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Gardens By The Bay / #StayHomewithGB / Articles & Infographics / Culinary Creations

Culinary Creations - Pepper

  • One of the earliest known spices, pepper is a climbing vine native to the Malabar coast of India. Highly regarded as a condiment, it is widely cultivated in many tropical countries today. But did you know it was once grown in Singapore before the arrival of Sir Stamford Raffles as an article of trade?


    Black pepper plant


    The fruits, sometimes called peppercorns, are picked when they start to turn red. They are then submerged in boiling water for about 10 minutes, which causes them to turn dark brown or black in an hour. Following which, they are spread out and left to dry in the sun for three or four days. The whole peppercorns, when ground, yield black pepper.

  • Black peppercorns and ground black pepper


    Fragrant and subtle, pepper is used in kitchens worldwide. To get the very best flavour and aroma of pepper, grind it just before consuming it. While it is usually added to savoury dishes, it has also been introduced in desserts as a means of bringing out other flavours. Try this chocolatey recipe, elevated to something special with a pinch of salt and pepper!

  • Recipe extracted from The Guardian


    Salt and Pepper Chocolate Torte


    200g digestive biscuits
    80g butter, melted
    1 large tin (397g) caramel
    1 tsp sea salt
    150g dark chocolate, chopped into small pieces
    300ml double cream
    1 tsp instant coffee
    ΒΌ tsp finely ground black pepper

    Serves 6 people
    1. Crush the biscuits in a bowl with the end of a rolling pin, then stir in the melted butter.
    2. Press the mixture into a baking tray, evenly covering the bottom and pushing up the sides to the edge. Chill until needed.
    3. Empty the tin of caramel into a small bowl and stir until loose. Add the sea salt and stir again.
    4. Slowly pour the salted caramel over the biscuit base. Spread evenly using the back of a spatula or spoon. Chill until needed.
    5. Melt the chocolate with the cream and coffee in a heatproof bowl over a pan of barely simmering water. Stir until combined and you have a shiny, thick chocolate sauce.
    6. Remove from the heat and cool for 10 minutes. Stir through the black pepper.
    7. Carefully and slowly pour the chocolate over the caramel. Chill for at least 6 hours before serving.
  • This article is part of our Culinary Creations series.

Written by: Debbie Chen, Assistant Director (Education, Programming)
Debbie is an ardent reader who often finds herself nose-deep in a dystopian novel. She has been involved in education since graduating from university, and enjoys bringing information to people in an engaging way that helps them see things in a new light.

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