The black pepper and its variations

 

BLACK PEPPER
 
Cultivation
In order to produce black pepper, the peppercorns are harvested when they are fully developed, having at this time a pale light green or yellowish color. They are then threshed mechanically or manually, and finally taken to dry by the sun. There are producers who are not used to thresh the pepper. They prefer to put the peppercorn directly to dry by the sun, and during the drying process the ground pepper with detach from the peppercorn gradually. Then they use a small squeegee to separate the ground pepper from the peppercorn branches that fall. In this moment, the pepper is separated and classified depending on its weight and size as Asta, B1 and B2. Sacconi is constantly investing in new technologies, threshing bunches mechanically and can just as effectively dry the pepper using driers, which speeds up production.
 
Use
Black pepper grain, dried and ground, are widely used in the cuisine of many countries, as raw material to produce spices. It has a strong and spicy flavor.
 
WHITE PEPPER
 
Cultivation
In order to produce black pepper, the peppercorns are harvested when the fruits have a yellow or red color. After being threshed, the fruits are stored in tanks with running water. In order to prevent foul odor, limestone is added to the mix to raise the water PH. The water is changed every three days, and after twelve days the tanks are drained and washed to be used again. The pepper produced using this process has a white color and the characteristic pepper smell. After the process, the pepper is dried in the sun, classified and bagged in polypropylene double bags.
This white pepper process is a Sacconi exclusivity in the region.
 
Use
The white pepper has the same use as black pepper, being equivalent in taste and weight, however being more refined.
 
GREEN PEPPER
 
Cultivation
In order to prepare the pepper, the grapes are harvested when the clusters reach two thirds of the development is threshed and go three steps. 12 are placed in the first salt and 0.5% citric acid in tanks and every 24 hours is renewal made drainage and brine. The second threshing pepper is placed in brine at 4% and 5% citric acid, pasteurized at 80 ° C for 30 minutes. In the third, pepper threshing brine is placed in a 12% acetic acid and 3% ascorbic acid 0.025% for 72 hours. The solution is renewed after drainage.
 
Use
The national product is sold vacuum packed in bags coated aluminum or plastic drums tightly closed. Widely used in countries such as Germany and Belgium.
 
JAMAICA PEPPER
 
Cultivation
Propagation by seed is the most used method for planting pepper jamaica, being harvested from the same plants of high production, large fruits with uniform ripening. The soil should be well drained and medium textured embossed flat or slightly inclined with pH between 5.0 and 6.0. The climate for its cultivation pair is hot and humid, the harvest occurs about three to four months after flowering. The fruit should be harvested when they submit fully developed with the coloring still green and should take care to prevent the maturation of the same in order not to lose the scent. There are two methods of harvesting, manual and chemical.
The natural harvest is done by women using stairs tripod. Makes up the ligature of the branches, then gather up the fruit bunches, placing them on bags, soon after it thrashed. The harvest is the use of chemical plant protection regulator that operates the plant releasing ethylene causing abscission. The plant is sprayed with a solution of Ethrel. After the application and from the 2nd day, the flower buds begin to fall, and its peak decline in the 4th and 5th days.
The drying of the fruit can be natural or artificial. Natural drying in the sun use up land concreted, covered with plastic or tarps. Artificial drying is carried out in a greenhouse with an average temperature of 60 ° C higher temperature prevent or reduce fruit essential oil which leads to depreciation of the commercial value of the product. After drying, the product goes through a vent to remove impurities, and is then bagged in polypropylene bags.
It is also grown in other countries, such as Mexico, Costa Rica, Guatemala, Cuba.
 
Use
Also known as Syrian pepper is widely used in the cuisine of the eastern Mediterranean.
Inside are two seeds whole or ground give a special flavor to canned, and serve to spice meats and seafood. Its taste is very appreciated and remember the combination of cinnamon, nutmeg and clove. Also used in baked goods, barbecue, ketchup, chili and tomato sauces, soups and eggs. And also in cakes, biscuits, pastries, puddings and baked fruit.
Jamaica white pepper is ideal for white meats, white sauces and mayonnaise, to be softer. The black is indicated for red meats. The ground pepper used to flavor cakes, biscuits, puddings, meats, soups and sauces.
 
GINGER
 
Cultivation
Ginger prefers soils with a pH between 5.5 and 6.0 and lime application should be made at least three months before planting. The furrows must be about 15 inches deep and the distance between the stems is 5-8 centimeters. After planting, the stems are covered with a 10 cm layer of soil. The underground parts and edible, are responsible for vegetative propagation. The culture needs a lot of water, but does not support waterlogging. Planting should be done at the beginning of the rainy season. Although sturdy, ginger needs some cultivation: the so-called "hilling" (the stem grows upward, so you need to cover it with earth periodically), irrigation and pest control. The cycle of the plant ranges from seven to ten months. The stems are at the point of harvest when the leaves begin to yellow.
 
Use
Production in Brazil is small and almost completely absorbed by the external market.
Ginger has pungent flavor and can be used in both savory and sweet as in various forms: fresh, dried, pickled or candied.
As a medicinal plant ginger is one of the oldest and most popular in the world. Its therapeutic properties are the result of the action of various substances. Since ancient times, ginger is used in the manufacture of syrups to combat sore throat, its antiseptic action may be responsible for this reputation.
Popularly, ginger tea, made with fresh pieces boiled in water, is used in the treatment against colds, coughs, colds and even hangovers. Baths and hot compresses ginger are given to relieve the symptoms of gout, arthritis, headaches and spine, and reduce nasal congestion, menstrual cramps and prevents bowel cancer and ovarian cancer.
Ginger is detoxifying and its high bactericidal, it has been shown that consumption of this plant in a raw state for about 30 days instead of eliminating the bacteria existing in the case of gastritis or ulcers. It is also believed to have aphrodisiac power.

 

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Rod.São Mateus/Nova Venecia  km 28 -  CEP 29947-010  São Mateus-ES Zona Rural​