pepper

Goat cheese crostini with colorful pepper mix

pepper

Already known since antiquity as a spice, is the native of Asia genuine pepper. The spice that was still considered gold at the time was one of the most expensive spices in the world. The climber cultivated mainly in Southeast Asia, India and Brazil, can grow up to 10 meters high. On the plantations, however, the climbing plants are only kept at a height of up to 4 meters. All four pepper varieties are very popular with us and are often used in the preparation of dishes.

Green peppercorns are harvested immature. The fruits are dried or preserved preserved. With its mild and fresh aroma, the green pepper is not only used in savory foods.

The classic pepper is the black pepper. This is also made from immature fruits by fermentation. The blackened grains are dried. And have a spicy to punctured taste.

The white pepper is more elaborate in the production. The red and thus ripe berries are watered for a very long time. This dissolves the red pulp. The now white grains are dried and have a good sharpness.

The red pepper is rarely represented. The red pepper is made of the ripe and whole fruits mostly preserved in brine and rarely dried. This pepper variety is very spicy.
Since this pepper is so rare, the pink pepper is used in many spice blends. This pink pepper comes from the Brazilian pepper tree and is not real pepper.