peppercorn

简明释义

英[ˈpepəkɔːn]美[ˈpepərkɔːrn]

n. 干胡椒；象征性租金；空有其名的象征性房租

n. （Peppercorn）人名；（英）佩珀康

复 数 p e p p e r c o r n s

英英释义

单词用法

同义词

反义词

例句

1."Chicken Tender Salad" - Chicken Tenders atop mixed Greens, Avocado, Scallions, Tomato and shredded Cheddar, tossed in Peppercorn Ranch Dressing.

“鸡嫩沙拉”-在混杂的绿色，鲕梨、薤、蕃茄和切细的切达乳酪上面的鸡招标，扔在干胡椒大农场选矿。

2.Even the American home, now that the Sichuan peppercorn ban is lifted.

现在对四川胡椒的禁令已经被撤销了，即使在美国人家中，也能做担担面。

3.1 teaspoon cracked black peppercorn (optional).

1茶匙破碎的黑胡椒子(可选)。

4.The dish is made with a spicy bean chili sauce, tofu and ground pork and a liberal sprinkling of the mouth-numbing Sichuan peppercorn that is a mainstay in Sichuan and Chongqnig cooking.

这道菜的主要材料是豆瓣辣椒酱、豆腐、猪肉糜以及少量能让人嘴巴发麻的四川花椒——这玩意是四川和重庆菜肴中不可或缺的香料。

5.The food was actually pretty good, but I, being a newbie to Sichuan food, couldn't fully appreciate the complexity of the Sichuan peppercorn.

菜是真的很好吃，但由于那时对川菜刚刚入门，我还无法完全顿悟四川胡椒的复杂做法。

6.Chicken Tender Salad "- Chicken Tenders atop mixed Greens, Avocado, Scallions, Tomato and shredded Cheddar, tossed in Peppercorn Ranch Dressing."

“鸡嫩沙拉”-在混杂的绿色，鲕梨、薤、蕃茄和切细的切达乳酪上面的鸡招标，扔在干胡椒大农场选矿。

7.1 tablespoon Sichuan peppercorn, ground.

碾碎的四川胡椒一汤匙。

8.The dish is made with a spicy bean chili sauce, tofu and ground pork and a liberal sprinkling of the mouth-numbing Sichuan peppercorn that is a mainstay in Sichuan and Chongqnig cooking.

这道菜的主要材料是豆瓣辣椒酱、豆腐、猪肉糜以及少量能让人嘴巴发麻的四川花椒——这玩意是四川和重庆菜肴中不可或缺的香料。

9.Rub Sichuan peppercorn onto duck. Marinate it overnight.

将花椒盐擦匀鸭身内外，腌过夜。

10.He sprinkled whole peppercorns on the steak before grilling it.

他在烤牛排之前撒上了整粒的胡椒粒。

11.The recipe calls for freshly ground peppercorn for a more intense taste.

这个食谱要求使用新鲜研磨的胡椒粒以获得更浓烈的味道。

12.She added a pinch of peppercorn to enhance the flavor of the soup.

她在汤里加了一小撮胡椒粒来增强味道。

13.The chef used a blend of black and white peppercorns in the sauce.

厨师在酱汁中使用了黑色和白色的胡椒粒混合。

14.You can find various colors of peppercorns at the spice shop.

你可以在香料店找到各种颜色的胡椒粒。

作文

In the culinary world, spices play a vital role in enhancing flavors and adding depth to dishes. One such spice that has been cherished for centuries is the peppercorn (黑胡椒粒). Known for its sharp, pungent flavor, the peppercorn is not just a common seasoning but also a symbol of trade and exploration. The use of peppercorn dates back to ancient times when it was considered more valuable than gold. Merchants would transport peppercorns across long distances, making it a prized commodity in many cultures.The journey of peppercorn began in India, where it was cultivated for thousands of years. Its popularity spread throughout Europe, particularly during the Middle Ages, when it became an essential ingredient in European kitchens. The peppercorn was so highly sought after that it was often used as currency and even as a form of tribute to kings and emperors.Today, there are several varieties of peppercorns, including black, white, green, and pink. Each type has its unique flavor profile and culinary applications. Black peppercorns are the most commonly used and are harvested when they are still unripe, then dried to create their characteristic dark color. White peppercorns, on the other hand, are fully ripened and have a milder flavor, making them ideal for lighter dishes where the appearance of black specks might be undesirable.Green peppercorns are picked while still fresh and offer a bright, slightly fruity flavor, often used in sauces and salads. Pink peppercorns, while not true peppercorns, add a sweet and fruity note to dishes and are often used as a garnish due to their vibrant color.In addition to their culinary uses, peppercorns also boast various health benefits. They are rich in antioxidants and have been known to aid digestion and improve metabolism. The active compound piperine found in peppercorns is responsible for their spiciness and has been studied for its potential anti-inflammatory and antioxidant properties.In conclusion, the humble peppercorn (黑胡椒粒) is much more than just a seasoning. It carries a rich history and has significantly influenced global trade and cuisine. Whether used to enhance a simple dish or as part of a complex recipe, the peppercorn continues to be a staple in kitchens around the world. Its versatility and flavor make it an essential ingredient, reminding us of its storied past and the journey it has taken from the fields of India to our dining tables today.

在烹饪世界中，香料在增强风味和为菜肴增添深度方面发挥着至关重要的作用。其中一种被珍视了几个世纪的香料是peppercorn（黑胡椒粒）。它以其尖锐、辛辣的味道而闻名，不仅是一种常见的调味品，也是贸易和探索的象征。peppercorn的使用可以追溯到古代，当时它被认为比黄金更有价值。商人们会将peppercorn运送到遥远的地方，使其成为许多文化中珍贵的商品。peppercorn的旅程始于印度，在那里它被种植了数千年。它的受欢迎程度蔓延到整个欧洲，特别是在中世纪时期，它成为欧洲厨房中不可或缺的成分。peppercorn的需求如此之高，以至于它常常被用作货币，甚至作为对国王和皇帝的贡品。今天，有几种类型的peppercorn，包括黑色、白色、绿色和粉红色。每种类型都有其独特的风味特征和烹饪用途。黑色peppercorn是最常用的，收获时仍未成熟，然后干燥以形成其特有的深色。而白色peppercorn则是完全成熟的，味道较温和，非常适合用于颜色不希望出现黑点的清淡菜肴。绿色peppercorn在新鲜时采摘，提供明亮、略带水果味的风味，常用于酱汁和沙拉中。粉红色peppercorn虽然不是真正的胡椒，但为菜肴增添了甜美和水果味的音符，常常用作装饰，因为其鲜艳的颜色。除了烹饪用途外，peppercorn还具有多种健康益处。它们富含抗氧化剂，被认为有助于消化和改善新陈代谢。存在于peppercorn中的活性成分胡椒碱与其辛辣味有关，并且已被研究其潜在的抗炎和抗氧化特性。总之，谦逊的peppercorn（黑胡椒粒）远不止是一种调味品。它承载着丰富的历史，并对全球贸易和美食产生了重大影响。无论是用于增强简单菜肴，还是作为复杂食谱的一部分，peppercorn仍然是世界各地厨房中的主食。它的多功能性和风味使其成为一种必不可少的成分，让我们想起它的悠久历史以及它从印度田野到我们餐桌的旅程。