Evening star. [volume] (Washington, D.C.) 1854-1972, 1957-11-10

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Client times 1t had q high
value and was the most ex-
pensive Of all staple COM
modities Of trade. 1t pre-
dates biblical times when
records show it was used by
the Greeks. It was even
more precious than silver and
gold and much scarcer. Many
were required to pay their
taxes with pepper rather
than the usual coin. This
was true Of the English land
lords who taxed their ten
ants families one pound an
nually.
BY the early part of the
18th century the Gid of Pep
perers was formed. This was
a labor and trade organiza-
ton. The New York Pepper
Exchange, formed in 1897,
has been instrumental in
making the United States
the worlds greatest exporter
and importer. as well as con-
sumner. Our consumption is
close to 100000 pounds
yearly.
The pepper plant is a
woody vine resembling the
grape. 1t is trained to climb
on arbors or poles. The leaf
is a bit like the philodendron
plant.
Z or 8 Years to Mature
1t takes seven or eight years
for the pepper plant to reach
It's full growth. Berries APP
pear within two or three
years. Pepper plant berries
when ready for harvesting
resemble red currants. They
are spread out for drying or
are suspended over large watts
in which a very pungent herb,
gambler, is boiled. These
herb-scented vapors give the
pepper corns a superior flavor
to those dried in the sun.
The Singapore pepper is dried
in this manner. Each flower
spike produces so or more
berries. The crops are har-
vested twice a year: March
ard April and August and
September. The latter season
gives the greatest yield.
The dried berry is round
and about "a inch in dame
ter. 1t is understandable why
the whole pepper is still ex-
pensive as it takes about 500
of the average size pepper
corns to make and ounce.
To derive the best favor it
is best to grind pepper as
needed. Not too long ago
most all Of our pepper mills
we're imported from France
and Italy, but with the in
creasing popularity of the
whole pepper it is possible
to purchase many attractive
and we'll made mills now
manufactured in the United
States.
Popular as Salt
Pepper as a seasoning is AS
popular as salt. There are
two kinds of pepper-black
and white. Many believe
white to be an entirely diff
ferent spice. Actually white
pepper Is obtained by peel
ing off the outer bark of the
black pepper corn. Our finest
quality white pepper is pre-
pared in England and Italy.
The main reason for using
white pepper is for eye APP
peal as it definitely Is not a.
strong or pungent a. the pure
black. White pepper may be
used in greater quantities to
achieve the same results and
definitely improves the APP
pearance Of foods.
There are many different
varieties Of pepper. AS be-
fore mentioned, the name Of
the spice often derives its
name from the district or
island where 1t is cultivated.
The best known trade names
are Java and Lampong.
Others are Penang and Siam.
Java pepper comes from Java
and the berry is larger and
more pungent. Lampong is
dried on the ground and
comes from Sumatra. The
color is different because
ground dried pepper takes on
a grayish tinge. The flavor
Of this pepper is very pun
gent and is preferred by
gourmetS.
Our favorite recipe for
using whole peppercorns is
Texas beef stew. This is a
great favorite with men. It
also lends itself well for buff
fet suppers.
Texas Beef Stew
2 pounds of stew beef
2 cup of water
u cup Of vinegar
"a cup OF ketchup