Not the typical news we share, but I thought it was interesting to see how my family harvests Black Pepper which eventually makes its way into my pantry every year.
In my grandmother’s backyard in the Philippines are plenty of fruits and vegetables, all grown organically. The last time I visited her, years ago, I would have someone wielding a machete climb up a coconut tree and gather fresh coconuts for us to drink and eat. You can’t beat fresh coconut juice.
Today my mother shared photos taken back home of my younger cousins, Lyka and Leah, harvesting black pepper from my grandmother’s garden.
Harvesting black pepper spikes
What are taken from the vines are black pepper fruit, called drupe, which grow in clusters called spikes. After the spikes are harvested, they are dried under the sun in a basket called a nigo for 3 to 4 days. When dried, the fruit is known as a peppercorn. These are packed in airtight containers and used for cooking.
Each time I cook with black pepper I use the product of my grandmother’s garden. They have a slightly spicier taste than the conventional store bought peppercorn, and is excellent when added to a dish whole while cooking, like adobo, or in our Dipping Sauce concoction of vinegar and garlic. Because it has a better flavor I use less of it, and a small jar can last me a few months.
I can’t wait to replenish my stock. Save me some, Mama!
