Peppercorns or pepper is the king spice or master spice. Whether it be Italy, or Mexico or Sri Lanka a dinner table without these tiny lovely corns is just incomplete.

History of peppercorns is as old as man itself and owing to the rarity of the spice-condiment; it was used as a currency. The corns per se were exchanged as currency as they retained aroma and thereby its value.

One interesting thing about this spice is that it has an envious shelf life that makes it as precious as a diamond- a diamond in the kitchen? One can say yes. Add a dash of pepper to any kind of dish under the sun and it’s sure to taste better.

This is one cause for Columbus’ unending explorations to Far East, so he could acquire the secret to rear this exotic spice-condiment. It was not just Christopher Columbus but several traders and exporters across the world risked even their lives to own this spice king. This is available in delightful colors of green, yellow, brown, black, red as well as white.

Owing to its spice value as well as its medicinal value pepper is one of the most widely traded spices across the world. On an average an American takes in about a quarter pound of pepper per year.

Given hereunder are some useful tips when you want to add pepper/peppercorns to any of your dishes:

Use pepper in powder form or whole seed form but use it after little toast, it is not the same aroma again; but gratified.

Add pepper only at the end of cooking, it prevents a bitter aroma that comes when pepper cooked for long.

Remember also that cooking pepper, the fresh or dried will make it to lose entire aroma.

When you want to add it to sauces and stews see that its not added directly, instead its taken in a bag and simmered in the dish. This retains the natural aroma.

Food with pepped added will have enhanced aroma if its frozen.

Here is a simple-to-make gourmet ingredient using peppercorns

Green peppercorn Mustard Sauce:

This is a classic French sauce variant and goes very well with the tenderloin of beef, pork and chicken breast that is sautéed. It also blends well with the steaks of swordfish as well as tuna.

Constituents to make this sauce:

Minced shallots (about 3)

Fresh Butter (about 2teaspoonsful)

Dry white wine (little less than half a cup)

Green peppercorns (1tablespoonful): Take rehydrated and dried versions of green peppercorn in little warm water and soak for one hour before you start making this sauce.

Whipping cream of about half a cup.

Dijon mustard, about 1tablespoonful.

Take salt to suit to your taste

Preparation time is less than 15 minutes.

How to Prepare:

Take the shallots in a pan and cook the minced pieces in butter under low heat until they become soft as well as lose their fresh green color. It would take 4-5 minutes and now raise the flame to medium high and add wine. The peppercorns are drained off the water and they are added as well. Cook for another 4-5 minutes and the mixture is now reduced to half.

Add cream and Dijon mustard and cook until the mixture is further reduced and season this mixture now with salt to taste.

Enjoy this sauce along with your favorite beef or pork tenderloin or a sautéed chicken. You will agree nothing can replace pepper’s position with regard to aroma.

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