Advertisement
Pepper
Appears in
Published 2002
Whatever variety you buy, make sure you grind your own, either fresh from a mill each time, or at the beginning of a heavy cooking day, grind a batch in an electric grinder and have it handy in a little ramekin by the stove. When very coarse black pepper is called for, sieve out the “dust” and keep it for general cooking.
Putting aside for the moment the other uses of the word “pepper,” as in Sichuan pepper, pink peppercorn, Melegueta pepper, Jamaica pepper (allspice), chili pepper, bell pepper, and so on, let’s concentrate on black and white pepper, or Piper nigrum.
Become a Premium Member to access this page
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Monthly plan
Annual plan
In this section
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title