Celebrity Chef heralds Peppercorn Revolution

Added: (Thu Jun 30 2005)

Pressbox (Press Release) - Press Release
For Immediate release 01 July 2005

Celebrity Chef heralds Peppercorn Revolution

If you thought the taste of pepper was as simple as ‘black’ and ‘white’ – think again. A revolution for foodies everywhere is underway as savvy consumers begin to demand more from their pepper- mills.

Writing in The Times, ‘Food Detective’ Sheila Keating, describes her experience tasting peppercorns in a discussion with Rory Deighton, owner of Saltpepper.co.uk. Ms Keating, probably best known for her book with celebrity chef Jean Christophe Novelli ‘Your Place or Mine?’ draws parallels between changes to the coffee bean market 30 years ago, the chocolate varieties of 10 years ago and todays peppercorn market.

‘Coffee beans ceased to be just coffee beans some time ago. I’m sure I don’t need to point out the various nuances of a Guatemalan Antigua, as opposed to, say, a a Tanzanian Peaberry. And where chocolate is concerned, I expect you can all tell your Mijao from your Apamate. Well, now it’s time to get to know your peppercorns. Anyone for Indonesian Lampong?’ writes Ms Keating.
And, says Ms Keating ‘yes, each pepper is recognisably different. At the delicate end of the scale is the Malaysian Sarawak, picked young and quite light, yet spicy-sharp at the end; and the Indonesian Lampong, which has much less heat. Then there is the Vietnamese Black, with the taste most reminiscent of what I must now think of as “bog-standard” pepper. At the exciting end of the scale, if you like pepper with attitude, are the Indian Malabar, the Indian Tellicherry, (and) the Ecuadorian Talarnanca del Caribe.
It’s not only Sheila that’s excited by the discovery. Speaking on BBC Radio 4’s The Food Programme in May 2005, presenter Simon Parkes explored the many varieties of peppercorns on offer around the world, announcing an Indian Malabar as many experts favourite.

Saltpepper owner Rory commented ‘And the really crazy thing is that there’s no reason for it.’ ‘Our peppercorns cost about the same as supermarket pepper. We only sell online, and keep our costs down with simple packaging. Selling over the internet means that we can deal direct with dedicated, knowledgeable and experienced customers all over the world. We’ve just sent our first box off to New Zealand!! Seasoning is so important to the cooking process that it really makes sense to get it right.’

If he’s right, then pepper could really be the next big foodie thing, and as Ms Keating says we could in the the future sit down to ‘make a pot of Guatemalan Antigua, while I mix up a cocktail of Ecuadorian Talarnanca del Caribe and Brazilian Pink.’

For further information, please contact Rory Deighton 0845 3457488 or at rory@saltpepper.co.uk
1. Sheila Keatings full article is available at http://www.timesonline.co.uk/article/0,,632-1666201,00.html
2. saltpepper.co.uk stock 6 different black peppercorn varietiesplus Muntock Whites, Indian Green’s and Brazilian Pink Peppercorns. They also stock blends of Sea Salt with aromatic spices and are the only company in the UK to stock a range of peppercorn blends. Prices are around 1.60 for 50g.