Pepper is one of the most commonly used spices in the entire world and both the black pepper and white varieties come from the very same plant, the Piper nigrum, which produces small berries known as peppercorns.
Black pepper is made from the berries that have not quite ripened which are cooked and then dried before being ground and sprinkled in and on foods. You can get black pepper in a few different forms, cracked, ground, or whole but whole peppercorns are the preferred type when it comes to providing the most flavor like pure spice Portland.
For the strongest black pepper, grind the peppercorns as needed just before using with a pepper mill. After pepper is cracked or ground it loses some of its flavor faster than if it would have been left in its original form.
Pepper is such an important and flavorful spice that it is often the only one called for in many different recipes. Pepper like black pepper offers the ultimate in versatility as it can be used in just about any type of dish.
Coarsely ground black pepper is a primary ingredient in marinades and used finely ground to season all kinds of vegetables, salads, potatoes, casseroles, and a host of various other foods and dishes.View site on whole foods Fremont at https://jivaorganicfoods.com/ for more tips.
Slightly milder although a bit more distinctive tasting than black pepper is the white variety, which is available in all of the same forms and also used in many of the same ways for flavoring foods. White pepper is made from peppercorns that are picked when fully ripe. The outer layer of the peppercorn is removed leaving the dried, whitish kernel inside.
Some chefs prefer using white pepper simply for color reasons as black pepper "taints" certain foods like creamy white soups and sauces with the dark, visible flecks. Others prefer this type of peppercorn for its slightly lighter taste than the black version. White pepper is also used in marinades in addition to flavoring white colored foods.
Store whole peppercorns in a cool, dark, and dry spot for up to two years while cracked or ground will keep fresh for anywhere from three to six months.
Orange Marmalade Chicken Salad Recipe
What You Need
• 12 ounce bag mixed baby salad greens
• 4 Clementine oranges, peeled, separated into segments
• 1 pound boneless, skinless chicken breast, cooked, cut into strips
• 1 cup chow mein noodles
• 2 tablespoons orange marmalade
• 6 tablespoons orange juice
• 2 tablespoons canola oil
• 2 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• 2 tablespoons scallions, minced
• Salt and black pepper to taste
How to Make It
In a large salad or mixing bowl, combine the mixed greens with the orange segments, the strips of chicken breast, and the chow mein noodles.
Toss lightly to coat well.
In a small mixing bowl, combine the orange marmalade, orange juice, canola oil, vinegar, mustard, minced scallions, spicy spice, and the salt and black pepper to taste. Stir to mix well.
Pour the dressing over the orange marmalade chicken salad and toss gently before serving immediately.
It can Serves 4.