Pepper and Pepper-corns (malay = Biji Lada)


Goto next item Page.    Return to Glossary Page.    Return to web-Index Page.

Description of Pepper-corns

Black Pepper is derived from Piper nigrum, a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning.
The fruit, known as a peppercorn when dried, is approximately 5 millimetres (0.20 in) in diameter, dark red when fully mature, and, like all drupes, contains a single seed.
Peppercorns, and the ground pepper derived from them, may be described simply as pepper, or more precisely as black pepper (cooked and dried unripe fruit),
green pepper (dried unripe fruit) and white pepper (unripe fruit seeds).
Piper nigrum plant

Pepper is an indispensable spice for almost all types of cooking, and including Nonya dishes.
It is available in either black or white pepper, and as pepper-corns in various colors or in ground form (pepper powder).

 

In some cases, even the green pepper-corns are used in curry recipes, especially in Thai cooking.
Picture showing green peppercorns still on the vine.

Recipe #2 Penang Enchee Kaybin uses: Pepper or pepper-corns



Goto next item Page.    Return to Glossary Page.    Return to web-Index Page.