Plant-Based Single Origin Spice
Mysore Green Peppercorns
When you look at the peaceful peppercorns on your kitchen table, it gives no hint of the fierce warfare and empire-building that have marked its past.
The history of the spice trade is mostly about the quest for pepper. Peppercorns are native to Western Ghats of India’s Malabar Coast.
Pepper is referred to in early Sanskrit Vedas dating back to 1000 BC. Pippali was the Sanskrit word used to describe long pepper, and it’s the name from which the Greek word peperi, the Latin piper and the English pepper are derived.
These precious commodities reached Europe at least 3,000 years ago. Trade routes were fiercely protected, and empires were built and destroyed because of it. In the thirteenth century in England, a kilo of pepper cost a pound. Peppercorns counted out one by one, were used as currency, being acceptable to pay taxes and rent.
Peppercorns are the fruit of the tropical perennial vine. There are over 1000 species in the Piperaceae family; however those of the most important are the ones that give us peppercorns, long pepper, and cubeb pepper.
With its provocative scent, pepper possesses the ability to stimulate the appetite; it causes salivation in anticipation of the expected taste and activates our gastric juices as its pungency warms the tongue. They aid in weight loss, and treats sinus, asthma, and nasal congestion and is a rich source of minerals like magnesium, calcium, potassium, phosphorus, and vitamins such as niacin, thiamin, riboflavin, and vitamin B6.
I can’t recall a kitchen pantry or restaurant from my travels around the world without pepper on its premises. Pepper spice can be classed, as not only an embellishment for the home cook or restaurateur, but can transform an ordinary dish into a subject of culinary ecstasy.
Comes in our signature airtight tin, which measures 2-1/2 inches in diameter and 1-3/4 inches in height.
Product weight: 2 oz
Ingredients: Green Peppercorns - Whole
Product Care: Store in a cool, dry place.
Shelf life: 12 months
Nutrition Facts: Serving size: 1 tsp. (2g), Servings Per Container: 9, Amount per Serving: Calories 0, Fat Cal.0, Total Fat 0g (0% DV), Sat. Fat 0g, Trans Fat 0g, Cholest. 0mg(0%DV), Sodium 0mg, (1%DV, Total Carb.1g(0%DV) Fiber 0g(0%DV), Sugars 0G, Protein 0g, Vitamin A(0%DV), Vitamin C(2%DV), Calcium (4%DV), Iron (4%DV), Percent Daily Values DV) are based on a 2,000 calorie diet.
Mysore Green Peppercorns Nirmalas Kitchen
When traveling to India for pepper harvest, the freshly picked peppercorn always looked like a sea of little wasabi peas. Green peppercorns are picked by hand when they have reached full size but have not yet begun to ripen.
Our Mysore Green peppercorns have a fresh, hot bite to them and even when correctly dried, will yield a subtler flavor than black, white and true pink peppercorns. Green peppercorn combines beautifully with sweeter spices, such as fennel seeds, cinnamon, bay leaves and with fresh ginger and lemongrass, works its magic on pork, chicken, and salmon.
Boost Metabolism, some studies show that eating foods seasoned with chili pepper or peppercorns can boost metabolism by up to 23%. Peppercorns has a compound called piperine, which means it binds to fats, and so when we cook with oils the piperine binds to the oil and is more easily absorbed by our guts or digestive organs.