Jennie – O Turkey Recipe of the Week – Turkey Chorizo Mac and Cheese

September 20, 2019 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is Turkey Chorizo Mac and Cheese. Made using JENNIE-O® Chorizo Seasoning Turkey Sausage along with Whole Grain Elbow Macaroni, Eggs, Milk, Seasonings, Bell Peppers, Black Beans, Corn, Cheddar Cheese, Monterey Jack Cheese, Butter, and Breadcrumbs. You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Turkey Chorizo Mac and Cheese
It’s time to turn up the heat on your homemade mac and cheese! Our Turkey Chorizo Mac and Cheese combines everything you love about baked mac and cheese recipes with the savory addition of black beans, bell peppers, and chorizo. Your family will love this easy, spicy take on classic comfort food.

INGREDIENTS
1½ cups whole grain elbow macaroni
1 large egg
¾ cup milk
½ teaspoon granulated garlic
½ teaspoon onion powder
1 (16-ounce) package JENNIE-O® Chorizo Seasoning Turkey Sausage
½ cup diced green bell pepper
½ cup diced red bell pepper
½ cup black beans, drained
½ cup corn
1½ cups shredded Cheddar cheese
1½ cups shredded Monterey Jack cheese
2 tablespoons butter
1½ cups breadcrumbs

DIRECTIONS
1) Heat oven to 350°F.
2) Cook macaroni as specified on the package; set aside.
3) Whisk egg. Add and combine milk, garlic and onion powder; set aside.
4) In 9 x 13-inch baking pan, evenly add chorizo, peppers, beans, corn and cheeses. Stir in macaroni. Pour in milk sauce and stir.
5) In skillet, over medium heat, melt butter. Stir in breadcrumbs. Top turkey mixture evenly with breadcrumbs. Bake 40 to 50 minutes or until golden color. Let set for 15 minutes before cutting.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 470
Protein 31g
Carbohydrates 44g
Fiber 3g
Sugars 4g
Fat 20g
Cholesterol 95mg
Sodium 760mg
Saturated Fat 9g
https://www.jennieo.com/recipes/1247-turkey-chorizo-mac-and-cheese

One of America’s Favorites – Rotisserie Chicken

August 19, 2019 at 6:02 AM | Posted in One of America's Favorites | 2 Comments
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Rotisserie chicken

Rotisserie chicken is a chicken dish that is cooked on a rotisserie, using direct heat in which the chicken is placed next to the heat source. Electric- or gas-powered heating elements may be used, which use adjustable infrared heat. These types of rotisseries have proven quite functional for cooking rotisserie-style chicken. Leftover rotisserie chicken may be used in a variety of dishes, such as soup, chicken salad, and sandwiches.

In the United States, ready-to-eat rotisserie chickens were available in supermarkets and some butcher shops during much of the twentieth century. However, they did not become a widely available option for consumers until the early 1990s, when Boston Market helped popularize the selling of packaged rotisserie chickens.

Rotisserie chickens are now highly popular. In 2010, 600 million rotisserie-cooked chickens were purchased by consumers “in U.S. supermarkets, club stores and similar retail outlets.” In 2018, over 900 million rotisserie chickens were sold by foodservice outlets and retail stores.

Rotisserie chickens are often lower in price than raw whole chickens. Two explanations are often given to justify this phenomenon. First, some grocery stores may use rotisserie chickens as loss leaders to bring shoppers into the store. The logic behind this theory is that if customers come to a store for its rotisseries chickens, they will buy other products while they are there, too. Second, rotisserie chickens are often made with poultry that is about to reach its “best by” date. By cooking and selling the chickens, the grocery stores are able to recoup some of their expenditures.

In the U.S., chickens used for rotisserie cooking may be injected with brine to retain moisture. Additional ingredients may be used to add flavor and to brown the chicken, such as oleoresin, yeast extract, sodium tripolyphosphate, and natural flavorings.

A packaged rotisserie chicken

A packaged rotisserie chicken

Costco is one of the largest producers and vendors of rotisserie chickens in the United States, with one commentator describing it as “the undisputed king of rotisserie chickens.” In 2017, Costco sold approximately 87 million rotisserie chickens in the United States. Costco’s CFO, Richard Galanti, has repeatedly rebuffed suggestions that Costco might eventually increase the cost of its chickens above $4.99, which has been the price of a Costco rotisserie chicken since 2009.

In 2017, Costco broke ground on a new 414-acre facility in Fremont, Nebraska that would include a hatchery, feed mill, and processing plant. The facility – which is expected to produce around 100 million chickens per year, or roughly 40 percent of Costco’s needs – has been reported as costing between $275 million and $400 million. The plant is scheduled to open in September 2019.

 

Smoked Turkey Banh Mi

June 28, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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For this week’s second Jennie – O Turkey Recipe its a recipe for a Smoked Turkey Banh Mi. This recipe you”ll need the JENNIE-O® All Natural Turkey Breast along with Brown Rice, Spices, Seasonings, Jalapeno, Cucumber, Fresh Cilantro, and Coleslaw Mix. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Smoked Turkey Banh Mi
What do you call sliced cucumber, jalapeño, fresh cilantro and marinated turkey resting on a bed of brown rice? Perfection. Prepare to be wowed by this energizing medley!

NGREDIENTS
½ cup beef stock
½ cup low-sodium soy sauce
2 tablespoons rice wine vinegar
1 teaspoon sesame oil
6 cloves garlic, minced
1 onion, peeled and roughly chopped
2 (24-ounce) packages JENNIE-O® All Natural* Turkey Breast
½ cup white vinegar
¼ cup sugar
1 tablespoon fat-free mayonnaise
1 teaspoon salt, if desired
1 (14-ounce) bag coleslaw mix
4 cups brown rice, cooked according to package directions
1 cucumber, sliced
1 jalapeño, sliced
fresh cilanto

DIRECTIONS
1) In baking pan, combine beef stock, soy sauce, rice wine vnegar, sesame oil, garlic and onion. Place turkey breast in liquid and marinate for at least 1 hour. Do not discard liquid in pan. Preheat oven to 350°F. Place pan of turkey in oven. Always cook to well-done, 165°F as measured by a meat thermometer. Discard liquid.
2) To make slaw: Mix vinegar, sugar, mayo and salt. Add coleslaw mix and coat with the liquid. Cover and refrigerate until ready to use.
3) Cook rice according to package directions, set aside and keep warm.
4) To assemble bowls: Place brown rice in bottom, top with shredded turkey, coleslaw, cucumbers, jalapeño, and cilantro.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 470
Protein 35g
Carbohydrates 43g
Fiber 3g
Sugars 10g
Fat 16g
Cholesterol 100mg
Sodium 920mg
Saturated Fat 3.5g
https://www.jennieo.com/recipes/1139-smoked-turkey-banh-mi

Cast Iron Seared Buffalo Flat Iron Steak w/ Roasted Butternut Squash and Seasoned Blackeye Peas

June 25, 2019 at 6:38 PM | Posted in Wild Idea Buffalo | Leave a comment
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Today’s Menu: Cast Iron Seared Buffalo Flat Iron Steak w/ Roasted Butternut Squash and Seasoned Blackeye Peas

 

 

For Breakfast this morning I fried up a few slices of Kahn’s Bologna, used a 1/2 slice of Kraft Deli Style Sharp Cheddar Cheese, and toasted a Thomas Light English Muffin. And I had myself a Breakfast Sandwich. Also had a cup of Bigelow Decaf Green Tea. Sunny and 82 degrees out today! That’s right, I said Sunny! They say no rain until sometime Saturday, I hope they are right. This area needs to dry out from all the rain. Got the cart out of the shed and did some yard work most of the day. Feels so good to be outside with sunshine! Yes, I had plenty of sunscreen on! So for Dinner tonight I had a Cast Iron Seared Buffalo Flat Iron Steak w/ Roasted Butternut Squash and Seasoned Blackeye Peas.

 

 

 

 

I had a Wild Idea Buffalo – 8 oz. Flat Iron Steak in the freezer, I sat it in the fridge overnight to thaw. I’m preparing it using a Cast Iron Skillet, my favorite way to prepare these Wild Idea Buffalo Steaks! I love the Cast Irons, from the stove straight into the oven! I love these Flat Iron Steaks, as I do all of the Wild Idea Buffalo Products. These are hand cut with no fat and so easy to prepare. I’ll need Extra Light Olive Oil, Dried Thyme, and McCormick Grinders of Sea Salt and Peppercorn Medley. I first rubbed the Steak with Olive Oil and then Seasoned it with the Thyme, Sea Salt, and Peppercorn Medley. I then cut the Steak in half, 1/2 for Dinner and the other 1/2 for Lunch tomorrow. Next I turned the oven on to 400°F.

 

 

 

 

 

I got my Cast Iron out and added a 1 tablespoon of Extra Light Olive Oil. Heated it on medium heat. When heated up I added the Flat Iron Steak to the skillet. I seared for 1 minute and flipped it over and cooked it another 2 minutes. Removed it from the heat and let it rest for 5 minutes. And Wow what a Steak! So juicy and tender, with that Wild Idea Buffalo taste that’s like no other. All their Buffalo are raised on the free range of the Great Plains grasslands. So good! I also Sauteed some Baby Bella Mushrooms. Sauteed in Extra Light Olive Oil and Blue Bonnet Light Butter. seasoned with Sea Salt, Pepper, Dried Thyme, and Parsley.

 

 

 

 

 

For one side dish I prepared Roasted Butternut Squash, easy recipe for some delicious Butternut Squash! I purchased 1 small package of Diced Butternut Squash at Kroger. They sell packages of it that they dice up. This is a lot easier than peeling and seeding one yourself, especially if you don’t have a good knife to cut it. I’ll need; 1 package of Diced Butternut Squash, Walnut Pieces, 1 tablespoons Extra Light Olive Oil, 1 1/2 teaspoons McCormick Grinder Sea Salt, and 1 teaspoon McCormick Grinder Peppercorn Medley.

 

 

 

 

 

To prepare it; Preheat the oven to 400 degrees F. Place the Squash on a sheet pan and drizzle with the Olive Oil, add the Walnut Pieces, Salt, and Peppercorn and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the Squash is tender, turning once with a spatula. And done, very easy to prepare. With the small amount of Seasoning and Olive Oil, it really brings out the flavor of Butternut Squash! The Walnuts work perfect with the Squash. I really love Butternut Squash! Then I also baked a loaf of La Baguetterie Roasted Garlic Oval Bread. For Dessert later Jello Sugar Free Dark Chocolate Pudding topped with Coll Whip Free.

 

 

 

 

Then for another side dish I heated up a can of Margaret Holmes Seasoned Blackeye Peas. If you are a fan of Blackeye Peas, like myself, you’ll love these! Just emptied the Peas into a small saucepan, covered, and heated to a boil. Reduced the heat, stirred. Simmer until ready to serve. Nice size Peas and Seasoned just right! I also baked a loaf of Italian Bread that I had purchased at Walmart Bakery. For Dessert later tonight a few slices of a Honey Crisp Apple.

 

 

 

 

 

 

 

 

Wild Idea Buffalo – FLAT-IRON STEAK 8 OZ.
We carefully fillet our flat irons from the upper shoulder blade of the primal chuck. The flat iron has recently become a favorite on restaurant menus due to its high quality and flavor. The flat iron steak is what many chefs consider a best-kept secret of steak cuts. 8 oz.
https://wildideabuffalo.com/collections/steaks/products/flat-iron-steaks

 

Healthy BBQ and Grilled Chicken Recipes

June 11, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy BBQ and Grilled Chicken Recipes. Find Delicious and Healthy BBQ and Grilled Chicken Recipes like; Beer-Glazed Chicken with Grilled Vegetables, Maple-Bourbon Chicken with Grilled Sweet Potatoes, and Grilled Chicken Thighs with Jerk Sauce. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy BBQ and Grilled Chicken Recipes
Find healthy, delicious BBQ and grilled chicken recipes, from the food and nutrition experts at EatingWell.

Beer-Glazed Chicken with Grilled Vegetables
Need a new chicken dinner idea? Try this grilled chicken and vegetable dish from chef Rick Bayless. Grilling the chicken and summer vegetables is a no-brainer, but in colder months, you may wish to move indoors and roast the chicken, along with some root vegetables. Whatever the weather, it’s worth seeking out piloncillo for the beer glaze. This unrefined sugar used in Mexican cooking is made from evaporated cane juice. Its complex caramelized flavor balances any bitterness in the beer. Look for it in Latin markets and online……………..

Maple-Bourbon Chicken with Grilled Sweet Potatoes
The sweetness in this Maple-Bourbon Chicken recipe is from the real maple syrup and grilled sweet potatoes. Bacon is also included!…………

Grilled Chicken Thighs with Jerk Sauce
Jamaican jerk sauce traditionally uses Scotch bonnet peppers; here, we substitute jalapeños for a milder flavor. The jerk sauce serves as both a marinade and a sauce for meaty grilled chicken thighs. This healthy grill recipe takes just 30 minutes of active time, so as long as you plan ahead and factor in the marinating time it’s perfect for a quick weeknight dinner or easy weekend BBQ………………

* Click the link below to get all the Healthy BBQ and Grilled Chicken Recipes
http://www.eatingwell.com/recipes/18928/ingredients/meat-poultry/chicken/bbq-grilled/

Healthy, Quick and Easy Stir Fry Recipes

August 18, 2018 at 5:01 AM | Posted in Eating Well | 4 Comments
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From the EatingWell website and Magazine its Healthy, Quick and Easy Stir Fry Recipes. Delicious and Healthy, Quick and Easy Stir Fry Recipes like; Scrambled Eggs with Vegetables, Easy Cauliflower Fried Rice, and Black Bean Clams with Two Noodles. Find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Healthy, Quick and Easy Stir Fry Recipes
Find healthy, quick and easy stir fry recipes, from the food and nutrition experts at EatingWell.

Scrambled Eggs with Vegetables
This fridge-clean-out meal is the perfect way to use up whatever vegetables you have on hand. Chop up anything that’s been left behind in your veggie drawer for this quick scramble that’s the perfect healthy dinner for one………..

Easy Cauliflower Fried Rice
This vegetarian faux fried rice uses riced cauliflower in place of white or brown rice to pack in extra veggies and cut down on carbs. Chile-garlic sauce pumps up the heat, and fresh ginger adds a bright, warm bite. If you don’t like the heat of the chile-garlic sauce, leave it out and add a bit more tamari or soy sauce for a rich, fermented tang…….

Black Bean Clams with Two Noodles
Zucchini noodles and shelf-stable stir-fry noodles combine for a hearty portion in this healthy stir-fry recipe. Chinese fermented black beans (they’re actually soybeans) lend a salty and savory backbone to this quick veggie-filled entree. They’re pungent, so a little goes a long way. Find them at Asian grocery stores, well-stocked supermarkets and online……….

* Click the link below to get all the Healthy, Quick and Easy Stir Fry Recipes
http://www.eatingwell.com/recipes/20539/cooking-methods-styles/quick-easy/dinner/stir-fry/

Healthy Chicken Sandwich Recipes

July 11, 2018 at 5:02 AM | Posted in Eating Well | Leave a comment
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From the EatngWell website and Magazine its Healthy Chicken Sandwich Recipes. Delicious and Healthy Chicken Sandwich Recipes like; Chicken Shawarma with Yogurt Sauce, Chicken Parmesan Sub, and Chicken Cordon Bleu Burger. Go the EatingWell website and check out all the Healthy Chicken Sandwich Recipes, they have some great ideas! So Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Healthy Chicken Sandwich Recipes
Find healthy, delicious chicken sandwich recipes, from the food and nutrition experts at EatingWell.

Chicken Shawarma with Yogurt Sauce
The key to cooking juicy chicken without a spit in this healthy recipe is high heat and dark meat. The yogurt in the marinade gives the chicken both its tender texture and its alluring char. More yogurt in the sauce, along with crunchy cucumbers and herbs, keeps the flavors bright……….

Chicken Parmesan Sub
“Sub”? “Hoagie”? “Grinder”? “Hero”? It depends on where you grew up. But we can all agree that the addition of spinach, and the omission of a greasy fried breading, give this old-school favorite a deliciously healthy profile………………

Chicken Cordon Bleu Burger
The classic flavors of Chicken Cordon Bleu—ham, Swiss cheese and thyme—inspired this easy chicken burger. We like using regular ground chicken, which is a blend of thigh and drumstick meat, to help keep this burger juicy, but feel free to use 100% ground chicken breast if you’d like a leaner burger. You’ll cut 20 calories and 1 gram saturated fat. Serve with roasted broccoli………..

* Click the link below to get all the Healthy Chicken Sandwich Recipes

http://www.eatingwell.com/recipes/19039/ingredients/meat-poultry/chicken/main-dish/sandwich/

Our Best Pork Chop Recipes

July 10, 2018 at 5:01 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its – Our Best Pork Chop Recipes. Delicious and Healthy Pork Chop Recipes like; Sauteed Pork with Apples, Pork Chops with Herb-Tomato Sauce, and 25-Minute Pork Diane. Find these delicious Pork Recipes and more all at the Diabetic Living Online website. Enjoy and Eat Healthy in 2018! http://www.diabeticlivingonline.com/

Our Best Pork Chop Recipes
Nothing says “home-cooked meal” quite like the pork chop. This versatile cut can be incorporated into all sorts of satisfying and healthy meals. Here are our best diabetic pork chop recipes.

Sauteed Pork with Apples
Pork chops and applesauce are a classic dinner combo, but you can easily up the gourmet factor and cut the carbs by using real apples instead. This meal contains just 9 grams of carb and fewer than 300 calories……….

Pork Chops with Herb-Tomato Sauce
Garlic, Italian seasoning, and a couple cans of tomatoes are all you need to flavor this slow cooker meal. Prep in the morning, and you’ll have tender and juicy chops by dinnertime……..

25-Minute Pork Diane
A creamy sauce made with Dijon-style mustard and Worcestershire helps tenderize the pork for a juicy, delicious, and low-calorie dinner. Chives and lemon give your taste buds a refreshing zing………….

* Click the link below to get all the – Our Best Pork Chop Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/main-dishes/our-best-pork-chop-recipes

Meanwhile back at the SayersBrook Bison Ranch……..Thuringer Sausage

June 16, 2018 at 5:02 AM | Posted in SayersBrook Ranch | Leave a comment
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This week from the SayersBrook Bison Ranch website (http://www.sayersbrook.com/) its Thuringer Sausage. Sausage made with lean cuts of beef and pork, seasoned with old world spices and slow smoked for 12 hours over a hickory fire. Great for Sandwiches or as an appetizer. This is just one of the many different types of Sausage you can purchase from the SayersBrook site. You’ll also find selections from Bison, Elk, Wild Boar, Ostrich, Rabbit, and more! So check it out today for some great grilling items! Enjoy ans Eat Healthy in 2018! http://www.sayersbrook.com/

 

Thuringer Sausage
Thuringer sausage 8 oz Fully cooked and ready to slice. 3 x 8 oz packs.

Made with lean cuts of beef and pork, seasoned with old world spices and slow smoked for 12 hours over a hickory fire. A true European sausage that’s been produced for centuries in Germany. This is a classic North American version. Great for snacking, sandwiches and hors d’oeuvres. Seasoned with old world spices and slow smoked for 12 hours over a hickory fire.

Great for parties and a wonderful gift idea. We have a large variety. A tasty gift your friends will enjoy. Make your gift order. We will do the rest!

http://www.sayersbrook.com/thuringer-sausage/

 

 

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Toll Free
1-888-854-4449 | or: 1-888-472-9377
Fax: 855-398-4409
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info@sayersbrook.com
http://www.sayersbrook.com/

Herb and Spice of the Week – Pepper

March 5, 2015 at 6:33 AM | Posted in Herb and Spice of the Week | Leave a comment
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Black and white peppercorns

Black and white peppercorns

Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The fruit, known as a peppercorn when dried, is approximately 5 millimetres (0.20 in) in diameter, dark red when fully mature, and, like all drupes, contains a single seed. Peppercorns, and the ground pepper derived from them, may be described simply as pepper, or more precisely as black pepper (cooked and dried unripe fruit), green pepper (dried unripe fruit) and white pepper (ripe fruit seeds).

 

 

Black pepper is native to south India, and is extensively cultivated there and elsewhere in tropical regions. Currently Vietnam is the world’s largest producer and exporter of pepper, producing 34% of the world’s Piper nigrum crop as of 2008.

Dried ground pepper has been used since antiquity for both its flavour and as a traditional medicine. Black pepper is the world’s most traded spice. It is one of the most common spices added to European cuisine and its descendants. The spiciness of black pepper is due to the chemical piperine, not to be confused with the capsaicin that gives fleshy peppers theirs. It is ubiquitous in the modern world as a seasoning, and is often paired with salt.

 

The 6 variants of Pepper

The 6 variants of Pepper

Black pepper
Black pepper is produced from the still-green unripe drupes of the pepper plant. The drupes are cooked briefly in hot water, both to clean them and to prepare them for drying. The heat ruptures cell walls in the pepper, speeding the work of browning enzymes during drying. The drupes are dried in the sun or by machine for several days, during which the pepper around the seed shrinks and darkens into a thin, wrinkled black layer. Once dried, the spice is called black peppercorn. On some estates, the berries are separated from the stem by hand and then sun-dried without the boiling process.

Once the peppercorns are dried, pepper spirit & oil can be extracted from the berries by crushing them. Pepper spirit is used in many medicinal and beauty products. Pepper oil is also used as an ayurvedic massage oil and used in certain beauty and herbal treatments.

White pepper
White pepper consists of the seed of the pepper plant alone, with the darker-colored skin of the pepper fruit removed. This is usually accomplished by a process known as retting, where fully ripe red pepper berries are soaked in water for about a week, during which the flesh of the pepper softens and decomposes. Rubbing then removes what remains of the fruit, and the naked seed is dried. Sometimes alternative processes are used for removing the outer pepper from the seed, including removing the outer layer through mechanical, chemical or biological methods.

Ground white pepper is often used in cream sauces, Chinese and Thai cuisine, and dishes like salad, light-colored sauces and mashed potatoes, where black pepper would visibly stand out. White pepper has a slightly different flavor than black pepper, due to the lack of certain compounds present in the outer fruit layer of the drupe, but not found in the seed. A slightly sweet version of white pepper from India is sometimes called Safed Golmirch (Hindi), Shada golmorich (Bengali), or Safed Golmirch (Punjabi).
Green pepper
Green pepper, like black, is made from the unripe drupes. Dried green peppercorns are treated in a way that retains the green color, such as treatment with sulphur dioxide, canning or freeze-drying. Pickled peppercorns, also green, are unripe drupes preserved in brine or vinegar. Fresh, unpreserved green pepper drupes, largely unknown in the West, are used in some Asian cuisines, particularly Thai cuisine. Their flavor has been described as spicy and fresh, with a bright aroma. They decay quickly if not dried or preserved.

Wild pepper
Wild pepper grows in the Western Ghats region of India. Into the 19th Century, the forests contained expansive wild pepper vines, as recorded by the Scottish physician Francis Buchanan, (also a botanist and geographer) in his book, A journey from Madras through the countries of Mysore, Canara and Malabar (Volume III). However, deforestation resulted in wild pepper growing in more limited forest patches from Goa to Kerala, with the wild source gradually decreasing as the quality and yield of the cultivated variety improved. No successful grafting of commercial pepper on wild pepper has been achieved to date.

Orange pepper and red pepper
Orange pepper or red pepper usually consists of ripe red pepper drupes preserved in brine and vinegar. Ripe red peppercorns can also be dried using the same color-preserving techniques used to produce green pepper.

Pink pepper and other plants used as pepper
Pink pepper from Piper nigrum is distinct from the more-common dried “pink peppercorns”, which are actually the fruits of a plant from a different family, the Peruvian pepper tree, Schinus molle, or its relative the Brazilian pepper tree, Schinus terebinthifolius. A pink peppercorn (French: baie rose, “pink berry”) is a dried berry of the shrub Schinus molle, commonly known as the Peruvian peppertree. As they are members of the cashew family, they may cause allergic reactions including anaphylaxis for persons with a tree nut allergy.

 

Pepper before ripening

Pepper before ripening

The bark of Drimys winteri (“Canelo” or “Winter’s Bark”) is used as a substitute for pepper in cold and temperate regions of Chile and Argentina where it is easily available.

In New Zealand the seeds of Kawakawa (Macropiper excelsum), a relative of black pepper, are sometimes used as pepper and the leaves of Pseudowintera colorata (mountain horopito) are another replacement for pepper.

Several plants in the United States are used also as pepper substitutes, such as Lepidium campestre, Lepidium virginicum, shepherd’s purse, horseradish, and field Pennycress.

 
Like many eastern spices, pepper was historically both a seasoning and a folk medicine. Long pepper, being stronger, was often the preferred medication, but both were used. Black Pepper (or perhaps long pepper) was believed to cure illness such as constipation, diarrhoea, earache, gangrene, heart disease, hernia, hoarseness, indigestion, insect bites, insomnia, joint pain, liver problems, lung disease, oral abscesses, sunburn, tooth decay, and toothaches. Various sources from the 5th century onward also recommend pepper to treat eye problems, often by applying salves or poultices made with pepper directly to the eye. There is no current medical evidence that any of these treatments has any benefit; pepper applied directly to the eye would be quite uncomfortable and possibly damaging. Nevertheless, black pepper, either powdered or its decoction, is widely used in traditional Indian medicine and as a home remedy for relief from sore throat, throat congestion, cough etc.

Pepper is known to cause sneezing. Some sources say that piperine, a substance present in black pepper, irritates the nostrils, causing the sneezing; Few, if any, controlled studies have been carried out to answer the question.

Piperine is under study for its potential to increase absorption of selenium, vitamin B, beta-carotene and curcumin as well as other nutrients. As a folk medicine, pepper appears in the Buddhist Samaññaphala Sutta, chapter five, as one of the few medicines allowed to be carried by a monk.

Pepper contains phytochemicals, including amides, piperidines, pyrrolidines and trace amounts of safrole which may be carcinogenic in laboratory rodents.

Piperine is under study for a variety of possible physiological effects, although this work is preliminary and mechanisms of activity for piperine in the human body remain unknown.

 
Pepper gets its spicy heat mostly from piperine derived both from the outer fruit and the seed. Black pepper contains between 4.6% and 9.7% piperine by mass, and white pepper slightly more than that. Refined piperine, by weight, is about one percent as hot as the capsaicin found in chili peppers. The outer fruit layer, left on black pepper, also contains important odour-contributing terpenes including pinene, sabinene, limonene, caryophyllene, and linalool, which give citrusy, woody, and floral notes. These scents are mostly missing in white pepper, which is stripped of the fruit layer. White pepper can gain some different odours (including musty notes) from its longer fermentation stage. The aroma of pepper is attributed to rotundone (3,4,5,6,7,8-Hexahydro-3α,8α-dimethyl-5α-(1-methylethenyl)azulene-1(2H)-one), a sesquiterpene originally discovered in the tubers of cyperus rotundus, which can be detected in concentrations of 0.4 nanograms/L in water and in wine: rotundone is also present in marjoram, oregano, rosemary, basil, thyme, and geranium, as well as in some Shiraz wines.

Pepper loses flavor and aroma through evaporation, so airtight storage helps preserve its spiciness longer. Pepper

Handheld pepper mills

Handheld pepper mills

can also lose flavor when exposed to light, which can transform piperine into nearly tasteless isochavicine. Once ground, pepper’s aromatics can evaporate quickly; most culinary sources recommend grinding whole peppercorns immediately before use for this reason. Handheld pepper mills or grinders, which mechanically grind or crush whole peppercorns, are used for this, sometimes instead of pepper shakers that dispense pre-ground pepper. Spice mills such as pepper mills were found in European kitchens as early as the 14th century, but the mortar and pestle used earlier for crushing pepper have remained a popular method for centuries as well.

 

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Home-cooked recipes from a professional chef

The Gingered Whisk

Raising Adventurous Eaters through global weeknight cuisine

Pineapple House Rules

Dishing about the savory, sweet, and sometimes messy parts of life. | A Houston based food and lifestyle blog.

Random Sweetness Baking

Bake something sweet and share it.

Bake It Veggie

My vegetarian journey! | (Mostly) Easy vegetarian recipes, and more!

4 Sons 'R' Us

Fast fix, budget-friendly, family-style recipes made from scratch at home

Salt and a Smile

Cooking vegetarian with kids, one day at a time