Black pepper Recipes
243 Recipes Next Page >>Recipes Featuring Black pepper
- Fifty Pickled Lemons
50 lemons Salt 2 gallons vinegar 2 lbs white mustard seed 2 Tbsps mace 1 lb ginger 4 Tbsps celery seed 1 lb black pepper 2 lbs sugar 1 handful horseradish, scraped - Tomato Catsup | 1 pint water
1 pint water Ripe, red tomatoes 2 Tbsps horseradish 2 Tbsps white mustard seed 2 Tbsps celery seed 2 Tbsps black pepper, grounded 2-3 races ginger, beaten fine 3-4 onions, finely chopped A lit - Pickled Butternuts and Walnuts
100 butternuts and walnuts Brine 1 ounce black pepper 1 ounce ginger root 1/2 ounce cloves 1/2 ounce mace 1/2 ounce nutmeg 2 large spoonfuls mustard seed 1 gallon cider vinegar - Pickle Vinegar | 2 gallons vinegar
2 gallons vinegar 1 pint black mustard seed 4 ounces ginger 3 ounces allspice 1 ounce cloves 4 ounces whole black pepper 1 ounce celery seed 3 lbs brown sugar 2 handfuls scraped horseradish 1 - Chicken Breasts Diane
4 large, boneless chicken breast halves or 8 small 1/2 tsp salt 1/4 to 1/2 tsp black pepper 2 Tbsp olive or salad oil 2 Tbsp butter or margarine 3 Tbsp fresh chives or green onions, chopped Jui - Vinegar for Pickles
2 gallons vinegar 1 cup bruised ginger 1 cup black mustard seed 1 cup garlic 1/2 cup black pepper 1 cup celery seed 1/2 cup mace 1/2 cup cloves 1/2 cup turmeric 2 lbs brown sugar 1 pod red p - Pig's Feet in Jelly
2 sets of pig's feet 3 quarts cold water Black pepper Cayenne pepper Salt 1 tsp powdered allspice 1 1/2 tsp powdered cloves Pinch of powdered mace 1/2 pint sharp vinegar - Walnut Catsup | 1 gallon vinegar
1 gallon vinegar 100 walnuts, pounded 2 Tbsps salt A handful of horseradish 1 cup mustard seed, bruised 1 pint eschalots, finely cut 1/2 pint garlic 1/4 lb allspice 1/4 lb black pepper 1 Tbsp - Pickled Walnuts | Salt
Salt Water Walnuts For the pickle: Cider vinegar Black pepper Ginger Salt Allspice Cayenne pepper - Clam Chowder | 50 pieces clams
50 pieces clams Large bowl bacon, finely cut Onions, finely chopped Potatoes, cut and chopped 1 cup crackers, powdered 1 quart milk Black pepper 6 tomatoes, sliced
About Black pepper
- Most culinary experts advise against buying pre-ground pepper
- Black pepper has antioxidant and antibacterial properties
- Black pepper is considered by many people to be a carminitive which means it prevents intestinal gas
- Black pepper helps with digestion because it stimulates the taste buds and generates hydrochloric acid in the stomach
- Black pepper has no calories and is a source of manganese, iron, and fiber
- Many ancient cultures presented peppercorns to the Gods as a sacred offering
- Cultivation of peppercorns began in India and is still produced there as well as Indonesia, Malaysia, Madagascar, Vietnam, and Cambodia
- Black peppercorns are picked from the vine before the berry becomes ripe, then boiled and fermented
- There are many varieties of black pepper, most of which are named after the region of origin: Malabar, Tellicherry, Sarawak Black, Lampong, Vietnamese, Talamanca Del Caribe, Madagasacar, Kampot, etc.
- Black pepper is the most popular variety in America
- The outer shell of the peppercorn seals in the freshness of the spice, so the best flavor comes from freshly cracked pepper
- Pepper has been a valuable commodity for thousands of years and is still considered the king of spices
- Black pepper is cracked seeds from an Indian vine called Piper Negrum
- Only water and salt are more common cooking ingredients than black pepper
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