What is pepper? This question can not be answered unambiguously, as the so-called plant many different families: Solanaceae, Myrtaceae, sumach, buckwheat, and, in fact, Pepper. It is easy to get lost in this diversity. Different types of pepper are united only by their sharp taste, although the degree of severity may also vary considerably.

The famous spice

Pepper - the most common spice in the world, known to mankind since ancient times. The fruits of plants of the family of pepper added to a variety of dishes from appetizers Low calorie snacks   before baking to give a specific flavor savory meat and tangy "peppery" taste.

It is interesting that such a taste not only have the pepper plant of the family, but also others. Different types of pepper are not related in terms of biology, and the taste of them, albeit still sharp, but can vary significantly. For this reason, cooks strongly recommend replacing one kind of pepper on the other in the preparation of a particular dish.

Pepper Family

Even in the worst of times on any table are salt and pepper shakers. Black pepper - spice without which it is unthinkable, no lunch or dinner. It is best not to buy ready-ground pepper pods and grind it just before use. Without black peppercorns too hard to do: This spice is added to pickles and marinades, soups and hot dishes, even drinks.

Black pepper (or ground pepper), made from a plant of the same name. From the same plant by different treatment, and such spices as white, pink and green peppers. Fruits of white pepper has a light gray color, they are deprived of pericarp and differ from grains of black pepper a rich aroma. White pepper is perfect with fish dishes, but if necessary can be easily replaced with black fellow. Pink and green peppers are less prevalent, most often, these species are not used alone but in a mixture with other spices.

The family also includes the Pepper Long Pepper - a rare spice, which today is used mainly in the national Indian cuisine. Dried inflorescences of the great exigencies of different peppers and spicy strong aroma.

Cubeb is also used only in local Indonesian cuisine. This variety of pepper has a very intense aroma with notes of camphor and burning taste.

Kava (other names - kava kava) usually is not used as a spice. But the roots of this plant are prepared and soothing tonic. Scientists still have not come to a consensus regarding the safety of kava in some countries (such as Russia) drugs intoxicating pepper banned in other countries they are commercially available. In any case, kava abuse is not recommended, because there is still no accurate data on how this relative of the usual black pepper effect on health.

Nightshade family

The most famous representatives of the nightshade family - a sweet vegetable peppers and sharp (bitter) chili pepper. Sweet pepper is eaten raw, baked, pickled, fried and stewed. This variety of pepper has a mild sweet taste, there is almost no sharpness. Dried paprika looks reddish-brown powder with a pleasant fragrance, this spice is used in large and very large quantities in the preparation of many dishes of the Balkan cuisine.

But hot peppers should be used very carefully - it fully justifies its name. A raw peppers are usually not eaten, but is often added to pickles and hot dishes. The dried red chili peppers in appearance almost indistinguishable from a sweet, but the taste is pungent. Even more acute is different cayenne pepper. In the hammer as it has a lighter shade than the chili, but is characterized by particularly pungent taste.

Hot pepper containing capsaicin in its composition is used not only in cooking, but in medicine. This excellent irritant, improving blood circulation and warming agent. Tincture of hot pepper is included in the formulations to improve hair growth Hair: structure, characteristics of growth and development As well as used, for example, as an additive to the foot baths to improve circulation in the legs. It is believed that the hot pepper helps cellulite Cellulite .

Family Myrtaceae

Allspice (Jamaican) pepper - very aromatic spice with a slightly spicy taste. It is a dried berries growing in the tropics Pimenta officinalis. Rough and dense fragrant pea allspice about three times larger than the usual black pepper peas. The aroma is strong, with pronounced notes of clove.

Allspice is indispensable for the preparation of a plurality of pieces of vegetable. It will improve the taste of meat and game dishes, as well as give a piquant touch of baking, and even some drinks. Pimentovoe oil contained in allspice, finds application in the production of liquors and cosmetics industries.

Other species

In South America, growing evergreen tree, which is called schinus (born sumach). Its bright pink fruits are dried and used as a fragrant spices. Names have such a lot of pepper, the most common of them - the pink pepper, Brazilian pepper and the Peruvian pepper. In large quantities, pink berries are poisonous, so use a Brazilian pepper should be moderate.

Water Pepper Pepper or Highlander - plant of the family Polygonaceae. The crushed seeds and stalks of grass growing on the banks of rivers and lakes, long were used as tabasco food. The plant also has healing properties, it has been used in antiquity as an astringent and styptic, fought with it, and malaria. Today, doctors recommend a plant as a remedy for bleeding, food Pepper Water rarely used.