DEHYDRATED ORGANIC
PRODUCTS FROM ECUADOR
PEPPERCORNS
PEPPERCORN
HEALTH BENEFICTS
Free radicals are unstable molecules that can damage cells and tissues in our bodies. Some are produced by your own metabolism when you exercise or digest food. In moderate doses they are used by the immune system to attack pathogenic bacteria and viruses, but when they are produced in excess they become a problem: they are linked to inflammation, premature aging, heart disease and some types of cancer.
Pepper is rich in a plant compound called piperine with powerful antioxidant properties, which prevent or delay the damaging effects of free radicals.
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Chronic inflammation can be an underlying factor in many diseases such as arthritis, heart disease, diabetes, and cancer.
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Piperine, the main active ingredient in pepper, effectively combats inflammation, as has been found in studies with animals suffering from arthritis.
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Potential benefits have been shown for symptoms related to degenerative brain diseases such as Alzheimer's and Parkinson's disease.
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In addition to multiplying up to 20 times the absorption of curcumin, pepper can increase the assimilation of essential nutrients such as calcium and selenium.
NUTRITIONAL TABLE
FORMS OF CONSUMPTION
Pepper, in grain or ground, is the most widely consumed gastronomic species in kitchens around the world, flavoring the most diverse preparations of food or drinks of any culture.
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The spice is commercially presented for gastronomic purposes in different classes from the same plant with different degrees of maturation and therefore with its own characteristics:
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Green pepper: the immature fruit is sold in jars with brine to allow its preservation for months. It offers a minty flavor, fresh, slightly spicy and intense aroma. It is used whole or crushed to season fish stews, roast meat, creamy sauces, etc.
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Black pepper: it is the most used throughout the world and is sold in grain or ground. It has a strong, spicy flavor and is very aromatic if it is ground at the time of use. It is used in stews, stews, roasts, marinades, sauces, salads, etc.
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White pepper: it is the most appreciated variety on the market since it comes from the grain when it is ripe, so it retains its best properties. With a mild but intense flavor and aroma, it subtly seasons delicate dishes made with milk such as cream sauces, cheeses, creamy desserts or recipes made with eggs, fish, fruit, etc.
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Red pepper: it is the least common on the market and can be difficult to find. It is used in the same preparations as the white one since it offers the same properties but with a little more aroma.
RECIPES
Baked Chicken with Pepper
Ingredients
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4 chicken breasts
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2 tablespoons of olive oil
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2 teaspoons of freshly ground black pepper
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1 teaspoon of ground cumin
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1/2 teaspoon of garlic powder
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1/4 teaspoon of salt
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1/4 cup chicken broth (optional)
Preheat oven to 200 degrees C.
In a small bowl, whisk together the olive oil, black pepper, cumin, garlic powder, and salt.
Place the chicken breasts on a baking sheet and coat with the spice mixture.
Add chicken broth (if desired) to pan.
Bake for 25-30 minutes, or until chicken is cooked through.
Serve hot and enjoy the delicious taste of pepper chicken.
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Roasted Turkey with Pepper
Ingredients
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1 whole turkey (approximately 6-8 pounds)
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2 tablespoons of olive oil
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2 teaspoons of freshly ground black pepper
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1 teaspoon of ground cumin
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1/2 teaspoon of garlic powder
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1/4 teaspoon of salt
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1/4 cup chicken broth (optional)
Preheat the oven to 180 degrees C.
In a small bowl, whisk together the olive oil, black pepper, cumin, garlic powder, and salt.
Clean and prepare the turkey, removing the entrails and limbs.
Rub the spice mixture over the turkey, completely covering the skin.
Place turkey on a baking sheet and add chicken broth (if desired) to the sheet.
Cover with foil and bake for 3-4 hours, or until turkey is cooked through. Remove the foil in the last 30 minutes to allow the skin to brown.
Remove from oven and let rest for 10-15 minutes before cutting and serving.
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Fish with Green Pepper
Ingredients
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4 fish fillets (any type)
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2 tablespoons of olive oil
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1/4 cup of chopped green pepper
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2 garlic cloves, minced
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1/4 cup of white wine
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1/4 cup of fish broth
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1 sliced ​​lemon
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Green peppercorns
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Salt and pepper to taste
Start by preparing the fish fillets, cleaning them and removing any bones.
In a small bowl, whisk together the olive oil, chopped green pepper, minced garlic, salt, and pepper.
Arrange the fish fillets on a baking sheet and top with the green pepper mixture.
Arrange the lemon slices on top of the fish.
Pour the white wine and the fish stock on the tray.
Cook in the preheated oven at 180 degrees C for 20-25 minutes, or until the fish is cooked and flakey.
Serve hot, with the lemon wedges and the green pepper-broth mixture over the fish.
Enjoyment.
Pork with Black Pepper
Beef at 7 Peppers
Ingredients
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1 kg of pork loin
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2 tablespoons of freshly ground black pepper
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1 tablespoon of ground cumin
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1 tablespoon garlic powder
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1 tablespoon of dried oregano
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1/4 cup of olive oil
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1/4 cup of white vinegar
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Salt to taste
In a small bowl, mix the black pepper, cumin, garlic powder, dried oregano, olive oil, vinegar, and salt.
Place the pork loin in an oven-safe bowl and drizzle the spice mixture over the top of the pork. Be sure to cover it completely.
Let marinate in the fridge for at least 2 hours, or preferably overnight.
Preheat the oven to 180 degrees Celsius.
Place the container with the marinated pork in the oven and cook for approximately 1 hour and 30 minutes, or until the pork is cooked and the internal temperature reaches 75 degrees Celsius.
Let the pork rest for 10 minutes before cutting it into thin slices.
Serve and enjoy.
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Ingredients
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1kg of meat (you can use sirloin, entrails or loin)
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1 tablespoon ground black pepper
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1 tablespoon ground pink pepper
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1 tablespoon of ground white pepper
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1 tablespoon ground green pepper
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1 tablespoon ground blue pepper
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1 tablespoon of ground yellow pepper
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1 tablespoon of Sichuan pepper (optional)
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Salt to taste
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Olive oil
In a container, mix the seven peppers and the salt.
Rub the mixture of peppers and salt over the meat. Make sure you cover the entire surface well.
Let the meat rest with the spices for at least 30 minutes.
Heat a skillet with a little olive oil over medium-high heat.
Add the meat to the pan and cook to your liking. Serve immediately.
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Risotto
Ingredients
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1 chopped onion
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2 garlic cloves, minced
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1 cup of arborio rice
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2 cups of vegetable broth
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1/4 cup of white wine
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1/4 cup of chopped parsley
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1/2 teaspoon of freshly ground black pepper
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1/4 cup grated Parmesan cheese
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2 butter spoons
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Salt to taste
Heat a medium saucepan over medium heat and add the butter.
Add the onion and garlic to the pot and cook for a few minutes until soft.
Add the rice and mix well so that it is coated with the butter and lightly browned.
Add the white wine and mix until it has completely evaporated.
Add the vegetable broth, one cup at a time, stirring constantly until the rice is cooked and the soup is creamy.
Add the chopped parsley, black pepper, Parmesan cheese, and a pinch of salt. Mix well until the cheese has melted and the parsley is evenly distributed.
Serve hot, and enjoy the delicious taste of risotto with parsley and pepper.
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Lentil Soup with Pepper
Ingredients
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1 cup of cooked lentils
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1 chopped onion
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2 garlic cloves, minced
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1 red pepper chopped
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1 chopped green pepper
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2 ripe tomatoes, chopped
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1 tablespoon of ground cumin
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1 tablespoon ground black pepper
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1 tablespoon of dried oregano
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1 tablespoon cayenne pepper powder
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1 cup of vegetable broth
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Salt to taste
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Olive oil
Heat a pot over medium heat and add a little olive oil.
Add the onion, garlic, red pepper and green pepper and fry for a few minutes until soft.
Add the tomatoes, cumin, black pepper, oregano, and cayenne and cook for a few more minutes.
Add the cooked lentils and vegetable broth and season with salt to taste.
Let cook over medium-low heat for about 15 minutes or until the soup is hot. Serve immediately.
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