Pepper / Peppercorn
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(Pronounce in Mandarin Pinyin: Hu Jiao)
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| Also know as true pepper. A hot-tasting
grayish or pale yellowish powder made from
crushed peppercorns, used for making food
taste better. Cayenne or bell pepper, sichuan
pepper and other peppers are not true peppers
but were so called because pepper was an expensive
commodity. Generally, there are three types
of peppers: |
| Black Pepper |
| From berries that are red, but not completely
ripe. When left to dry, they shrivel and take
on a dark colour. This is the most punget
and flovourful of peppers |
| White Pepper |
| From ripe, red berries that are socked in
salt water until soft, then white seed is
removed and dried. White pepper is less aromatic
than black but hotter and sharper. so use
sparingly. |
| Green Pepper |
| Picked when unripe and usually preserved
by artificial drying or by bottling in brine,
vinegar, or water. |
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