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Cameroon black pepper belongs to the Piperaceae family. It is a very rare pepper with a special flavor, much appreciated by connoisseurs and chefs, so much so that it is classified as one of the best varieties of pepper in the world. Its unique and aromatic flavor is well suited to beef or pork, excellent in soups and lends itself to countless combinations, even unconventional ones.
Ingredients: black pepper
Origin: Cameroon
Cameroon black pepper is a very prized variety of black pepper that owes its particular characteristics to the soil in which it is grown. Thanks to the appreciation of numerous starred chefs in recent years it has undergone a real boom. The taste is very warm and intense with aromatic notes.
As anticipated, it is one of the most appreciated varieties of piper nigrum in the world, from many sides it is defined as the best pepper in the world. Piper nigrum is a climbing plant belonging to the Piperaceae family that can reach a height of 4 meters, it is a woody liana that climbs the stem of other plants. The berry that is first green and then turns red when ripe contains a single seed. The leaves are oval, 5 to 10 cm long and 3 to 6 cm wide, the flowers are sessile (attached to the main stem without a stalk).
We will never tire of explaining that the same thing applies to pepper as to oil and wine: the soil and climatic conditions have a significant influence on the taste of the product. And so we come to the case of Cameroon pepper, its peculiarity is that it is grown on volcanic soil in an area rich in water, in the southwestern part of Cameroon. The harvest is done by hand by expert Cameroonian women before ripening and the fruit is dried in the sun for a few days. The resulting taste is commonly described with adjectives such as: powerful, aromatic, persistent in the mouth for a long time and warm. As for the aroma, which is very particular, we are talking about notes of camphor and incense, some people talk about eucalyptus but obviously camphor and eucalyptus are quite similar balsamic aromas.
Production increased a lot in the five-year period between 2010 and 2015, from just 18 tons per year to 300. 2015 was the boom year because the ever-increasing appreciation by renowned chefs from all over the world was accompanied by the awarding of the new African PGI mark (one of the first awarded) to Cameroon pepper, which caused the price paid to farmers to skyrocket and led many of them to migrate from traditional coffee and cocoa to pepper.
Obviously, a spice with such a strong taste finds its natural pairing with meat dishes, even red meat, and with tasty fish or soups. A more imaginative pairing is with pears in syrup. For the recipe from the web we have chosen a recipe based on vegetables but rich and tasty with oriental inspiration.
Ingredients (for 8 people):
1) Clean the agretti by removing the roots and washing them thoroughly under running water to remove all traces of soil, then place them on a clean cloth and dry them well.
2) Prepare the batter:
3) While the batter is resting, prepare the accompanying sauce:
Add the finely sliced chilli pepper and thelemongrass in a small bowl
Combine the lime juice, fish sauce, soy sauce and brown sugar.
Mix well and set aside
4) Pour plenty of seed oil into a saucepan and heat it.
5) Once the temperature is reached, take the batter and dip the agretti strands (a few at a time) and fry them for a few moments, about 30 seconds will be enough.
6) Drain them well and let the excess oil absorb by placing them on absorbent paper; continue until all the agretti are finished.
7) Serve with the chili pepper and lemongrass sauce accompanied by a good glass of white wine.
Recipe source: Ilprofumodeldejavu.com
Data sheet
Cameroon black pepper belongs to the Piperaceae family. It is a very rare pepper with a special flavor, much appreciated by connoisseurs and chefs, so much so that it is classified as one of the best varieties of pepper in the world. Its unique and aromatic flavor is well suited to beef or pork, excellent in soups and lends itself to countless combinations, even unconventional ones.
Ingredients: black pepper
Origin: Cameroon
Red kampot pepper has a mild, yet strong aroma. Its flavor is unique and varied, it can be very spicy, slightly sweet or have floral or citrus nuances. Indeed, the very spicy version has slight shades of eucalyptus and mint.
Ingredients: Kampot red pepper
Origin: Cambodia
Il Pepe nero di Sarawak, originario della Malesia, si caratterizza per l'aroma piccante e asciutto, che non risulta invasivo poichè tende a sfumare, sottolinea il gusto delle pietanze senza sopraffare il palato, si abbina con ogni tipologia di piatto tanto da poter essere etichettato come "spezia multiuso" ed é particolarmente apprezzato anche dai neofiti delle spezie.
pepe Sarawak
Cubeb pepper or also called Java pepper is very pleasant to the palate and balanced with a particularly delicate and slightly balsamic spicy flavor. Its aroma is a bit similar to allspice with notes reminiscent of juniper berries and cloves. Recommended for meat dishes and present in numerous typical recipes of Arab pastry.
Cubeb pepper
Muntok white peppercorns are a variety of pepper obtained from the ripe berries of the pepper plant (Piper nigrum) native to Bangka Island, Indonesia. Compared to black pepper, white pepper has a more delicate and less pungent flavor, with earthy and slightly musky notes. It is produced by removing the outer skin of the berries after drying, leaving only the white inner seed. This variety of pepper is highly appreciated in refined cuisine for its subtle flavor and its ability to enhance dishes without overwhelming the taste.
Ingredients: Muntok white pepper
Origin: Indonesia
Voatsiperifery pepper is a little known pepper variety. This delicious rare pepper is particularly suitable for meat lovers, but also for vegetarians. Voatsiperifery has a woody, spicy flavor with a refreshing lemon note.
Ingredients: Mascareigne Voatsiperifery pepper or Madagascar pepper.
Origin: Madagascar
This is the most used and appreciated variety of pepper in European cuisine. A medium spicy spice with an intense flavor, with woody notes. Excellent when paired with meat, fish (absolutely worth trying on tartare), cheeses and vegetables. Numerous beneficial properties are attributed to it, which are still being studied.
Tellicherry Extra Bold black pepper
Sichuan pepper is a green berry native to China, also called Sancho Pepper. It has a very fresh, citrusy, spicy and sparkling taste that gradually envelops the palate. It should be added to cooking, whole, or crushed in a mortar always in small doses because. Once toasted, it tends to quickly lose its flavor.
Sichuan pepper
The Lampung long pepper is a variety of Piper longum native to the province of Lampung, Indonesia. Characterized by compact and elongated berries, it has a warm aroma with smoky and sweet notes. Its flavor is spicy but balanced, ideal for flavoring curries, stews and infusions. Thanks to its aromatic and digestive properties, it is appreciated both in cooking and in traditional medicine.
Lampung long pepper
Vanilla green pepper is very aromatic, not very spicy and with a light minty freshness, mixed with Planifolia vanilla. It is excellent for both meat and fish. A combination of flavors and an explosion of notes and nuances.
green pepper, vanilla.
White peppercorns are characterized by their dry, very intense spicy aroma with sweet musky nuances. It is considered a light pepper, with a delicate taste and for this reason it goes very well with fish-based dishes and pasta with plain sauces.
white pepper
Allspice, also known as pimento or clove pepper, is native to the Caribbean and Central and South America. Jamaica's most important crop, it is used to produce an interesting essential oil, eugenol, so much so that the scent from the plantations pervades the air of the "allspice trails". Its slightly spicy and intensely aromatic taste is well suited to dishes of all kinds.
allspice
Ground Jamaican pepper, (also known as allspice (pimenta dioica) or carnation pepper) is native to the Caribbean and Central and South America. The most important crop in Jamaica, it is used to produce an interesting essential oil, so much so that the scent coming from the plantations pervades the air of the "allspice paths".
Ingredients: allspice
Sichuan pepper is a red berry native to China. It has a very fresh, spicy and citrusy taste. It should be added to cooking, whole, or toasted and ground (except the seeds). We recommend toasting only the amount needed for the dish being prepared, once toasted it tends to quickly lose flavor and intensity.
Sichuan pepper
Lampong pepper is considered a commercial pepper. Not recommended for making sausages with whole grains as the grain skin tends to peel off easily. The flavor is dry spicy, decidedly resinous in the background. It is used in savory dishes, especially with white cheese, on fruit salads and chocolate desserts.
Ingredients: Lampong pepper
Origin: Indonesia
From the heights of Nepal, and from the grains of the Lindera Neesiana plant, comes this citrus-scented pepper, with notes of camphor, eucalyptus and cedar. An intoxicating aroma, which is a prelude to unusual flavors, capable of creating exquisite combinations with first courses, second courses of meat and fish, sauces, mushrooms and even desserts!
Ingredients : cumeo pepper
Origin: Nepal
White pepper is a pepper with a slightly spicy and dry aroma, very aromatic but delicate, with musky and sweet nuances. It is considered a light pepper and goes very well with fish and pasta with white sauces. Practical to use in the already ground format.
white pepper
