Pepper & Gastronomy

It is quite remarkable that, although four different colours of peppers are in existence, black pepper still dominates in production. Red pepper remains mostly confidential. Green pepper is used mostly in Western cooking, where it often goes into mustard or bottled condiments. It is the pepper to use for pepper steak and several sauces to accompany broiled or fried meats. Pickled green peppercorns are often used as a spicy garnish to cold foods. Dried green peppercorns are very aromatic, but at the same time have less pungency; this makes them useful for delicate dishes for which the heavy pungency of black pepper would be disastrous.

Black pepper

Is perfect for all kinds of red grilled meats and fish.

It is not recommended to cook it but instead to grind it directly on the dish.

Red pepper

Is ideal for “strong” meats, like game, bull casserole, wild boar or deer but also poultry.

It does marvel in sauces but will also suit vegetables, white meat and desserts. Because of its fruity flavour it is sometimes used in chocolate or vanilla desserts as well as in apple or pear compote.

It should be added at the very last moment, just before serving so that it develops its full aroma.

White pepper

                        Enhances seafood, shellfish, crustaceans, fruits, pepper sauces, béchamel. 

It can be used it on all types of food: soups, meats, vegetables, French dressing, sauces.

It is used mainly to season while remaining unnoticed, for example in white sauces, fish, poultry.

Green pepper

Sweet, scented, less spicy than black pepper, it’s only when it is grinded that its aroma fully develops.

It is used mostly in terrines and pâtés for its finesse but can also season dishes such as game, duck, poultry. To be used whole or simply crushed in creamy sauces, stuffing and marinades.

Its particular taste makes it very popular in Chinese cuisine.

 Kep’s sauté crab with green pepper is a delicacy that one must absolutely sample when travelling in the area !