A new online guide to using black pepper has been launched by Santa Maria Foodservice, in light of research that shows the majority of chefs have a lack of knowledge about the spice.
The company polled 412 chefs, with nine out of 10 respondents saying they felt black pepper was important and 78% using it in at least 70% of their top-selling dishes. Almost two-thirds (63%), however, admitted to having a lack of knowledge about the seasoning, and many admitted they knew more about salt than pepper.
The new guide explains the variety of peppers available, and the difference between black pepper, Malabar pepper, and creamy white and green varieties. It explores the science behind the balance of heat and aromatics of peppercorns, and tips of how to keep pepper fresh, and how to best release its flavour.
It also tells the story of Santa Maria's Tellicherry black pepper, which can only be grown at a specific latitude in the Indian state of Kerala, thanks to its climate and altitude.
The guide is available online and aims to provide chefs with information and inspiration. Santa Maria is also running a competition for chefs to win a chance to travel to Kerala, to follow the Tellicherry pepper story. More information is here: http://tasteofpepper.com/
Eimear Owens, country sales manager UK & Ireland, Santa Maria Foodservice, said: "Pepper is full of surprises. If Santa Maria Tellicherry Black Pepper were a wine, it would be described as deliciously fruity with a full-bodied flavour. It delivers a sophisticated taste that subtly lifts dishes without taking over other ingredients. Just like wine, peppercorns absorb the characteristics of the local soil and climate."
Part of the Paulig Group, Santa Maria supplies spices and international food concepts throughout Europe, and has been in the spice trading business since the early 20th century. It now also researches consumer food trends in the UK, Ireland and Europe; across market and sector.
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