Pepper granules are an indispensable condiment in the culinary world. Its distinctive pungent odor instantly enhances the level of the dish and brings pleasure to the taste buds. Have you ever noticed that pepper seems to have a stronger aroma when it's been sautéed than when it's not? Let's explore this mystery together.

Release of Volatile Substances

The aroma in peppercorns comes mainly from an alkaloid called piperine. When heated, piperine evaporates from the pepper grain and spreads in the air. These volatiles stimulate olfactory receptors in the nasal passages, imparting the pepper's characteristic aroma.

Catalyzing the Meladic Reaction

When frying pepper grains, high temperatures induce a Meladic reaction on the surface of the grains. This is a complex chemical reaction that occurs between amino acids and reducing sugars, often resulting in an attractive brown and burnt flavor. During the frying process, the amino acids and natural sugars on the surface of the peppercorns interact with each other to form a variety of meladic reaction products, some of which give the peppercorns an additional flavor component.

Cell wall breakdown

The cell wall of the pepper grain consists mainly of cellulose and pectin. When sautéed, high temperatures break down the structure of these cell walls, making it easier to release the volatiles in the peppercorns. As a result, sautéed peppercorns are more likely to be aromatic than unsautéed peppercorns.

Aroma Concentration

During the process of stir-frying, the water in the peppercorns evaporates, resulting in a reduction in the size of the peppercorns and a relative increase in the concentration of aroma substances. This makes the aroma of the fried peppercorns more concentrated and easier to perceive.

Stir-frying tips

When stir-frying the peppercorns, pay attention to the following tips:

Use a dry pan to avoid the grease affecting the aroma of the peppercorns.

Heat to medium heat to avoid overheating and scorching the peppercorns.

Keep stirring to heat the peppercorns evenly.

Sauté until light brown color appears on the surface of the peppercorns.

Application Scenarios

Sauteed peppercorns can be used as a seasoning for a variety of dishes, such as:

Marinated Meat: Sauteed peppercorns can add aroma and flavor to meat.

Sautéed vegetables: add the pepper to the stir-fried dishes to enhance the flavor and aroma.

Sauces: Grind peppercorns and add them to sauces to enhance the flavor and aroma.

Baking: Add roasted peppercorns to baked goods, such as bread or cookies, to add a unique flavor.