The Food Chain The power of pepper
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Oct 15, 2025 Mathilde Rolanger, a spice specialist and founder of Épices Rolanger, takes listeners on a flavorful journey into the world of pepper. She vividly explains how pepper is cultivated, highlighting its transformation from green berries to black pepper. Mathilde showcases unique pepper varieties, each offering distinct flavors like vegetal, cheesy, and fruity. She emphasizes pepper's role as a flavor enhancer in dishes and shares tips for using coarser grinds to elevate both taste and health in cooking. Get ready to spice up your culinary adventures!
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Paris Bistro Pepper Revelation
- Bertrand Obwino describes his restaurant's famous steak au poivre and how Sarawak pepper transforms the sauce and meat.
- He recounts discovering that pepper through an Italian coffee importer, which led him to champion specific high-quality pepper varieties.
Pepper Is A Vine Fruit With Distinct Terroir
- Mathilde Rolanger demonstrates that pepper is a fruit of a vine needing tutor trees and sun-drying to develop complex aromas.
- Different varieties (like Nilamundi) show distinct vegetal, eucalyptus and mineral notes when freshly ground.
Grind Coarse And Taste On Neutral Bases
- Try coarsely grinding pepper to magnify its taste and use neutral bases like fromage blanc to appreciate subtle aromas.
- Use pepper as a flavour catalyst that lifts other ingredients without masking them.