Author: Kodoth Prabhakaran Nair
Publisher: Springer Nature
ISBN: 3030528650
Category : Science
Languages : en
Pages : 162
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Book Description
This book considers all aspects of black pepper from its growth, as a flowering vine, to how the dried fruit (peppercorn) is used as a spice and traded as a commodity. It is the economic mainstay of several India states and, principally, in Kerala State, with the Indian subcontinent being the largest black pepper producer. Indonesia has also emerged as a large producer of black pepper. Black pepper commands a leading position among the spices and has an immense commercial importance to world trade, finding its way onto the dining table of millions around the world, on the European and North American continents, and Japan. The use of black pepper ranges from a simple dietary component and flavour enhancer, to that of a spice with huge pharmacological benefits.
Author: Marjorie Shaffer
Publisher: Macmillan
ISBN: 1250021006
Category : History
Languages : en
Pages : 285
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Book Description
Filled with anecdotes and fascinating information, "a spicy read indeed." (Mark Pendergrast, author of Uncommon Grounds: The History of Coffee and How it Transformed the World) The perfect companion to Mark Kurlansky's Salt: A World History, Pepper illuminates the rich history of pepper for a popular audience. Vivid and entertaining, it describes the part pepper played in bringing the Europeans, and later the Americans, to Asia and details the fascinating encounters they had there. As Mark Pendergrast, author of Uncommon Grounds, said, "After reading Marjorie Shaffer's Pepper, you'll reconsider the significance of that grinder or shaker on your dining room table. The pursuit of this wizened berry with the bite changed history in ways you've never dreamed, involving extraordinary voyages, international trade, exotic locales, exploitation, brutality, disease, extinctions, and rebellions, and featuring a set of remarkable characters." From the abundance of wildlife on the islands of the Indian Ocean, which the Europeans used as stepping stones to India and the East Indies, to colorful accounts of the sultan of Banda Aceh entertaining his European visitors with great banquets and elephant fights, this fascinating book reveals the often surprising story behind one of mankind's most common spices.
Author: Sarah Lohman
Publisher: Simon and Schuster
ISBN: 1476753954
Category : Cooking
Languages : en
Pages : 304
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Book Description
This unique culinary history of America offers a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table. She begins in the archives, searching through economic, scientific, political, religious, and culinary records. She pores over cookbooks and manuscripts, dating back to the eighteenth century, through modern standards like How to Cook Everything by Mark Bittman. Lohman discovers when each of these eight flavors first appear in American kitchens—then she asks why. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate. Lohman takes you on a journey through the past to tell us something about our present, and our future. We meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. And Edmond Albius, a twelve-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, gorgeous illustrations and Lohman’s own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat—ready to be devoured.
Author: Christine McFadden
Publisher: Absolute Press
ISBN: 9781904573609
Category : Cooking
Languages : en
Pages : 0
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Book Description
Why is it that pepper and certain foods go together so perfectly? (Think steak au poivre, black pepper crisps, cream cheese and black pepper, or even strawberries and black pepper.) Christine McFadden's evocative collection of recipes from around the world are geared to modern lifestyles and informal eating, inspiring the imagination with unusual ways of using pepper - in cakes and desserts for example - reminding us of pepper's traditional use in pickles and preserves, in sauces and soups, curries and stews. A vivid first-hand description of the pepper gardens and spice markets of Kerala and a fascinating account of pepper's role in shaping history, provide a colourful backdrop to the serious business of cooking with and tasting pepper.
Author: P. N. Ravindran
Publisher: CRC Press
ISBN: 0203303873
Category : Science
Languages : en
Pages : 582
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Book Description
Black Pepper is the first monograph on this important and most widely used spice. This volume includes chapters on all aspects of the crops' botany; crop improvement, agronomy, chemistry, post-harvest technology, processing, diseases, insect pests, marketing, economy and uses. All the available information has been collected and presented by expert
Author: K.P. Prabhakaran Nair
Publisher: Elsevier
ISBN: 0123918774
Category : Technology & Engineering
Languages : en
Pages : 381
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Book Description
Known as the "King" of spices, black pepper (Piper nigrum L.) and the "Queen" of spices, cardamom (Elettaria cardamomum M.), both perennial crops of the tropics, are the most important and most widely sought after spice crops of the world. They both have many uses, for example, both are used as flavourings and as a medicine. This book provides a comprehensive review of these two very important spice crops, covering origin, history, geographical distribution, production, economy and their uses. Discusses the two major spices of great economic value to the developing world The author is an eminent scientist who has won numerous awards for his work in this area
Author: P. N. Ravindran
Publisher: CRC Press
ISBN: 9789057024535
Category : Science
Languages : en
Pages : 456
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Book Description
Black Pepper is the first monograph on this important and most widely used spice. This volume includes chapters on all aspects of the crops' botany; crop improvement, agronomy, chemistry, post-harvest technology, processing, diseases, insect pests, marketing, economy and uses. All the available information has been collected and presented by experts for the use of students, teachers and research workers in the field, and will remain the major reference source for all pepper workers for some time to come.
Author: Prem Jose Vazhacharickal
Publisher: Prem Jose
ISBN: 1973354349
Category : Reference
Languages : en
Pages :
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Book Description
Black pepper (Piper nigrum) the flowering wine belongs to the family piperaceae, cultivated for its fruit, which is usually dried and used as spice and seasoning. The black pepper high variability was also noticed for yield contributing characters like runner shoot production, holding capacity, adventitious root production, lateral branch habit, spike length, number of spikes per lateral branch, fruit set, dry weight. Pharmacological, toxicological, clinical applications and general uses of pepper are bioavailability enhancement, carminative, anti-cancer, natural antioxidant, black pepper as an anti-Inflammatory drug, cholesterol lowering and Immune enhancer, anti-pyretic, anti-periodic and rubefacient, black pepper Improves digestion and promotes intestinal health, preservation of the flavour content. Four different pepper varieties in Kerala were selected based on a baseline survey. The proximate composition includes estimation of dry matter and moisture content, estimation of crude protein, estimation of crude fibre, estimation of crude ash and insoluble ash, ether extract, determination of dietary fibre, gross energy, analysis of component of different varieties of Piper nigrum were determined. The sample Munthirimunda fruit has high moisture content. The sample Chengannor leaf has high dry matter content. The sample Chenganoor leaf has high crude protein content. The sample Panniyor leaf has high crude fibre content. Ether Extract is high in sample Chenganoor leaf. The sample Munthirimunda leaf has high comparatively high Total Ash content. Gross Energy is high in sample Panniyor fruit. A wide gap in the nutritional properties of Piper nigrum varieties exist in Kerala which could be further explored.
Author: John Currence
Publisher: Ten Speed Press
ISBN: 1607747375
Category : Cooking
Languages : en
Pages : 274
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Book Description
From the James Beard Award winner, Top Chef Masters contestant, and acclaimed author comes this fun, festive, and highly caffeinated ode to the joys and rituals of the Southern breakfast, with over 125 recipes inspired by the author's popular restaurant in Oxford, Mississippi. John Currence is one of the most celebrated and well-loved chefs in the South. Among his string of highly successful restaurants in Oxford, Mississippi, Big Bad Breakfast holds a special place in diners' hearts: It is a gathering place where people from all walks come together to share the most important meal of the day, breakfast. Southerners know how to do breakfast right, and Currence has elevated it to an artform: dishes like Banana-Pecan Coffee Cake, Spicy Boudin and Poached Eggs, and Oyster Pot Pie are comforting, soulful, and packed with real Southern flavor. Big Bad Breakfast is full of delicious recipes that will make the day ahead that much better--not to mention stories of the wonderful characters who fill the restaurant every morning, and a meditation on why the Southern breakfast is one of America's most valuable culinary contributions.
Author: Sean Brock
Publisher: Artisan
ISBN: 1579656439
Category : Cooking
Languages : en
Pages : 336
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Book Description
New York Times best seller Winner, James Beard Foundation Award, Best Book of the Year in American Cooking Winner, IACP Julia Child First Book Award Sean Brock is the chef behind the game-changing restaurants Husk and McCrady’s, and his first book offers all of his inspired recipes. With a drive to preserve the heritage foods of the South, Brock cooks dishes that are ingredient-driven and reinterpret the flavors of his youth in Appalachia and his adopted hometown of Charleston. The recipes include all the comfort food (think food to eat at home) and high-end restaurant food (fancier dishes when there’s more time to cook) for which he has become so well-known. Brock’s interpretation of Southern favorites like Pickled Shrimp, Hoppin’ John, and Chocolate Alabama Stack Cake sit alongside recipes for Crispy Pig Ear Lettuce Wraps, Slow-Cooked Pork Shoulder with Tomato Gravy, and Baked Sea Island Red Peas. This is a very personal book, with headnotes that explain Brock’s background and give context to his food and essays in which he shares his admiration for the purveyors and ingredients he cherishes.
