The Science of Spice

185

BLACK

PEPPER

Pe

Flavour Group | PUNGENT COMPOUNDS | Black Pepper

BLENDS TO TRY

Use and adapt these classic blends

featuring black pepper:

Turkish baharat p23

Chaat masala p42

Nanjing spice bag p59

Quatre épices p74

RELEASE THE FLAVOUR

To enjoy pepper’s full complexity it is vital

to preserve subtle terpene compounds,

which quickly break down and evaporate

when exposed to air.

BLENDING SCIENCE

The warming quality of pepper is produced by a pungent alkaloid called piperine.

The spice’s more subtle flavours are created by terpene compounds, including

woody rotundone, pine-scented pinene, lemony limonene, spicy myrcene, floral

linalool, and phellandrene, which has fresh lime and green notes.

FOOD PARTNERS

Preserved vegetables Add whole

black or green peppercorns to a brine

for preserving roasted bell peppers or

fresh cucumber.

Fruit Sprinkle ground pepper over

peaches or melon, or macerate

strawberries with sugar and a few

grinds of black pepper.

Steak Swap black pepper for dried

or pickled green peppercorns for a

fruitier bite to steak au poivre.

Shellfish Add white pepper to a clam

chowder or moules marinières.

Ice cream Grind black pepper

into vanilla custard before churning to

make ice cream.

foreground

coniferous notes

other pinene

scented spices:

bay brings a

floral-herbal aroma,

penetrating eucalyptus

flavour, and slight

bitterness

black cardamom

contributes meaty

and smoky aromas,

clove-like taste and

eucalyptus

nutmeg adds

sweetness, musky

aroma and a strong,

woody earthiness

create rounded,

complex heat with

other spices in the

pungent group:

chilli offers fruity,

grassy, or toasted

flavours, depending

on variety and if

fresh or dried

mustard adds

bitter warmth and, if

toasted, nutty flavours

Sichuan pepper

has a mouth-tingling

quality as well as heat,

and also shares

citrus-floral elements

ginger brings a

characteristic heat

and additional sweet,

citrus notes

combine with other

sources of limonene

or spices that

enhance the citrus

component:

cardamom is

sweet, minty, and

penetrating

lemon myrtle

brings intensity to the

lemon flavour and

lingering eucalyptus

turmeric gives

earthy warmth with

hints of ginger and

citrus from citral

coriander adds floral

and spicy citrus notes

spices containing

myrcene make

excellent matches,

particularly sweet

spices with pink

peppercorns:

cinnamon, anise

both have sweet,

warming fragrance

and, surprisingly, are

among the best

pairings for pepper

allspice brings

sweetness and

clove-like tastes

anardana adds tart

fruitiness, sharing both

myrcene and limonene

juniper offers

strong pine-like flavour

with fruitiness and

overtones of citrus

PINENE

woody | spicy |

camphorous

LIMONENE

citrus | herby |

turpentine

MYRCENE

piquant |

turpentine-like

Kitchen

creativity

Black pepper produces a pungent heat that is neither flavour nor fragrance,

but a pain-like sensation very similar to chilli heat. The spice also has a woody

aroma with floral, fruity, and citrus elements, and some bitterness.

PIPERINE

hot | pungent |

spicy

Grind whole

peppercorns

immediately before

use to minimize

flavour loss.

Pre-ground spice is only

good for adding heat.

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