Viet Nam, the world’s largest producer of black pepper, is set to significantly cut the prices of the spice during the current month due to the lack of demand. For the last 8-10 weeks, the country had been quoting the highest prices for black pepper.
The South East Asian nation has already lowered the prices by $300-350 a tonne, indicating a sea change in its selling strategy. The ASTA grade is
Black pepper (Kali Mirch), a highly valued kitchen ingredient when sprinkled over bland tasting dishes not just adds punch to them but has amazing health benefits as well. If you go through one of the previous posts, you will know how to make the best use of this spice to treat minor ailments and upsets like coughs, toothaches, indigestion, loss of appetite, bloating and flatulence, pains and
Most cuisines of the world would have been incomplete without this small black ball called ‘Black Pepper’ which has a world of spice in it. With a huge list of medicinal properties, pepper plays the home doctor in many Indian homes. Its aroma is a treat to the senses and it is so commonly used that we can almost say that all dishes have a sprinkling of pepper in one form or the other.
I remember something my Mum always told me (and still tells me to this day) when she was confronted with my distinctive, low-brow (and might I add, fucking Pulitzer-worthy) brand of toilet humour... "Ladies don't appreciate that sort of disgusting filth!" According to dear old Mum, the mere mention of a four-letter word or the faintest suggestion of acts such as clit-wanking, turkey-slapping or the Brazilian Pancake* would be enough to give any member of the 'fairer' sex a cardiac arrest, a cerebral hemorrhage and a fatal constriction of the turd-cutter all at once.Yeah? Well fuck you, Mum! Have I got news for you! Besides my homies and fellow Atheist pundit Godless Kiwi (who I secretly hope is a short, dorky-looking chick with dark hair and a cruel, sarcastic sense of humour, yet suspect has a bigger dick than I do,) most of the people who read my shit are females. Females of the opposite gender, no less. Not to be confused with females of the same gender, like Buck Angel - the man
I couldn't get over the Black Pepper Crayfish I cooked yesterday and I just eat it again. Sooo, I just had to cook it again today but with squid, which was suppose to be for another dish.Squid taste nice with black pepper. I had cooked Grilled Squid with Black Pepper some time back. Grilled squid is tough with overcooked. The one is just nice - chewy but tender.For this dish, I cut down the black pepper to 2 tablespoons and chilli was not added too. Oh, I also reduced the water to just 2 tablespoons as this doesn't need too much cooking to get the flavours in it. You can do the same if you are using Prawns.In case you are wondering how I cut the squid, I sliced across the squid leaving about a centimeter from the edge. It looked like the squid had lots of rings attached. After which, I half it. When you fried it, it will curl and look like a flower, pretty.Okay, enough. No more black pepper dish for me liao.http://feeds.feedburner.com/wokkingmum
I love seafood. I used to cook Chilli Crab a lot but I have stop cooking crabs a long time now. Black Pepper Crab is one of my favourites too. Since I don't buy crabs anymore, I have find other replacements for crabs.In this case, I'm using Crayfish. It taste almost as good as crabs! Take a look at the photo below. One whole piece of meat right into your mouth! How do you like that?! Hope you are not salivating now! hehehe ...Ingredients: 3 Crayfish, scrub to clean and chopped in half 3 tablespoon Butter2 Red Chilli, seeded and finely chopped4 tablespoon Black Pepper, crushed1 tablespoon Minced Garlic1 tablespoon Minced Onion1 tablespoon Oyster Sauce2 tablespoon Chinese Cooking Wine1/2 tablespoon Light Soy Sauce5 tablespoon water2 teaspoon SugarCornflour for dustingOil for fryingHow to do it:Dry-fry black pepper till fragrant. Remove and set aside. Pat dry the crayfish and dust with flourDeep fry till golden brownHeat wok, add the butter.When the butter has melted and begins to sizz
I love food with black pepper. They simply smells great. I always wonder how the Black Pepper sauce for steak is made. I still have not find out yet but this is a great replacement, the oriental way.Ingredients:10 slices of pork about 0.5 cm thick1 onion, sliced1 bell pepper, slicedOil for fryingMarinade:1/2 teaspoon Salt1/2 teaspoon Sugar2 teaspoon Light Soy Sauce1 teaspoon Dark Soy Sauce1 tablespoon Cornflour1 tablespoon WaterSeasonings:1/2 tablespoon Oyster Sauce1/2 tablespoon Light Soy Sauce1 tablespoon Black Pepper1 teaspoon Sesame Seed Oil1 teaspoon Sugar1/2 tablespoon Cornflour3 tablespoon WaterHow to do it:Beat the pork with the back of your chopper or tenderiser till soften.Add marinade and marinate for half an hour.Deep fry pork till cook.Dish and drainStir fried bell pepper and onion with 2 teaspoon of oil.Add seasoning.When the sauce begin to simmer, add in the pork.Mix well.Dish when sauce thickens.Serve.
500 grams beef strips
2 cloves garlic, crushed
2 tbsp vegetable oil
2 tbsp soy sauce
1 tbsp cornflour
1 green capsicum, cut into squares
2 tsp course black pepper
Sauce
1 tsp oyster sauce
1 tsp soy sauce
3 tbsp water
1 tsp cornflour
Marinate beef strips with garlic, oil, soy sauce, cornflour for 30 minutes.
Heat non stick wok on medium, add beef, stir fry till brown, stir in capsicum and pepper.
Mix together oyster sauce, soy sauce, water and cornflour then stir it in till sauce thickens.
Black pepper, Piper nigrumHave you ever seen peppercorns growing on the plant? Me neither. Cute, isn't it? If you have warm weather and 70 to 100 inches of rain per year, you can grow it, too.I'll have to tell you more about it later as I need to research it. Obviously I'm not doing too well so far. Look at the color of those leaves. And I really need to get it out of that plastic bag. Speaking of that, I've never seen plants sold in plastic bags until I moved to Honduras.
Pamienta or "paminta" or Black Pepper - (Piper Nigrum Linn) is a viny perrenial plant producing berry-like and aromatic pungent fruits which belongs to Family Piperaceae. Leaves are thick, green with ovate shape. Flowers are white and minute which produce fruits borne on short, hanging spikes 4 t0 12 cm. long. Berry-like fruits are green when unripe and become red at maturity.
Dried ripe
