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A reverence for Peppercorn.
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Imagine a tiny seed with the power to increase the global economy by a factor of three; stimulate an era of exploration, art, and commerce; cause wars and revolutions, taking thousands of lives. Behold the Peppercorn, which once was an important designator of wealth, and today still enriches our foods and cuisine in a way that no other seasoning can. Join us in our continuing mission to explore the depth, complexity, and possibilities opened up by this remarkable spice. Peppercorn (Piper nigrum) grows as a brightly colored berry on low lying vines in tropical areas. The seed, once broken open by a mill releases intense and complex aromatics reminiscent of jasmine and mineral. It is the only spice worldwide that is commonly ground seconds before eating because of the amazing aromatics. From these simple berries, we produce four distinct seasonings, described below:
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Green Peppercorn is harvested when the berries are still immature, and only just beginning to form seeds. Green Peppercorn is either preserved in brine, or freeze-dried. They can be milled like other varieties of Peppercorn, or rehydrated by soaking in water, brine, or olive oil. They deliver a fresh, grassy flavor with only limited heat.
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White Peppercorn is either made from dried Black Peppercorn, or from mature, red pepper berries. The fruit of the berry is removed from the seed through a water process called retting, and then dried. White Peppercorn is hotter than Black Peppercorn, but does not carry the same rich, aromatic flavors. White Peppercorn is used when a softer flavor, or lighter color is preferred.
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Black Peppercorn is harvested when the berry is still green, and quickly blanched before sun drying for 3-5 days. Black Peppercorn is revered for its intense aromatics, rich flavors, and lingering heat. Flavor profiles for Black Peppercorn range from sweet to floral, to earthy. It has been said that the variation in flavor from one pepper farm to another is greater than that of vineyards.
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Red Peppercorn is allowed to ripen for an additional 3-4 months, until the berries are all brilliant red, before blanching and sun drying. Red Peppercorn is mostly grown in India and Cambodia, and is scarce in the U.S. The flavor is softer than a Black Peppercorn, but richer, sweeter, and still carries a mouth-filling lingering heat.
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Local Spicery Presents: Kampot Peppercorn
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Meet Farm Manager Stephane, and fifth generation Pepper Master Mr. Hu of Marquis de Kampot, our new farm-direct partner from Cambodia. Marquis de Kampot produces extraordinary Kampot Peppercorns using 100% organic principles. Once renowned by french chefs for growing the finest peppercorn in the world, Cambodia halted production of this luxury product until the fall of the Khmer Rouge in 1979. Today, dreamers like Stephane and Mr. Hu are working to bring Kampot Peppercorn back to its glory. Exalted for its rich, earthy, umami flavor, jasmine aromatics, and a powerful lingering heat, Kampot Peppercorn is equally comfortable highlighted on fresh fish, pepper steaks, or even for for daily table use. Local Spicery is pleased to be a small part of the Marquis de Kampot story, and to offer this truly extraordinary spice to our customers. Drop by the store if you want to sample either Kampot Black Peppercorn, or even better, the scarce Kampot Red Peppercorn, which matures on the vine for 3- 4 full months longer than Black Peppercorn.
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Kampot Black Peppercorn
Once considered to be one of the finest peppercorns in the world and particularly revered by French Chefs, the Kampot Peppercorn is known for its intense, jasmine-like aromatics, full and complex flavors, and long lingering heat.
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Kampot Red Peppercorn
Sweet, rich, and with a lingering heat in the mouth, these scarce red peppercorns offer a softer, yet still satisfying pepper flavor. French Chef and spice master Olivier Roellinger recommends Red Peppercorn for fish and shellfish.
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Smoked Malabar Peppercorn
Lightly smoked over a blend of seven hardwoods, these peppercorns are deep, rich, and hot in ways that only the Malabar Coast Region of India can deliver. Try these on veggies, light flavored fish, or Poultry. If you are feeling adventurous, try smoked peppercorn over sliced pears.
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