Pepper green peas

We think few people guess that green peppercorns are nothing more than the ripening fruits of peppermint or the well-known black pepper (Píper nígrum). Perennial liana from the species Peretz is assigned by scientific classification to the Perechny family. It is worth noting that from the fruits of peppermint liana, in addition to pepper, green peas produce various varieties of black, white, and besides pink pepper. In the food industry, the above spices are produced in the form of ground spices, as well as whole grains.

Researchers believe that the homeland of peppermint liana is the Indian state of Kerala, which is located on the southwestern coast of the country. Interestingly, in ancient times these territories were called Malabar or Malihabar, literally translated "land of pepper. " Green peas are obtained as a result of processing unripe peppermint fruits. It is worth noting that black, like pepper, green peas are also produced from unfriendly fruits of the plant.

Initially, green peppermint fruits are dried and then treated in a special way to preserve not only the taste, aroma and consumer characteristics of the product, but also the distinctive color of the spice. As a rule, during treatment, green peas are exposed to sulfur dioxide. In addition, for the production of green peas, a specialized lyophilization process is used, simply speaking, dry drying.

During dry drying, green peas are first frozen and then placed in a vacuum medium, where sublimation of plant material continues. The advantages of such treatment of peppers with green peas can be considered the absence of exposure to the starting natural material with high temperatures, which in turn lead to a change in the vitamin-mineral composition, as well as the taste and aroma characteristics of the product. In cooking, green peas are used like other varieties of the plant.

Since green peas are characterized by a bright savoury aroma, the spice has found widespread use in Asian cuisine, the recipes of which are distinguished by an abundance of spices and seasonings. In addition, green peas are popular in the countries of the Arab world. In our latitudes, as well as in European countries, green peas are not so common.

This seasoning is considered exclusive and specific for domestic culinary experts. Green peas are thought to be the best spice for fish and seafood. In addition, green pepper is significantly superior in flavor and taste characteristics to black and can be an excellent addition to meat, vegetable, as well as dishes from cereals and poultry meat.