Pepper Type Spices - Informative & researched article on Pepper Type Spices
 Indianetzone: Largest Free Encyclopedia of India with thousand of articlesIndian Food


in  
 Art & Culture|Entertainment|Health|Reference|Sports|Society|Travel
Forum  | Free E-magazine  | RSS Feeds  
Indian Food : Cooking Tips |Indian Street Food |indian Beverages |Indian State Recipes |Indian Desserts |Seasonal Foods |Indian Sherbets |Indian Spices |Indian Food |Sweets |Indian Vegetables |Food in Indian Culture |Culinary Terms |Rasa in Indian Food |Religious Influence on Indian Food |Indian Snacks |History of Indian Food |Indian Food Industry |Influences on Indian Food |Indian Chefs |Indian Festive Foods |Indian Regional Cuisines |Indian Culinary Influences by Indian Invasion |South Indian Cuisine |North Indian Cuisine |Western Indian Cuisine |Cooking Oils |Milk
Home > Society > Indian Food > Indian Spices > Types of spices > Pepper Type Spices
Pepper Type Spices
Pepper type spices are used widely all cross India in various dishes to bring the unique taste and aroma.
More on Pepper Type Spices
  Black Pepper   Long Pepper   Chabika

 Black pepperPepper type spices are a very important and well-known spice in the culinary circle of India as well as abroad. During the olden times when pepper type spices were newly being introduced "Black Pepper" was the most expensive spice. There are many varieties of pepper. It is an indispensable ingredient of Indian cooking. Some of the important pepper type spices include black pepper, chabika, chillies and many others.

Black pepper is considered as the `King of Spices` amongst the pepper type spices as judged from the volume of international trade, being the highest among all the spices known. It is said that the European ventured new world primarily because of this spice. In addition to black pepper, pepper is also sold as pepper type spices in the processed forms like white pepper and processed green pepper.

White and black peppers are prepared from the berries of the same plant or species. The only difference is that for preparing black pepper, spikes are harvested when berries are fully mature, but unripe, i.e. when green or greenish yellow, but for preparing white pepper, the harvesting of berries is delayed until they become ripe i.e. yellowish red or red. Long Pepper is used as pepper type spices and also in pickles and preserves. They have a pungent pepper like taste and produce salivation and numbness of the mouth. In Jharkhand, the root is used to ferment rice beer. In Andaman and Nicobar Islands, the leaves are chewed like betel leaves. Indian long pepper is mostly derived from the wild plants, the main sources of supply being Assam, West Bengal, and Uttar Pradesh including Uttarakhand.

Red chilli Chabika is a wild grown creeper found almost all over India, belonging to the family of pepper type spices. The plant lives long and propagates automatically through its roots. In certain locations in Bengal and North Eastern India it is added to food items for the purpose of adding flavor. Volatile oil that the fruit yield is almost identical to those of other plants of the family like pepper, betel long pepper etc. It can be used for identical purposes like flavoring food, beverages and pharmaceuticals.

Chillies are the ripe fruit of the species of genus capsicum. It is consumed as green as well as dried full or powdered in the form of pepper type spices. They are also called red peppers or capsicum and they constitute an important, well-known commercial crop used both as a condiment or culinary supplement and as a vegetable. It is virtually one of the indispensable pepper type spices in the kitchen. The varieties of chillies are broadly divided into two groups as follows: The long pungent type, including the pickling type, used as spice, and the bell shaped, non-pungent or mild, and thick fleshed type, popularly known as `Simla Mirch` which is commonly used as a curried vegetable. Paprika also belongs to the pepper type spices group.

(Last Updated on : 23/02/2009)
 
 
Bark Type Spices Flower Type Spices Fruits Type Spices
Leave Type Spices Miscellaneous Spices Pepper Type Spices
Root type Spices Seed Type Spices  
Recently Updated Articles in Indian Food
Indian Sweets
Indian Sweets are usually known as Mithai. They diverge in tastes, aromas, shapes and colours. They are indispensable part of Indian culture during auspicious occasions.
North Indian Cuisine
North Indian consists of recipes of North Indian states like Delhi, Punjab, Rajasthan, Uttar Pradesh; Jammu & Kashmir, Haryana and Himachal Pradesh.
Religious Influence on Indian Food
Religious influence on Indian food and cuisine has been momentous and has shaped the current cuisine of India, which is popular throughout the globe.
Food in Gupta Period
Food in Gupta Period has been largely discussed in the writings of Mahakavi Kalidasa and Chinese travellers like Fahien, Yuan Chwang and Itsing who visited India during this period and described the culture of India.
Food in Mauryan Period
Food in Mauryan Period largely includes the food and drinks during 300BC to 75 AD which has been extensively discussed in Arthashastra, rock edicts of Ashoka and accounts of Greek historians.
E-mail this Article | Post a Comment
Forum
Forum on Indian Food
Free E-magazine
Subscribe to Free E-Magazine on Society
 
 
Pepper Type Spices - Informative & researched article on Pepper Type Spices
Sitemap
Contact Us   |   RSS Feeds
Copyright © 2008 Jupiter Infomedia Ltd. All rights reserved including the right to reproduce the contents in whole or in part in any form or medium without the express written permission of
Jupiter Infomedia Ltd.