TELLICHERRY PEPPER

SPICY NUANCE

SPICER

"Woody, enveloping with a high degree of spiciness."

It is a fine pepper named after the Thalassery region in the state of Kerala, India. It is characterized by a larger berry that allows for a higher concentration of piperine in the pulp. This characteristic makes it a superior pepper variety. It is a powerful pepper with a long persistence in the mouth and a warm and intense taste. To best preserve its aroma, it is recommended that it be coarsely ground or pounded at the time of consumption. It is widespread both in Italy and in the rest of Europe.

Davide Mazza
Chef
SENSORY ANALYSIS
LOW PERCEIVED INTENSITY

PAIRINGS:

CARD
TECHNIQUE

TASTE
Firm, aromatic and intense spiciness.
AROMA
Woody, aromatic, pungent at high temperatures.
COLOR
Dark berries rough and woody.
How best to extract the aroma?
Hot extraction or by infusion in oil, never exceeding 40 degrees.
What spice can replace it?
Black pepper in larger quantities.
What is it particularly good for?
On all dishes.
Main aromatic compound?
Piperine.

SPICY NUANCE

PERCEPTION ON THE TONGUE

The spicy sensation is not uniform, but depends on the substance that induces it. It is felt in the back part of the tongue, where we perceive the bitter taste.

MATCHES WITH.

Sensory Nuance Fresh, Aromatic and Umami.

ATTENUED BY

Substances that contain casein.

BALANCED BY.

Sour sensory shade.

REINFORCED BY.

Fresh and tart sensory nuance.

THE SPICY TINGE

Spicy sensation refers to the ability of certain foods, such as pepper and chili peppers, to generate a stinging action. The main substances that induce it are capsaicin, found in chilies, and piperine, found in all types of pepper. It seems that initially their use in cooking was related to mainly hygienic factors. Spices and spicy herbs were in fact attributed with antibacterial and vasodilator action. These therefore were considered useful to prevent food infections and to combat heat.

Not surprisingly, they are still widely used today in warmer countries. In Italy the spicy taste is highly appreciated, so much so that we can say that it is one of the pillars of our culinary tradition.
Our "Spicy Sensory Nuance" selection offers a wide range of spices that can provide different notes of vibrancy to dishes. It starts with ginger and horseradish, which lend a pleasant pungent note to dishes, and ends with Habanero, which is much appreciated and loved by the bravest chili lovers.

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The plant
Origin & Cultivation
So as not to waste it
Typical recipes

INFORMATION

History:

Pepper arrived from India about 2,500 years ago and was extremely well received by doctors and gastronomes. It was present in so many Roman recipes, although it was sometimes replaced by the much cheaper myrtle. Little was known about this plant at the time, so much so that a legend was spread that claimed it was harvested by monkeys, as it grew in rather inaccessible places.
It was a highly prized spice, so much so that vassals paid tribute and ransoms on it. It would seem that the first to receive this kind of compensation was Alaric, King of the Visigoths, who for giving up the conquest of Rome in 408 A.D., received 3,000 pounds of pepper, plus 5,000 pounds of gold and other goods and territories.
The constant demand for pepper dominated the spice trade over the centuries, even to the point of pushing merchants to make very dangerous journeys to find new routes.
In the nineteenth century it was one of four spices mentioned in recipes when it was suggested to "add a pinch of spice or drug," along with cinnamon, nutmeg, and cloves.

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Curiosity:

In addition to preparing dishes, pepper has also been used extensively as a preservative. The latter habit has left its mark on our gastronomic heritage: indeed, in sausages we often find peppercorns.

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Since 1969 always
On your table. With your family. In your kitchen.

In what format is it available:

No products found

Where can I find it on the shelf:

Recycling collection:
We are mindful of respect for environmentally sustainable development.
Check out our dedicated page HERE!
Allergens:
Tellicherry pepper in nature does not contain gluten.
How is it stored?
Tellicherry pepper should be stored at room temperature, away from light, in a cool, dry place.

"Spicy taste is a natural amplifier of flavors. In cooking it is used to emphasize and mark the characteristic flavors of a dish. Piquancy is brio, strength, resourcefulness. It is a bold taste that leaves its mark. It is the taste you use when you want to surprise, seduce, wink, play."

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