Tasmanian pepper isn't so much tasted as experienced: it takes a few seconds to process everything going on in your mouth. You're left with something alpine, woodsy, and fruity with a seriously addictive bite.
Continue reading »
We at SE are big fans of the Sichuan peppercorn. Real big. Though most commonly found in Sichuan cuisine, the spice has such depth and appeal that it really
should have farther-reaching applications. Sichuan peppercorns give off a tingly, fizzy feeling on the tongue and when used sparingly, they're incomparably delicious. And addictive. Here are 11 ways to use them.
Continue reading »
A few foods can almost always benefit from a dusting of the stuff. But when dealing with most meals, treat pepper the way you would any herb or spice: think (and taste) before you pepper.
Continue reading »
Note: On Wednesdays, Andrea Lynn, senior editor of Chile Pepper magazine, drops by with Serious Heat. [iStockphoto: Juanmonino] Come on now, let's be adventurous. Why fill that pepper grinder with just black peppercorns when you can spice it up with a variety of options. Penzy's offers a great selection of mixed peppercorn blends. But how do you know the difference? Here's a breakdown: Black Peppercorns Grinding black peppercorns create a strong flavor, aroma and heat. Harvested before the berry is fully ripe, they are boiled briefly and then dried by machine or by sunlight (which causes the wrinkly skin). Most generic black pepper sold in grocery stores contains Brazilian black pepper that isn't as pungent as other varieties. Tellicherry Peppercorns...
Continue reading »
Today's à la carte: "How many times have you seen a recipe instruct you to “season with salt and pepper”? This is incorrect! You season with salt, but you flavor with pepper. Yes, pepper is a flavoring, not a seasoning. And it’s only one of the flavorings used in French cooking."...
Continue reading »