Jak ji poznat

Ingredient forms

fresh green peppercorns, black pepper, white pepper

Jedlá část: plody/pepřové bobule po odpovídající úpravě

Běžně se nejí: větvičky hroznu při běžném podávání

Jak chutná

Pálivost

peppery/pungent; detailed sensory scale pending

Jak se jí a připravuje

Používá se jako mleté/sušené koření i jako čerstvé zelené pepřové bobule v jídlech; konkrétní formu vždy evidovat u receptové vazby.

Použití v kuchyni

• kari
• polévky
• kořenicí pasty
• čerstvé zelené pepřové hrozny
• sušené koření

V thajské kuchyni

• Kaeng Liang
• Kaeng Khae
• Gaeng Keow Wan Luk Chin Pla Krai
• Gaeng Tai Pla
• Gaeng Khi Lek Moo Yang
• Tom Som Pla Krabok
• Gaeng Pa Pla Chon Na

Sezóna a dostupnost

Dostupnost

market availability varies by fresh/dried form and locality; no single nationwide harvest month asserted

Harvest stage guidance

harvest about 3–4 months after fruit set for fresh consumption, about 4–5 months after fruit set, harvest at later maturity appropriate to the intended processing form; exact stage differs by product

Kde se pěstuje

Locations

Trang – Wang Wiset – Piper nigrum / local Palian pepper context – DOAE describes active large-plot pepper production and a grower in Wang Wiset, Trang.

Kde koupit

Forms

čerstvý trh – produce/herb stall – supermarket when stocked, spice stall – dry-goods market – supermarket/grocery spice section, grocery/spice section; verify whether product is black/white/mixed as needed

Skladování

Fresh green pepper

fresh spikes in trays wrapped with plastic film, 5 °C, 90–95% RH – 10 °C, 90–95% RH, both 5 and 10 °C treatments retained good quality through 10 days including a subsequent 2-day higher-temperature exposure test; under continuous cold storage consumer-acceptable quality was reported through 18 days at 5 °C and 16 days at 10 °C.

Dried black red white forms

dry thoroughly to the product-specific moisture target and protect from moisture in closed/double plastic packaging in the cited Trang processing system.