Salt and pepper australia: Salt & Pepper | Shop Salt & Pepper Online

Salt and Pepper Diamond

Salt and pepper diamonds are naturally occurring diamonds that are full of inclusions such as carbon and minerals. They’re an excellent stone for jewellery due to their hardness and offer a considerably less expensive alternative to a white diamond. Growing in popularity amongst contemporary jewellers, these diamonds are favoured for their speckled appearance, creating character and individuality that draws the wearer in.

  • Mineral/Diamond
  • Colour/Colourless, milky or icy white, dark grey, black
  • Moh’s Hardness/10
  • Birthstone/April
  • Anniversary/60th & 75th
GRADING

Salt and pepper diamonds are as hard as white diamonds, but the 4Cs aren’t applied as strictly as that of white and coloured diamonds.

Clarity – While the traditional diamond industry has favoured diamonds with inclusions that aren’t visible to the naked eye, it is the inclusions of a salt and pepper diamond which make this stone so appealing. These inclusions may look like feathers, cracks, wisps or peppery speckles, and reflect the history of each stone’s gemmological formation deep within the Earth, and prove it as a naturally occurring gemstone. Colour – This will vary according to the amount and placement of inclusions in a stone and can range from colourless, to milky or icy white, to dark grey or black. They also range from translucent to opaque, with no two gems ever the same. Cut – The high number of inclusions mean salt and pepper diamonds lack the traditional brilliance of a white diamond, so many cutters will select fancy cuts such as rose cuts and unusual shapes including hexagons, kites, ovals, pears or triangles. These highlight the individual characteristics of this gemstone. Carat – Because salt and pepper diamonds are more widely available than the traditional white diamond, they’re easier to find in larger carat sizes.

HISTORY

As with all diamonds, salt and pepper diamonds were formed deep within the Earth around 3 billion years ago, however they have traditionally been viewed as an inferior gemstone due to their heavily included appearance.  It is only in recent years that these gems have started to be appreciated for their unique qualities, and have been re-branded in a positive light using terms such as Celestial, Stormy, Galaxy, Hazy, Smoky or Earth diamonds. They are now favoured by many as celebrating the idea of being ‘perfectly imperfect’, much like humans and relationships themselves.

They are also viewed as a more eco-friendly diamond alternative. Traditional mining of white diamonds sees only a very small percentage of diamond material actually used for cut gemstones, with the rest either repurposed for industrial use or discarded as waste. With salt and pepper diamonds, all mined material is used, resulting in less waste.

CARE

We highly recommend diamonds for all types of jewellery but especially for rings as they are the most resistant to wear over time. A diamond is an excellent choice for longevity but be aware that the numerous inclusions in a salt and pepper diamond can make the stone more brittle and susceptible to fractures or chips, if they are hit hard enough. Wear all jewellery with care and avoid exposure to abrasive materials, harsh chemicals and extreme changes in heat.

To clean, soak your diamond piece in a dish of warm soapy water and use a soft toothbrush to gently brush away any built up residue. You can also use a jewellery cleaning cloth or professional jewellery cleaning products developed to be safe on diamonds. Professional jewellers like Pieces of Eight use an ultrasonic machine to clean your diamonds; bring them in for an annual clean and check.

SALT & PEPPER DIAMONDS WE LOVE

Salt and Pepper Diamonds ™️| Naturally Included Rustic Diamonds

  • 2.08ct Round Brilliant Cut Salt and Pepper Diamond

    2.08ct Round Brilliant Cut Salt and Pepper Diamond

    Regular price

    $5,200.00

    Sale price

    $5,200. 00

    Sale

  • 3.46ct Dark Grey Salt and Pepper Diamond(ON HOLD)

    3.46ct Dark Grey Salt and Pepper Diamond(ON HOLD)

    Regular price

    $2,768.00

    Sale price

    $2,768.00

    Sale

  • 1.32ct Round Brilliant Cut Salt and Pepper Diamond(out with retailer)

    1.32ct Round Brilliant Cut Salt and Pepper Diamond(out with retailer)

    Regular price

    Sold out

    Sale price

    $2,706.00

    Sale

  • 1. 53ct Round Brilliant Cut Salt and Pepper Diamond

    1.53ct Round Brilliant Cut Salt and Pepper Diamond

    Regular price

    Sold out

    Sale price

    $2,448.00

    Sale

  • 1.49ct Round Brilliant Cut Salt and Pepper Diamond

    1.49ct Round Brilliant Cut Salt and Pepper Diamond

    Regular price

    Sold out

    Sale price

    $2,384.00

    Sale

  • 1.22ct Round Brilliant Cut Salt and Pepper Diamond

    1. 22ct Round Brilliant Cut Salt and Pepper Diamond

    Regular price

    $1,708.00

    Sale price

    $1,708.00

    Sale

  • 1.42ct Round Brilliant Cut Salt and Pepper Diamond

    1.42ct Round Brilliant Cut Salt and Pepper Diamond

    Regular price

    $1,704.00

    Sale price

    $1,704.00

    Sale

  • 1.01ct Round Brilliant Cut Salt and Pepper Diamond

    1.01ct Round Brilliant Cut Salt and Pepper Diamond

    Regular price

    $1,616. 00

    Sale price

    $1,616.00

    Sale

  • 1.53ct Round Brilliant Cut Smokey Grey Salt and Pepper Diamond

    1.53ct Round Brilliant Cut Smokey Grey Salt and Pepper Diamond

    Regular price

    Sold out

    Sale price

    $1,560.00

    Sale

  • 1.10ct Round Brilliant Cut Salt and Pepper Diamond

    1.10ct Round Brilliant Cut Salt and Pepper Diamond

    Regular price

    $1,540.00

    Sale price

    $1,540. 00

    Sale

  • 1.09ct Smokey Grey with Scattered Peppery flecks Round Brilliant Cut Salt and Pepper Diamond

    1.09ct Smokey Grey with Scattered Peppery flecks Round Brilliant Cut Salt and Pepper Diamond

    Regular price

    $1,526.00

    Sale price

    $1,526.00

    Sale

  • 1.01ct Snowy White Brilliant Cut Salt and Pepper Diamond

    1.01ct Snowy White Brilliant Cut Salt and Pepper Diamond

    Regular price

    Sold out

    Sale price

    $1,515. 00

    Sale

  • 1.08ct Round Brilliant Cut Salt and Pepper Diamond

    1.08ct Round Brilliant Cut Salt and Pepper Diamond

    Regular price

    $1,512.00

    Sale price

    $1,512.00

    Sale

  • 1.00ct Ice White Salt and Pepper Diamond

    1.00ct Ice White Salt and Pepper Diamond

    Regular price

    Sold out

    Sale price

    $1,500.00

    Sale

  • 1. 45ct Icy White Round Brilliant Cut Salt and Pepper Diamond

    1.45ct Icy White Round Brilliant Cut Salt and Pepper Diamond

    Regular price

    $2,900.00

    Sale price

    $1,478.00

    Sale

  • 1.42ct Natural Dark Grey Salt and Pepper Diamond

    1.42ct Natural Dark Grey Salt and Pepper Diamond

    Regular price

    $1,420.00

    Sale price

    $1,420.00

    Sale

  • 1.30ct Natural Black Brilliant Cut Salt and Pepper Diamond

    1. 30ct Natural Black Brilliant Cut Salt and Pepper Diamond

    Regular price

    $1,300.00

    Sale price

    $1,300.00

    Sale

  • 1.03ct Round Brilliant Cut Salt and Pepper Diamond 6.3mm

    1.03ct Round Brilliant Cut Salt and Pepper Diamond 6.3mm

    Regular price

    $1,236.00

    Sale price

    $1,236.00

    Sale

  • 1.20ct Grey Round Brilliant Cut Salt and Pepper Diamond

    1.20ct Grey Round Brilliant Cut Salt and Pepper Diamond

    Regular price

    Sold out

    Sale price

    $1,224. 00

    Sale

  • 1.19ct Smokey Grey Round Brilliant Cut Salt and Pepper Diamond

    1.19ct Smokey Grey Round Brilliant Cut Salt and Pepper Diamond

    Regular price

    Sold out

    Sale price

    $1,190.00

    Sale

  • .99ct Round Brilliant Cut Salt and Pepper Diamond 6.2mm

    .99ct Round Brilliant Cut Salt and Pepper Diamond 6.2mm

    Regular price

    $1,188.00

    Sale price

    $1,188.00

    Sale

  • . 98ct Round Brilliant Cut Salt and Pepper Diamond 6mm

    .98ct Round Brilliant Cut Salt and Pepper Diamond 6mm

    Regular price

    $1,176.00

    Sale price

    $1,176.00

    Sale

  • .97ct Round Brilliant Cut Salt and Pepper Diamond 6mm

    .97ct Round Brilliant Cut Salt and Pepper Diamond 6mm

    Regular price

    $1,164.00

    Sale price

    $1,164.00

    Sale

  • 1.16ct Smokey Grey Salt and Pepper Diamond

    1. 16ct Smokey Grey Salt and Pepper Diamond

    Regular price

    $1,160.00

    Sale price

    $1,160.00

    Sale

  • .92ct Round Brilliant Cut Salt and Pepper Diamond 6mm

    .92ct Round Brilliant Cut Salt and Pepper Diamond 6mm

    Regular price

    $1,104.00

    Sale price

    $1,104.00

    Sale

  • .94ct Peppery Pear Cut Salt and Pepper Diamond

    . 94ct Peppery Pear Cut Salt and Pepper Diamond

    Regular price

    Sold out

    Sale price

    $564.00

    Sale

  • 1.32ct Pear Cut Salt and Pepper Diamond

    1.32ct Pear Cut Salt and Pepper Diamond

    Regular price

    $1,584.00

    Sale price

    $1,584.00

    Sale

  • .72ct Dark Grey-Black Pear Cut Salt and Pepper Diamond

    .72ct Dark Grey-Black Pear Cut Salt and Pepper Diamond

    Regular price

    $576. 00

    Sale price

    $576.00

    Sale

  • 1.31ct Pear Cut (Rose Cut) Dark Grey Salt and Pepper Diamond

    1.31ct Pear Cut (Rose Cut) Dark Grey Salt and Pepper Diamond

    Regular price

    $524.00

    Sale price

    $524.00

    Sale

  • 1.20ct Pear Cut (Rose Cut) Grey Salt and Pepper Diamond

    1.20ct Pear Cut (Rose Cut) Grey Salt and Pepper Diamond

    Regular price

    $600.00

    Sale price

    $600. 00

    Sale

  • 1.16ct Pear Cut (Rose Cut) Dark Grey Salt and Pepper Diamond

    1.16ct Pear Cut (Rose Cut) Dark Grey Salt and Pepper Diamond

    Regular price

    $464.00

    Sale price

    $464.00

    Sale

  • 1.26ct Pear Cut (Rose Cut) Smokey Grey Salt and Pepper Diamond

    1.26ct Pear Cut (Rose Cut) Smokey Grey Salt and Pepper Diamond

    Regular price

    $630.00

    Sale price

    $630. 00

    Sale

  • .85ct Full Cut Pear Smokey Grey Salt and Pepper Diamond

    .85ct Full Cut Pear Smokey Grey Salt and Pepper Diamond

    Regular price

    $510.00

    Sale price

    $510.00

    Sale

  • 1.11ct Pear Cut (Rose Cut) Natural Soft Smokey Grey Pear Cut Salt and Pepper Diamond

    1.11ct Pear Cut (Rose Cut) Natural Soft Smokey Grey Pear Cut Salt and Pepper Diamond

    Regular price

    $555.00

    Sale price

    $555. 00

    Sale

  • 2.12ct Pear Cut (Rose Cut) Natural Grey Pear Cut Salt and Pepper Diamond

    2.12ct Pear Cut (Rose Cut) Natural Grey Pear Cut Salt and Pepper Diamond

    Regular price

    $1,060.00

    Sale price

    $1,060.00

    Sale

  • 1.68ct Full Cut Natural Black Pear Cut Salt and Pepper Diamond

    1.68ct Full Cut Natural Black Pear Cut Salt and Pepper Diamond

    Regular price

    $1,881.60

    Sale price

    $1,881. 60

    Sale

  • 2.38ct Full Cut Dark Grey Pear Cut Salt and Pepper Diamond

    2.38ct Full Cut Dark Grey Pear Cut Salt and Pepper Diamond

    Regular price

    $2,665.60

    Sale price

    $2,665.60

    Sale

  • 2.58ct Full Cut Dark Grey Pear Cut Salt and Pepper Diamond

    2.58ct Full Cut Dark Grey Pear Cut Salt and Pepper Diamond

    Regular price

    $2,889.60

    Sale price

    $2,889. 60

    Sale

  • 1.05ct Smokey Grey Pear Cut Salt and Pepper Diamond

    1.05ct Smokey Grey Pear Cut Salt and Pepper Diamond

    Regular price

    $630.00

    Sale price

    $630.00

    Sale

  • .94ct Sandy Pear Cut Salt and Pepper Diamond

    .94ct Sandy Pear Cut Salt and Pepper Diamond

    Regular price

    $564.00

    Sale price

    $564.00

    Sale

  • 1. 58ct Natural Black Pear Cut Salt and Pepper Diamond

    1.58ct Natural Black Pear Cut Salt and Pepper Diamond

    Regular price

    $948.00

    Sale price

    $948.00

    Sale

  • 1.56ct Pear Cut Salt and Pepper Diamond

    1.56ct Pear Cut Salt and Pepper Diamond

    Regular price

    $1,560.00

    Sale price

    $1,560.00

    Sale

  • 1.76ct Pear Cut Salt and Pepper Diamond

    1. 76ct Pear Cut Salt and Pepper Diamond

    Regular price

    $1,760.00

    Sale price

    $1,760.00

    Sale

  • 1.11ct Pear Cut Salt and Pepper Diamond

    1.11ct Pear Cut Salt and Pepper Diamond

    Regular price

    $555.00

    Sale price

    $555.00

    Sale

  • 1.04ct Pear Cut Salt and Pepper Diamond

    1.04ct Pear Cut Salt and Pepper Diamond

    Regular price

    $728. 00

    Sale price

    $728.00

    Sale

  • 1.77ct Dark Grey Rose/Pear Cut Salt and Pepper Diamond

    1.77ct Dark Grey Rose/Pear Cut Salt and Pepper Diamond

    Regular price

    Sold out

    Sale price

    $885.00

    Sale

  • 1.67ct Fancy Colour Pear Cut Salt and Pepper Diamond

    1.67ct Fancy Colour Pear Cut Salt and Pepper Diamond

    Regular price

    $1,870.00

    Sale price

    $1,870. 00

    Sale

  • .93ct Pear Cut Salt and Pepper Diamond

    .93ct Pear Cut Salt and Pepper Diamond

    Regular price

    Sold out

    Sale price

    $372.00

    Sale

  • .82ct Pear Cut Salt and Pepper Diamond

    .82ct Pear Cut Salt and Pepper Diamond

    Regular price

    Sold out

    Sale price

    $492.00

    Sale

  • .80ct Dusky Grey Pear Cut Salt and Pepper Diamond

    . 80ct Dusky Grey Pear Cut Salt and Pepper Diamond

    Regular price

    $576.00

    Sale price

    $576.00

    Sale

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Australian Red Gum Gallery – Kangaroo Island +61 (0) 429 201 232

Thank you for visiting the Australian Red Gum Gallery shop. We continously send products to customers all over Australia and the World.

Our products in this shop are made on Kangaroo Island – South Australia in our wood turning gallery. They make wonderful presents and souvenirs for friends. Many businesses also enjoy the fine quality of our craftsmanship as Corporate Gifts, knowing choices will be highly appreciated and last for many many years.

Our ABOUT US Section explains  how we safely pack and dispatch our products. Plus offers insights into how to care for your purchases during use.

Please note that Jonny will endeavour to make a piece as close to your chosen product as possible however each piece is handmade and unique due to different character of the wood. The shape, depth ,width and style will be exactly the same, colour and texture of the grain may alter slightly.

Thank you for visiting the Australian Red Gum Gallery shop. We continously send products to customers all over Australia and the World.

Our products in this shop are made on Kangaroo Island – South Australia in our wood turning gallery. They make wonderful presents and souvenirs for friends. Many businesses also enjoy the fine quality of our craftsmanship as Corporate Gifts, knowing choices will be highly appreciated and last for many many years.

Our ABOUT US Section explains  how we safely pack and dispatch our products. Plus offers insights into how to care for your purchases during use.

Please note that Jonny will endeavour to make a piece as close to your chosen product as possible however each piece is handmade and unique due to different character of the wood. The shape, depth ,width and style will be exactly the same, colour and texture of the grain may alter slightly.

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90,000 Dishes for bars and restaurants, full service services, equipment for cafes and bars

For more than 20 years, the “Complex-Bar” company has been occupying a leading position in the service sector of the HoReCa sector. We supply products from global manufacturers for complex equipment of bars and restaurants: professional tableware and equipment, bar and kitchen equipment, table setting items, as well as MONIN syrups, toppings and concentrates for cocktails and desserts. Our range is constantly expanding to include products from such global brands as Libbey, Serax, Matfer, iSi, Vitamix and APS.

The range of our company always includes:

You can familiarize yourself with the offered products and place an order in the sales areas of the central office (Moscow), in the official representative offices of the brand or from dealers. Complex-Bar has the largest regional network in Russia. Since 1996, more than 20,000 enterprises of various formats throughout the country have become clients of our company. We are guided by the policy of an individual approach to each client, so that you can buy dishes for a restaurant or cafe as quickly and comfortably as possible.At your service are personal managers who will provide any possible assistance based on your wishes.

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There is also an online store on our website, where you can choose and buy barware around the clock. By registering, through your personal account, you can track the availability of goods in the warehouse in real time.

“Complex-Bar” is a high-class service and dishes for bars and restaurants, produced in accordance with international quality standards. We will take care of all the details so that you can create comfort and the necessary atmosphere in your establishment.Once you become our client, you will forever acquire a reliable partner and faithful friend.

Complex-Bar is a comprehensive solution for your business!

90,000 Culinary blog: sunny apricots and what to cook from them

  • Ilona Fanta
  • For BBC News Ukraine

Photo author, Ilona Fanta

People understood the value of this sun fruit in ancient times …

The residents of China or Armenia were the first to do this – who exactly is a debatable question.And today apricot is one of the symbols of Armenia, although it is highly valued in China as well, where it is associated with education and medicine. Confucius taught his students on a playground surrounded by apricot trees.

And now this fruit is appreciated for its beneficial qualities – it contains many organic acids and useful elements, in particular potassium.

But it was from Armenia that the apricot began to travel the world. Its Latin name is translated as “Armenian plum”. It was the Armenian merchants who were among the first to spread the apricot tree throughout the world – they brought small yellow fruits to the ancient Roman markets.So this fruit settled in Italy.

Although some historians consider Alexander the Great to be responsible for the appearance of apricots in Europe. But even if not he, then another monarch definitely helped to popularize and spread this plant in the world. The gardener of the English king Henry VIII sent the apricot from Italy to Great Britain, and after a few centuries settlers from there brought the plant to America and Australia. Most likely, the apricot came to Ukraine from Persia.

Dried apricot traveled a lot in antiquity along the Great Silk Road.And today its dried varieties – apricots, dried apricots, casea – are popular goods.

But fresh apricot pleases us only in summer, besides, not a very long period of time. The Egyptian proverb “tomorrow is the season of apricots” means that the promise will most likely remain unfulfilled – after all, this season is short.

Apricots have been grown for the longest time in the world in the Far East, the Himalayas, the Caucasus and Central Asia, but this fruit is so tasty and nutritious that people around the world eat it with pleasure and have come up with a bunch of interesting recipes.

It is impossible to imagine summer in Ukraine without apricot jam. I even have a family history of apricot.

In the 60s, the whole family moved from the city to Novi Sanzhary in the summer – a regional center near Poltava. There, great-grandmother Moore was engaged in canning. That day there was a queue of apricot jam, but instead of sugar, the great-grandmother generously poured semolina into the basin. How then this jam was saved, I don’t remember from the stories, but they did make it. It was very beautiful, amber in color, and the apricots themselves were speckled.No one could understand why this was so. Great-grandmother was silent, and the jam was delicious and became a real hit among all friends and acquaintances.

In addition to preserves and marmalades, compotes, pies, marshmallows, marmalade and more are made from apricots. I also want to suggest some apricot ideas.

Apricot lazy dumplings

I often make savory lazy dumplings with spinach or parsley. I also made a sweet version with apricots. For the blog, I decided to work with this recipe and make an intermediate version – neither sweet nor salty, such that it goes well with coffee and a glass of white wine.It turned out quite interesting, and I am reporting about this.

Photo by Ilona Fanta

  • Apricot puree – 1/3 cup
  • Cottage cheese – 250 g
  • Yolk – 1 pc.
  • Corn flour – 1 tbsp. spoon
  • Wheat flour – 2 tbsp. spoons
  • Powdered sugar – 1 tbsp. spoon
  • Salt
  • Butter – 25-30 g
  • Apricots – 4-5 pcs.
  • Cinnamon – 1/3 teaspoon

For apricot puree, take a dozen pitted apricots, wash and grind in a blender.Place them on a sieve and let the liquid drain slightly.

Put egg yolk in a bowl and grind it with powdered sugar.

Mix yolk with cottage cheese, grind well. Add the apricot puree and stir. Add flour, add a little salt and knead the dough.

It will be a little sticky, but that’s okay.

Put a full pot of water on the fire, add salt and let it boil.

Pour flour on the work surface and transfer the dough to it.

Form a ball out of the dough, do not knead for a long time.Roll it into a layer about 3 cm wide and no more than 1 cm thick. Cut into small dumplings and press each slightly with a fork.

Cook in boiling water for about 2 minutes, until they rise to the top. Remove the dumplings with a slotted spoon and place on a plate.

Melt butter in a deep frying pan over low heat. Give it time to darken a little. Place a few halved apricots in it, cut down. Darken for a minute.

Add ready-made dumplings. Stir several times, place on a serving plate, sprinkle with cinnamon.

Slow-fried butter in classical cooking is called beurre nuasette , that is, nut butter, thanks to the bright nutty in in , which it gets , process. Many dishes, both French and Italians, are seasoned with this oil.

Pie with apricots, cottage cheese and lavender

Honey, lavender, apricots – a wonderful union, harmonious, tender and completely summer.Since, if we are talking about apricots, you cannot do without baking, well, I decided to offer such a simple cake. Today, pies of this shape are often called biscuits. The dough for them can be classic chopped shortbread, and in vegetable oil, but in any case, after baking, it should be a little flaky.

Photo by Ilona Fanta

  • Flour – 180 g
  • Oil – 75 g
  • Small egg – 1 pc.
  • Sour cream 15-20% – 2 tablespoons
  • Powdered sugar – 1 tablespoon
  • Baby curd 16% sweet – 100 g
  • Sour cream – 1 tbsp.spoon
  • Apricots – 10-14 pcs.
  • Dried lavender – 1/3 teaspoon
  • Honey – 2 tbsp. spoons

Put flour and icing sugar in a bowl and rub with cold hard butter on top. Rub it fairly quickly with your fingers to get large crumbs. Beat the egg there, put sour cream and mix with a fork. And then collect the dough into a ball, you do not need to knead for a long time.

Spread parchment paper on the table. Place the dough on top and cover it with another sheet of paper.Roll directly over the paper into a circle 3-4 mm thick. Remove the top layer of paper.

In a bowl, mix the cheese with sour cream.

Halve the apricots and peel them.

Spread the filling in the middle of the dough, not reaching the edge of the circle, about 3 cm. Arrange the apricots with the cut upwards.

Fold the edges of the dough towards the center, so that they slightly overlap the apricots with cottage cheese. Sprinkle lavender on top. The edges of the dough can be greased with milk, for example.

Transfer cake directly on baking paper to a baking sheet.Bake in a preheated oven for 30-35 minutes at 190 degrees.

Remove the pie, pour fresh honey over the apricots. Delicious both warm and cold.

Salmon in apricot glaze with apricot salsa

Yes, the fleshy aromatic apricot is perfect for desserts. But not only.

I wanted to suggest some interesting savory version. At first I thought in the direction of meat and something in the Persian spirit, but then I remembered salmon. Indeed, in addition to tastes, in this dish you can play well with color shades and get a double pleasure – for the taste and for the eyes.

Photo by Ilona Fanta

  • Salmon – fillet 200 g
  • A little vegetable oil for greasing the mold
  • Apricots – 3-4 pcs.
  • Apricot jam – 1 tbsp. spoon
  • Wine vinegar – 1 tbsp. spoon
  • Medium-hot mustard – 1 tbsp. spoon
  • Salt, black pepper
  • Small tomato – 1 pc.
  • Purple medium bulb – 1/2 pc.
  • Apricots – 5-6 pcs.
  • Cilantro and mint – several sprigs
  • Lemon juice – 1 tbsp.spoon
  • Vegetable oil – 1 tbsp. spoon
  • Dried or fresh chili peppers – to taste
  • Salt

It’s good if you have apricots of varying ripeness on hand, because for icing we need ripe soft ones, and for salsa – strong, sour.

So, for the glaze, extract the bones from the apricots and grind them with a blender in puree. Combine with jam, mustard, vinegar, salt and pepper. Mix.

Pat the salmon dry with a paper towel and place in a greased dish. Top it is good to grease the fish with glaze. Let stand for 15-20 minutes and send to a well-preheated oven to bake. The baking temperature is 180 degrees. The time depends on the desired degree of doneness. I like medium so that the fish stays a little pink on the inside, so I keep it in the oven for 10 minutes. Even if you like it very fried with white protein flakes – 18 minutes for a small piece of salmon will be enough.

In the meantime, you can make salsa.

Salsa – a kind of sauce originally from Mexico.Usually made from fresh chopped vegetables and fruits with savory spices and hot peppers. Served with main courses.

Cut onion into small cubes, tomato and apricot – a little more. Grind cilantro and mint leaves. Mix everything, season with hot pepper, salt, lemon juice and butter.

Place salmon and salsa on a plate and serve immediately.

No matter how short the Egyptians think the apricot season is, the main thing is that it is bright and tasty.

Australian Cuisine. | Silver Rain

01/25/2012

Australian Cuisine.

Australian salad
Ingredients:
• ham – 50 g,
• tomatoes. – 70 g,
• cucumbers – 70 g,
• apples – 70 g,
• celery (root) – 70 g,
• orange juice – 20 g,
• mayonnaise – 50 g,
• lettuce – 15 g.
COOKING
Thin pieces of ham are rolled up. Diced fresh cucumbers, apples and boiled celery root are poured with orange juice, stirred, placed in a heap on a dish, ham tubes, tomato quarters, lettuce leaves are laid out with a border, and sprinkled with mayonnaise.

!!! Bon Appetit !!!

Marsupial steak
Ingredients:
• tenderloin – 250 g
For the filling:
• butter – 20 g,
• fresh mushrooms – 60 g,
• parsley – 3 g,
• crushed crackers – 10 g ,
• lemon peel – 3 g,
• egg – 1/2 pcs.,
• salt,
• ground black pepper and paprika.
COOKING
Coarsely chopped mushrooms are fried in butter for 5 minutes. Crackers, parsley, lemon zest and beaten egg are mixed and poured into a frying pan.Season the mass with salt, black pepper and paprika and mix well.
A piece of tenderloin is cut to length, filled with filling, sewn up and fried in oil on both sides; then the meat is kept for 2 hours in an oven on low heat, often pouring over the resulting juice.
For garnish: fried potatoes and green salad.
!!! Bon Appetit !!!
Kapit – large steak
1 kg beef tenderloin (at least 5 cm thick piece),
60 g butter or margarine,
3 oysters (optional),
300 g mushrooms,
1/2 teaspoon finely chopped parsley,
40 g bread crumbs,
1/2 teaspoon lemon zest,
1 egg.salt, black pepper, red pepper.
Heat the oil and fry the oysters and mushrooms in it for 5 minutes. Add breadcrumbs, parsley, lemon zest, beaten eggs. Pepper the filling and mix well. Cut the tenderloin in the form of a pocket, fill with filling and sew the edges tightly. Fry the stuffed steak on both sides in a pan in a large amount of oil, then put in the oven and bake for 2 hours over low heat, pouring the resulting juice from time to time. Serve French fries and green salad with the steak.
!!! Bon Appetit !!!
Australian Banana Steaks
Ingredients:
• 600 g good beef tenderloin,
• 2 tbsp. spoons – butter or margarine,
• 1 egg,
• 1 yolk,
• 2 bananas,
• 1 small onion,
• 3 tbsp. tablespoons of cream,
• 1 half tablespoon flour,
• pepper and salt,
• bread crumbs,
• 1 tbsp. a spoonful of grated horseradish,
• 1 pinch of sugar.
COOKING
Cut the meat into fairly thin slices and beat with a hammer.Put 1 tbsp in the pan. a spoonful of butter and fry the steaks on both sides for 6-8 minutes. Cut the bananas lengthwise into two, roll in flour, sprinkle with salt and pepper, then dip in an egg, roll in breadcrumbs and fry in the remaining fat. Season the steaks with salt and pepper and set aside on the edge of the stove. Mix the cream with grated horseradish and yolk and, stirring, combine with the sauce left over from roasting the steaks. Season to taste with salt, pepper and sugar and pour over the steaks.

!!! Bon Appetit !!!

Australian style chicken
Ingredients:
• chicken – 1 pc.
• light beer – 1/2 cup
• onion – 1 head
• carrots – 1 pc.
• chanterelles – 200 g
• canned green peas – 100 g
• pitted prunes – 100 g
• sour cream – 1 cup
• vegetable oil – 6 tbsp. spoons
• parsley – 1 bunch
• chopped garlic – 1 tbsp. spoon
• seasoning for chicken – 2 tbsp.spoons
• ground black pepper, salt to taste
PREPARATION
Cut chicken into portions, grate with chicken seasoning, salt, pepper and fry in oil.
Cut carrots and mushrooms into slices, onions – sauté in butter, add chicken, pour in beer. Simmer in the oven for 40-50 minutes, then add sour cream, chopped herbs, garlic, prunes, green peas and simmer for another 15 minutes.
When serving, place the chicken with vegetables and prunes on a dish, decorate with herbs.
!!! Bon Appetit !!!

Chickens “Melbourne”

Chickens – 220 g,
olive oil – 30 g,
butter – 15 g,
dry white wine – 30 g,
meat juice – 50 g,
tomato puree – 10 g,
eggplant – 250 g,
flour – 10 g,
butter – 10 g,
tomatoes – 20 g,
garlic – 4 g,
potatoes – 100 g,
parsley, salt.
Chicken fillet and legs are fried in olive oil, poured with white wine and meat juice, tomato puree is added to give the sauce a pink color, salted to taste, aromatic herbs are added and stewed.Chicken with sauce is served. The garnish is served with peeled and sliced ​​in circles, salted, breaded in flour and fried in a mixture of equal parts of butter and olive oil, eggplants, finely chopped and fried tomatoes are placed on them, garlic for flavor; fried potatoes in the shape of small nuts are placed on both ends of the dish.

!!! Bon Appetit !!!

Salmon on a bed of baked tomatoes
Ingredients:
• 50 ml dry sherry,
• 2 tbsp.l. liquid honey,
• 1 garlic clove, crushed,
• 1 lime, grated zest and juice (can be replaced with lemon),
• 3 tbsp. l. soy sauce,
• 750 g boneless salmon fillet, cut into 4 equal parts,
• 600 g tomatoes (ladies’ fingers), halved,
• 5 tbsp. l. olive oil.
COOKING
For the marinade, combine sherry, honey, garlic, lime crust and juice and soy sauce in a small bowl.
Place the salmon in a shallow dish and pour over the marinade.Cover with plastic wrap and leave to marinate in the refrigerator (preferably overnight).
Preheat oven to 200 degrees. Place the tomatoes, cut side up, on a baking sheet and drizzle with a little olive oil. Bake for 20-25 minutes.
Meanwhile, heat some olive oil in a large skillet. Add salmon and sauté over high heat for 2 minutes. Turn over and fry for another 2 minutes. Season to taste. Arrange the tomatoes on plates, place the salmon fillets on top, pour over the remaining marinade.
Serve with a slice of lime and boiled rice.

!!! Bon Appetit !!!

Australian Tomato Cocktail
Ingredients:
• 3 cups tomato juice,
• 2 half teaspoons of sugar, `
• 2 teaspoons of lemon juice,
• 3 teaspoons of sherry or port,
• 1 teaspoon of grated onion,
• salt,
• pepper,
• 2 stalks of fresh mint.
PREPARATION
Mix the tomato juice with other products to taste.Insist the mint stalks in tomato juice for 1-2 hours. Then remove them and put the cocktail in the cold.

!!! Bon Appetit !!!

Bread casserole with juice and fruit
INGREDIENTS:
• ground croutons – 2 cups
• butter – 2 tbsp. spoons
• sugar – 3/4 cup
• eggs – 2 pcs.
• wheat flour – 1 tbsp. spoon
• baking soda – 1/3 teaspoon
• fruit juice – 1 cup
• zest – 1/2 lemon
• canned fruits – 2 cups
• margarine – 1 tbsp.spoon
• ground cinnamon – to taste
PREPARATION
Beat butter, sugar and eggs, add grated lemon zest, ground crackers, flour, baking soda and mix thoroughly. Dilute the mass with juice to a creamy consistency. Put half of this mass on a dish greased with margarine and sprinkled with breadcrumbs, put a layer of canned fruit on top and pour over the remaining mass. Bake in an oven at 180 ° C for about 30 minutes.
Sprinkle the casserole with cinnamon and sugar.

!!! Bon Appetit !!!

Australian spiced coffee
INGREDIENTS:
• orange peel – 1 tbsp. spoon
• cloves – 8-10 pcs.
• ground coffee – 4 tbsp. spoons
• water – 4 glasses
• sugar
PREPARATION
Place the orange and lemon zest and cloves on the bottom of the coffee maker. Brew coffee so that the hot coffee stream falls on the spices. Pour the resulting coffee into four heated mugs.
Sugar is added to taste.

!!! Bon Appetit !!!

Blackberry Jelly
Ingredients:
• 500 g blackberries,
• 120 g sugar,
• juice and peel of half a lemon,
• 30 g gelatin,
• 3 proteins.
COOKING
Boil the blackberries with sugar and a small piece of lemon peel in a little water. Then rub through a sieve. Dissolve gelatin in a little water.
Prepare fruit mousse, add lemon juice and water so that the total amount of liquid is 0.6 l. Put the dish in the cold.
Shortly before it hardens, add whipped egg whites.
!!! Bon Appetit !!!
Apple paste
Sour apples – 50 g,
raisins – 15 g,
tomatoes – 20 g,
sugar – 40 g,
onions – 20 g,
ginger, cloves, allspice, ready-made mustard, salt.
Apples are peeled, cut into slices and simmered over low heat, adding a little water to a saucepan. Finely chop the onion and raisins, peel off the scalded tomatoes. Put everything in a saucepan with apples, add chopped spices, sugar and stew over low heat for 1 hour. Chilled pasta is served with cold meat.

!!! Bon Appetit !!!

Fable Food, a mushroom-based alternative meat startup, raised $ 4.8 million and launches in the US

Fable Food is a plant-based startup.More specifically, the company uses mushrooms to create alternative meats.

Based in Sydney, Fable Food is set to launch in the US by the end of this year, thanks to a recent fundraising of $ 6.5 million Australian dollars (about $ 4.8 million USD). In Australia, the company’s products are available in retail stores such as Woolworths, Coles and Harris Farm Markets, as well as restaurants, including Grill’d, which recently launched the Meaty Mushroom Burger Pattie specialty burger.In addition, Fable products are available in select restaurants in Singapore and the UK.

Fable Food was founded in 2019 by Chef-turned-Chemical Engineer and Mycologist (Mushroom Scientist) Jim Fuller, an organic mushroom farmer, Chris McLaughlin and Michael Fox, whose previous startup was Shoes of Prey.

Fox, CEO of Fable, told TechCrunch that after being a vegetarian for six years, he recently became a vegan “for mixed health, environmental and ethical reasons.”

“When talking to my friends and family, many people also want to cut back on meat, but this is difficult for them because they love the taste and texture of meat,” says Fox. Therefore, he wanted to find a way to make it easier for people to switch to plant foods. He spoke to several chefs who suggested using mushrooms as the main ingredient. Fox then met Fuller and McLaughlin, who were developing alternative meat using mushrooms.

“When we met, we realized that we shared the same values ​​and goals, and we also have additional skills,” – said Fox.“We shared a common desire to help end industrial agriculture and wanted to make our food system more ethical, healthier, more sustainable, and reduce greenhouse gas emissions.”

Grill’d burgers with alternative meat from Fable Food. Other recipes can also be viewed on the company’s website

Fable’s first products include a substitute for pork stew, beef stew and beef brisket, plus a line of ready-to-eat meals.The company uses shiitake mushrooms, which Fox explained “are very aromatic with their natural umami flavor.” “They are slow-growing mushrooms that have fleshy fibers. They give the meaty flavor you usually get from animal proteins. In addition, they contain the right chemicals that, when cooked, allow us to taste the food of animal origin, ”added Fox.

Fuller is Fable’s Chief Scientist, using his expertise as a cook, chemical engineer and mycologist to create the right combinations of flavor, aroma and texture.For example, its alternative to beef stew consists of shiitake mushrooms, salt and pepper, and seven additional ingredients.

Fable also announced that Dan Joyce has joined their team. He became Chief Development Officer and will lead the Global Sales and Marketing team. The company will be launched in the United States through a combination of partnerships with restaurants and convenience store manufacturers. Additional funding will be used for research and development as well as expansion of manufacturing facilities in Australia and other countries.Fable also plans to add mushroom-based substitutes for chicken, lamb and other animal proteins to its product line.

Source: TechCrunch

Kamis – Peppers

If it is sometimes believed that the development of civilization has gone by leaps and bounds due to the struggle for the sources of spices, then, undoubtedly, pepper was the most coveted prey of seekers and discoverers of new lands.

The word “pepper” and all variations in European languages ​​are derived from the Sanskrit “pippali” or “pippalii”.

The popularity of pepper at all times can be evidenced by the fact that the names of other hot spices were formed under the influence of the name “pepper”.

Pepper (piper) represents the main genus of tropical plants in the pepper family. As a spice, dried peppers are used, containing an essential oil that determines the aroma. The pungency of pepper is due to the alkaloid piperine, which is released when the fruit is destroyed.

It is known that pepper has a stimulating effect on the digestive system and a local irritant effect that expands superficial vessels and causes a feeling of warmth.

The most important spice is black pepper (piper nigrum) – an evergreen vine native to southern India. And the best quality spice is still grown there. With the development of the spice industry, black pepper plantations have spread throughout the tropical belt of the globe: in Kenya, Indonesia, Singapore, Vietnam and Madagascar.

The main amount of piperine is in the shell of the fruit, therefore the pungency and aroma of the spice depend on the method of its production.

Black pepper

To obtain the spice, the fruits are harvested unripe and dried at a certain temperature and humidity. Under these conditions, the green shells of the fruits of the pepper turn black and shriveled under the influence of enzymes, just like tea leaves. The ratio of characteristic spicy aroma and pungency sets the standard for a spice.

Green pepper

Unripe fruits are rapidly dried at elevated temperatures or vacuum dried.In this case, the fermentation reaction does not take place, and the shell remains green, retaining a fully saturated, fresh aroma that prevails over the pungency.

White pepper

Ripe peppers’ shells are high in sugar and are difficult to dry like black or green peppers. The fruits are mechanically peeled from the shells and only then dried to obtain white pepper. The pungency of white pepper is more pronounced, but the aroma does not open immediately.Sometimes it takes a long time to understand and appreciate the complex aroma of white pepper, which is dominated by woody tones and tones of musk and amber, like in expensive oriental perfumes.

Thus, black pepper has a reputation for being a versatile spice, green is preferred for delicate, delicate dishes, and white for sauces and dishes where it is important to maintain a light color.

Pepper can be used with almost any type of food, whole or ground, and it is impossible to find a place on the globe where nothing is known about it.In any of the world’s cuisines, pepper takes pride of place as a spice.

The aroma of pepper vanishes rather quickly, leaving only a pungency. If stored improperly, black and green lose their aroma, and white even acquires a pungent earthy odor, which can ruin the dish. It is best to buy peppers whole and store in a sealed container in a dry, dark place.

It is best to use freshly ground pepper in all dishes, adding it to taste.In long-cooked dishes, pepper is added whole and towards the end of cooking.

Long pepper

Long pepper (piper longum) also belongs to the tropical plants of the pepper family, which Europeans met before other types of pepper, back in the days of the Roman Empire. But then they completely forgot about him.

The main producers and suppliers of long peppers to the market are India and Indonesia, where they have been traditionally grown for several millennia as a spice and medicine in traditional folk medicine.

Modern medical research confirms its immunostimulating, phagocytic and antioxidant properties.

Like black pepper, fruits are used as a spice, formed from flowers collected in dense inflorescences – an ear 2 to 4 cm long, which is why its name in all languages.

The long pepper fruit has a spicy floral aroma and a pungent, sweet taste. Since modern production of this spice is small, its use is generally limited to regions of traditional cultivation, where it is used together with other spices in spice mixtures to prepare mainly meat stews.

Kubeba pepper

Another pepper vine native to the tropical islands of Indonesia (Java and Sumatra) is the piper cubeba. The spice, like other types of real peppers, are fruits. Despite the fact that today kubeba is in little demand on the world market, it is grown on the island of Java and other islands of Indonesia and in African countries – Sierra Leone, Congo.

The medicinal value of kubeba is recognized only by traditional medicine, but, like all spices, its use stimulates and improves digestion.

The berries of the cubeba pepper are similar to the berries of ordinary black pepper, except that they are slightly larger and have a characteristic leg, by which they are easy to distinguish. It will also differ in aroma and taste due to the higher content of essential oil.

Cubeba pepper has a stronger aroma with a camphor-lemon undertone. Piperine is not responsible for the pungency of cubeba (as in other peppers), but another chemical, cubebin, so it has a noticeably bitter and pungent taste than black pepper.

This pepper is only sold as whole peas, as it loses its flavor very quickly when ground. Like other types of peppers, cubebu is best used freshly ground as needed.

Wild peppers are mainly used in local Indonesian and North African cuisine as a mixture of numerous local spices.

Bourbon Pepper

Bourbon pepper (piper borbonense), the closest relative of black pepper, was noticed by the standards of spice quite recently, around the 50s of the twentieth century.Bourbon peppers are found wild on Reunion Island, Madagascar and Mauritius, and in the forests of Central Africa. Until now, this pepper is little known, because it is harvested from wild vines. This occupation is laborious, tk. the greatest yield of fruits ripens only on young branches, which are sometimes at a height of up to 20 meters.

The local name of the wild pepper is not pronounced – “voatsiperifery”, but, obviously, “voa” in Malagasy means “fruit”, “tsi perifery” is the proper name of the vine.

If you look closely at the fruits of the bourbon pepper, you will notice that some of them are fully ripe brown-red fruits. When processing wild pepper fruits, unripe fruits turn black, while mature fruits retain their color.

Like its cousins, wild peppers are a pungent and aromatic spice. The weaker pungency compared to black pepper, the lack of bitterness compared to cubeba, and the fact that the aroma disappears very quickly when heated, makes it possible to define wild pepper as an elegant and delicate spice.For a spicy and fresh rainforest scent, it is best to add it at the end of cooking, or straight to the plate.

Allspice

Allspice (pimenta dioca) is a tropical tree or shrub that has nothing to do with real pepper, as it belongs to the myrtle family, but without it, the story about the spices called “pepper” would not be complete.

Despite all the efforts of the Spaniards, having received in their possession a huge newly discovered continent, black pepper was not found there.But on the island of Jamaica, they got acquainted with a plant, the aromatic-burning fruits of which so resembled pepper in appearance that, following the Spanish language, the name “pimenta” was fixed both as scientific and everyday in many languages.

Unripe dried fruits are also used as a spice in allspice. Allspice, as it were, combined all the spices popular in Europe – a slightly pungent taste allowed it to be attributed to peppers, and a strong smell, at the same time similar to cloves with notes of cinnamon and nutmeg, summed up the era of spices.

Most often, allspice is used whole; it is added to dishes in the middle of cooking. Due to its versatility, allspice is added to all types of dishes – meat soups, broths and stews, sausages and pates, vegetable dishes. Perhaps its best use is marinades for meat, fish and vegetables.

Pink pepper

Pink pepper (schinus terebenthifolius raddi) is a shrub from the genus schinus of the Anacardia family, native to Brazil.Back in the 19th century, this plant was noticed because of its shiny evergreen leaves and bright red berries and was imported to Florida for cultivation as an ornamental garden plant. “Alien” from Brazil perfectly settled down in a new place, became wild and grows, displacing local plants.

In those regions of South America where pink pepper grows naturally, the plant is considered medicinal. Traditional medicine uses its tonic and astringent properties for many diseases.

As a spice, its bright pink berries have recently become one of the world’s spices and so far more for decorative purposes than as a full-fledged spice.

Fresh berries have a sweetish, slightly pungent taste and aroma reminiscent of a spicy, resinous ginger with hints of anise and menthol aroma.

There is no point in making a large supply of pink pepper, since it is not stored for a long time – only about a year. It is best to renew the spice more often by buying hermetically sealed packages.Pink pepper is used in both sweet dishes and salads. It is especially good with salmon and seafood dishes.

It is better to add this pepper to dishes before serving.

Tasmanian pepper

The humid mountain forests of Tasmania and Australia are home to many relict plant species of the ancient continent of Gondwana. Tasmanian pepper (tasmannia lanceolata) – a tree or shrub of the Winter family, has joined the pepper variety as the latest in time and is just beginning its ascent into the spice market.

Many plants of the Winter family were used in traditional medicine by the aborigines of Tasmania and Australia. Modern research has revealed the antibacterial and antifungal activity of the components found in the leaves and berries of Tasmanian pepper.

The spice is the dried berries of Tasmanian pepper, small, dark purple, slightly larger than black pepper, which are perfectly ground. Strong sweetish-pungent taste and exotic resinous-spicy fruity aroma of the tropical forest led to interest in it from lovers of spicy exoticism.

Both the spice and powder from dried leaves of Tasmanian pepper are used. The leaves are harvested all year round, dried in the open air and ground into a fine olive powder. The scent of the leaves is softer than that of berries, with tones of eucalyptus, the taste is intensely pungent.

Both spices are used in all types of dishes in the same way as all other varieties of pepper, that is, if you want to give a dish one or another pungency and aroma.

Unusual recipe for zucchini with meat

In summer, during the zucchini season, one cannot help but try such a recipe, especially since it is not difficult to prepare.

And it is up to you to decide whether to serve such a dish for lunch or for breakfast.

Here’s what you need:

  • Zucchini -400gr.
  • Eggs -2 pcs.
  • Flour -70-100gr.
  • Salt -1 / 2 tsp.
  • Sour cream -2 tbsp
  • Garlic -2-3 teeth.
  • For the filling:
  • Chicken breast-300-400gr.
  • Onion -1 pc.
  • Cheese -60 grams.
  • Sour cream -1 tbsp
  • Mustard -1 / 2 tsp
  • Salt – to taste
  • Black pepper – to taste

Preparation:

Cut the onion into cubes, the chicken fillet into strips.

Pour a couple of tablespoons of oil into a frying pan, put onions and fry until light golden. Remove the onion and put the chicken breast in the pan. As soon as the meat gives juice, add spices to it and fry until golden brown, about 10 minutes

We rub the zucchini on a coarse grater, squeeze well. Put in a deep container, add eggs, sour cream, garlic and salt to it. Now add the sifted flour and mix.

Mix the finished meat with onions, add sour cream, mustard and spices to taste and mix.Rub the cheese separately on a coarse grater.

Put half the dough into a preheated pan with a spoonful of butter and distribute with a uniform cake. Cover and fry over medium heat for 5 minutes. Then we spread half of the filling on the edge of the cake and sprinkle with some cheese. Cover the filling with the free edge of the cake – fold the cake in half, slightly pressing it. Fry for 2-3 minutes on each side. Then sprinkle some cheese on top, let the cheese melt and remove from heat.Prepare the second cake in the same way. And the dish is ready!

By the way, instead of chicken breast, you can simply fry minced meat.

Serve hot cake. It turns out very tender and satisfying. And do not pull off zucchini lovers by the ears.

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90,000 what to cook from tomatoes of an unusual shape ?: Society: Oblgazeta

Next year, Tatyana Mironova is going to plant green tomatoes in her garden again. Photo: From the personal archive of Tatyana Mironova

Recently, our editorial office launched a new competition for gardeners “From the City to the Table”. Everyone can share their garden achievements and their favorite recipe for preparing the harvested crop.We publish pictures and recipes of our first participants from Asbestos.

Olga Zemlyanova participates in all horticultural competitions “Oblgazeta”. This time, the reader sent us a photo of one of the tomatoes that she has grown this year.

– For two years now I have been planting tomatoes of the Mushroom basket variety, – says Olga Zemlyanova. – Tomatoes grow large, fleshy. And now one of them even had a flower of an unusual shape, and when the tomato ripened, I discovered that a kind of “scallop” had formed on it.What nature will not give us – we with the whole family looked at this fruit with a smile.

According to our reader, tomatoes of this variety have a sour taste, therefore they are excellent for preparing various pickles and preparations. Olga’s family, for example, is very fond of lecho, so the reader let an unusual tomato for this appetizing snack.

Lecho recipe from Olga Zemlyanova

To prepare eight liters of finished lecho you will need: 5 kg of tomatoes, 5 kg of sweet peppers, 1 kg of carrots, 200 ml of vegetable oil, 100 ml of vinegar (9%), a glass of sugar, 2 tbsp …l. salt, 6 cloves of garlic, hot pepper.

All vegetables must be finely chopped, fry in a pan over medium heat for ten minutes, and then simmer for 20 minutes. Put the lecho in sterilized jars and roll up.

And our other reader from Asbestos Tatyana Mironova picked an unusual green tomato in her garden this year.

– This year for the first time I decided to plant the Emerald Apple variety of green tomatoes, – says Tatyana Mironova.- Tomato germination this year was very poor due to the heat, and only one bush of this variety turned out. Perhaps that is why one of the fruits set atypically: such a growth, as if a snail was sitting on it.

These green tomatoes have a pleasant sweetish taste and are good both for fresh consumption and for preparation. Tatyana Mironova, for example, plans to make pickled tomatoes with mustard from them.

Recipe for pickled tomatoes with mustard from Tatyana Mironova

In sterilized liter jars we put two bay leaves, 15 allspice peas, tsp.l. dry mustard and whole tomatoes. To prepare the marinade you will need: 120-160 ml of table vinegar (9%) per liter of water, 40 g of salt, 70 g of sugar.

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