Japanese pepper calufer

Japanese calufer peppers belong to perennial herbaceous plants, which, according to the scientific classification, are ranked among the Aster family of plants from the genus Pyzhma. Researchers consider southern Europe, as well as Asia Minor, to be the birthplace of Japanese kalufer pepper. Currently, Japanese calufer pepper grows in the Russian Federation, Iran, as well as North America.

Calufer was brought to the American continent by immigrants from the Mediterranean region. It is noteworthy that the calufer was known back in the days of Ancient Rome and Greece. Fresh leaves were especially valuable at all times, as well as young shoots of the plant. The leaves of Japanese pepper calufer are distinguished by their mint-lemon taste, and besides, balsamic aroma.

During the Middle Ages, the popularity of Japanese kalufer pepper reached its climax. The leaves of the plant began to be used not only for culinary, but also for medical purposes. Among other things, the calufer was used as an ornamental plant and grown in garden and park complexes. The first mention of Japanese kalufer pepper in the territory of the Russian Empire dates back to the 17th century.

During the time of Peter the Great, the calufer was used to equip the park and the Summer Garden in Peterhof. It is worth noting that a plant such as a calufer can reach a height of up to half a meter. At its core, a calufer is a shrub with erect branches, on which there are many oblong serrated leaves along the edge. Both fresh and dried leaves of the plant are eaten.

Young leaves of Japanese calufer pepper are harvested before the plant blooms in July. Calufer leaves are used as seasoning and ingredient of salads from fresh vegetables, as well as soups or sauces. The leaves of the plant are simply ideal for salting courgettes, cucumbers, and also scallops. Based on ground Japanese pepper leaves, the seasoning is ideal for cooking veal dishes as well as bird meat.

In addition, the calufer is used as a spice in the process of making sausage products. Interestingly, the calufer is widely used in confectionery. The pre-dried leaves of Japanese pepper, ground to a powdered state, are used in the process of producing homemade beer or kvass.

The leaves of Japanese pepper calufer are used to infuse olive oil, which, after aging with the plant, acquires an extraordinary taste, and besides, aroma. Infused with Japanese pepper leaves, calufer olive oil is called balsamic.