From the word “pepper”, which Indian spice comes to mind? If it’s black pepper, then you are on the right path. Peppercorn and black pepper share a common plant from which they come; however, their forms differ. If you are an Indian, then you might have heard from your mother, “Bring Kali Mirchi when you return home” This is what perfectly describes black pepper and black peppercorn. Certainly, whether it’s about adding flavors to the North Indian gravies or blending them with other spices in South Indian broths, each dish can become the reason for your happy mood and brightening day. Most of all, usually, the talented chefs in the Indian restaurant use this by blending it with garam masala. After having such a deadly combo, you would feel like giving a kiss to the chef’s hands. Whether it has been added in the base during Tadka or used as the last touch in different dishes, feeling its pungent and warm taste can give you a real heavenly feeling. You might not be aware of the crucial fact that peppercorns have different types, and the taste varies according to the type of peppercorn that has been used in the Indian dishes. Are you excited to know about its taste profiles? Let’s get through this blog, depicting the same.
Hold one! Introduce yourself to the main varieties associated with peppercorn.
- Black peppercorn
If you are looking for the best explanation regarding black peppercorn and black pepper, then here it is! The best spice when it comes to marinades or pickles, as it is usually used as a whole, unlike black pepper, which is used in the ground or crushed form. Usually harvested before it completes its ripening process, yes, you heard it right! It is dried in the sun in an unripe form only.
Its taste profile:- Not so burning like chilli peppers, but holds a pungent woody taste. Warming and sharp, slightly giving citrus taste! Excellent for giving you a flavourful journey.
- Green peppercorn
Unlike black peppercorn, these are not dried in the sun; in fact, they are stored in a wet-brine or freeze-dried. This is important as they might spoil if not used in a fresh manner. Talking about their texture, it’s so soft that you can break them with the use of a spoon only.
Its taste profiles:- The chefs of the best Indian restaurant prefer using it in the form of sauces, so next time, you can have it with Steak. Try it and share your experience with your friends! For gravies and marinades, this peppercorn is the ultimate choice, holding a tangy and pungent taste.
- White peppercorn
The first variety of peppercorn till now, which is used when ripe! Usually used after its outer layer is removed to give a sharper taste and heat to the Indian dishes. The inner part is usually used, which is sun-dried and turns white, making your Indian dishes appetizing and exciting.
Its taste profile:- Best for mashed dishes such as mashed potatoes, adds an exciting and flavourful taste. Even for the soups and sauces, white peppercorn is considered the most, marking its great culinary use. Compared with black peppercorns, these add more heat and warmth to your Indian dishes.
Final Comments!
If you have stayed till the end of this blog, then let’s spill the beans regarding peppercorn. Apart from its above-mentioned varieties, it holds other varieties as well, including Allspice, Pink and Szechuan peppercorn, holding different heat and warmth. Whether you are ordering stir-fries, rice or soups, you will find the earthy flavors of Black pepper for sure, making your culinary journey worthy of remembering. Do you want to know one more secret about it? Well, peppercorn not only carries the excellent warmth and woody flavors, but it also enhances your overall well-being. You will get to know about that in our next blog. Plan an exciting dinner or breakfast at our restaurant, Crown Indian Cuisine, established under the guidance of Mr. Sandeep. Most importantly, our weekend special menu is waiting for you! Ask your friends or family members to remain free this upcoming weekend and plan an exciting Indian feast with us!
FAQs
- Is black peppercorn used in Chaat Papdi as well?
Yes, the yogurt used in Chaat Papdi includes black peppercorn, or sometimes it is used at the end over the top with other spices as well.
- In which curries is green peppercorn used?
Green peppercorns can be used in Thai green curry or chicken curry, adding the perfect warmth and heat for an exciting meal.