Pepper:
Pepper, the king of spices, is one of the oldest and most popular spices in the world. One of the most versatile spices, it is used in virtually all savoury cooking in cuisine's worldwide. Not only does pepper have its own unique special seasoning, it also has the capacity to enhance other flavours and is also used in sweet cookery.
Black Pepper
Colour: Black.
Aroma: Black pepper has a rich earthy aroma.
Flavour: It tastes highly pungent with a richness reflected in the aroma.
Ideal with: Black pepper is added to fruit cakes and gingerbreads. It can be served as a light seasoning on fresh fruit.
Serving suggestion: Pineapple flambé
Try grinding black pepper on fresh pineapple, fry them in unsalted butter and flambé them with rum for a flavour sensation.
White Pepper
Colour: White.
Aroma: White peppercorns are less earthy and not as pungent or rich as the black spice.
Flavour: White pepper has a cleaner and less complex flavour than black pepper.
Ideal with: White pepper can be used in pale milk or cream sauces. Ground white pepper is ideal for flavouring creamy mashed potatoes.
Did you know??? Pepper has long been recognised as an ingredient for stimulating the appetite as well as being an aid in the relief of nausea.
Salt:
Salt is the universal seasoning ingredient used to bring out the flavour in both sweet and savoury dishes. Goodall’s has both a Table Salt and a Low Salt. Table Salt has a fine texture whereas Low Salt comes in a granulated form and is suitable for a low sodium diet.
Colour: White it can be coarse and fine.
Aroma: Salt is odourless.
Flavour: Strongly flavoured.
Culinary use: Salt is widely used in preserving meat, fish or vegetable. Sea salt is excellent for sprinkling on bread rolls and biscuits before baking.
Storage: Store in an airtight container in a cool dry place. Do not keep salt in silver salt cellars or leave silver spoons in salt as the chlorine in salt reacts to the silver causing it to turn green!
Serving suggestion: Cinnamon Bananas Flambe
Did you know??? In some countries where salt tends to become damp a few grains of rice added to salt cellars absorb the moisture from the salt.
