Lemon pepper: benefits and harms, a recipe for cooking at home

14.10.2021

Lemon pepper (seasoning)

Are you familiar with Lemon Pepper? Me, no. Today I saw it in the ingredients of one recipe and was surprised what it is. I even thought it was wrong, but after that I decided to find out about the lemon pepper seasoning. And now I am sharing with you, maybe some of you do not know anything about this seasoning either. You can buy it in the store, but it is better to make it yourself. It's not difficult, see for yourself by reading the recipe that I offer.

Lemon Pepper is a spicy concoction composed of salt, black pepper, garlic, onion, lemon peel, sugar and turmeric. And citric acid is added to this mixture as an acidity regulator. Lemon pepper is used as a seasoning for fish dishes. It can be used at different stages of cooking, both at the beginning of cooking, and added to the finished dish). Lemon pepper goes well with meat. Lemon pepper dishes take on the pungency of black pepper and the sour taste of lemon.

Ingredients:

- lemon zest - 1 - 2 tbsp. l. (grate on a fine grater, about 3 lemons)

- freshly ground black pepper - 2 - 3 tbsp. l.

- sea salt - 1 tbsp. l.

Preparation:

Preheat oven to minimum temperature, about 50 ° C.

In a large bowl, combine lemon zest and black pepper.

Put parchment paper in a baking sheet, put the mixture of pepper and zest in an even layer. Place the baking sheet in the oven and dry the mixture until completely dry, this will take about 30 minutes.

Pour the mixture into a bowl. Use the back of a spoon (or in a spice mill) to crush the mixture to the desired grind. Stir the mixture with 1 tsp. salt or to taste.

The seasoning can be stored in an airtight container for several months.

PS: if you want the seasoning to have a more lemon flavor, reduce the amount of pepper or add more lemon zest.

Lemon pepper and its main components. Composition and calorie content of the product. The benefits of a voiced spice with accompanying warnings for its use. Original dishes with this seasoning.

The content of the article:

Lemon pepper is a spice that includes a set of ingredients such as citric acid and zest, black pepper, garlic, onion, turmeric, sugar, salt. Such a seasoning for meat and fish dishes began to gain more and more popularity in the domestic market. An interesting combination of different spices makes lemon pepper a versatile supplement that can diversify the everyday diet of a common man in the street.

The composition and calorie content of lemon pepper

Some fussy people refuse many dishes because they seem bland to them. Lemon pepper is able to add zest to the diet of such people, because it perfectly complements fish and meat products.

The calorie content of lemon pepper per 100 g of product is 95 kcal, of which:

Proteins - 20.9 g;
Fat - 0.69 g;
Carbohydrates - 1.31 g;
Water - 73.5 g;
Inorganic substances - 3.6 g.

Of the minerals in lemon pepper, sodium is present in an amount of 1160 mg per 100 g.

Fatty acids per 100 g:

Saturated - 0.22 g;
Monounsaturated - 0.25 g;
Polyunsaturated - 0.19 g.

Cholesterol was found in the spice - 48 mg per 100 g.

The composition of lemon pepper is valuable because it contains vitamin A and ascorbic acid. It is vitamin C that improves a person's immunity and allows him to resist infection attacks during a flu epidemic. Vitamin A is very important for people's health, as it is responsible for the vision and the condition of their skin and nails.

Useful properties of lemon pepper

Everyone knows that lemon is an effective natural medicine, it has antibacterial and antiviral properties, it contains important vitamins, bioflavonoids, limonene. Therefore, it is able to normalize digestion, cleanse the body of toxins, and cure viral and infectious diseases. When black pepper, onion, garlic and turmeric are added to the seasoning, its properties increase.

The benefits of lemon pepper are as follows:

Strengthening immunity... Lemon, garlic, peppers and onions have antiviral and antibacterial effects on the human body. And together they enhance the work of the immune system. Therefore, lemon pepper is known as a natural tonic that can fight sore throats, remove phlegm, and treat colds and flu.
Normalization of liver function... This spice contains a significant amount of minerals that have a beneficial effect on the liver, remove harmful toxins.
Improving digestion... Black pepper, present in the spice, is able to improve the functioning of the gastrointestinal tract and improve the processes associated with digestion. Lemon is known as a natural tonic that controls the pH in the body.
Increased blood pressure... In case of hypotension with vegetative disorders, it is necessary to regularly eat the sounded spice.
Sleep normalization... If a person cannot calmly rest at night, then he should drink a glass of warm milk with a pinch of cinnamon and lemon pepper.
Weight loss aid... Lemon can reduce sugar cravings, which can help control appetite, and therefore reduce portions and prevent overeating throughout the day. Black pepper speeds up metabolism, which in turn contributes to weight loss.
Improving potency... Nutritionists advise all representatives of the stronger sex to include lemon pepper seasoning in their menu. She not only fuels desire, but also improves the quality of intimate life.

The spice mixture contains a lot of vitamin C, which is an effective compound in treating gum inflammation and prevents the spread of bacteria in the mouth.

Contraindications and harm of lemon pepper

Any seasoning should be used with great care. A healthy person who uses spice in moderation should not be afraid of anything, the harm of lemon pepper is reduced to almost a minimum. However, if you have certain health problems, you must limit its use. And since this is a mixture of spices, when using a seasoning, it is recommended to take into account the contraindications to each of its components.

To preserve your health, if you wish, you should season the dish with lemon pepper for such pathologies:

Acute inflammation of the urinary tract... In chronic cystitis, which is often accompanied by relapses of the disease, it is strictly forbidden to eat this spice.
Diseases of the gastrointestinal tract... For ulcerative colitis, gastritis and problems with the gallbladder, the sounded seasoning should be excluded from your diet.
Allergy... Even with a negative reaction to animal hair or household chemicals, it is not recommended to use any spices without first consulting a gastroenterologist.
Pregnancy and breastfeeding... When carrying a baby and after his birth, the mother's diet should be agreed with the doctor. In most cases, he will not recommend a woman to consume lemon pepper during this period.

The voiced warnings include only a certain life span or serious pathologies.

How to cook lemon pepper

Any spice can be purchased not only in a specialized store, but also in a regular market. At the same time, it is worth remembering that at home it is possible to get the desired product with a much higher quality.

To cook lemon pepper with your own efforts, you need to preheat the oven to a temperature of 50 degrees. Two tablespoons of zest (you will need to use three lemons) should be mixed with three tablespoons of black pepper.

On a baking sheet, you need to place parchment paper on which the future spice will be baked. Place the zest and black pepper on it so that they dry completely in the oven. For this, half an hour is usually enough, after which the mixture must be crushed and mixed with 1 tbsp. salt, turmeric, dried onions and garlic.

To soften the pungent taste of the seasoning, you can add a tablespoon of sugar to it.

If you want to get exactly the lemon seasoning, then it is recommended to reduce the amount of black pepper and increase the amount of zest added.

Lemon Pepper Recipes

It is a seasoning that combines hot and sour spices that are best combined with meat dishes - fried, baked, grilled.

Thanks to its lemon note, this mixture is used to season different types of fish. In most cases, it is used with pollock and cod. It can be used before heat treatment of the product, as well as for ready-to-eat foods. Lemon pepper works well for any kind of fish, fried or grilled.

Also, a mixture of spices is relevant in the preparation of soups, for example, from shrimp and squid. Marinades based on this seasoning have become so popular today that they have bypassed traditional spices in the rating. She is able to give an interesting taste to familiar ingredients.

Recipes with lemon pepper for different dishes can be represented as follows:

Popovers... 2 eggs, 200 ml milk, 1 tsp. lemon zest and 50 ml of water must be mixed, and then added to the mass 1 tbsp. butter, 150 g flour and 0.5 tsp each. black and lemon pepper. The resulting dough must be distributed in tins and then baked for 40 minutes.
Appetizing sandwiches... For a hearty breakfast, add 1 tsp to 1 kg of ground beef. lemon pepper, a pinch of salt and black pepper. To this mixture, add Worcestershire sauce based on anchovies, ginger, mustard, cinnamon and cardamom. Small balls need to be made from minced meat. Cut 8 pieces of bacon in half and wrap around the meat base. After frying it, you need to place the meat in the bun along with the cheese.
Interesting cookies... The dough for him is prepared from 250 g of flour, 4 tbsp. starch, 1 tsp. lemon pepper, zest from one lemon, baking powder and a pinch of vanilla sugar. Figures cut out with molds will delight both adults and children.
"Chocolate paradise" (flan)... Melt 150 g of sweet product in a water bath with 80 g of butter. Seven proteins should be mixed with 1 tsp. vanilla, and whisk the yolks with 100 g of sugar. The sounded components must be mixed by carefully introducing a pinch of lemon pepper and 35 g of cocoa powder into them. Cookies are baked in tins greased with butter for 15 minutes.
Mediterranean soup... 250 g of peeled shrimp should be mixed with 1 chopped tomato, 2 cloves of garlic, 2 bay leaves and dill (half a bunch is enough). The sounded ingredients must be poured with a liter of water and brought to a boil. After that, you need to finely chop the onions, fry them in butter and send them to the shrimp along with 1 tbsp. tomato paste. The next step is to add finely chopped cilantro and 2 tbsp. rice. The soup must be simmered for 20 minutes.
Fish kebab... 700 g salmon should be cut into medium-sized pieces and mixed with two chopped onions. As a marinade, 250 ml of dry white wine, juice of one lemon, 4 g of caraway seeds, 1 g of salt, 5 g of dried sage and a pinch of lemon pepper will be used. In a similar composition, the fish should be marinated for half an hour. After that, it is strung on skewers (sticks) and fried along with bell peppers.
Trout our way... Royal fish can be cooked fairly quickly and effortlessly. It is best to bake 450 g of trout whole, because it will be more juicy. In a special foil for baking, it is necessary to place the fish, which is stuffed with a mixture of 20 ml of olive oil, 5 g of dried thyme, 5 g of lemon pepper and 2 g of ground white pepper.
Meat kebab... To prepare the marinade, mix 300 ml of pomegranate juice with 50 ml of lemon juice, 5 g of hot ground red pepper, 50 ml of soy sauce, 50 g of chopped garlic and a pinch of lemon pepper. In such a mixture, 2 kg of pork neck, 400 g of onions should be soaked for 3-4 hours, and then string the meat on a skewer.
Chicken zucchini... 500 g of the breast of a voiced bird should be marinated in the following composition: 200 g of chopped zest, 50 g of chili, 100 ml of vegetable oil, a pinch of salt and lemon pepper, 50 g of honey and 25 g of coriander. 700 g of zucchini should be cut into thin slices and salted. Fried chicken should be wrapped in a sounded vegetable and fixed with toothpicks.

Lemon Pepper Drink Recipes

Tea and coffee familiar to everyone can be replaced with an equally tasty product. You can really diversify your menu with the help of natural energy drinks, cocktails, fruit drinks, compotes and juices.

Lemon Pepper Drink Recipes:

Vitamin infusion... Boil 400 ml of water and pour 7 mint leaves. Within 10 minutes, the medicinal liquid should be infused. Then you need to add a pinch of lemon pepper and coriander to it, as well as a spoonful of honey.
Energy drink... To prepare it, you need to take 200 ml of water (one glass) and squeeze 10 g of lemon into it (about a couple of slices). Add 3 g (a pinch) of cayenne and lemon pepper to the resulting aromatic liquid. This drink increases the energy level in the body and helps to protect it during the flu epidemic.
Warming drink... It is necessary to put 2 g of black tea (a pinch), 200 ml of boiling water, 1 g of cinnamon, 1 g of lemon pepper, tangerine zest and 1 g of ground red pepper in the kettle. It is necessary to insist such a drink for 20 minutes, then add sugar to taste.
Lemonade... 2 tbsp lemon juice, 3 tbsp. maple syrup and a pinch of lemon pepper must be dissolved in 250 ml of water. This combination of foods is usually used on a lemonade diet for 5-6 days.
Juice with alcohol... First of all, you need to prepare ice in molds. The lemon should be cut into slices, one of which should be left as a decoration. 100 g of vodka (it is advisable to take a drink with the lowest alcohol levels) must be poured into two glasses. It is recommended to add 175 g of cranberry juice to it. In a shaker you need to beat ice cubes, chopped lemon, a pinch of black and lemon pepper. After mixing the ingredients, add some cold soda water to the glasses.
"New Year's Drive"... This drink is appropriate not only on the eve of the announced date. To prepare it, you need to add a pinch of lemon pepper and coriander to 200 liters of champagne (martini). Many gourmets prefer not to drink this combination of products, but to pour it into ice cream.

Watch the video about lemon pepper:

Lemon pepper is not just a beautiful addition to dishes for a festive table. This is primarily the taste of the product and its content. In this case, the voiced seasoning paid off.

Really big. Although most commonly found in Sichuan cuisine, the spice has such depth and appeal that its use has spread far and wide. This particular genus has more than 150 species, many of which are similar in appearance and taste. Especially widely used in Indian, Chinese, Tibetan, Nepalese and Thai cuisine.

The branches, bark and trunk of Sichuan pepper are covered with thorny thorns.

Other names for Sichuan pepper are Chinese pepper, Japanese pepper, Indonesian lemon pepper (the name comes from the place of growth), anise-pepper, tooth tree, yellow tree, fagara, suterberry.

A fragrant shrub or small tree of the genus Zanthoxylum family Rutaceae, with feathery leaves, native to China; its related species, which for simplicity are also called, are found in the temperate zones of Japan, in parts of India, in Nepal and other regions of the Himalayas, in certain regions of Southeast Asia and in North America. The branches, bark and trunk are covered with thorny thorns. Most of the tree grows in the wild, usually in forests with moist soils.

Very unpretentious, does not require much attention when growing. Asian varieties have dark pink fruits up to 5 mm in diameter. American varieties have black or blue fruits. Pepper fruits open when ripe and reveal black, shiny seeds. The seeds themselves have no taste, but the aromatic pepper shells are useful and valuable, they are used for culinary preparations as a whole, or they are ground into powder. Sichuan pepper is an ingredient in Chinese five-spice powder and shichimi togarashi, a seven-flavor Japanese herb.

Despite the looks, sichuan pepper not real pepper, in fact it is closely related to citrus fruits and not the typical black peppercorns as is commonly believed. As a member of the citrus family, Sichuan pepper is characterized by a tart, lemon-pungent aroma, and instead of the hotness and pungency of black, white or chili peppers, it creates a tickling, effervescent sensation on the tongue, a unique tingling sensation, as if numbed by needles (the scientific name of this property is paresthesia caused by 3% content of the hydroxy-alpha-sanshula molecule in the fruit's acid).

Any dish that can make your tongue feel mildly numb or tingling is worth trying. This refers to such numbness, when your tongue seems to be numb and at the same time mobile. Sichuan peppercorns are neither hot nor hot. And what they are is a culinary experience like no other. But why is there a desire (albeit mildly) to feel numbness in the mouth? Because, in addition to the first feeling of coolness arising from the tingling of the tongue, the sensation of food seasoned with pepper changes, a wonderful vibrant vibration is added and, as a result, an unlikely warmth. And this tingling sensation is likened to an electric charge.

Some types of Sichuan culinary peppers.

Top left: Nepalese timur (Zanthoxylum alatum); upper right: Indonesian Andaliman (Z. acanthopodium); lower left: Indian tyrphal (Z. rhetsa); lower right: Chinese jiao (Z. piperitum / simulans).

In China, the spice Sichuan Pepper (jiao) obtained from several native species Zanthoxylum, and therefore the properties of the spice vary depending on the region. Although it is often claimed that Z. piperitum is the canonical origin of the Sichuan pepper, but in fact the most commonly used Z. bungeanum, Z. simulans, Z. planispinum and Z. armatum... According to traditional Chinese medicine, Z. bungeanum is the most valuable of the listed, the rest are considered the worst substitutes.

In Chinese cooking, dry roasted Sichuan peppers are often used as a table herb, either neat or as flavored salt. To prepare this typical Sichuan flavor, coarse salt and dried Sichuan peppers are roasted together until slightly hazy. After cooling, both are ground together to a coarse powder. This "pepper salt" is a common seasoning in China.

Another type of Sichuan pepper grows wild on the Indonesian island of Sumatra, where it is used as a spice by several ethnic groups. In Indonesian cookbooks, this spice is sometimes referred to as “Indonesian lemon pepper,” which should not be confused with the lemon-flavored black pepper seasoning in Western supermarkets. An Indonesian spice known as andaliman is less pungent than other Sichuan peppers and has a more intense lime flavor similar to Japanese peppers.

Indonesian lemon peppers can be substituted for a mixture of Chinese or Japanese peppers with lemongrass, or better with lemon myrtle leaves, which have a fresh coolness. Indonesian pepper is most typical for the Batak cuisine, for the peoples inhabiting a small area in northern Sumatra. Food Batak is quite spicy and spicy - pieces of pork meat and internal organs, stewed in a thick, spicy sauce containing pork blood. Indonesia's main island, Java, has another indigenous Sichuan pepper for culinary use: Z. avicennae also known as karangeang in West Java. According to very rare literary sources, the leaves have a coriander scent and the shells resemble anise.

Nepalese cuisine uses a local pepper as a spice Sichuan (Z. armatum = Z. alatum)... The dark, purple-colored shells of the fruit are much sharper and sharper in taste than the Chinese ones. Their scent is very strong and very spicy; it looks more like a rose and Chinese cinnamon - cassia than lemon, characterized by the absence of any sign of tenderness and softness. Sichuan Nepalese pepper is used for curries and pickles and is one of the most commonly used spices in Nepal cuisine. It is usually used in small quantities so that the flavor is transferred to the dishes, rather than the overwhelming pungency.

In Western and Southwest India, chefs sometimes use another relative of the Sichuan pepper with slightly larger shells. (Z. rhetsa = Z. limonella)... It is called tirphal in Maharashtra and triphal in Gujarat. The use of this spice is mainly limited to the western coast of India (Gujarat, Maharashtra, Goa, Karnataka), where it is used for fish dishes. Unlike common Indian cooking habits, this pepper is usually not paired with other spices as its aroma is considered delicate and easily lost among other spices.

Korean Z. schinifolium is the only species with aromatic seeds, which are preferred to shells with a less pronounced aroma.

In Chinese cuisine, Sichuan peppers are roasted before crushing or grinding. It mutes citrus aromas and enhances woody notes for a superior pairing with meat. To toast peppers, add them to a dry skillet over medium heat. Stir for about one minute or until aroma appears. Cool, then chop.

Now that you've toasted the peppers, how can you use them?

Combine with coarse salt and ground black pepper, then use it to rub the beef.

Mix with salt, add to breadcrumbs to use as a breading for fried chicken.

Season vegetable oil with toasted and ground Sichuan pepper, it will be fragrant enough to sprinkle on fried vegetables and meat.

Add to mayonnaise and use to make tuna salad or turkey cheese sandwich.

Melt butter in a skillet, add ground (pre-fried) Sichuan pepper and shrimp. Fry until tender, then add (hot) to the minced fennel, avocado and diced red onion salad.

Combine toasted chopped Sichuan peppers with tomato paste, honey, cumin, cinnamon, salt and hot pepper. Fry the chicken breast pieces with garlic in olive oil, then stir in the tomato paste and spice mixture and heat. Serve the chicken sauce on a bun or place on top of pasta or rice.