Taste Test: A Guide to Black Pepper

We taste the key brands to get the distinct variations and rate them with tasting results. There’s no lack of places to get your dark pepper from; as one of the world’s most popular spices, it is expanded all across the world’s spice areas, from India to Indonesia to Ecuador and Brazil. We do not talk much about terroir as it pertains to spices, but it is worth thinking about. After all, peppercorns are fruits exactly like grapes, and soil, growing conditions, and variety of peppercorn are going to have an impact on taste profile.

How strong are these flavor differences, and how do they pan out with food? We tasted peppercorns from seven major growing parts to find out. Thisis not a taste test inside our regularsince–we were not looking for the best peppercorns, but rather an attempt to answer those questions, and in so doing put together a casual guide to the fantastic vast world of black pepper.

How to Execute a Pepper Tasting

Each pepper was ground and sampled for both flavor and aroma. You can try tasting spices straight, but it is easy to get palate fatigue. So we needed much warm white rice with our examples, both to make sure they are more accessible to flavor and to observe how the peppers’ distinctions would pan away when consumed with food.

We also invited Lior Lev Sercarz of La Boite Epice to help us out. Lior is a get good at spice blender for a few of the top chefs in New York and around the United States. He seeks out the most obscure substances from the most improbable places to make some incredible blends–if you can get anyone to help you navigate the world of spices, get Lior. Even though ordinary people are amateurs as it pertains to large spice tastings, Lior does this type of thing for his job indeed.

He provided us some standards to keep in mind, both for evaluating the grade of peppercorns in general and their specific flavor differences.

General indications of quality:

  • The peppercorns should be considered a relatively standard color, a signature of higher quality and steadier flavor.
  • Darker peppercorns are more flavorful.
  • Higher-grade peppercorns are usually fresher than their low-grade counterparts.

Tellicherry (origin: India)

Tellicherry peppercorns are like San Marzano tomatoes: they need to come from Tellicherry, a city on the Malabar shoreline of Kerala in India. They are considered a few of the finest peppercorns in the world, and most of the “names” in pepper that individuals are familiar with. Our sample tasted especially lovely, and tasters noted aromas from fruity to grassy to citrus and pine–but the majority of all, a certain dazzling freshness. The sweet, balanced flavor and complex aroma make it a great stand-alone pepper.

Some Records of Caution

These notes should hopefully provide a sense of the variety of taste and aroma that dark pepper offers. However, I wish to make clear that was not an exhaustive tasting: we neither sampled pepper out of every place it is grown up, nor did we have the resources to try multiple examples from the same growing region. So take these notes as a guide and know that your mileage may vary a bit.

What’s the ultimate way to find the appropriate pepper for you? Buy a few small carriers and try them out for yourself.

 

Healthy Eating Tips for Frequent Travelers

Do you have a job that demands frequent travel?  While the novelty of travel may well have worn off, no doubt the prospect of a home cooked meal has not. It can be very challenging to maintain healthy eating habits while on the road. Whether you’re in and out of airports or taking advantage of the awesome deals offered by Groupon coupons and renting cars from the great values and selections available from Alamo, identifying restaurants that offer healthy meals can be a challenge. Follow these recommendations from professional travel agents and successful road warriors to ensure you maintain healthy eating choices while on the road.

 

 

If you’ve just embarked on a path towards healthy eating, making selections from restaurant menus can be challenging. The secret is to make choices that closely replicate that which you would cook at home. One of the most fundamental differences with restaurant menu selections and healthy eating at home is the size of portions. You can make the healthiest selection on the menu, but if the portion is so large it contains nearly twice the recommended calories for breakfast, lunch or dinner, you may end up with a great nutrient selection, but the excess calories will outweigh the benefits of all the healthy nutrients.

One of the secrets to combat excess restaurant portion sizes is to order items from the appetizers section. Avoid fried and fatty options as well as those laden with crème and high carbohydrate density. Opt for vegetable or protein dense appetizer choices that have substantially smaller portion sizes.

One of the biggest traps for those who frequently travel is the convenience of fast food meals and sugary sodas. Don’t sabotage your healthy eating choices in the name of convenience. Our bodies are simply not designed to process copious amounts of added sodium and sugar. Keep a cooler of water bottles in your car and make healthy snack selections suck as diced fruit and nuts for an extra energy boost between meals. Best of luck to you as you venture through the maze of menu options. Stick to the foods prepared in the simplest ways without added sauces and starches.

How to Identify Genuine Organic Turmeric?

Can you quickly identify Organic Turmeric Powder? Most people fall into the trap of a fake organic product including turmeric.  You need to know how to determine what is real organic when it comes to turmeric powder.  Before you go ahead and pay for what is termed organic turmeric powder, a premium product/supplement,it is crucial to know what makes your turmeric natural.

What do you need to take care to ensure you are buying Genuine Organic Turmeric Powder?

What is Organic Turmeric Powder?

The answer is simple, any turmeric that is grown without the use of any artificial pesticides, manure among others. The modern organic farming of turmeric rely on natural manures say compost manure.  Moreover, only biological pest control methods and not spraying harmful pesticides that end in the product causing various heal issues

To produce quality Organic Turmeric Powder, the farming relies on the methods such as:

  • Crop rotation
  • Salinity control of soil
  • Predatory beneficial insects
  • Turning soil after crops among others

Organic farming for turmeric makes crop is weed free without pesticides. The manure needs to be natural, thus green manure or compost manure to make the plant healthy.

The above task is never easy thus Organic Turmeric Powder tends to be expensive than the non-organic ones.

How to identify genuine Organic Turmeric Powder?

You know natural Organic Turmeric is expensive. The next critic step is buying turmeric product. How do you identify Organic Turmeric Powder brands? Think of what you know about buying other products say a baby bottle? What do we look for and review? Is it cleared independent quality standards or not? The same cases apply with Organic Turmeric Powder/USDA organic turmeric too. Many organic herbs are beneficial to the body.

The simple thing you need to do is see the organic product you plan to buy has been certified as organic by a known and reputable third party agency. In the USA any product with genuinely organic gets a USDA certification.

Organic Turmeric Powder  has to be certified to put a mark like the one in the right on its product that can assure you it tested.

Organic Turmeric Powder Certification

There are also independent agencies in other countries who does this work for example. For example is Australia several bodies offer this kind certification such asAustralian Certified Organic, and NASAA Certified Organic.

The next time you buy organic turmeric in Australia see if it isapproved. If it lacks either Australian Certified Organic, NASAA Certified Organic or another certification institute, then it is most likely isn’t organic. The certification institute reputation matters as much as the certification itself!

In some cases, the product may not be certified and still organic. Still, you can buy it if you grow in front.

Simple ways to identify a good turmeric product

Other than checking out Organic Turmeric Powder certification from reputable agencies other aspects to which you should consider while buying your organic turmeric.

Here are some other tips:

  • Don’t buy powder and supplement that have additives and fillers in them.
  • Do not purchase a supplement that has any magnesium stearate. Highly toxic.
  • The capsule should be vegetable based.

Summary

To buy Organic Turmeric Powder, pay attention on all of the above aspects. Most importantly being organic certification from a reputable agency. The motive for taking Organic Turmeric Powder is to get best out of this amazing spices online.

Tomatoes, Peppers, Zucchinis – Recipe Ideas for the Coming Harvest

Peppers

Most people are overwhelmed with how much a single zucchini plant can produce. I like to plant summer squash instead for the yellow color, because I already have plenty of green from the chili peppers I grow. This year, I will probably be giving some away. You, too, can share your garden with others by throwing a garden party. Whether serving others or just your immediate family, here are some ideas on using up all of those veggies like Fremont whole foods.

I still have lettuce growing in the garden in a protected, shady spot. If you have the same, you can always make a truly appealing salad with lettuce leaves, yellow summer squash, tomatoes, and chili peppers. If you grow pumpkins, you can add more color by adding some edible pumpkin blossoms or use a single flower as a garnishment. Sprinkle some sharp cheddar or feta cheese for a little tanginess. Anything goes when it comes to a vegetable-filled salad.

You can also use your fresh garden vegetables as appetizers or snacks. Make a zucchini sandwich with cream cheese in between. Scoop out part of you zucchini or tomato and fill with a mix of the insides you scooped out and some cheese. Add chopped up pieces of other vegetables to add color. Zucchini goes well with peanuts, so scoop out your zucchini after cutting it in half the long way. Fill with cottage cheese and sprinkle with chopped peanuts. Add a little green with fresh chopped chives or other herb from the garden.

Stir-fries are an easy, quick way to use up those garden vegetables. I start with my peppers, since they take a little longer to cook, and slice them up in a large pan with a little butter. While they are simmering, I add slices of chicken or pork till they are almost done.

Whether using meat or not, different spice blends create different meals. For example, I might add curry powder for an Indian flavor. A dash or two of ground cloves can add more depth to the flavor. If you are going for a Mexican feel, add chili powder, cumin, garlic and onions and maybe even a little cinnamon. The peppers should add enough heat. If you’re not into the hot stuff, you can try an aromatic arrangement of herbs with an Italian blend of oregano, basil, rosemary, and thyme. Some of these might be in your garden. Add fresh herbs at the very end of cooking, since you can cook out the flavor rather quickly. Dried herbs hold up a little better in that you can add them a little earlier.

Add chunks of tomato to your stir-fry and save the summer squash and zucchini (along with the herbs) until the very last. I don’t bother to peel my tomatoes, but you can if you want. If you have a sweet tooth, try a stir-fry with honey and ginger. Adding honey is a great way to neutralize your stir-fry, if you’ve added a bit too much of the hot stuff. Honey and lemon grass or honey and mustard are other good combinations.

Peppers

Once you’ve chopped up everything, you can present this stir-fry in several ways. You can puree some of the cooked vegetables and then add them back to the main dish and present it as a hearty stew or chowder. Add some water to thin, if necessary. Combine this with a side salad for a complete meal. You can boil up some rice for a true stir-fry. If you’ve used the Italian blend of spices, serve it over your favorite pasta. If you’ve used the Mexican spices, present it with a side of beans or rice or wrap it up in a tortilla. learn more information about spices and seasonings at https://mykitchenpantry.com/

You can also barbeque or kebab your vegetables. Stick chunks of summer squash, whole patio tomatoes or chunks of larger tomatoes and peppers on a skewer. They should all be about the same size. Baste with oil or butter to prevent sticking. Spice up your zucchini or summer squash by adding garlic and onion powder, black pepper, paprika, or other spice to your butter or oil before basting. If you are the type to plan ahead, you could marinate the squash and mushrooms ahead of time. If you’re a meat eater marinate the meat with the veggies. Set aside some of the marinade for basting, before adding the raw meat, though.

Life Without Salt and Pepper!

Black Pepper

Have you ever wondered what life would be like without a salt and pepper? Salt and pepper have been used for thousands of years in a similar way with food. However, they have also had many other purposes throughout history. Get additional details with regards to quality organics straight from the source.

Where did it all start?

Both salt and pepper have been used as a form of currency, a medicine, and a food additive. The ancient civilizations of Greece, Rome and Egypt fought for access and ownership of the supply chain of salt and pepper because of their great value. Most of us wondered where and how it really starts. We will just believe the history.

Salt has had many uses over the centuries. Several economies have risen and fallen with the levels of salt production. Salt’s main importance relates to preserving food.

Pepper is the most widely traded spice in the world. It originates from India although it grows in other areas. Many of the early ocean explorers (like Christopher Columbus) were searching for pepper. Pepper (as piperine) has been a medicinal additive for thousands of years.

Where do Salt and Pepper come from?

Most salt comes from the sea. Traditionally, land flats are deluged with salt water and the sun evaporates the moisture leaving the salt. Modern methods of drying have replaced the traditional means in some places. However many countries still win salt from the sea using the traditional method. Salt is also taken from salt mines. Several hundred years ago, salt makers mixed salty earth with fresh water, separated the salty water and then heated the mix to evaporate the water.

After the salt is produced, seasoning additives are added by manufacturers in a hope to gain a market advantage.

Pepper grows naturally in areas that are 15 degrees either side of the equator. The pepper plant is a perennial climbing shrub. There are many varieties and pepper is produced both hot and sweet. Black pepper is more popular in Asia while white pepper is more popular in Europe.

How is salt and pepper used in food?

Black Pepper

The answer to this question depends on what one likes. Some food critics write about the increase in the use of pepper and the decrease in the use of salt. It seems that some of the salt and pepper shaker manufacturers are making smaller holes in the salt shakers to help reduce the amount of salt used! Both salt and pepper add value to almost any dish. Lots of people don’t use it for their foods, because they don’t know the important benefits in it for our body. read latest news on organic spice rack at https://mykitchenpantry.com/

When next you add salt or pepper to your meal, add to taste and enjoy. After all, enjoying food is one of life’s most important pastimes!

We have been satisfying buyers since 2006 on eBay. Recently, we created our first standalone online store at their main website to give us more flexibility in service.

Come and find information on many different topics (in the Article section) and browse our men’s and ladies gifts. Join up to our newsletter or other page for regular updates.

A History of Pepper: The Spice of Life

Green Peppers

Cooking food is not as difficult as some might believe. But, what separates a decent, edible meal from an exquisite, delicious one is the flavor. Spices excite our palates; they make us want to eat more than we know we should. The most basic of all the spices is pepper. This does not indicate that pepper is not as good as some of the others you might find on a spice rack. With just the right amount of pepper, you can add flavor to any dish without fear of overpowering its essence.

Pepper’s long history dates back to prehistoric India, which is pepper’s native country. Pepper has been used in Indian cooking since at least 2000 BCE, but it could have easily been used even before then. Peppercorns were widely traded and were considered a form of commodity money, referred to as “black gold.” Peppercorns were actually found in the nostrils of Ramesses II, placed there after his mummification in 1213 BCE. However, no one is quite sure how pepper made it all the way to Egypt or if it was used in actual cooking or other practices. Pepper was also seen in Greece around the 4th century BCE, although many believe it was an expensive commodity that only the rich enjoyed. There are some information about wholesale spices online.

After the Roman Empire gained control of Egypt, ocean trading to southern India was quite common; pepper was now a spice found frequently among the Roman cargo, but it was still expensive. Black pepper continued to be a valuable spice throughout Europe and was sometimes used as currency. During the Middle Ages, all black pepper, along with most spices, came solely from the Malabar region of India. Some believe pepper was actually used to conceal the taste of partially rotten meat, but historians believe it is unlikely because only the wealthy could afford pepper and they certainly wouldn’t have rotten meat.

Green Peppers

It was not until the 16th century, that pepper was grown in Java, Sunda, Sumatra, Madagascar, Malaysia, and in other parts of Southeast Asia. We can thank the Portuguese for bringing it to the masses and for attempting to find a sea route to India. They could not hold the trade route for long, as other countries smuggled their spice cargo, which made pepper more easily accessible to the rest of Europe. As the pepper supplies increased, its price declined. It quickly became a household seasoning and it now counts for one-fifth of the world’s spice trade. Need more information about spices for less? go to http://timesofindia.indiatimes.com/city/bhubaneswar/gajapati-kandhamal-to-become-black-pepper-hubs/articleshow/57713415.cms

Today, Vietnam is actually the world’s largest producer and exporter of pepper, accounting for 34%, while India now provides 19% of this spice. It’s interesting to think that pepper was once currency and now pepper and pepper grinders are items found in just about every home.

Lots of them sell some of the best salt and pepper grinders. Their acclaimed pepper grinders located from their website are loved by some of the world’s top chefs. They make a wonderful addition to any kitchen, as well as the perfect gift for cooking enthusiasts.