Green Pepper of the Incas

What is the Inca green pepper?

Prepare yourself for a gustatory journey on the other side of the Atlantic with this green Inca pepper. Between the Pacific coast and the Andes, this pepper of Ecuador is a spice of very beautiful quality which will come to subjugate your papillae. Used by the Incas during rituals, its resin was used to embalm the Inca kings. If it presents medicinal virtues recognized by the Incas and many other populations in the world, the pepper became today a flagship spice of our kitchen. With the green Inca pepper, you will play the card of subtlety with a pepper whose piperine content is low, what to delight the lovers of peppery flavors, but not too spicy.

What is the flavor of the Inca green pepper?

We are not here on a frank flavor of pepper, but rather on a subtle peppery aromatic. Its low level of piperine makes it a green pepper with a light spiciness that brings finesse and elegance to your dishes.

The harvest of the green pepper of the Incas ?

This pepper stemming from the Piper Negrum liana is cultivated in Ecuador, its development is favored by a tropical climate and lands very rich in nutrients. My green Inca pepper is picked early, its maturity is lower than that of black pepper. It is then ventilated in a dryer to ensure a beautiful conservation and to allow him to preserve all its gustatory properties.

How to use the green pepper of the Incas?

The green Inca pepper is a dehydrated pepper. Therefore, you can perfectly use its grains as they are presented to you and pass them to the pepper mill or rehydrate it. The rehydration of the green pepper of the Incas can be done directly in a pepper sauce. To develop all its flavors, it remains nevertheless advised to rehydrate it in water, in particular if you use the whole grains to carry out terrines for example. Soak it at least half an hour in warm water.

Our ideas of recipes with the green pepper of the Incas

Green pepper sauce

Difficult to evoke a green pepper of the Incas without imagining a green pepper sauce to accompany a duck breast for example. Dilute potato starch in water and heat in a pan with fresh cream. Stir until thickened and add your green peppercorns and salt. Cook over low heat to develop the pepper's flavors and taste regularly for the desired slight spiciness.

Sautéed shrimp with Inca green pepper

Meat isn't the only food that pairs well with green pepper. You can imagine this spice with fish. Marinate peeled shrimp in olive oil with chopped garlic, parsley and lightly crushed Inca green pepper seeds. Cook your shrimp in a frying pan or on the plancha, the subtle flavors of your green pepper will develop to bring this beautiful aroma to your shrimp.

Mango and green pepper bavarois

Pepper also finds its place in dessert. If it goes perfectly with chocolate, it can also be appreciated with other types of desserts. Make a dacquoise, a cookie that will form the base of your cake. Then, make your mango mousse with mango flesh, sugar, gelatin, liquid whole cream and a little green Inca pepper powder to contrast with the sugar of this dessert. You will be surprised by this light spiciness.

The virtues for the health of the green pepper of the Incas

The green pepper of the Incas presents numerous therapeutic virtues. First of all, the pepper presents digestive virtues. Stimulating the papillae, it allows the secretion of acid which allows to better digest food. Also, it limits the risks of bloating and other heartburns after meals. The piperine contained in the pepper has antidepressant virtues. Even if the green pepper of the Incas contains little piperine, the effect will be there nevertheless. The green pepper has antibacterial properties, it is a perfect remedy against coughs and colds. Make an infusion with a dozen green peppercorns in a mug of hot water and add honey to sweeten. It also has antioxidant virtues and thus helps to fight against premature aging of cells. It is also detoxifying and cleansing, it cleans the liver.

The conservation of the green pepper of the Incas

It is preferable to preserve this green pepper of the Incas in a dry place protected from the light.