Pepper
Pepper has long been one of the most widely used and valued spices in history.
Pepper cultivation began in India at least 3,000 years ago. It was initially used in ancient medicine in India, China, and Egypt. Then, it became an important spice in food, both for its flavor and its perceived health benefits. Ancient Romans used pepper heavily in their food, and its use spread as the Roman empire expanded across Europe. The acquisition of pepper even funded the expeditions of Vasco da Gama and Christopher Columbus.
Black Pepper
Piperine
The primary contribution of pepper to flavor is pungency, which is characterized by irritation that verges on pain.
The active ingredient in pepper (piperine) is a chemical defense mechanism of the plant intended to repel animals. Molecules bind with receptors on sensory nerves and cause them to become hypersensitive and register the sensation of irritation or pain. Pungency contributes to flavor by awakening the senses. The irritation from piperine causes a mild and temporary inflammation of the mouth, making it more sensitive to other sensations such as touch, temperature, and certain aspects of other ingredients like salt, acid, and carbonation. It is this property that has made pepper so useful in pairing with other foods and adding flavor.
Pepper is the small, dried berry of a vine. As the berries mature, the piperine content increases, while the aroma peaks then decreases. Pepper berries can be harvested and processed to make several different versions of the spice.
Black Pepper
Black pepper was one of the first spices to be traded in Asia. It has been used throughout history and is the most common spice in Europe and North America today.
Black pepper is pungent and mildly bitter. It contains a woody aroma with notes of citrus, fruit, and floral found in terpenes, which break down quickly once exposed to air. For this reason, it is best to grind black pepper to order. Pre-ground black pepper will provide pungency and heat but lacks the depth and aroma of fresh ground black pepper.
It pairs well with other pungent spices like chili, mustard, Sichuan pepper, and ginger. Food pairings include preserved vegetables, fruit, steak, seafood, and cheese. Most commonly, black pepper is paired with salt as a finishing seasoning.
Black pepper is made from mature but unripe berries still containing strong aromatics. The berries are blanched and then dried.
White Pepper
White pepper is made from fully ripe berries that have been soaked to remove the outer fruit layer and then dried. White pepper can add pungency to a lighter colored dish without altering the color.
Green Pepper
Green pepper is made from berries harvested before they ripen. It adds pungency while still retaining a green leafy note from the plant.
Pink Pepper
Pink pepper is made by preserving just ripened red berries into a brine with vinegar.
Dried Chili Peppers
Chili peppers are the fruits of small shrubs in South America and are the most widely grown spice in the world.
The active ingredient in chilis is capsaicin, which delivers a strong pungency that varies in intensity by the variety of the pepper. Mammals are sensitive to capsacian as they grind the seeds with their teeth, releasing the compound. Birds swallow them whole and are immune to the capsacian, thus they play a large role in spreading the seeds.
Capsacian impacts the body in a complex way. It affects the body’s temperature regulation, making us feel hotter and induces cooling mechanisms like sweating, increased blood flow to the skin, and increased metabolic rate. Its irritating effect is a burning sensation in the mouth. Capsaicin is oily and does not come off the skin easily, so it is a good idea to wash your hand thoroughly with soapy water when handling chilis. Touching your eyes, nose, or skin can cause unpleasant irritation.
When chili peppers are dried, the cells in the fruit walls are concentrated and react with each other to produce additional fruity, woody, earthy, and other aromatics in addition to the pungency from capsaicin.
Crushed Red Pepper
Crushed red pepper is made with dried and ground chiles with a high ratio of whole seeds.
The seeds can come from multiple plants. Serrano, Jalapeno, and Anaheim peppers are commonly used. Crushed red pepper is used in blends for pickling and making sausage and often as a condiment for pasta and pizzas.
Cayenne Pepper
Cayenne pepper is ground to a powder and used in Mexican, Asian, Indian, French, and Southern U.S. cuisine.
It is often paired with seafood, eggs, meat, soups, stews, and cheese.
Chipotle Pepper
Chipotle pepper is made from dried and smoked jalapeño peppers.
It is common in Mexican, Tex-Mex, and Southwestern U.S. cuisine. Chipotle has a mild spiciness and earthy, smokey notes. It is used in chili, adobo, stews, salsas, barbecue sauces, and marinades.
Sichuan & Sansho Peppers
Sichuan pepper from China and Sansho pepper from Japan both come from small citrus tress called “prickly ash.”
The spices are made from dried fruit rinds. The sensation from these peppers is unique and contains pungent compounds called sanshools that are from the same family as piperine in black pepper and capsaicin in chilis, but produce a buzzing, tingling sensation. The spices are typically used in blends with Sichuan being a part of the widely used Chinese 5-spice.