It was known as Black Gold by merchants in the Ancient World. In today’s world, black pepper is the most popular spice on the planet, commonly found in nearly every American kitchen sitting next to the salt shaker. (Fact: Salt is not a spice, it’s a mineral.) Stories from the ages tell of other fascinating uses of that black pepper shaker.
Pepper cultivation began thousands of years ago in India where it is native. It comes from the berries of the flowering vine called Piper nigrum. Picked green, they are dried and then ground.
In India black pepper was used extensively on foods and as a medicine, as well. Traders introduced it to other parts of the ancient world, and pepper reached global popularity with the rise of the Roman Empire.
In the Middle Ages pepper continued to be a luxury possession but following the fall of the Roman Empire in the 5th century, more countries became involved in spice trading, driving down prices. Once considered the exclusive seasoning of royalty, pepper began to find its way to the common man’s table. During the 16th and 17th centuries pepper became widely used in kitchens across the planet, and at a very reasonable price.
We are living in the golden age of pepper. This king of spices comes in many varieties and even more ways to cook with it. Black, green, white and red are perhaps the most popular varieties used.
Among many countries, Vietnam is the world’s largest producer of black pepper and it is all exported. Vietnamese do not use pepper in their culinary world. The USA is the biggest pepper buyer from Vietnam, making us the second largest consumer per capita. The largest consumers are Tunisians—they use quarter of a pound per capita.
All black pepper, regardless where it is grown, comes from the same species of plant. If there is a difference in the taste it’s due to the territory, climate, soil and experience of the farmer.
The next time you sprinkle pepper on your food, just think about what a journey it has had to get here.
References: “Black Gold: The Glorious History of Pepper,” “Where Does Black Pepper Come From,” “How Pepper Went From Black Gold to Everyday,” “Seasoning and Black Pepper History and Other Interesting Facts.”
PEPPER STEAK ON RICE
1½ c. julienned green bell pepper
1½ c. julienned red bell pepper
1½ c. thin slices of sweet onion
1 clove garlic, minced
1½ can beef broth, reduced sodium
2 medium fresh tomatoes, quartered
Dash ground ginger
½ tsp. garlic salt
½ tsp. black pepper
¼ c. olive oil, extra virgin
2 lb. beef chuck, boneless, cut into ¼-inch strips
¼ c. light soy sauce
2 Tbs. cornstarch
¼ c. water, cold
Dash red pepper flakes
1½ c. Minute Rice
Pour olive oil into a large skillet and add chuck steak, which you cut up into ¼-inch strips. Add seasonings, garlic and soy sauce. Simmer with the lid on for 5-10 minutes, turning after browned. Slice green bell pepper, red bell pepper, onion into narrow strips. Add to mixture above. Continue simmering and add tomatoes (quartered). Sprinkle some red pepper flakes—use very little, just for a bit of a bite. Prepare the Minute Rice or you may use brown rice if preferred. Next mix the 2 Tbs. cornstarch with ¼ c. water until smooth. Gradually add it to the pepper steak mixture. Simmer until thickened like gravy (20 minutes or longer). If too thick, depending on your taste add more water. Serve the pepper steak over rice.
BLACK PEPPER CHICKEN
Chicken thighs
Light soy sauce
Sesame oil
Salt
White pepper
Freshly ground coarse black pepper
Avocado oil (or other neutral oil like canola or vegetable)
Cornstarch
Chicken stock, oyster sauce, Shaoxing wine, sugar, MSG, garlic, ginger, onion, celery
Cut the chicken into 1-inch pieces. Cut the chicken into uniform pieces so they cook evenly in the pan or wok. Place the sliced chicken into a bowl with light soy sauce, white pepper, salt, sesame oil, neutral oil and cornstarch. Mix well with your hands and let marinate for at least 20 minutes. Mix the sauce by combining chicken stock, light soy sauce, oyster sauce, Shaoxing wine, sugar, cornstarch, and MSG. After the chicken is marinated, heat about a cup of neutral oil over high heat until smoking. Fry the chicken pieces (in batches if needed) for 2 minutes or until they are cooked through and golden brown. Remove the chicken and the excess oil to leave about 2 Tbs. oil in the pan. Sauté the garlic and ginger for about 15 seconds until fragrant. Once the aromatics are fragrant, add the onions and cook for another minute. Once the vegetables are crisp and cooked through, add back the chicken along with the sauce. Work quickly to mix the sauce together to evenly coat all the ingredients in the pan. Continue cooking for another 1-2 minutes until the sauce has thickened and chicken is ready to serve.
BLACK PEPPER BEEF AND CABBAGE STIR-FRY
1 Tbs. whole black peppercorns, crushed
3 garlic cloves, grated
2 tsp. light brown sugar
1 tsp. cornstarch
Kosher salt
¾ lb. sirloin steak, thinly sliced crosswise (across the grain)
3 Tbs. neutral oil
2 Tbs. soy sauce
½ head small green cabbage (about 8-oz.), thinly sliced
1 Tbs. sherry vinegar
1 Tbs. toasted sesame seeds, crushed
2 scallions, thinly sliced
Cooked rice, for serving
Add peppercorns, garlic, brown sugar, cornstarch and 1 tsp. salt to a medium bowl and stir to combine. Add sliced steak and toss to coat. Heat the oil in a large cast-iron skillet over medium-high. Add steak and cook, stirring frequently, until some of the edges are lightly browned, 3 to 4 minutes. Add soy sauce and toss beef to coat, about 1 minute. Using a slotted spoon, transfer beef to a bowl or plate. Add cabbage to skillet, spread in an even layer and let cook, undisturbed, for 1 minute so that some pieces caramelize in the pan. Then toss and cook cabbage, stirring occasionally, until crisp-tender, 4 to 6 minutes. Stir in vinegar and season with salt. Add steak and any juices back to the skillet, and stir until well combined with the cabbage and warmed through, about 1 minute. Top with toasted sesame seeds and scallions; serve with rice.
PEPPERED GIN AND TONIC
1 part gin
2 parts tonic water
1+ sliced cucumber
Chill a glass and toss out ice used to chill the glass. Refill the chilled glass with ice. Add the gin. Let the tonic water fill the class. Put the cucumber on the rim or in the glass. Grind black pepper right onto the drink.