Simply the most informative and enjoyable American cooking channel I've seen. It's CZcams so it requires both knowledge and personality, each of which this man offers in abundance. Many thanks.
Love that i stumbled across your channel from Santa Fe, New Mexico- I used to bike to Hellenic as a kid from my mothers house in Greenport by Spanos. Cheers!
Are you kidding me?? That is unbelievable! Thank you for reaching out! I’ve been to Santa Fe many times! My favorite restaurant there is La Boca. Please stay in touch! All the best.
Maybe it’s my unsophisticated palate, but I really enjoy finely ground and small amounts of white pepper in mashed potatoes and some soups. Great information, thank you!
Not at all unsophisticated! There is a time and a place for white pepper! I love white pepper on chicken tenders and in duck gravy. Thank you for sharing!
Hey George, thanks for this. It will be one I refer back to as needed. FWIW, I have recently been enjoying Japanese Togarashi pepper. Though it's a dried, ground red chili mixed with other spices, I find I can really control the heat level, from gentle warmth to a nice kick in a curry or stew. It works well with western flavors as well as Japanese. I use it both for cooking and at the table as it often comes packaged in small shaker bottles. A local noodle shop turned me on to it as they bring you a bottle with their otherwise mild curries.
Wow! Really knew nothing about all these types of black peppercorns-just bought whatever. Now, can't wait to try some of these. Want to purchase the brand Marhaba that you used in this video instead of the various ones from Amazon. Help! Where can I buy the Marhaba brand? Your fault for doing such a good job and making my mouth water for some "real" black pepper.
Thank you for your thorough reviews, chef. I bought a pre-filled multi colored pepper grinder at the grocery store. I grew up on the pre ground stuff, so figured maybe I'll enjoy the flavor of freshly ground. It was horrible. I kept tasting nutmeg. I don't like that taste. is it mostly the white or the red that'll give that flavor? Any of the recommendations you made from this video have that nutmeg flavor?
I really like your channel and your information. Although I don’t agree with you perspective on organic. Organic farming does indeed use “organic pesticides” instead of synthetic a lot of which are chemically the same formulation. Also the ones that are not a potent as synthetic they will typically use a lot more of the organic pesticide during the growing season. I encourage you to look more in depth about this because I don’t think organic is healthier due to pesticide use age alone. Also I do agree with you about GMOs and tend to stay away if possible.
Thank you Jordan. I guess you have to pick your battles. From my understanding at least organic herbs don’t undergo irradiation. In the kitchen most everything organic has a substantially better taste. Since I have switched to eating organic foods, I have noticed higher energy levels and better digestion. It could be a placebo effect. I thank you for sharing your wisdom. I appreciate you. Cheers
Wow I learned so many things I didn't know about pepper corns, thank you George! I don't like white pepper either, it smells like cow dung 😆 Black pepper is a classic and green peppers I like to use in a pasta recipe with salmon and cream, it's the perfect combo.
I have started using long pepper lately, due to the ayurvedic and TCM medicine recommendations (especially when making stock) - give them a shot, different family though. Also the Tellicherry comes in different quality variations - try the 9mm of greater Tellicherry variety. White pepper goes real well with high volatile spices, like green cardamom and mace (like white kofta curry). For everything else, I use smoked Tellicherry black pepper, especially on eggs. Never liked the taste of sichuan pepper.
Hi George, thanks for another great review and advice on peppercorns. Your comments about organic products remind me of a trip to a Tea plantation in western Kenya that was supposed to be 100% organic. While standing outside the guest house waiting for my ride, a saw a crop duster fly over a nearby field releasing its contents. It made me think "what is organic". In any case, since then I tend to look for organic certifications and/or products tested by the USDA or in Canada, CFIA. Unfortunately, the quantities they test are only a sampling of what actually goes to market. As such, we grow as much of what we eat as we can, and for the rest, Caveat Emptor! Have a great day.
I have found the same issues with coffee beans. Organic is tough to be trusted in certain countries you are right. My rule of thumb is this 90% of the time Organic is going to have a significant taste difference. If it does I continue to buy organic when I buy organic products from countries like Africa and India
@@AwareHouseChef Excellent point. Taste wins every time. We also did work in the coffee and cocoa industry. In developing countries, it's all about increasing yield.
I was really surprised in the last few years to discover there were black peppers I did not really like. After trying a couple different ones, my favorite peppercorns are the ones from Tanzania, which I believe are called Zanzibar peppercorns by other countries, but I'm not certain they are the same species. I get my organic whole peppercorns from a company (Food to Live) who does not give them that name but just say organic and Tanzania. Currently they are not available on Amazon right now though. I think maybe Tanzania is going through hard times. I think that is the country that lost their beloved President whom the country loved so much.
@@AwareHouseChef Thanks. We'll see if I ever get through most of the 2 lbs. I've got! Pepper makes me SNEEZE every single time I use it -- eating or cooking -- but I love it so much I just keep using it, haha!
I'm lucky that I have a local store, World Spice Merchants, that I like to get my spices from. It's funny... they have several black peppers available: black pepper from Vietnam, tellicherry from India (and a smoked version of that), and that kampot from cambodia (although it looks like their version is packed in salt - so I think if I get some, I'll use it as a finishing pepper and purposely undersalt a little... or just brush off the salt? Hmm...)
@@AwareHouseChef No worries. Packed in salt for storage. Like how some capers are... I guess. I don't know since I haven't bought them. I was on auto-pilot when I was there last week and bought 2oz of tellicherry because that is what I usually get. But I was curious about the other versions they carry while watching your video. I think I will have to try them out at some point.
Why no details on peperine health benefits... ?As a result, you could be missing out on its advantages to health. Research supports that combining the piperine in black pepper with the curcumin in turmeric enhances curcumin absorption by up to 2,000%
It’s a double edged sword. I saw the health benefits online but found no solid journals or papers to confirm it. If I mentioned it, someone would counter with that.
Your advice at the end seems contradictory to me. you say the the costco blend of peppercorns is actually pretty good, then the very next line you say you don't like buying multi colour peppercorn blends. So it's okay to buy generic store blend black peppercorns, but not store blend colour peppercorns? Further unless you're a very very experienced chef, no one is going to manually blend their own colour mix to a specific flavour profile. More than likely they're going to just toss a few of each colour in, likely more heavily weighted to the colour they prefer.
From my experience with Kirkland products, they tend to buy good products and brand it with their name. I don’t know what type of peppercorns they use in their blend if it’s just one type or if it’s many different types of black peppercorns whatever they use it’s actually pretty tasty, but it’s very different than multi colored peppercorn blends. The white pepper has a very strong flavor that I truly don’t care for and I avoid it. I don’t believe I was being contradicting but that’s what I meant and I hope it’s clarified for you all the best!
Simply the most informative and enjoyable American cooking channel I've seen. It's CZcams so it requires both knowledge and personality, each of which this man offers in abundance. Many thanks.
Super kind of you . I truly appreciate the encouragement. All the best to you!
Black pepper on just about everything!
Love it
I love using it selectively. The kamut is really delicious. Cheers!
Very informative, thanks. I add black pepper to most all my food(s). Nothing better for me than a peppercorn sauce on steak.
I love pepper orb sauce with brined green peppers especially. Cheers!
Love that i stumbled across your channel from Santa Fe, New Mexico- I used to bike to Hellenic as a kid from my mothers house in Greenport by Spanos. Cheers!
Are you kidding me?? That is unbelievable! Thank you for reaching out! I’ve been to Santa Fe many times! My favorite restaurant there is La Boca. Please stay in touch! All the best.
I know a lot more about peppercorn now, great video, and thanks for information
Thank you so much! I really appreciate you reaching out.
Ordering Kampot now for our Männkitchen pepper cannon 😁 thanks for the video!
Ha ha!! It’s delicious. Let me know what you think!
O m g I learned so much! I was looking for peppercorn medley by Bulk.
So glad I helped! Cheers!
Maybe it’s my unsophisticated palate, but I really enjoy finely ground and small amounts of white pepper in mashed potatoes and some soups. Great information, thank you!
Not at all unsophisticated! There is a time and a place for white pepper! I love white pepper on chicken tenders and in duck gravy. Thank you for sharing!
Thanks. The video was excellent.
I appreciate that a lot cheers!
Thank you for this pepper review. It was very informative🙏
Glad it was helpful! All the best!
Awesome peppercorn education! Thanks so much, I really appreciate you ❤
Thank you! I appreciate you as well! All the best!
Thank you! This was a great overview!
My pleasure and thank you for the kindness. All the best!
What a nice information
Thank you !!
Hi chef, l love love your videos. Thank you for all you do!!!
Thank you so much for the encouragement. It is my pleasure. All the best!
I'm a big long pepper fan. Is that something you can do on your channel? The flavor isn't that different, but the smell is amazing.
I could do a quick one. There are only two varietals of it. Thanks for the suggestion!
Hey George, thanks for this. It will be one I refer back to as needed. FWIW, I have recently been enjoying Japanese Togarashi pepper. Though it's a dried, ground red chili mixed with other spices, I find I can really control the heat level, from gentle warmth to a nice kick in a curry or stew. It works well with western flavors as well as Japanese. I use it both for cooking and at the table as it often comes packaged in small shaker bottles. A local noodle shop turned me on to it as they bring you a bottle with their otherwise mild curries.
You have had Japanese peppers I don’t think they were Togarashi but they might have been. Looking forward to trying them! Thanks!!
Wow! Really knew nothing about all these types of black peppercorns-just bought whatever. Now, can't wait to try some of these. Want to purchase the brand Marhaba that you used in this video instead of the various ones from Amazon. Help! Where can I buy the Marhaba brand? Your fault for doing such a good job and making my mouth water for some "real" black pepper.
Ha ha. I purchased them from Kalustayans in Manhattan NY. The Kampot is my favorite still. All the best!
I guess I've only got a top 3 if we include "normal pepper". 1. Kampot red, 2. Lampong black, 3. Green long pepper.
I have to start experimenting with the long peppers. All the best!
Thank you for your thorough reviews, chef. I bought a pre-filled multi colored pepper grinder at the grocery store. I grew up on the pre ground stuff, so figured maybe I'll enjoy the flavor of freshly ground. It was horrible. I kept tasting nutmeg. I don't like that taste. is it mostly the white or the red that'll give that flavor? Any of the recommendations you made from this video have that nutmeg flavor?
Thank you for your kindness! No, none of these black peppers have a nutmeg essence. Cheers.
Walnuts also
I really like your channel and your information.
Although I don’t agree with you perspective on organic.
Organic farming does indeed use “organic pesticides” instead of synthetic a lot of which are chemically the same formulation. Also the ones that are not a potent as synthetic they will typically use a lot more of the organic pesticide during the growing season.
I encourage you to look more in depth about this because I don’t think organic is healthier due to pesticide use age alone.
Also I do agree with you about GMOs and tend to stay away if possible.
Thank you Jordan. I guess you have to pick your battles. From my understanding at least organic herbs don’t undergo irradiation. In the kitchen most everything organic has a substantially better taste. Since I have switched to eating organic foods, I have noticed higher energy levels and better digestion. It could be a placebo effect. I thank you for sharing your wisdom. I appreciate you. Cheers
Wow I learned so many things I didn't know about pepper corns, thank you George!
I don't like white pepper either, it smells like cow dung 😆
Black pepper is a classic and green peppers I like to use in a pasta recipe with salmon and cream, it's the perfect combo.
Thanks Maria! Another thing we agree on! Yiasou!
@@AwareHouseChef
Yiasou George 🙋🏻♀️
I have started using long pepper lately, due to the ayurvedic and TCM medicine recommendations (especially when making stock) - give them a shot, different family though. Also the Tellicherry comes in different quality variations - try the 9mm of greater Tellicherry variety. White pepper goes real well with high volatile spices, like green cardamom and mace (like white kofta curry). For everything else, I use smoked Tellicherry black pepper, especially on eggs. Never liked the taste of sichuan pepper.
Thank you Rohit! I always love hearing from you! All the best!
Hi George, thanks for another great review and advice on peppercorns. Your comments about organic products remind me of a trip to a Tea plantation in western Kenya that was supposed to be 100% organic. While standing outside the guest house waiting for my ride, a saw a crop duster fly over a nearby field releasing its contents. It made me think "what is organic". In any case, since then I tend to look for organic certifications and/or products tested by the USDA or in Canada, CFIA. Unfortunately, the quantities they test are only a sampling of what actually goes to market. As such, we grow as much of what we eat as we can, and for the rest, Caveat Emptor! Have a great day.
I have found the same issues with coffee beans. Organic is tough to be trusted in certain countries you are right. My rule of thumb is this 90% of the time Organic is going to have a significant taste difference. If it does I continue to buy organic when I buy organic products from countries like Africa and India
@@AwareHouseChef Excellent point. Taste wins every time. We also did work in the coffee and cocoa industry. In developing countries, it's all about increasing yield.
I was really surprised in the last few years to discover there were black peppers I did not really like. After trying a couple different ones, my favorite peppercorns are the ones from Tanzania, which I believe are called Zanzibar peppercorns by other countries, but I'm not certain they are the same species. I get my organic whole peppercorns from a company (Food to Live) who does not give them that name but just say organic and Tanzania. Currently they are not available on Amazon right now though. I think maybe Tanzania is going through hard times. I think that is the country that lost their beloved President whom the country loved so much.
Thank you for sharing that! Try the Kampot. Very delicious. Cheers!
@@AwareHouseChef Thanks. We'll see if I ever get through most of the 2 lbs. I've got! Pepper makes me SNEEZE every single time I use it -- eating or cooking -- but I love it so much I just keep using it, haha!
great video! somehow kirkland manages to land the plane on most of their products.
I think it is kind of admirable. I rarely ever have an issue with their brand. I like that quality control. Thanks for the kindness. All the best!
Just put that Peugeot grinder in my amazon cart.
Great grinder. Love mine. Thanks for sharing!
How do I prepare pepper corn sauce
There are numerous recipes on CZcams. Would you like me to do a video about it?
I'm lucky that I have a local store, World Spice Merchants, that I like to get my spices from. It's funny... they have several black peppers available: black pepper from Vietnam, tellicherry from India (and a smoked version of that), and that kampot from cambodia (although it looks like their version is packed in salt - so I think if I get some, I'll use it as a finishing pepper and purposely undersalt a little... or just brush off the salt? Hmm...)
It could work. I would buy whole peppercorns. All the best!
@@AwareHouseChef Of course, I have a pepper mill.
@@littlepotato2741 Im sorry I misunderstood. I thought the pepper was ground and mixed in with the salt. My apologies
@@AwareHouseChef No worries. Packed in salt for storage. Like how some capers are... I guess. I don't know since I haven't bought them. I was on auto-pilot when I was there last week and bought 2oz of tellicherry because that is what I usually get. But I was curious about the other versions they carry while watching your video. I think I will have to try them out at some point.
@@littlepotato2741 let me know what you enjoy
Why no details on peperine health benefits... ?As a result, you could be missing out on its advantages to health. Research supports that combining the piperine in black pepper with the curcumin in turmeric enhances curcumin absorption by up to 2,000%
It’s a double edged sword. I saw the health benefits online but found no solid journals or papers to confirm it. If I mentioned it, someone would counter with that.
What is a low oxalate diet cause a high oxalate diet is literally everything that we eat
Not everything but a lot in some vegetation.
WTB
Your advice at the end seems contradictory to me. you say the the costco blend of peppercorns is actually pretty good, then the very next line you say you don't like buying multi colour peppercorn blends. So it's okay to buy generic store blend black peppercorns, but not store blend colour peppercorns?
Further unless you're a very very experienced chef, no one is going to manually blend their own colour mix to a specific flavour profile. More than likely they're going to just toss a few of each colour in, likely more heavily weighted to the colour they prefer.
From my experience with Kirkland products, they tend to buy good products and brand it with their name. I don’t know what type of peppercorns they use in their blend if it’s just one type or if it’s many different types of black peppercorns whatever they use it’s actually pretty tasty, but it’s very different than multi colored peppercorn blends. The white pepper has a very strong flavor that I truly don’t care for and I avoid it. I don’t believe I was being contradicting but that’s what I meant and I hope it’s clarified for you all the best!