepper with mainly black bits?

When buying black pepper I notice it usually comes whole or grounded but it usually contains the outer black part as well as the inner white part hence a mixture of white and black bits. When fine ...
0
votes
1answer
64 views

can the degree of white to black parts make coarse ground pepper taste mild?

I previously asked this question about what makes black pepper mild: What makes black pepper strong or mild? Both ground type and freshness could be the cause however it has occured to me that the ...
8
votes
2answers
4k views

Why is black pepper both grey and black?

A container of black pepper seems to have both black and greyish bits. Why is this the case? Shouldn’t it all just be black?
5
votes
2answers
1k views

What makes black pepper strong or mild?

I ate black pepper with chips from the shop and it tasted very strong(a good thing for me). I bought some black pepper from the shop however it didn’t taste the same and the label also read ‘mild’. ...
2
votes
1answer
164 views

Which pepper is typically part of salt and pepper?

When people add salt and pepper to say chips, which pepper is it typically? I had chicken and chips recently with pepper and it was black colour bits, would it have been black pepper?
2
votes
0answers
90 views

Why does the heat of peppers seem to manifest differently?

I am not sure if this is the right place to ask this, but I have noticed that the heat in peppers seems to "manifest differently" depending on the kind of pepper. Some linger longer, and some are ...
0
votes
4answers
568 views

Is salty tongue effect normal after eating sichuan peppercorns?

I've used sichuan peppercorns many times previously and never had this effect before where my tongue becomes salty for a while after eating it. Normally I would just get the buzzy, numbing effect but ...
9
votes
2answers
10k views

In a recipe, how much is “to taste”?

A lot of recipes I've been preparing lately often list salt and black pepper as "to taste" in terms of quantity. I get that the general idea is to make the food taste good, but I'm not sure that I ...
3
votes
1answer
74 views

How can I process Hot Pepper without killing the spice (capsaicin)?

I am planning to make sauces using a local, very strong, Pepper called "Rocoto" which has 200 000 Scoville heat units. The problem is, unlike Habanero or Chili, the pepper itself is kind delicate, so ...
0
votes
1answer
45 views

How to balance the spiciness in any kind of dishes

My question is about the spiciness of any kind of dish. I am having trouble balancing the spiciness in food. Sometime salt becomes sharp, and sometimes peppers are too sharp.
1
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0answers
66 views

How do I preserve picking pepper to last a year

What is ratio of vinegar and salt for picking pepper to last a year
2
votes
0answers
132 views

Is there something about black pepper that changes while frying?

I made yellow rice after a long while, I didn't remember the recipe exactly but it was simple enough so I just winged it. Here's what I did: 4 tablespoons of olive oil 200g of frozen vegetable mix (...
-2
votes
1answer
243 views

Why does the recipe for ketchup call for bell peppers?

The recipe in the Joy of Cooking for tomato ketchup calls for an initial mixture of tomatoes pulp with "bell red peppers". Recipe is here At least in my area bell red peppers have very little taste ...
3
votes
2answers
184 views

How to make a pepper crusted steak

I'm looking for the best method to keep the peppercorns attached to the steak, in order to make a pepper crusted steak. Very often when making this steak by merely rubbing in the peppercorns, the ...
18
votes
4answers
4k views

Could you smoke a sauce?

I want to add smoke flavour to a somewhat runny pepper sauce. I thought of letting it simmer on the barbeque and also have some wood chips in water to provide lots of smoke. Keep the lid of the pot ...
36
votes
10answers
84k views

White pepper vs. black pepper

Other than color, what is the difference between white pepper and black pepper? I thought it was purely a color thing so that black pepper wouldn't ruin the color of, say, a white sauce. We tried ...
-3
votes
1answer
114 views

How much dried whole black pepper would fit into 1 cubic meter?

How much (weight in kilograms) dried whole black pepper would fit into 1 cubic meter at 12% maximum moisture?
4
votes
1answer
439 views

Is there a way to make pink peppercorns properly grindable in a pepper mill?

Dried pink peppercorns are softer than their black and white cousins and have skins that come off easily. Consequently they clog up the grinding mechanism in my mill. If the setting is coarse enough ...
0
votes
1answer
43 views

canning a mustard vinegar sauce

I canned a mustard vinegar sauce that contains granulated sugar and brown sugar plus ketchup. I washed the jars in my dishwasher and cleaned the lids in water and vinegar. Do I need to do anything ...
1
vote
2answers
839 views

How much pepper/allspice to substitue for cubeb?

I have a recipe that calls for "12 cubebs, coarsely crushed". I've read that a blend of equal parts pepper and allspice can be substituted for a cubeb. However, having never seen a cubeb, I have no ...
3
votes
3answers
2k views

To salt or not salt broth for use in recipes?

Many recipes call broth, but broth recipes often omit salt and pepper or in some instances require only a small amount. My question is this: when a recipe, let's say risotto for example, calls for ...
3
votes
1answer
544 views

Can I reprocess vinegar hot pepper jelly?

I made a batch of jelly last night that just isn't sweet enough. Can I now unseal the jars, reheat, add sugar and re sterilize and seal them?
1
vote
1answer
68 views

Can pickled pepper oil be used as cooking oil?

I have about a half jar of pure pickled pepper oil as I have recently used up all of the peppers. The oil is a strange translucent color of yellow; I'm imagining a cup of highlighter fluid (if there ...
1
vote
1answer
54 views

Reason for thickness of pepper\eggplant paste

When making pepper or eggplant paste (roasted then blended), the paste is very thick, even gel-like. Why is that? What ingredient in the fruit's cells thickens it so? Or is it a very low water-content?...
6
votes
2answers
1k views

Is there a way to experience pepper's endorphins effects without the burning sensation?

When preparing dinner, my friend and I sometimes argue over the amount of pepper. It is often ‘too hot’ for him while I enjoy the heat effects (endorphins) of capsaicin (chili peppers) and piperine (...
4
votes
3answers
101k views

Too much pepper in soup: any way to fix?

I added too much ground black pepper to my soup (was actually following a recipe for once, while I usually season to taste) - is there any way to rectify this other than diluting it? I think I vaguely ...
8
votes
2answers
5k views

Can you substitute capers for green peppercorn?

Can you substitute capers for green peppercorn? I'm making a sauce for a roast.
9
votes
3answers
9k views

Substitute Cayenne Pepper for Black Pepper

My recipe calls for Black Pepper. I have Cayenne Pepper. What ratio should I use to substitute to get approximatively the same "heat"? I realize that the result won't be quite the same. I am fine ...
6
votes
3answers
2k views

What is the best way to find a reliable pepper mill?

After someone posted a link to a hand-turned coffee grinder, I was reminded that I needed to replace my pepper mill. My third one in about seven years. After reading the 1 through 4 star (and skimmed ...
1
vote
1answer
1k views

Au poivre without green pepper, is it good?

So I am trying to learn different recipes. One I'd like to do soon is the steak au poivre, it's a quite simple one but all the recipes I found say you need green pepper (peppercorn, not bell) and I ...
1
vote
3answers
2k views

How does pepper enhance/increase the saltiness of a dish?

I have found that after adding ground pepper (any type, color, or heat level), some dishes seem to be saltier. This sometimes occurs with other spices, as well. Note that I am not using anything else ...
12
votes
4answers
17k views

Why whole peppercorns?

Some recipes call for whole peppercorns. Why not crack them and use a lot less? In a cooking show I watched recently the host specifically said "Do not crack or grind them" but he did not explain why. ...
9
votes
3answers
12k views

Why put pepper on a dish before cooking?

(Almost?) every good recipe for searing/grilling steaks advises to season the steak with salt and pepper before cooking it. However, I’m reasonably sure that pepper is extremely sensitive to heat and ...
32
votes
2answers
2k views

Why are salt and pepper the “classic” dinner table seasoning?

Is there a reason we use salt and pepper on so many dishes and they can be found in any kitchen table at dinner time? Does it have to do with their flavor synergies, or were they just more available "...
0
votes
1answer
91 views

How many peppercorns to a 2 litre Beef Casserole? [closed]

In slow cooking I would like to know the amount of peppercorns to add to a meat stew or casserole please, I don't like it too peppery.
2
votes
3answers
3k views

Pepper mill - which color and length?

I've decided to get myself a pepper mill and it'll be a manual Zassenhaus but I'm not sure about the length and color. I'm thinking about 18 or 24 cm but I guess it simply comes down to what you feel ...
5
votes
2answers
3k views

How can I use white pepper without having the odor dominate the food flavour?

I received several different pepper (spice) for christmas. One of them is a white pepper. Whenever I use (very) little of this white pepper in my dishes, the odor/flavor is very dominant cutting out ...
1
vote
2answers
997 views

Why salt AND pepper and not salt and/or pepper

Which is to say--narrowing things down--do the two actually have any mutual enhancement effect, such as, say, in the manner in which salt can fool the tastebuds into perceiving sweet as even sweeter? (...
1
vote
5answers
5k views

How can I spice up ground beef without using pepper?

I cooked up some good-quality minced beef yesterday with salt, onion, and breadcrumbs. (I wrapped it around hardboiled eggs and baked it.) I didn't use any pepper because I have allergies, and I didn'...
2
votes
3answers
2k views

How can I handle black pepper without sneezing?

Every time I am using black pepper, no matter how little, no matter how I turn my head to avoid sneezing, it still triggers it. I have to run from the work area, release myself and then go back. Are ...
7
votes
3answers
11k views

How to make the pasta in this TV show (Anthony Bourdain in Rome)?

I'm talking about the one served on a parmesan crust bowl, but that's not all. Besides the parmesan bowl (they only showed the chef melting grated parmesan and then molding it), what kind of pepper ...
5
votes
3answers
458 views

Pepper spice varieties

How many varieties of edible pepper spice there are? I know white, black, green and pink pepper, but I'm sure that around the world there are many more varieties. There is a comprehensive list or a ...