Product Description
PURPOSE
WHAT IS IT?
White pepper, green pepper and black pepper are actually the same fruit, sourced from a flowering vine. The only difference between them is how they are processed. In addition to the white, green and black pepper, this blend also features pink peppercorns.
EXPERIENCE
It sounds bizzare but the mix takes on a fruity note from the pink peppercorns with, the overall blend becoming musky, spicy, pungent, hot, and piney with hints of berry.
CULINARY GEOGRAPHY
TRADITIONAL USES
- Cracked and ground they can be added in nearly any savory recipe.
- Medicinally used to aid digestion.
- Used in European baked goods such as, gingerbread and spiced cakes.
IMPROVISATIONAL ‘RIFFS’
- Toast lightly, then crack over grilled steak
- Add whole to pickling brines with garlic and bay
- Simmer in cream for peppercorn sauce
THE BACKSTORY
Pepper corns have been used in Indian cooking since at least 2000 BCE, while pepper was grown in southern Thailand and in Malaysia, its most important source has been India. Specifically the Indian Kerala Peppercorns were a highly prized trade good, often referred to as “black gold” and used as a form of commodity money. The legacy of this trade remains in certain Western legal systems that recognize the term peppercorn rent as a token of payment for something that is, essentially, being given.
AKA
- French: Mélange de quatre poivres (entiers)
- Spanish: Mezcla de cuatro pimientas (enteras)
- Portuguese: Mistura de quatro pimentas (inteiras)
- Italian: Miscela di quattro pepi (interi)
- German: Vier-Pfeffer-Mischung (ganz)
- Dutch: Vierpepermelange (heel)
- Swedish: Fyrapepparblandning (hela)
- Norwegian: Firepepperblanding (hele)
- Danish: Firepeberblanding (hele)
- Finnish: Neljän pippurin sekoitus (kokonaisena)
- Polish: Mieszanka czterech pieprzy (ziarna)
- Czech: Směs čtyř pepřů (celý)
- Slovak: Zmes štyroch korení (celé)
- Hungarian: Négybors-keverék (egész)
- Romanian: Amestec de patru tipuri de piper (întregi)
- Greek: Μείγμα τεσσάρων πιπεριών (ολόκληρες)
- Turkish: Dört biber karışımı (tane)
- Russian: Смесь из четырёх перцев (целиком)
- Ukrainian: Суміш з чотирьох перців (цілі)
- Hebrew: תערובת ארבעה פלפלים (שלם)
- Arabic: مزيج أربعة أنواع من الفلفل (حب كامل)
- Persian: ترکیب چهار فلفل (دانه کامل)
- Hindi: चार मिर्च मिश्रण (साबुत)
- Bengali: চারটি মরিচের মিশ্রণ (সম্পূর্ণ)
- Tamil: நான்கு மிளகு கலவை (முழுமையானது)
- Telugu: నాలుగు మిరియాల మిశ్రమం (పూర్తిగా)
- Malayalam: നാലു മുളക് മിശ്രിതം (മുഴുവൻ)
- Marathi: चार मिरींचे मिश्रण (संपूर्ण)
- Gujarati: ચાર મરચાની મિશ્રણ (સંપૂર્ણ)
- Punjabi: ਚਾਰ ਮਿਰਚਾਂ ਦੀ ਮਿਸ਼ਰਣ (ਪੂਰੀ)
- Urdu: چار مرچوں کا مرکب (ثابت)
- Chinese (Simplified): 四椒混合（整粒）
- Chinese (Traditional): 四椒混合（整粒）
- Japanese: 四種のホールペッパーミックス
- Korean: 네 가지 통후추 혼합
- Vietnamese: Hỗn hợp bốn loại tiêu (nguyên hạt)
- Thai: พริกไทยสี่ชนิดผสม (ทั้งเม็ด)
- Indonesian: Campuran empat lada (utuh)
- Malay: Campuran empat lada (biji penuh)
- Tagalog (Filipino): Halo ng apat na paminta (buo)
- Swahili: Mchanganyiko wa pilipili nne (nzima)
- Zulu: Inhlanganisela yamapelepele amane (ephelele)
- Xhosa: Ingxube yepepile ezine (ezipheleleyo)
- Afrikaans: Vier peper mengsel (heel)
- Haitian Creole: Melanj kat kalite pwav (grenn antye)
- Esperanto: Miksaĵo de kvar piproj (tutaj)
- Latin: Mixtura quattuor piperum (integra)
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