Karabiber
トルコ料理の引き締め役！スープにもお肉にも合う黒胡椒
Description
Black pepper used in every aspect of Turkish cuisine, from kebabs to soups, to tighten the taste and add aroma.
Classification: For Everyone,Versatile Spice,Black Pepper
Shops selling Karabiber
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Black peppercorns
Instructions
- [Authentic Recipe]
- Harvest unripe green berries in bunches from the pepper vine.
- Boil briefly in hot water to stop enzyme activity and help the skin turn black.
- Sun-dry for a few days to a week until moisture evaporates and they become wrinkled and pitch black. Store whole and grind with a mill right before adding to dishes.
Learn more Substitutes, pairings, tips
Key spices
Spicy heat and aroma
Substitutes at Japanese supermarkets
Store-bought black pepper
Pairing
Kebabs and all soups
Trivia
[For Everyone] During the Ottoman era, it was an ultra-luxury item imported via the Silk Road. It remains the pillar supporting the flavor base of Turkish cuisine.
Eating tips & etiquette
[Unique Eating] Always placed on lokanta tables; grind your preferred amount over lentil soup or pilaf to tighten the flavor!
Allergen
None