One of the most important things I have learned during the Meatless Monday transition is the importance of flavor palates. Keeping tastes familiar while at the same time introducing new varieties and pairings has been key to getting my house to join me in trying new meatless recipes. Pepper is one of those spices that we all love, and when used correctly, enhances flavor and provides heat.
Native to India, the perennial woody vine is often found growing up the shade trees planted in tea plantations. Ounce for ounce, the peppercorn was once on a par with precious metals, and demand in 15th century Europe opened many of the spice routes for trade.
- Pink peppercorns are not true peppercorns, but a similar tasting berry of the Baies Rose plant native to South America. Fruity in their sweet and spicy flavor, these rare berries are great for adding a dash of color
- Black peppercorns are simply the dried, unripe berries of the pepper plant. Tellicherry peppercorns are from the Malabar Coast of India are larger in size and have a complex flavor.
- Green Peppercorns are produced by putting the fresh green fruits in boiling water for about 20 minutes which kills the enzyme in the skin that normally turns black. Less intense that both white and black pepper, they are great used in delicately flavored dishes when you want less intensity.
On my visit to Thekkady, India last year, I was able to see firsthand the symbiotic nature of the plants in the spice and tea hillsides.
The pepper vines are the plants growing up the tall trees providing the dappled shade for the tea.
I recently made this Black Pepper Tofu from Yotum Ottolengli's Plenty {yes I love the book and am cooking my way through it}. I only strayed for the instruction by adding some shredded carrots. It was a show stopper and I think my kids were amazingly blown away by it. When you get a much better than take out complement in my kitchen, you know it's a winner.
Happy Meatless Monday...
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