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Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit (the peppercorn), which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about 5 mm (0.20 in) in diameter (fresh and fully mature), dark red, and contains a stone which encloses a single pepper seed .
Solomonov sprinkles sea bass fillets with a spice mix of Aleppo pepper and fenugreek before grilling and serving with a warm potato-and-egg salad. Get the Recipe Braised Lamb Shanks with Peas ...
Robert – Chopped onions in butter, with white wine, vinegar, pepper, cooked in demi-glace and finished with mustard. [41] Rouennaise – Thin bordelaise mixed with puréed raw duck livers, gently cooked, finished with a reduction of red wine and shallots. [43] Rouille – Garlic, pimento and chilli pepper sauce, traditionally served with fish ...
Béarnaise sauce (/ b ər ˈ n eɪ z /; French: [be.aʁ.nɛz]) is a sauce made of clarified butter, egg yolk, white wine vinegar, and herbs. It is regarded as a "child" of hollandaise sauce. [1] The difference is only in the flavoring: béarnaise uses shallot, black pepper, and tarragon, while hollandaise uses white pepper or a pinch of cayenne.
Bumbu is the Indonesian word for a blend of spices and for pastes and it commonly appears in the names of spice mixtures, sauces and seasoning pastes. The official Indonesian language dictionary describes bumbu as "various types of herbs and plants that have a pleasant aroma and flavour — such as ginger, turmeric, galangal, nutmeg and pepper — used to enhance the flavour of the food."
v. t. e. Louisiana Creole cuisine (French: cuisine créole, Louisiana Creole: manjé kréyòl, Spanish: cocina criolla) is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, and Native American influences, [1][2] as well as influences from the general cuisine of the Southern United States.
Zanthoxylum piperitum. (L.) DC. Zanthoxylum piperitum, also known as Japanese pepper or Japanese prickly-ash, is a deciduous aromatic spiny shrub or small tree of the citrus and rue family Rutaceae, native to Japan and Korea. It is called sanshō (山椒) in Japan and chopi (초피) in Korea. Both the leaves and fruits (peppercorns) are used as ...
Worcestershire sauce or Worcester sauce[1] (UK: / ˈwʊstər (ʃər)/ ⓘ WUUST-ər (-shər)) is a fermented liquid condiment invented by pharmacists John Wheeley Lea and William Henry Perrins in the city of Worcester in Worcestershire, England, during the first half of the 19th century. The inventors went on to form the company Lea & Perrins.