Peppercorns Melange
Inventory, 16 oz : 3.00
This item was last sold on : 11/11/24
Description/Taste
Peppercorn Mélange is a vibrant mix of similarly sized black, beige, green, and pink peppercorns, measuring roughly 4 to 6 millimeters in diameter. Each green and black peppercorn in the medley has a rough and shriveled appearance with a hard core. White peppercorns are smooth with a chalky matte finish, sharing a similar firm core, and the pink peppercorns have a soft and sticky black center surrounded by a brittle and papery skin that easily sluffs off when handled. Peppercorn Mélange has a pungent and fruity aroma with savory notes of grass and hay. Each peppercorn has a unique flavor creating a complex and balanced, floral, and fruity profile with herbaceous, pine, and grassy notes combined with a moderately spicy bite that lingers on the palate.
Seasons/Availability
Peppercorn Mélange is available year-round.
Current Facts
Peppercorn Mélange, also known as Rainbow Peppercorns and Peppercorn Medley, is a combination of four different peppercorns: black, white, green, and pink. Black, white, and green peppercorns are processed from the fruit of the pepper plant, Piper nigrum. These fruits, known as drupes, are harvested at different degrees of ripeness and are processed in unique ways to create peppercorns with different flavors and appearances. The least ripe and most pungent of the trio is the green peppercorn. This fruit is harvested when it is vibrant green and then freeze-dried to maintain its color. Black peppercorns are harvested as the green peppercorns turn orange. The fruits are boiled for ten minutes and left to dry, turning them into a dark brown to black hue. Black peppercorns have a fruitier flavor and slightly less heat than green peppercorns. White peppercorns are left on the vine for about a month longer than black peppercorns. Once harvested, they are either soaked in water or placed in running water for 8 to 10 days to allow the skin and flesh of the fruit to fall off. This leaves behind the beige seed of the fruit, which is then dried. White peppercorns have a floral flavor with musky notes of grass and hay. Pink peppercorns have a sweet and savory peppery taste without the bite of piperine found in the other peppercorns within the mix. Pink peppercorns come from the Peruvian or Brazilian pepper trees and are unrelated to the Piper nigrum pepper plant. The pink peppercorns are often added to the mix for aesthetic purposes and for a burst of sweetness that balances the intense heat of the green peppercorns.
Nutritional Value
Peppercorn Mélange is rich in vitamin C, vitamin A, and vitamin b-2, commonly known as riboflavin, a micronutrient that can aid in the digestion of fats, proteins, and carbohydrates as well as in the production of red blood cells. Piperine, the compound responsible for the spiciness of the black, white, and green peppercorns, can help boost the absorption of certain nutrients and stimulate acid production in the stomach while aiding in digestion. Pink peppercorns contain high levels of anthocyanins, the pigment which produces their vibrant pink color. This pigment is a powerful antioxidant that can defend the body against free radicals and has anti-inflammatory and antiviral properties. The medley is also a good source of manganese, calcium, copper, and iron, as well as bioflavonoids, gallic acid, and dietary fiber.
Applications
Pepper is considered the king of spices and is one of the most widely used spices globally, often sitting tableside next to salt to be freely added to any dish. Peppercorn Mélange is a combination of four different peppercorns that creates a complex flavor and aroma when ground. The aesthetic nature of the medley makes it ideal for tableside presentation, often freshly cracked with peppermills over salads and pasta dishes by waitstaff or placed in a grinder on the table to be added to any dish. Peppercorn Mélange can be used in any recipe that calls for black pepper, but it cannot be substituted for white pepper because it will alter the look of the dish. White pepper is traditionally used to maintain the light color of a recipe. Combine Peppercorn Mélange with other aromatics and spices to create a delicious spice rub that can be used on beef, poultry, lamb, pork, and many other proteins, or spread it generously on roasted potatoes and vegetables. Whole peppercorns can also be used in brines to create a colorful liquid for pickled vegetables. Peppercorn Mélange should be stored in a pepper mill or airtight container in a cool, dry, and dark location to maintain the spice's freshness. The mix should also be ground fresh for each recipe for optimal flavor and aroma. Use this peppercorn mix within two years for the best quality and taste.
Ethnic/Cultural Info
The modern-day popularity of Peppercorn Mélange can be attributed to the surge of tableside service in restaurants. The stunning colors and complex aroma of the freshly ground mix make it an obvious choice for tableside presentations to enhance the dining experience. Tableside service was a tradition in French cuisine and was a hallmark of fine dining establishments in the United States in the first half of the 20th century. The high-end dining experience mostly died out in the 70s, making way for fast-casual dining; however, in the last two decades, there has been a resurgence in the dining style, with many new restaurants offering salads, desserts, cocktails, and even some entrees prepared at the table with impressive displays of talent and showmanship. As the desire for experience over convenience continues to grow among the millennial generation, restaurants offering unique tableside presentations are mirroring this cultural shift, creating demand for aesthetically pleasing ingredients like the colorful mix of peppercorns found in Peppercorn Mélange.
Geography/History
Peppercorn Mélange is a mix of peppercorns from two different plant species. The Piper nigrum plant is native to the Malabar Coast of India, where it has been cultivated for over 4,000 years. The spice was spread to Ancient Egypt, Greece, and Rome and into Asia and China by the 1st century. Roman and Arab traders spread the spice throughout Europe in the Middle Ages, where it grew immensely in popularity and cost. The high price and taxes leveed on peppercorns led Spain and Portugal to send explorers to discover the spice's origin. The Portuguese discovered the Spice Islands in Indonesia in the 15th century. They spread pepper plants throughout parts of Southeast Asia and Africa. Black, white, and green peppercorns are produced throughout India, Indonesia, Malaysia, Vietnam, Brazil, Madagascar, and Ethiopia. Pink peppercorns are produced by two pepper trees native to Peru and Brazil, the Schinus molle and Schinus terebinthifolius. These trees were spread throughout the warm climates of North and South America and other parts of the world. They can now also be found in California, Florida, and other southern states in the United States, as well as the grasslands of South Africa and coastal areas in Australia. Spice producers procure the four peppercorns needed for the Mélange from various sources worldwide and combine them to create the mix. Peppercorn Mélange is a specialty spice found at higher-end grocery stores, but most likely, it will need to be sourced from online purveyors or spice shops.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Fox Point Farms | Encinitas CA | 619-892-0553 |
| Sycuan Casino | El Cajon CA | 619-445-6002 |
| Park Hyatt Aviara (Ember & Rye) | Carlsbad CA | 760-448-1234 |
| Sugar Bear Enterprises | San Diego CA | 925-383-3623 |
| 333 Pacific | Oceanside CA | 760-433-3333 |
