June 29, 2022
  • Gastronomia.com España
  • Gastronomia.com México
  • Gastronomia.com Perú
  • Gastronomia.com Colombia
  • Gastronomia.com Paraguay
  • Gastronomia.com Argentina
  • Gastronomia.com Ecuador
  • Gastronomia.com Portugal
Síguenos en  

July 23, 2018
Valoración  (0)
Pepper and varieties
Pepper is one of the most used spices in the kitchen and highly prized for its flavor, aroma and versatility in the preparation of many recipes.
There are many types of peppers. There are Jamaican pepper, Brazilian pepper, cayenne pepper, or African pepper, among many others. But the best known are the Piper family.
Within this genre are black pepper and white pepper, but there are also "green pepper" and "red pepper".

Black pepper
It is the most used in our kitchens because it has a strong and spicy flavor. It is picked when its berries are not ripe and they are allowed to dry, hence the rough and black appearance that it presents.
We can use it in any type of preparation: stews, roasts, pickles or in salads.
White pepper
In this case, and unlike black pepper, it is harvested when its berries are ripe. It has a mild flavor but very intense. When it has been collected, it is macerated in water to remove the skin and use the grain.
It combines very well in dishes with meat, fish, soups, sauces or fruits.
Green pepper
Like black pepper, it is picked when the fruit is immature. But in this case, green pepper attract attention for its intense green color and its mint flavor. This pepper is perfect for fish stews, meats, sauces and seafood.
Red pepper
It is the least known because it is not easily found in the market. It is harvested when the fruit is ripe. It has a mild flavor and a strong aroma.
It can be used in the preparation of meats, fish, soups or sauces.

Valora esta noticia 


Top videos

FIBEGA Buenos Aires 2017
October 10, 2017
Del 15 al 17 de septiembre se celebró en La Rural, Buenos Aires, FIBEGA, la Feria Iberoamericana de Gastronomía, que reunió a los destinos gastronómicos mundiales más relevantes, el II Congreso Iberoamericano de Gastronomía y el Encuentro Iberoamericano de Chefs. Países como Perú, México, Argentina, Uruguay, Brasil, Guatemala o País Vasco mostraron su riqueza y diversidad gastronómica; y representantes de diferentes sectores relacionados con la cocina como los chefs Germán Martitegui, Andoni Luis Aduriz o José del Castillo, ofrecieron showcookings y presentaciones. Un túnel del vino, en el que se ofrecieron catas y degustaciones de los vinos y bebidas más representativas y sorprendentes, y diferentes espacios de degustación y mercado. 3 jornadas de celebración de la cultura gastronómica de Iberoamérica que reunieron a más de 22.000 visitantes.