Pepper

Pepper is generally acknowledged as the best known and most universally used spice. The high value of pepper has made it an important trade commodity for many centuries. More than half of the world’s supply comes from India and Indonesia, the largest quantity being harvested in Lampung in Sumatra. The pepper seeds used in cooking are the dried fruits of the pepper plant, also known as peppercorns. Depending on harvest time and processing, peppercorns can be black, white, green and red (actually, reddish brown). The most common are black and white; dried green peppercorns are a more recent innovation. These three types of peppercorn are commonly sold in markets; while red peppercorns, are still very rare. In general, pepper is pungent and aromatic. The pungency is strongest in white pepper and weakest in green pepper, while black and green peppercorns are more aromatic than the white ones. Suffice to say that the use of pepper, by grinding up or adding directly to cooking dishes, is crucial to enhance and give a tinge of spiciness to most Indonesian dishes. As much a valuable condiment, peppers are also a long lasting ingredient and by putting them in a closed jar in a fridge will preserve the flavor for up to one year.