Black Pepper – My Daily Grind

Mar 7, 2023 by Chef David

By Chef David

Black pepper is more than just another spice or a recipe afterthought noted as ‘to taste’.  Once called the “king of spices” black pepper was used for everything from mummification rituals to currency. Black pepper comes from grinding peppercorns, which are the dried unripe berries from the Piper nigrum vine. It may be the most common kitchen staple giving food a subtle heat and bold depth of flavor.

Not all peppercorns are alike. Black peppercorns are fully mature and have the strongest flavor. White peppercorns are ripe berries that are fermented and stripped of the outer skin. Green peppercorns are immature berries that are either dried or brined, they are milder. Pink peppercorns are entirely different, they come from the Peruvian pepper tree and have a fruity heat. Szechuan pepper is not actually a pepper at all. They are the pod of an Asian berry that, when dried resembles a peppercorn. It has a mild lemony flavor and may cause a slight tingling or numbness when eaten.

The Signature Taste

Piperine, a chemical found in the skin of the black peppercorn, is responsible for pepper’s signature taste. It is a natural alkaloid with antioxidant properties and has antimicrobial, antifungal, and prebiotic properties making black pepper a good preservative. As an essential oil, piperine eases aching muscles and digestive issues. Piperine aids in digestion by stimulating your digestive juices increasing the absorption of nutrients.

It is attributed to having medicinal benefits including lowering the risk of cardiovascular disease, and neurological conditions. When combined with honey it can be used as a natural cough suppressant.

I use black pepper because of the vibrant flavor it contributes to my dishes. Some people describe it as having a sharp, penetrating aroma that can cause you to sneeze. Others associate it with adding a hot and biting taste. I enjoy its complex piney-woodsy profile and use it to punch up tired bland recipes.

Go Fresh Ground

Fresh ground or cracked pepper is more vibrant, and fragrant than pre-ground pepper. Whole peppercorns have a significantly longer shelf life than pre-ground. When stored correctly in a sealed container away from light and heat, whole peppercorns can last almost indefinitely.

We tested the Pepper Cannon produced by MÄNNKITCHEN. Cleve Oines combined his experience in design with his interest in cooking to create a better peppermill. He named it Pepper Cannon because of its ability to shoot out ground pepper. Described by Chef Kenji López-Alt it “Grinds faster than a roadrunner, feels like a lightsaber handle in solid aluminum, and has a locking burr mechanism for very precise control of grind size that doesn’t change as you grind.” We agree the MÄNNKITCHEN Pepper Cannon’s sleek design makes grinding pepper easy.

The Pepper Cannon provides improved functionality over conventional pepper mills. It is easy to refill the grinder. Press a tiny button, and lift the top exposing the large opening (as wide as the circumference of the mill). Changing the grind is easily controlled with a little knob. The Pepper Cannon has a low center of gravity for stability.

It is made of a rugged metal frame that is sturdy, reducing the chance of breaking, warping from exposure to moisture, or melting if you leave it too close to the stove. The Pepper Cannon is constructed from recycled Aerospace Grade Aluminum, which is anodized making the surface durable, non-reactive, and easy to clean.

The Pepper Cannon produces ten times the output of traditional mills, across the full range of grinds. Its precision parts deliver consistent high-quality output which translates into faster preparation and fewer turns. The precision lets you quickly and effortlessly grind pepper from pixie-dust-fine powder up to cracked pepper. An exciting feature is a removable base cup that lets you grind up to 1/3 cup for sprinkling later, allowing for one-handed peppering.

While the Pepper Cannon may have been designed for heavy use by professional chefs it offers simplicity and control that makes it essential for every kitchen.

Meet MÄNNKITCHEN

The MÄNNKITCHEN Pepper Cannon was Oines’ first invention. We hope it is just the beginning of reimagined professional cooking products. The name MÄNNKITCHEN which means my kitchen is a connection to his Norwegian routes. Oines’ great-grandparents left Norway in 1907 and settled in Petersburg, Alaska.

MÄNNKITCHEN pepper mill, which can be ordered from their website.  They also sell an assortment of high-quality peppercorns which do not have Kosher supervision.

Add A Twist

Instead of reaching into my spice cabinet to add a ‘pinch’ pre-ground pepper or using my mortar and pestle, I opt for a few twists of the Pepper Cannon. It is simple to regulate the amount of finely ground pepper dispensed, and equally easy to control the grind size. The Pepper Cannon has become a fun, functional addition to my kitchen essentials collection. Since getting the Pepper Cannon fresh pepper has become a regular component in my cooking.

 

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Sweet and Spicy Tofu With Ramen Noodles [adapted from the NY Times]

Ingredients 

• 14-ounce packages of firm tofu, drained
• 2 tablespoons toasted sesame oil [Eden Foods]
• 1 package of ramen noodles
• 4 garlic cloves, diced
• 1-inch piece of ginger, peeled and thinly sliced
• 1 small onion chopped
• ⅓ cup soy sauce or tamari [Eden Foods]
• 2 tablespoons maple syrup
• 1 teaspoon fresh black pepper
• 8 mushrooms sliced
• Optional: 1 cup of green peas, spinach, or steamed broccoli
• Garnish with toasted sesame seeds

Instructions

1. Drain the tofu. Cut into 1-inch cubes. Heat a nonstick skillet over medium-high heat. Add the tofu in a single layer, and cook until golden on all sides (approximately 5 – 8 minutes)

2. Bring a small pot of water to a boil for the ramen noodles. Cook until done.

3. Heat a non-stick skillet. Add mushrooms, and onions along with the sesame oil. Cook on medium heat until onions are translucent. Add garlic, ginger, red pepper flakes, soy sauce, maple syrup, and black pepper. Gently toss in the tofu and greens until all the pieces are covered in the sauce.

4. Plate over noodles, garnish with toasted sesame seeds and serve hot.