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[ps2id id='anchor1' target=''/]Black pepper in 1kg or 500g bag

Introduction to black pepper.

Black pepper as everyone knows is the most consumed spice in the world and specifically in Spain is omnipresent in our cuisine, a high percentage of our recipes contain black pepper. This is the main reason why we can see the black pepper dispenser in all kinds of bars and restaurants next to the salt shaker and the respective containers of oil and vinegar for seasoning or seasoning all kinds of dishes.

Until relatively recently the dichotomy in relation to pepper, in general, was based on whether to use white or black pepper, as we already know they have different culinary uses that over time have become established. However, relatively recently other variants of pepper have been introduced in our country such as pink pepper, red pepper, green pepper and even a mixture of all of them or even directly in grains; have we rediscovered pepper as an essential ingredient in our gastronomy? According to Francesc Collell, importer of spices and gastronomic products at El Colmado Singular, he thinks not. He basically believes that amateurs in the kitchen mix the different spices without having too much knowledge or worrying about different variables such as the taste of one and others, their chromatic differences and texture, however he believes that unlike in England and France they do have a greater knowledge in terms of the use of this type of spices because they have had a greater influence from Southeast Asia (East), however the cuisine of Spain can be considered more purist in this sense, we use the basic spices and measures for each dish as dictated by the traditional recipe (although personally in Caballo de Oros, we believe that this has changed a lot).

Do you know all the secrets of black pepper?

In Spain as we have already commented in the previous section it turns out that we do not have a great gastronomic tradition regarding the use of pepper in general, it is a spice whose use has been largely ignored to date, and this behavior is extensive from domestic kitchens to the best haute cuisine restaurants; but why pepper in general and black pepper in particular aroused so little interest in the Spanish population?.... One of the best testimonies is that of Oswaldo Oliva, chef at Mugaritz who commented for the newspaper La Vanguardia that in general spices of this type have lost quality and complexity of aromas compared to past times when spices were considered almost like jewels in relation to their great value. Well, according to this answer, one of the factors of the Spanish people's lack of interest in black pepper may be based on the depreciation of this condiment and its consequent extension to the whole world, a circumstance that in haute cuisine generates rejection, since some renowned players in the sector consider that it does not generate a surprising element in the tasting of the dish, but nothing could be further from the truth according to our own criteria, since in the end the surprise effect depends on how each one uses the spices. For example, what happens if you add black pepper together with turmeric in a "Golden milk"? or if you add a pinch in the coffee? (which is a must in places like India); wouldn't that surprise anyone, either, the answer is obvious.

It seems to be a bit of a surprise

However, it seems that the demand of Spanish gastronomy for black pepper has increased significantly in recent times due to the great influence in our country of dishes belonging to other gastronomies very well valued worldwide such as French, Italian and certain exotic cuisines. From these places it is also where a didactic work has been practiced with respect to the professionals of the Spanish kitchen to advise them on the different uses of black pepper and other types of peppers from around the world to get the most out of this great spice to improve the taste and flavor of their dishes. The idea of the defenders of this great spice is always the same, to place this spice in Spain where it deserves. The increase in demand in our country is also due to the fact that every day there are more people in love with the world of cooking, gastronomy and good food

In short, the greatest gastronomic secret of black pepper today is the extension of its use to dishes where we did not know it

The renaissance of black pepper in haute cuisine.

As we mentioned in the previous paragraph it seems that there has been a rediscovery of the most basic ingredients for the vast majority of recipes such as salt, olive oil and black pepper. The most expert players in haute cuisine have been researching and giving more value to these products, which until then had been considered commonplace, and they are learning to distinguish the origins and varieties of pepper in general (of which there are almost 700!!!). This renaissance of the most basic spices such as black pepper has jumped from haute cuisine to the kitchens of emblematic restaurants throughout the Spanish geography and even to the kitchens of the most Gourmet public so it seems that black pepper and other peppers are back in fashion

700 varieties of pepper give for many uses in the kitchen.

A wide variety of plants whose fruit is used whole or ground as a pepper spice are grouped under the label of peppers. The most common, the black, white or green grains that we all identify as pepper, is the berry of Piper nigrum, a climbing plant that bears fruit in clusters (like the vine) and a green colour that changes to reddish as it ripens. But there are other species: Piper cubeta (Cubeba pepper), Piper retrofractum (Java pepper) or Piper longum (the long pepper), and even some that do not even belong to the genus Piper or that are false peppers, such as the Brazilian rose or Sechuan pepper

Gérard Vives says that explaining which of them is most appropriate for which culinary use would take more than one book. "It's like asking for details of which dishes go with which wines," he says ironically. For Collell, the key is to take advantage of the different sensory characteristics of each one. For example, white pepper, because of its colour, is appropriate for sauces or products such as béchamel sauce, clams or razor clams because it leaves less of a visual trace. And Sechuan pepper goes well with foie because its citrus flavour reduces the sensation of fat in the mouth, while the balsamic aromas of long pepper make it suitable for desserts