Adventurous Foodie: Sugar and Spice

In Paris, as in other major Western cities, Asian markets may be the only place which carry ingredients and other food products that are relatively exotic. Take fresh green peppercorns, for instance. For most of us, our acquaintance with these not-so-common condiment is restricted to a bottle, the taste and the aroma of the peppercorns irreversibly altered by brine. These bottles, you are more likely to find in regular supermarkets.

Fresh green peppercorn

My first encounter with fresh green peppercorns occurred at an Asian market in the 5th (Quartier Latin) although the 13th arrondissement is where you usually find “authentic” Asian treats and their makings. A package of twigs of little green globules tightly imprisoned in two layers of plastic lay next to familiar snow peas equally bound. The green globules looked so beautiful, I had to pick up the package out of curiosity. Green peppercorns. I was seduced: Beauty sells. €1.50 for, perhaps, a dozen six-inch twigs (or sprigs, if you insist on culinary lingo)—small price for a mistake. So, I took them home.

Fresh green peppercorn sprigs

What to do with them. I was so eager to try them, I did not bother to look them up on the Internet. They’re peppercorns. What disaster could happen? So, I washed a twig, popped a few globules in a packaged soup of leeks with shrimp, and tasted the soup. Nothing. So, I put in a whole twig’s worth, crushed another half twig’s worth and dumped that in, too. My mouth has been burned by Thai and Indian dishes and I endured them. At most, I could open another soup package.

The soup was mildly peppery—the leeks not at all overwhelmied nor devastated by the peppercorns. So I took it to the dinner table with a small cup of crème crue (fresh cream, heated but not pasteurized; essentially raw) we picked up at Le Ferme Aubin, a neighborhood fromagerie. The soup was delicious, much better—according to Rich—than the onion soup he had at the restaurant at Musée d’Orsay. (An aside, eat or, better still, just have tea here for the beautiful room and its ambience. As for the food, we’ve definitely tasted better.). Nobody would have guessed the soup came from a package. Specks of green leeks and peppercorns made it look appetizing but it wins for its smooth delicious unctuousness.

Fresh green peppercorns have an affinity to cream and the two beautifully complement each other. The “experience” you get from these tiny corns comes from biting at them whole. Raw, they are assertively peppery but with a freshness you can never get from dried black ones. They are, in fact, the same but at different levels of ripeness. Cooked, they turn mild, stay whole, and leave just a hint of their presence in the sauce or soup. I mixed some twigs with lamb curry and the rest I later stir fried with garlic and sliced mushrooms to sauce bean thread noodles. Fresh green peppercorns are apparently used generously in Thai dishes.

Annona cherimola

Annona. squamosa

Our other purchase at this Asian market is a fruit some Americans may know, but by the name cherimoya. Here, it is transported from Spain and is called anones. This is a fruit from my childhood although the variety (Annona squamosa) I am familiar with has oblong bumbles all over it. The kind (Annona cherimola) Westerners know is relatively flat around its heart-shaped surface.


English: Sugar apple with its cross section

Annona squamosa cross section (Photo credit: Wikipedia)

Cut cherimoya

You cut this fruit in half and scoop the flesh with a spoon like you would half a grapefruit. But beware. The juicy custardy sweet flesh cradles black seeds the size of, maybe, a shelled pistachio. They’re hard and smooth and easy to spit out. We used to play with them when we were kids, spitting them out like little missiles. Anyway, this is fruit like no other that the west offers, a taste treat that more than makes up for the effort of collecting the seeds on the side of your plate.

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