Mangalorean Recipes

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Black Pepper Corns in Indian Cuisine

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Black pepper is native to SouthEast Asia and China, and is extensively cultivated there. Dried ground pepper has been used for both its flavour and as a medicine. Black pepper is the world's most traded spice.  

Peppercorns are often categorised under a label describing their origin. Two types come from India's Malabar Coast: Malabar pepper and Tellicherry pepper. Tellicherry is a pepper made from fruits from the grafted Malabar plants grown on Mount Tellicherry.

Black pepper was a well-known and widespread, if expensive, seasoning in the Roman Empire. Its exorbitant price during the Middle Ages—and the monopoly on the trade held by Italy—was one of the inducements which led the Portuguese to seek a sea route to India. In 1498, Vasco da Gama became the first person to reach India by sailing around Africa.

Black Pepper (or perhaps long pepper) was believed to cure illness such as constipation, diarrhea, earache, gangrene, heart disease, hernia, hoarseness, indigestion, insect bites, insomnia, joint pain, liver problems, lung disease, oral abscesses, sunburn, tooth decay, and toothaches.   Black pepper, either powdered or its decoction, is widely used in traditional Indian medicine and as a home remedy for relief from sore throat, throat congestion, cough etc.

Pepper gets its spicy heat mostly from the piperine compound, which is found both in the outer fruit and in the seed.

Pepper loses flavour and aroma through evaporation, so airtight storage helps preserve pepper's original spiciness longer. Pepper can also lose flavour when exposed to light, which can transform piperine into nearly tasteless isochavicine.

Once ground, pepper's aromatics can evaporate quickly; most culinary sources recommend grinding whole peppercorns immediately before use for this reason. Handheld pepper mills or grinders, which mechanically grind or crush whole peppercorns, are used for this, sometimes instead of pepper shakers, dispensers of pre-ground pepper. Spice mills such as pepper mills were found in European kitchens as early as the 14th century, but the mortar and pestle used earlier for crushing pepper have remained a popular method for centuries after as well

http://en.wikipedia.org/wiki/Pepper_corns

 

About this site..

Welcome to Version 2.0 of Mangalorean Recipes. 

This website is best viewed with monitor resolution of 1024x768.

This website makes an attempt to offer you recipes primarily from Mangalore, who originally migrated from Goa. So we have very many similarities.

Our mothers and grand mothers perfected Mangalorean cooking. However, the memory of the taste of these foods they prepared is fast being forgotten with new trends in the food industry,

For those, who are enterprising and interested in trying a variety of dishes, and those who are longing for their home food, this site may prove useful.

Being a Catholic brought up in that milieu, I have absorbed many values, which I like to share with those with similar interests.   I believe, the food is needed for the growth of the body, but there is also a spirit within us, which needs sustenance.   I wish to share the unique gift of music, which I have dedicated to my Maker,  and added it under the component: Catholic Church Music which can be freely used by our visitors, if they like it.

I have also included a Text Book to learn Music, and its script.   One generally does not realize its importance, with the modern recording and play back tools that are available.   But not all music is recorded, and the older music, is retained in the memory, and some have been good enough to write it in notation, which is the only way, to render music which is two dimensional, i.e. it is based on time and tonal pitch.   The lyrics can be written in spoken languages, but the music can not be. That is why, through a process of trial and error, the script was developed over 8 centuries, and the greatest of music that has come from the human mind, is available only in this form.

Thus the whole reason of this website, is to share what we have with others.   What we received from our ancestors, and which they gave us, because of their love for their children, we should also pass it on to the next generation.   I hope this tradition of sharing will go on, as years roll by and old faces disappear from the scene.

I would appreciate any feedback so please feel free to email me. Also I would like it if you gave your comments about the recipes and music on this site. Most recipes and music pages allow you to post your comments. So if you've had a chance to try the recipes or listen to the music, I would love to hear from you.

Thank You.

Walter Pais

 Me


 

 


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