A Note on Herbs and Seasonings

Appears in

Cuisine Minceur

By Michel Guérard

Published 1986

About

Pepper

Milled, whole, crushed, white or black (with the skin still on), pepper is found in almost every dish. Ideally it should be added towards the end of cooking in order to keep its flavour. Fresh or green pepper is soft and subtle, imposing its personality on every dish it touches. In its freeze-dried form it can be used generously as a spice; ground, it functions in the same way as ordinary pepper.

Editor’s note

Green pepper is now freely available in tins. The liquid the peppercorns are packed in can also be used, with discretion, as a flavouring.

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