How do you get green peppercorns, its calorie content, composition and beneficial properties. Recipes for dishes with a delicate piquant spice and restrictions on use. Interesting facts about oriental seasoning. Ascorbic acid in green pepper is almost 2 times more than in black pepper - 31 mg per 100 g of product, but the composition of the essential oil is almost the same, with a slight predominance of volatile carbon substances, sesquiterpene and monoterpene, as well as terpineol and linalool. It is thanks to terpineol that delicate notes appear in the aroma: a mixture of lilac freshness and the smell of hyacinth, and because of linalool, you can feel the notes of lily of the valley.
The pungency of green pepper is provided by piperine, in essential pepper oil it contains 3% (for comparison, it is 7% in black pepper). Piperine increases the bioavailability of nutrients contained in the product, stimulates taste buds without dulling them, under its influence beta-endorphins and serotonin are released - hormones of joy. Another property is pain relieving.
Useful properties of green peppercorns
The benefits of green pepper for the body when consumed are unexpressed. Despite the lack of pungency, no one eats the product with spoons; no more than a tablespoon of peas is added to the dishes. In their small homeland, in India, green peppercorns are actively used in traditional medicine recipes, since it does not irritate the digestive tract.
The use of the product causes the following effects on the body:
- Strengthens the walls of blood vessels;
- Prevents the deposition of cholesterol and dissolves already formed plaques on the walls of peripheral vessels;
- Prevents the development of atherosclerosis, heart attack and strokes;
- Prevents malignancy of neoplastic cells;
- It has a rejuvenating effect, stops age-related changes, improves skin elasticity and stimulates the regeneration of the epithelium;
- Speeds up falling asleep.
A very important positive property for women is that it does not stimulate hunger. That is, you can enjoy delicious piquant aromatic dishes without fear that "your appetite will kick in". The best flavoring for aperitifs is green peppercorns.
Can be added to meat dishes of children's cuisine, for a child from 2 years old. It is difficult to feed a baby, and a fragrant supplement will come in handy more than ever.
Harm and contraindications to green peppercorns
Contraindications to the use of green peppercorns are the same as to all products that have a stimulating effect on the digestive organs. But there is only one relative prohibition - individual intolerance.
You should not experiment with the addition of seasoning with high acidity and with exacerbations of peptic ulcer disease, with erosive gastritis and pancreatitis.
If you do not abuse the spice, add it to dishes in the dosages recommended by culinary recipes, there will be no harm to the body.
Green peppercorns recipes
Green peppercorns are considered the most delicate in taste. It is an ideal flavoring agent for sauces, soufflés and pâtés, and is suitable to highlight fish dishes when steaming. But to add piquancy to meat dishes and soups, it is more often used as part of a pepper mixture.
Green peppercorns recipes
- Medium rare lamb … It is best to use a conventional oven. They turn it on, set the temperature to 220 ° C, and while it heats up, they are engaged in meat. Only tender young lamb, light in color and with white fat, without a strong unpleasant smell, is suitable for cooking. Preference should be given to the ribs of a young lamb. 700 g of meat is chopped in portions, approximately 2 ribs each with tender meat. Spices are mixed in a plastic bag: coriander, cumin and green pepper in a teaspoon, rolled with a rolling pin so that they crumble, add salt, zest of one medium orange, a tablespoon of olive oil, 2 crushed garlic cloves and rub the contents of the bag in your hands to make the mixture homogeneous. Meat is placed in the bag and marinated: to make everything soaked better, thoroughly rub everything in the bag. After 15-20 minutes, put the meat in a brazier and, without closing, put it in the oven. It is very important to keep the temperature constant. After 10-15 minutes, when a crispy brown crust appears, the brazier is closed with a lid, and the temperature is reduced to 200 ° C in order to avoid burning. The meat can be turned over several times. Medium roast is recommended and can be obtained 15-20 minutes after the brazier is closed. Take it out of the oven, add 3-5 green peppercorns and close the lid again. Serve in 10 minutes. No additional heating is required, the thick-walled saucepan does not allow the lamb to cool down.
- Baked potatoes with creamy sauce … The number of ingredients is based on 8 medium sized tubers. 2 tablespoons of green peppercorns are poured with cold water, and 5 peas are set aside. The oven is preheated to 190 ° C. Potatoes, without peeling, pierce with a knitting needle in several places, spread on a baking sheet and put in the oven. They are taken out when the root vegetable is baked, becomes soft and a ruddy crust appears on it. The oven is opened periodically and the potatoes are turned over. The pan is heated, thinly cut slices of 700 g of medium-fat bacon and 500 g of mushrooms cut into slices are fried. Mushrooms are brought to final readiness. As soon as they are ready to eat, remove the frying pan from the heat, pour half a glass of good brandy into it and set it on fire. As soon as the fire goes out, pour in 2 cups of 40% cream, salt to taste, all green pepper, bring to a boil and immediately remove from heat again. The baked potato is opened like an oyster shell, a slice of butter is placed in it and the sauce is poured over it. This hot dish does not need a side dish.
- Invigorating tea … Mix spices: 3 units of green peppercorns, cardamom, clove sticks, 1 black peppercorn, a pinch of grated fresh ginger and crushed cinnamon each. Pour the mixture with a glass of boiled warm water and boil for 15 minutes. Pour in half a teaspoon of large leaf tea and pour in about 50-70 ml of milk. After 5 minutes of slow boiling, remove the ladle with the contents from the heat, add half a tablespoon of honey, mix thoroughly and let it brew for 10 minutes.
- Green Pepper Bread … Sift 500 g of flour into an enamel bowl, add 2 teaspoons of dry fast yeast, pour warm boiled water, a little more than a glass, and knead. To avoid lumps, water is added gradually, evaluating the steepness of the batch. When the dough has already turned out to be homogeneous, add 3 tablespoons of olive oil, 2 teaspoons of salt and 2 tablespoons of green pepper, which was previously crushed with a pestle. Do not grind into powder, otherwise the additive will be useless. The dough is well kneaded, so that it does not stick to the hands, it is not wrapped tightly with cling film and put away in heat so that it “fits”. When the batch has doubled, mix again, form buns, put them on a baking sheet sprinkled with flour. You need to wait again for the buns to rise. At this time, the oven is preheated to 220 ° C. The baking sheet is placed in a heated oven, baked for about 20 minutes. Wait for the buns to cool before removing them.
- Green pepper sauce … Green pepper (2 tablespoons) is placed in a thick-walled saucepan and put on fire. When heated, grind with a pestle. Pour in half a glass of brandy and evaporate it almost completely. Pour in 1, 5 cups of strong veal broth and boil until its amount decreases by 1/3. Add half a glass of very heavy cream and cook again until the mixture becomes thick. In the last minutes of cooking, salt is added to taste and 4-5 peas of green pepper not transferred, everything is mixed and turned off. The sauce is served with seafood.
- Pepper sauce for meat … The onion is finely chopped and fried until golden brown. Mix with a pepper mixture - half a teaspoon each of white, green, allspice and pink peppercorns, pour in brandy and set on fire. As soon as it evaporates, the fire goes out. Pour in a glass of heavy cream and boil until the amount of cream is halved. Serve hot. When presenting, a freshly fried steak is poured with hot sauce. But if the sauce has cooled down, you should not be upset, it is tasty and cold.
It is customary to add green peppercorns to dishes in the last minutes, just before switching off or only later, when the container with the finished dish was removed from the heat. If you close the lid and let it brew for 15 minutes, the dish will acquire a spicy aroma. During thermal processing, essential oils are completely destroyed, and the additive becomes useless both as a flavoring agent and as an ingredient for healing the body.
Interesting facts about green peppercorns
The most interesting thing is that all types of peppercorns are harvested from one pepper vines unripe, but at different times. Previously - the fruits, which in the future will be green pepper. Additional qualities are provided by various drying technologies.
It is impossible to meet large fruits of green pepper - since they are harvested earlier, there is no time for formation.
Europeans are practically unfamiliar with green pepper, but the Arabs generously add it to all dishes, including desserts and drinks.
Among Hindus, green pepper is a popular aphrodisiac for women and is believed to mildly increase libido. It is added to drinks for inexperienced brides before their wedding night.
Students from Asian countries are still advised to use green peppers as an independent dish before exams.
When ground, the seasoning is not used, after 2-3 hours it loses its aroma and becomes tasteless. Watch a video about green peppercorns:
Green peppercorns added to weight loss products will make eating during this "difficult time" more enjoyable. If possible, it is worth experimenting with this healthy exotic seasoning, observing the recommendations for use.
