I previously asked this question about what makes black pepper mild: What makes black pepper strong or mild? Both ground type and freshness could be the cause
When buying black pepper I notice it usually comes whole or grounded but it usually contains the outer black part as well as the inner white part hence a mixtur
From other answers I can see that fine grounded pepper looses its freshness and flavors so freshly ground is better. Does this apply as much to coarse ground,
I saw a video of cracked peppercorns where the cook was cracking them with the bottom of a pan. Coarse grounded is obviously done by grinding coarsly. Assumin
I am interested in infusing the black layer flavours(not inner white parts) of black pepper into an oil. I imagine this can be achieved by adding whole black
If you buy ground peppercorns you should always go for fresh ground because they taste completely different imo. In bangladeshi cooking I notice that they use
I read that cayenne pepper is meant to be moderately hot while red pepper is very hot. At the same time from the pictures it seems cayenne pepper is a red pepp
I’m Asking about the solubility of black pepper in oil and water i guess. If you use it with just oil I imagine it will taste strong. If you use it with
Chili and pepper are not the same thing however people just refer to chilies as peppers interchangeably. As far as I'm aware the difference i
As far as I'm aware cayenne pepper is meant to be medium hot(which is what I wanted) and not very hot. In order to ensure I am getting the genuine cayenne pe
When putting whole black pepper in a stew e.g. curry, am I right in thinking that they completely dissolve because I don't remember seeing any in the finished p
The black pepper I buy come in containers where you can grind it on use and they come out fine but not super fine. I'm just wondering : how do powder supplier
The piperine in black pepper has a tangy/spicy flavor and I read that it concentrates in the black part of the peppercorn and not the inner white part. This be
I am a tuna fan. I usually pour it from a tin onto a sandwich without cooking it. Yet there is one kind of tuna that is a problem for me: tinn
I know ground paprika from red bell peppers does give a red colour to a stew. Just wondering if the bell peppers are fresh cuts and not ground, will it give th
In my green pepper sauce I use brined green peppercorns. The supermarket has changed brands and the new one has seemingly fresh picked/uncooked corns in a brine
Is this possible? From my understanding one would need to freshly grind the black pepper into an oil and heat it, however due to the volatility of piperine it
I opened a jar of roasted peppers I canned about a month ago. Because it was a big jar and it ended up lacking water I put it in my 4C° fridge. It was canne
I'm trying my hand at a homemade hot sauce using some habaneros and every recipe I've seen calls for unseeding them. I'm not particularly worried about making t
I've heard that whole black pepper is put in sauces for flavour, but it is not supposed to stay there in a finished dish, because it's quite unpleasant to bite