There has been an ongoing debate over the last couple of decades as to whether sea salt has a health advantage over refined table salt.

Given that we, as Americans for the most part use way too much salt, this bears some looking into. The first consideration is that salt is salt no matter where we get it from, and that’s just not true.

Most sources recommend that we get at least 500 mg per day of sodium and not more than 2,400 mg. All sources of salt should be considered in this amount, including what we get from processed foods.

Some estimates suggest that we get as much as 75% of our salt from food before we even add salt to it at the table. The amount of salt we eat should be balanced with the amount of water we drink to keep our bodies in the best of health.

The salt that is on most of our tables is highly refined and has added agents to keep it free of clumps and to keep it free flowing. It may also have added iodine to help prevent thyroid disease.

Refining strips the salt of all trace minerals leaving almost pure sodium chloride. There is some debate as to whether salt in this form is able to be utilized by our bodies.

It is important to keep in mind that some sea salts are also refined, so it would be wise to check the labels before deciding on a sea salt as a replacement for refined table salt. Refined table salt is also sometimes bleached to give us the pure white salt that we are used to.

Unrefined sea salt, on the other hand, may contain up to 80 or more trace minerals that are essential to our bodies. The trace minerals give the salt the taste, color, texture and composition of the salt. These minerals vary according to the area where and how the salt is harvested.

Sea salt may also be lower in sodium chloride than refined table salt and therefore may be a better choice. The amount of iodine in sea salt may be inadequate for good thyroid health so supplements may be needed.

Each kind of sea salt has its own best use, while some are best used for cooking others are better used as finishing salt which is added just before eating.

Sea salt also comes in various smoked flavors as well as salt that is flavored with various herbs and spices. There are more than 100 kinds of sea salt to choose from, if you would like to try some check http://www.atthemeadow.com or http://www.saltworks.us for some sampler packages.

Tags: finishing salt, iodine, refined salt, sea salt, sodium chloride, thyroid disease, trace minerals

Strawberry and Balsamic Vinegar with Black Pepper

“A Delightful Surprise:
Sweetness and Tang with a Spark”

Adding Balsamic Vinegar and a little freshly ground Malabar Black Pepper intensifies the natural sweetness and flavor of a strawberry.

Strawberries are wonderful with both sweet and savory dishes. Try these over a green salad with a mild cheese with chopped nuts or sunflower seed; or very simply as a dessert over your favorite ice cream or cake.

Serves 4 to 6.

Tip: We always want to use top-quality berries and balsamic, of course.
Make sure your black pepper is freshly ground to suit, and order yourself some of the best black pepper from Malabar or Tillacherry.

Prep Time: 5 minutes

Ingredients:

• 1 quart ripe strawberries, rinsed, hulled, and sliced

• 2 tablespoons sugar

• 2 tablespoons good-quality balsamic vinegar

• Freshly ground coarse black pepper

Preparation:

Place the sliced berries in a bowl (glass or ceramic – non-reactive).

Sprinkle the sugar over the berries, add the balsamic vinegar, and toss gently to coat. Allow 10 to 15 minutes for the flavors to meld. This can happen in the refrigerator if it will be used as a dessert topping, or left at room temperature if it will be used on a salad.

Add 4 to 5 grinds of medium-to-coarse black pepper to the berries, and toss to coat. Allow the flavors to blend for another 5 minutes before serving.

Serve the berries chilled over ice cream, or toasted pound cake. Or, try them in simple shortcakes or in dishes with a bit of whipped cream.

This is especially interesting over a lovely green salad.

Tags: balsamic vinegar, black pepper, strawberry

Strawberry and Black Pepper Scones

The natural affinity between black pepper and strawberries is showcased in these hybrid sweet and savory scones. Try them warm from the oven with butter or whipped heavy cream and strawberry preserves.

Makes 8 scones.

Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup packed light brown sugar
• 2 teaspoons baking powder
• 1 1/2 teaspoons coarsely ground black pepper
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 5 tablespoons cold unsalted butter (preferably organic), cut into small pieces
• 2/3 cup reduced fat sour cream
• 1 teaspoon vanilla extract
• 1/2 cup chopped strawberries (fresh or frozen)
• 1 large egg, beaten
• Turbinado sugar for sprinkling

Preparation:

Preheat the oven to 400° F. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, pepper, baking soda and salt.

With clean, dry hands, work the butter into the dry ingredients, rubbing between your fingers until the butter is incorporated and the mixture resembles coarse meal.

Add the sour cream and vanilla extract, stirring until the mixture pulls together and forms a dough. Mix in the chopped berries, using clean hands if necessary. (The dough may appear pink at this stage but will change color when it bakes.)

Turn the dough out onto a well floured work surface and knead gently a few times. Pat the dough into an 8-inch round. Using a large floured knife, cut the dough into 8 wedges.

Place the scones on the baking sheet. Brush the tops with the beaten egg, and sprinkle with turbinado sugar. Bake for 20 minutes, or until golden brown. Cool slightly and serve.

Leftover scones may be wrapped in foil stored at room temperature for 1 to 2 days, or frozen for up to 2 months. Reheat before serving.

Tags: black pepper, scones, strawberries, strawberry and black pepper scones, turbinado

Tenderloin Steaks and Mustard Peppercorn Sauce

What’cha wanna do is pick yourself out 4 4 ounce lean home grown beef tenderloin steaks (or store bought if your city folk) about 1 1/2 inches thick, cover both sides with a generous amount of salt and fresh ground black pepper.

Now you wanna heat about a tablespoon of good cooking oil in a 9 inch skillet over medium high heat until just before smoking. Now throw in the steaks and sear for about 5 minutes on each side (or to desired degree of doneness). Then remove steaks to a platter and keep warm.

Now throw a handful of minced onions to the skillet and saute for about 1/2 a minute, pour in 4 ounces of cognac and cook about ten seconds more. Add about 1/2 cup of beef broth and 2 ounces of green peppercorn mustard to the pan: stir well,stirring constantly until it thickens a bit.

Serve steaks with yer favorite sauce and a nice vegetable.

This will be enough for 4 city folk or 2 average country folk.

Tags: black pepper, cognac, mustard peppercorn sauce, tenderloin steaks

Also known as Tasmanian pepperberry, Native pepperberry, Mountain pepper and as the Cornish pepper leaf in the U.K. Not a true pepper but the fruit of a tree that grows wild on the Southeast coast of Australia and in Tasmania at an elevation of up to 5000 feet. Both the leaves and fruit are used by the aboriginals for both culinary and medicinal uses. Dark blue to black in color they are about ten times hotter than the peppercorn and should be used with care. They also add a wonderful plum color to sauces and herbal dimension to food. The leaves are less intense in flavor and can be used in the same way as the pepperberries.

Australian pepperberries can be used in place of  black peppercorns in cooking, but care should be taken when using because they are intensely hot. Medicinally they are used to prevent scurvy and to help fight arthritis. They are also used as a fish poison.

Australian pepperberries are considered as one of the worlds strongest anti-oxidant foods and a rich source of vitamin C. They are also high in antimicrobial and anti-arthritic properties.

They may be available frozen, freeze or air dried and come whole or ground. Frozen pepperberries should be stored in the freezer, dried should be stored in a cool dark place in an airtight container.

Although difficult to find in the US they are sometimes available from http://theepicentre.com or http://athemeadow.com.

I have not yet had the pleasure of trying either the pepperberries or the leaves, but I hope to in the near future. In fact in time I’d like to try all the different peppercorns and substitutes I can find.

Tags: anti-arthritic, anti-oxidant, antimicrobial, australia, Australian pepperberry, black peppercorns, cornish pepper leaf, mountain pepper, tasmania, tasmanian pepperberry, tasmannia lanceolata

Also known as False Cubeb pepper, West African pepper, Guinea pepper, Tailed pepper, and Ashantee pepper just to name a few.

A close relative of Cubeb pepper, Long pepper and Black pepper, Ashanti pepper is grown on Jawa (Java) and other Indonesian islands as well an in Sierra Leone, West Africa, Nigeria and Congo. In appearance they look similar to Cubeb peppers except they are smaller and have a smother skin. The stalks of the Ashanti berries are curved whereas the stalks of Cubeb berries are straight. They are red when ripe and turn black when dried and contain a single seed that varies in color.

Medically they are used for indigestion, flatulence, muscular pain, constipation, poor memory, and fever.

Its taste is similar to the Cubeb pepper but is less bitter and is more herbaceous. It can be used in soups, stews or rice, or any recipe that calls for Cubeb pepper. A popular recipe in Congo is Ashanti Chicken and can be found elsewhere on the net. Ashes from the burned plant are sometimes used as a salt substitute. Ashanti pepper is not widely used out side of Africa today and can be difficult to find.

The plant is a climbing vine that may reach 60 feet in length, they are native to Central and Western Africa in the tropical regions. They are also now grown in various areas of Africa and Indonesia.

Tags: ashantee pepper, ashanti pepper, black pepper, congo, cubeb pepper, false cubeb pepper, guinea pepper, indonesian islands, java, jawa, long pepper, nigeria, piper guineense, sierra leone, tailed pepper, west africa, west african pepper

Also known as Thai Long pepper, Long pepper, Javanese Long pepper, Bengal pepper and Jaborandi pepper.

Found growing wild in Bali, Indonesia and Thailand. The fruit looks like a tiny cattail and it can be ground or simply broken in pieces to use.

Once highly favored by the Romans over black peppercorns for flavor and heat. It fell out of favor when black peppercorns became cheaper and more plentiful. Now gaining a new popularity it is somewhat expensive and hard to find.

In cooking it can be used in any recipe calling for black pepper. The taste is similar to black pepper, but with a strong aftertaste.

In medicine it has been used for headaches, toothaches, asthma, bronchitis, cholera, cough, diarrhea and other ailments. I have found no information that supports these claims so it might be wise to investigate further before using as a medicine.

If you are interested in trying this pepper it can be found at http://www.bigtreebali.com, http://www.salttraders.com or at http://www.atthemeadow.com

Tags: bali, balinese long pepper, bengal pepper, indonesia, jaborandi pepper, javanese long pepper, long pepper, piper retrofractum, thai long pepper, thailand

Also known as Pink pepper, Brazil pepper, Pepper Rosé and Christberry. The trees are native to Brazil and grow wild throughout the coastal region. They were introduced to Florida where they now grow wild and have become a nuisance plant. The state of Espirito Santo was the first state to export Pink peppercorns around the world.

In cooking pink peppercorns are now used in cuisines around the world. They are mild in taste and are sweet and aromatic. They often used as part of a peppercorn mix that also contains green, white and black peppercorns. They are popular in European nouvelle cuisine. These should not be confused with true red peppercorns which are much more intense in flavor.

In the 1970s there was some concern about the health safety of pink peppercorns and even now some books recommend caution when using them.

Tags: brazil pepper, brazilian pink peppercorn, christberry, espirito santo, european nouvelle cuisine, pepper rose, pink pepper, schinus terebinthifolius

Malabar peppercorns are considered by most to be the best of the mass produced peppercorns and are the standard by which most other peppercorns are rated.

Malabar peppercorns are the fruit of Piper Nigrum, a vine native to the Malabar Coast in Southwest India, in the state of Kerala. The vine is now grown around the world, mostly within 15 ° of the Equator.

Piper Nigrum produces four types of peppercorns, they are; Black, Green, Red and white. The only difference between them is when they are harvested and how they are processed. Green peppercorns are harvested when the berries are full sized and still green. They are then boiled briefly then they may be air dried, freeze dried or packed in water, vinegar or brine to keep their green color. Black peppercorns are picked when the berries are just starting to turn yellow. They are then boiled, allowed to ferment and dried in the sun or a kiln until they become wrinkled and dark brown to black. Red peppercorns are allowed to fully ripen and then are processed similar to green peppercorns. White peppercorns are also allowed to fully ripen, they are soaked in wet burlap or in running water to soften the outer fruit or pericarp. The outer fruit is then removed leaving only the inner seed which is then dried, the result is a beige to white peppercorn.

Malabar peppercorns are larger than most other peppercorns and are stronger in aroma and taste. They are used in almost every cuisine around the world and add a great flavor to many dishes, including meats, vegetables, fruits and drinks. It is at its best freshly ground in a pepper mill or with a mortar and pestal as it quickly loses flavor once it is ground.

Malabar peppercorns have been used as medicine and for seasoning foods for at least 4000 years and have cultivated since about 1000 B.C. They set the course of history and trade throughout Europe, Africa and the Middle East and were sometimes traded ounce for ounce for gold. Once a luxury of the very rich, it is now available at an affordable price to just about everyone.

Tags: black peppercorns, equator, green peppercorns, kerala, malabar peppercorns, mortar, pericarp, pestal, pipernigrum, red peppercorns, white peppercorns