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Peppercorns
Black pepper, a common pantry essential, is no doubt the world's oldest spice and once was so valuable it was accepted as currency. Derived from the seeds of a vine that originated on India's Malabar Coast more than 4,000 years ago, pepper is now said to account for one quarter of the world's spice trade. Americans each consume about a quarter of a pound per year, compared with the world's leading consumers, the Tunisians, who consume a half a pound per person per year.

Indispensable in culinary endeavors today, pepper not only serves as a flavor enhancement but also as a stimulant and expectorant and when used on the skin, doubles as a wonderful ointment to relieve afflictions like hives.

The pea-sized berries grow in grape-like clusters on the pepper shrub, Piper nigrum. The three basic types of peppercorns -- black, white, and green -- all come from the same seed of the same plant. The differences are their varying stages of development and processing.

Black -- Black pepper comes from berries that are picked just prior to ripening and left to ferment and then dry in the sun for days. Enzymes turn the skin black and as a result, black peppercorns have the strongest flavor.

Indian black pepper is considered to be of the highest quality. Tellicherry from the north is more expensive and is also used in Italian salami. Lampong is another high-quality Indian pepper with good flavor.

White -- White pepper is produced by harvesting the berries from the vine after a longer period of time. Once picked, they are soaked until the pulp becomes loosened and the whitish seed is easily removed. The white peppercorn contains more piperine (the active ingredient) than black, is less aromatic, and delivers a weaker flavor. White pepper is often substituted for black when the dark specks of black pepper could spoil the visual appeal of a dish.
Both black and white peppercorns are available whole, cracked, or coarsely, medium, or finely ground.

Green -- Green peppercorns come from the soft, underripe berries that are picked while they're still green (at the same stage of ripeness as black peppercorns); however, they are usually preserved in vinegar or bottled in brine rather than dried as black peppercorns are. Green peppercorns may also be freeze-dried or dehydrated. Their flavor and spiciness is less concentrated than those of black peppercorns and they are the least pungent of the three basic varieties.

Pink -- Pink peppercorns, which are actually unrelated to black, white, or green peppercorns, come from the Bais rose plant. These "peppercorns" produce a pungent and slightly sweet flavor that isn't as flavorful as those from the Piper nigrum shrub. Though the FDA once banned them, they are now considered safe for consumption.

Whole peppercorns retain their freshness and flavor much longer than does preground pepper, whose flavor deteriorates over time. Whole peppercorns should be stored in a cool, dry place, and may be kept for up to a year. Once opened, brined peppercorns need to be refrigerated and consumed within a month.

Milled peppercorns impart more flavor than typical preground pepper. As the process of milling fresh peppercorns and aromatic sea salt continues to grow in popularity amongst home chefs, be sure to have a wide variety of peppercorns and peppercorn blends on hand for customers who want to add a bit more spice to their diet.

The Fondue Pot
Taking its name from the French word, fondre, which means to melt, the term fondue encompasses a variety of dishes whose popularity systematically reemerges time and again, especially since they are communal meals that elicit camaraderie among people. Allowing family and guests to gather around the table and socialize while they each cook their own meals, fondue is ideal because regardless of a person's culinary expertise, the results are enjoyable. An added bonus is that the hostess doesn't have to spend much time in the kitchen preparing, cooking, or serving the meal.

According to historians, the original fondue was a cheese fondue developed in the Swiss Alps when a shepherd mixed his hard cheese with wine, heated them, and then dipped his bread into the creamy and delicious concoction.

The fondue experience has since expanded to include a fondue bourguignnone in which chunks of meat are cooked in sizzling vegetable oil, then doused with one of a variety of sauces. This practice has expanded to include chicken, shrimp, and other seafood, as well as vegetables, the latter of which is similar to the Italian bagna cauda in which vegetables are dipped into sizzling flavored olive oil.

Besides oil-based fondue, there is chocolate fondue, which was popularized at the 1964 New York World's Fair. Fresh fruit, cake, brownies, marshmallows, and more are dipped into melted chocolate that is mixed with cream, liqueur, and seasonings.

Currently in vogue, fondue's popularity continues as consumers enjoy preparing foods together tableside. Supporting this desire is a multitude of fondue pot styles in colors, shapes, and materials that might leave a customer wondering how to
choose one.

Traditionally made of heavy earthenware and referred to as caquelon, it is essential that the fondue pot promote both even heat distribution and heat retention. The material the pot is made of definitely affects its effectiveness.

To be successful with traditional cheese fondue, consider a wide-bottomed pot made of a material that diffuses heat well -- ceramic, porcelain, enameled cast iron, or earthenware -- are good choices.

In the bourguignonne fondue, the vegetable oil must be kept hot in order for it to cook the meat properly. Fondue pots that are constructed of conductive metal -- cast iron, enameled iron, and copper -- are most appropriate. The pot's shape and size are also important considerations. A two-quart pot provides ample room for six guests to place their skewered meats and veggies into it. Also remember that pots that taper slightly towards the top aid in preventing the oil from splattering. Some pots have an additional shield that rests on the rim to further prevent splattering and these may also have notches to hold the forks in place when they're set into them. The fondue pot must have a secure and stable stand to prevent accidental tippings.

From dipping fruits to angel food cake, chocolate fondue comprises a special dessert. Other dessert fondues are also available that use caramel and marshmallow, for example, to add a little variety to the traditional chocolate fondue.

Similar to the cheese fondue pot, a chocolate fondue pot should be one that diffuses heat well and is made of a heatproof ceramic, porcelain, enameled cast iron, or earthenware.

Dessert fondues featuring chocolate require a slightly lower temperature to prevent the bowl's contents from scorching. A candle warmer will prevent the chocolate from scorching yet will keep it warm enough so that it remains fluid.

Don't forget the accessories. Typically, a fondue pot includes a stand and long-handled forks to skewer the meat, vegetables, or other foods, and can be heated by Sterno, an alcohol burner, or tea lights. Some fondue pots are also accompanied by a Lazy Susan-type platter with several small dishes to hold sauces. If the fondue sets you sell don't include small plates, be sure to merchandise a selection of small bowls for sauces and plates for serving near the fondue section. Replacement forks are a necessity as are different types of burner fuels.

Keep recipe cards on hand that highlight delicious variations of fondue, including Cheddar Beer Fondue, Garlic Cheese Fondue, or Thai Coconut Lime Fondue.

Aside from the accessories, if they are part of your product mix, remind customers that you sell Emmenthal or Gruyère in the deli, or French bread, chocolate, or any other foods that are associated with making delicious fondue.