Pepper
(Piper nigrum)
Description
Over the centuries, herbs and spices have played an important role in our lives and in economic developments in many countries. One of the spices that has played a very significant role in the past, and that is now used in almost every dish, is pepper. It was during the Golden Age when the Dutch expression “peperduur” (as expensive as pepper) originated. A handful of peppercorns was worth a fortune in those days, and bloody wars were fought out between seafaring nations for control over the regions where pepper bushes grew. Pepper plantations were heavily guarded by forts with canons to keep away intruders. Today pepper is a frequently-used and affordable product.
Black, white, green and red. There are three main types of pepper: black, white and green. Sometimes red berries are included in pepper mixtures, but these are not pepper, but berries that grow on bushes mainly in Mauritius and Brazil.
The green type is the unripe fruit that has been slightly dried or preserved. It has remarkably less flavour than the others.
Black pepper comes from the same plant as green and white pepper. The difference lies in the way in which they are processed. Black pepper is obtained by allowing the green berries to dry in the sun. The rather raw, spicy taste of black pepper originates due to this process.
White pepper is produced from the fully-grown, ripened berry. This berry is cultivated for five to seven days under running water, during which time the skin is washed away so that a white little peppercorn emerges. Depending on quality requirements, the berries are washed again so that there are just 1 to 2 % dark berries left. White pepper has the real, aromatic pepper taste, and is sharper in taste.
Origins
A pepper plant bears fruit after three years, and then remains productive for 6 or 7 years. The annual yield is approximately one kilogram per plant. Each plant needs a large amount of space, and the climbing plants are therefore also planted about a metre and a half apart. Just as with wine, the taste of pepper is determined by climatological factors and the soil. The best conditions are an average temperature of 28°C, hilly and not too much rain.
Production regions include Indonesia, India, Malaysia, Brazil and Vietnam. The white pepper from Verstegen Spices & Sauces B.V. comes from Bangka, an island off the coast of Sumatra that used to have Muntok as export harbour. Our black pepper comes from South Sumatra, the capital of which is Bandar Lampong. These regions are known for the consistent high quality of their pepper.
Did you know?
The nutritional value of the fruits lies just below the skin, hence the fact that black pepper has a fuller taste than white pepper, while white pepper is hotter (there are many misunderstandings about this!).
Pepper is generally considered to be a tonic for the body. It has an appetite-inducing effect and aids digestion. While using pepper, both fresh and ground, you should take care to avoid contact with your eyes. If for some reason some pepper does come into contact with the mucous membranes of the eyes, you should rinse the eyes thoroughly to avoid lasting damage.
Quality
The quality of white pepper is determined (amongst other things) by the number of dark peppercorns that remain in the mixture. The type that is washed a second time is called “double washed”. One quality grade better is called “hand-picked select”. Here, the dark berries are removed by hand. Verstegen Spices & Sauces B.V. goes one step further: only the good peppercorns that fulfil all requirements, are picked out from the mixture. We call this process “positive picking”. This is how the best quality pepper is obtained: the Superior White Diamond. This pepper also has a high specific gravity and a high ethereal oil content. This is, incidentally, the only pepper used in Verstegen seasoning mixes and sauces. Sometimes others sell peeled black pepper as white pepper.
Uses
Pepper's uses are so wide-ranging that it is impossible to give a full overview of them here.
It is remarkable that white pepper is particularly popular in Europe, where it is used for the seasoning of fish and light-coloured sauces. In India, pepper is used in spicy curries.