Green Pepper, Spice 25g

Description

Green pepper is obtained from the unripe fruit of the Piper nigrum plant. The berries are immediately dried or preserved in an acid brine. The possibility of being preserved in brine makes green pepper even more aromatic and softer. While in the West black pepper and white pepper are used more, green pepper is widely used in Thai cuisine. The anti-fermentation properties favor the long shelf life of different types of food, including meat, fish, cheese.

Recommendations for use

Green pepper is widely used in cooking, thanks above all to its pleasant aroma. In fact, it embellishes meat and fish dishes, gives a lot of flavor to less bland dishes and is ideally suited to the preparation of sauces and creams. In addition, green pepper in cooking goes well with other spices, even of the same species. For example, you can combine pink pepper, black pepper and green pepper to make a delicious sauce called Creole. Green pepper is also recommended for seasoning first courses, such as the well-known pasta with cacio e pepe, but also for decorating, adding a tastier note to meat and fish main courses, as in the case of fillet with green pepper. / p>

Green pepper, compared to other varieties, ideally lends itself to being preserved in brine. In this way, the grains not yet ripe, called "drupes", are immersed in a saline solution that blocks the oxidative process, obtaining a more aromatic flavor. As an alternative to the saline solution, green pepper can also be preserved in vinegar.

Contraindications

Excessive consumption of pepper can be irritating to the mucous membranes, which is why it is best not to overdo it. In case of gastritis, reflux and gastric ulcers it is much better to avoid pepper, or to consume it only sporadically. The same goes for those suffering from irritable bowel and inflamed hemorrhoids.

Warnings

Store in a dry place, away from heat sources, direct sunlight and humidity.