All About Black, White, Green, Pink, and Szechuan Peppercorns

Byamazingfoodstv


Ingredient expert Jack Bishop explains the differences between types of peppercorns.

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49 Comments

  1. OK not pleased with your video…..I specifically went out and bought all the different peppercorns dry…..Now what do you have to do to them to use them in a peppercorn sauce? Always I see chefs using wet peppercorns to add to their sauces. One mentioned that you have to soak them in a brine….What is the prep needed to be used in a sauce?

  10. My parents ground peppercorns in the 1950s and on. This, in spite of the fact that we lived at the poverty level and in small towns. One sister-in-law once said she couldn't imagine a Chambless without a pepper grinder.

  11. I tried szechuan peppercorns for the first time last weekend. While I enjoyed the mouth numbing/tongue tingle effect. It was absolutely horrible in taste. I roasted them, then grounded them and added into my kung pao chicken. All I can say is gross. threw the whole dinner away

  17. I get my black pepper preground from Penzeys and it has so much flavor. I’ve tried grinding it myself and it just doesn’t work as well for me. It’s hard to get it evenly sprinkled. Thanks for the info on the different types though.

  24. Nice! I just heard a British chef talking about, and raving about, the flavor contained in the “pink peppercorn.” That chef recreated an old 19th century Royal meal using freshly ground pink peppercorns. Now I am excited to try them after watching this informative clip.😁

  30. I was hoping for more depth about say, the history and why black peppercorns are more common (in the US and presumably the rest of the west). Maybe some info about the plant they come from?

  33. Every video on this subject I have seen always says that black pepper is the spiciest of all, however I grew up with white pepper on the table, not black, and have always found it to be hotter than black which is why it is used to kick up the heat in a number of Szechuan dishes, such as hot and sour soup. It has a completely different taste to black pepper and, for some reason, has never commonly been used in American cooking. It is much more common in French cooking and, of course, Asian cuisine. I find black pepper, and yes, I do grind my own, to be much more complex in flavour. I recommend that everyone give it a try!

  34. I do use a pepper grinder and whole peppercorns. But I think saw dust is a little unfair. Unless some company is lacing their pepper with some filler, then I would agree. My mother never turned a pepper grinder in her life and was a amazing cook. When at a restaurant and I use the pepper shaker, I definitely get a true pepper flavor. So I do not think it is a terrible sin.

  35. ATK, Hello, unless things HAVE BEEN CHANGER, SEZUAN ( sp) we’re NEVER ALLOWEDI INTO USA,,,,FDA,, But the item sold here was something else, MANY COOKS & CHEFFS, had mentioned it on
    Their RADOIO,or TV shows ,,,, 🇺🇸🇺🇸🇺🇸🇺🇸

  37. But WHY is it like sprinkling saw dust on your food? Are fillers added? What is used for filler? Or is it that pre-ground pepper just has less flaout. I use McCormick's in the can for some things and it definitely adds a black pepper flavor. Not the same ascwhen I use fresh ground.

  38. The great food/science writer Harold McGee in On Food and Cooking, says of Sichuan peppercorns "they produce a strange, tingling, buzzing, numbing sensation that is something like the effect of carbonated drinks or of a mild electric current (touching the terminals of a nine-volt battery to the tongue).” (Having experienced that málà [麻辣 spicy-numbness] flavor sensation myself, I’d say that allusion to touching one’s tongue to a nine-volt battery is about right.)

  45. The video could have been exhaustive but pales against the recent video on Spices by Epicurious.

    Lots of similarities from Epicurious content like the mentioning the chemical composition without any further reference or how they react or the line where the presenter mentions he would visit the kitchen to see what is being used is something similar to what Epicurious’s Chef Frank Proto said in his recent video on Garlic, where according to him jarred pre chopped garlic which is trash and humorously warns audiences that he would visit their kitchen and literally throw those products away, a few days ago. https://youtu.be/-2PGGNEfNM4

    Frank also mentioned how powered pepper is sawdust and tasteless and the real way is to use a pepper mill.

    Too many coincidences and cross references in all your recent videos where you guy are seen shadowing Epicurious. Please bump up your game and do what you guys do best !

    Trivia : Tellichery is a place in the Malabar region of north Kerala in south India and both refer to the same place and are pretty much the same. It’s also the same place Christopher Columbus failed to navigate to establish spice trade and ended up discovering America.

    Please do more research !

  46. i'm 60, and after many years almost always agree with jack, so i trust him, as we align well opinion wise. i didn't even KNOW about pink peppercorns until recently. that's cause they don't matter, lol!

  47. Great videos. But I get irritated the ending with Julia and Bridget. They're both great presenters and I love watching the. But I find it jarring when they come on. And I don't like to put atk on autoplay on YouTube because of this.

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