Cookbook:Ashanti Pepper
| Ashanti Pepper | |
|---|---|
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| Category | Herbs and spices |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Spices and herbs
Ashanti pepper is a common name for the plant Piper guineense, which may also be called uziza or Benin pepper. It is related to black pepper.
Characteristics
[edit | edit source]Like black pepper, ashanti pepper has a spicy flavor, though it is somewhat fruity as well.[1] Its leaves, which are sometimes called 'hot leaf', are also spicy with a bitter kick.[2]
Selection and storage
[edit | edit source]The dried seeds should be kept in an airtight container away from moisture.[2] The leaves can be kept frozen.[2]
Use
[edit | edit source]Both the seeds and leaves of ashanti pepper are used as a spice. The leaf should be shredded or chopped before use, as it is quite tough.[2]