Description
The king of spices. Black pepper is the berry of Piper nigrum, a climbing plant native to the Malabar coast in southern India. The berries are picked while still green and left to dry in the sun until the skin turns dark and wrinkled.
For centuries it was so precious that it was used as currency, and Venice controlled a large share of its trade towards Europe.
There is only one tip: grind it just before using it. Pre-ground pepper quickly loses its aroma, while a fresh grind releases warm, resinous notes. Try crushing it in a mortar and toasting it in a dry pan, as in broeton di verze, the Venetian cabbage soup that would not be the same without its generous dose of pepper.
For centuries it was so precious that it was used as currency, and Venice controlled a large share of its trade towards Europe.
There is only one tip: grind it just before using it. Pre-ground pepper quickly loses its aroma, while a fresh grind releases warm, resinous notes. Try crushing it in a mortar and toasting it in a dry pan, as in broeton di verze, the Venetian cabbage soup that would not be the same without its generous dose of pepper.
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