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Black pepper is produced from the still-green, unripe drupe of the pepper plant. [2] The drupes are cooked briefly in hot water, both to clean them and to prepare them for drying. [ 9 ] The heat ruptures cell walls in the pepper, accelerating enzymes that cause browning during drying.
The amount of piperine varies from 1–2% in long pepper, to 5–10% in commercial white and black peppers. [6] [7] Piperine can also be prepared by treating the solvent-free residue from a concentrated alcoholic extract of black pepper with a solution of potassium hydroxide to remove resin (said to contain chavicine, an isomer of piperine). [7]
Chavicine is a possibly pungent compound found in black pepper [1] and other species of the genus Piper. It is one of the four geometric isomers of piperine. In light, especially ultra-violet light, chavicine is formed from its isomer piperine. Its flavor has been reported as flavorless [2] [3] Chavicine will also re-isomerise back to piperine. [4]
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An article published in the Journal of Environmental Science and Health Part B in 2006 states that "Although hot chili pepper extract is commonly used as a component of household and garden insect-repellent formulas, it is not clear that the capsaicinoid elements of the extract are responsible for its repellency."
2 tablespoons black pepper, 2 tablespoons kosher salt, 2 tablespoons packed light brown sugar, 1 tablespoon dried oregano and 1 teaspoon smoked or sweet paprika
Pepper mill. A mortar and pestle is the classic set of tools for grinding a whole spice. Less labor-intensive tools are more common now: a microplane or fine grater can be used to grind small amounts; a coffee grinder [note 2] is useful for larger amounts. A frequently used spice such as black pepper may merit storage in its own hand grinder or ...
If you enjoy a bit of spiciness, opt for hot salsa or chipotle salsa for some smoky undertones. Tomatillo salsa works well, too, adding tang and a fresh flavor to this easy skillet dinner.