Black pepper has been one of the most popular spices in the world since ancient times. Originally from India, it was known in Greece already before the fourth century AD. and during the Roman Empire it became a symbol of wealth and a bargaining chip.
Black pepper is obtained from a tropical plant, the fruits of which are collected and left to dry in the sun to be used as spices. The same fruit produces different varieties of white peppercorns, black peppercorns, and green peppercorns. With a spicy and hot flavor, black pepper is always present in the pantries, it has a strong and penetrating aroma and the characteristic woody flavor that not only adds flavor to the dishes but also enhances the taste of the other ingredients.
THE LIVELY NOTE OF THE DISHES!
Our spices must always be kept tightly closed in a cool and dry place, away from sources of light and heat.
The word "pepper" is used to describe dozens of different types and varieties that feature different colors but also particular flavors. For those who want to limit the use of salt, herbs and spices can become a valid substitute. Add them to your dishes to expand their flavors and taste.
From appetizers, to first courses, to second courses, black pepper is widely used in the kitchen: it co-stars together with the other ingredients of appetizing and tasty dishes. Perfect for all types of meats, ideal in soups and stews, it is the condiment that makes the difference in many first courses, just think of the classic carbonara, the tasty cheese and pepper or the pasta with salmon.
