Discover chef Talita Próspero’s tips to make your recipes even more special
Companion to the salt shaker in most restaurants, black pepper is a very popular spice among Brazilians. The spice, of Indian origin and arrived in Brazil in the colonial period, comes in three types: black, white and green.
The time of harvest and the treatment applied to the grains is what makes each type of black pepper different. The black pepper is taken semi-ripe and subjected to a drying process, which results in small balls with a spicy and intense flavor. White pepper, which comes from ripe beans, has its outer layer removed. This technique allows the pepper to have a clear appearance and a more delicate flavour. In turn, the green pepper is harvested before it is fully ripe, giving it a fresh flavor and delicate spiciness.
Now that you already know the types of black pepper, how about learning the best ways to use this spice in the kitchen? With the advice of chef Talita Próspero, teacher of the Senac gastronomy course, you will learn everything about this ingredient capable of transforming dishes and giving even more special flavours.
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When to use each type of black pepper?
Black pepper, although usually associated with savory dishes, also finds a place in sweet creations, as long as it is used in moderation. In this context it inserts spicy notes that harmonize with the sweetness, generating delicious compositions.
White pepper goes well with white sauces, fish dishes, poultry, light pasta and eggs.
Green pepper, on the other hand, proves to be a versatile choice: perfectly capable of enhancing savory dishes, it also goes well with red meats. Green pepper is a great choice for marinades and dressings.
Fresh or pre-ground: which one to use?
”When freshly ground, both black and white pepper have a higher intensity of flavor than the pre-ground version, keeping its essential oils intact and infusing preparations with unparalleled freshness. The pre-ground beans, on the other hand, can be used to flavor long-cooked dishes and sauces”, explains the chef.
How to balance the use of black pepper without overloading the palate?
Chef Talita Próspero says adopting spices is a road of no return. ”The ability to balance spices to personal preference is not a difficult task. The key is to start sparingly, incorporating them gradually to avoid overwhelming the palate. It is important to remember that the use of spices has the purpose of enhancing, and not suppressing, flavours”.
How to store black pepper?
Loss of flavor and aroma from black pepper is often due to evaporation. This means that an airtight (completely closed) container preserves the heat of the pepper for long periods. The ingredient also loses flavor when exposed to excessive amounts of light. So, if you intend to store the grains in an airtight container, opt for darker places as well.
Black pepper recipes
Learning how to make black pepper recipes is a great way to put your knowledge into practice, isn’t it? Check out three dishes that feature black pepper: Fish with Crispy Parsley, Chicken Parmesan, and Beef Wellington.
Source: Terra
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