How many varieties of edible pepper spice there are? I know white, black, green and pink pepper, but I'm sure that around the world there are many more varieties. There is a comprehensive list or a book devoted to pepper and receipts with pepper?
I think you have it pretty well covered with the list you've provided. The only other I'm aware of is the Szechuan Peppercorn, which is an important part of Asian cusine. For example the are a key ingredient in Five - spice powder
You may find reference to things like French Perrercorns but these just tend to be blends of the the others.
There is also white pepper. There's not really a difference in a taste, but it's good for dishes where the flecks of black pepper would ruin the look.
So far, the best reference I found is Wikipedia.
Black pepper (Piper nigrum) has the following varieties:
Cubeb (Piper cubeba), or tailed pepper
Long pepper (Piper longum)
Sichuan pepper (Zanthoxylum)
Pink peppercorn (Schinus molle, Schinus terebinthifolius)
Toasting many spices,and heating some peppers increases and brings out the spice and heat. Other foods, such as onions, shallots and garlic (yes, I know they're from the same family; just can't think..., such as jalapenos, actually seem to mellow a bit with roasting. Unless the ones I've roasted were just randomly mellower like jalapenos from even the same plant can vary anyway? I understand the pepper itself doesn't actually get hotter; cooking just releases some of the capsaicin oils. But why would it affect other foods the opposite way, and how would peppers even vary in how they respond
I have read this very good link on the differences in paprika, but I did not learn all that I need to learn as far as buying these different varieties. When I go to my grocery chain to do my weekly shopping and I see the spice container which says Paprika, is that just going to be "Plain" paprika. I ask because I need to go out and find both sweet paprika and hot paprika which probably will require a little more effort on my part to find. Maybe a Whole Foods or something?
I am thinking of making dinner tonight (probably pasta) and the ingredients that I have a courgettes, tomatoes and half a butternut squash. I am 70% vegetarian I first added olive oil, then fried onions and garlic, then added in the vegetables. I added in salt, pepper, souvlaki seasoning, sage and thyme I believe for extra taste. At the end I mixed in a tablespoon of Ricotta (my favourite cheese). The pasta I had with it was Rigatoni. However the taste turned out to be a bit bland. What can I do to spice up this recipe? I want it to be more intense,perhaps roasting the vegetables first
I've taken a liking to the simple potato wedge as an alternate to mash potato when preparing meat and three vege. However, I'm trying to get a recipe that consistently deliveries tasty wedges. My current method is: Wash potatoes Chop potatoes place in plastic bag Add a little oil and spice mix* Shake Bake * The spice mix is the part I've been having problems with. I was using: 1 part salt 2 parts pepper 3 parts paprika But this wasn't giving consistent results. I've stuck with Nandos Peri-peri seasoning for a while as a safeguard, but I'd like to go back to my own spice mix. I'm
to actually doing the ratio/quantities for the spices I am lost. Naturally it doesn't say how many grams of each spice there is in the packet. I thought asking here would be a good option since a lot of the people here seem to know there stuff. I want to use this in a chili con carne sort of styled dish. 1kg Beef Mince 1 Large Onion 6 Garlic Cloves 1tsp Salt 1tsp Black Pepper 1 can Pureed Tomatoes 1...I previous bought a pre-made spice blend from a health food store which I absolutely loved however its $5 per 30g which is pretty expensive so I was thinking I would try and recreate
or neep in some parts of the UK, particularly Scotland. (Wikipedia) Endive (US) is chicory (Belgium, perhaps others). Capsicum (AU) / bell pepper (US) is a pepper (UK). Note that for people... peppers, or specified as peppercorn. Colored peppers (US), (eg, red peppers, green peppers), typically refers to bell peppers unless qualified (eg, 'hot red peppers', 'small red peppers') Pepper (US) (note the singular) refers to black peppercorns unless otherwise qualified. Red pepper (US, note the singular) refers to dried, red chilies (typically cayenne) that has been dried and ground or crushed
I occasionally come across recipes that call for vinegar, but don't specify which of the many varieties they mean. (A recent example is this recipe for a corn and pepper salad, which just says "2 tbsp. vinegar".) While I recognize that sometimes this may just be that the recipe is badly written, I've encountered it often enough to wonder: is there a "standard" or implied type of vinegar that should be used when a recipe simply calls for vinegar? Or is it assumed that the chef will be familiar with the flavor profiles of the dish they are trying to make and will be able to choose
I recently learned that I am allergic to ALL forms of pepper except black pepper. Bell peppers, chili peppers, etc. I am allergic to and it makes my throat swell up. I have several recipes using ground chili pepper. Is there a substitute spice that will give my (mostly ground beef casseroles) recipes SOME flavor?
shallots, butter, flour and black pepper, but I understand the two ingredients cited previously are the main ones. However, many recipes I can find online (here and there, for example) on English-speaking websites add Worcestershire sauce. Not all of them do, but I still wonder: what purpose does this extra Worcestershire sauce add? I'm not too familiar with it, but if I understand it might bring some spiciness (already somewhat covered by black pepper). So, what do you think it brings to the recipe and overall taste?