Condiments and seasonings
pepper (black and white)
Black and white pepper - dried fruit creeping shrub of the family
pepper, cultivated in tropical countries.
Black pepper - this unripe fruit from the fruit shell, quickly dried
in the sun or heat. The dried fruit covered with wrinkled black pepper or
black-brown-skinned, have a round shape. Sharp taste and strong aroma
Black pepper is explained by the content of essential oils in an amount of 1
to 2% alkaloid piperine and - 5 to 9%. A good pepper sinks in water because of
high specific gravity.
White pepper - the fruit of the same plant, just taken in a mature state and
released from the top shell. White pepper taste less sharp, but has
more delicate flavor than black pepper.
In the sales and catering pepper comes whole and ground,
in flexible containers. Foodservice better to get pepper
peas and grind as needed it (pepper quickly loses
aroma). Store peppers should be in a sealed container in a dry place.
Black and white pepper is widely used in cooking as a whole, and the hammer
species. Pepper used for cooking soups filling - meat,
fish and vegetables, as well as the manufacture of jellied meat and fish dishes,
marinades and sauces. We introduce the pepper in a dish or sauce at the beginning of
Pepper is added to the minced meat, cutlet weight of meat and fish, they
sprinkled with fish and meat semi-products for a la carte dishes - steak, rump steak
and other products to their cooking. In addition, the pepper is applied to
table as a condiment with salt, mustard and vinegar.
In the manufacture of food products is mostly used black pepper, but the dishes
which should be given less pungent taste, it is recommended to add the white pepper.
Pepper gives the dish a spicy flavor and distinctive delicate flavor.
Norma bookmark pepper in the first and second courses of from 0.01 to 0.05 g (2-5 peas)
in pepper sauce is put in the amount of 3 g per liter.