Black pepper Recipes
243 Recipes Next Page >>Recipes Featuring Black pepper
- Stewed Pig's Feet
Pig's feet Thin slices of bacon or ham Blade of mace Bunch of parsley, cut rather fine 1 small onion, sliced Black pepper Broth or stock - Chicken Noodle Soup | 2 Tbsp olive oil
2 Tbsp olive oil 1 medium onion, chopped 3 garlic cloves, minced 2 medium carrots, cut diagonally into 1/2 inch thick slices 2 celery ribs, halved lengthwise, and cut into 1/2 inch thick slices 4 - Clams in Vienna Rolls
Vienna roll Clams Clam juice Flour Paprika Black pepper Worcestershire sauce Dash of Tabasco sauce - Cold Tomato Sauce
4 quarts ripe tomatoes, peeled & cut in small pieces 4 ounces salt 4 ounces sugar 4 ounces black & white mustard seed, mixed 1/2 cup nasturtiums 1 good-sized root of horseradish, cut in strips or - 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 - Pickled Walnuts
50 walnuts Vinegar Black pepper Allspice Ginger, bruised Salt Water - Mushroom Catsup | Mushrooms
Mushrooms Salt Black pepper - Fried Steak
4 ounces vinegar Steak 1 ounce butter 1 spoonful black pepper 1-2 spoonfuls catsup 1 spoonful raw mustard - Deaf in the Kitchen ~ Parmesan Crusted and Cheddar Tilapia Bake
INGREDIENTS ~ 2 lbs tilapia fillets (orange roughy, cod or red snapper can be substituted) 2 tablespoons lemon juice 1/2 cup grated Parmesan cheese 4 tablespoons butter, room temperature 3 ta - Mixed Pickles | 1 gallon green tomatoes, chopped
1 gallon green tomatoes, chopped 1/2 pint salt 6 onions, sliced 6 peppers, chopped 1/2 head of cabbage, cut coarsely & chopped 1/2 pint horseradish, grated 1/2 pint mustard seed 1 Tbsp ground c
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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