Evidence for the dish's existence in the United States dates from at least 1948. The dish originated from Fujian cuisine, where it was known as qīngjiāo ròusī (青椒炒肉絲). In the original dish the meat used was pork and the seasonings were relatively light compared to pepper steak.

ChinaPepper steak / Origin But the original pepper steak comes from Hokkien, or Fujian, cuisine, which is primarily found in the provincial capital of Fsuzhou, China. Seasonings aren't the only difference between the pepper steak we devour in the states and the authentic Chinese version. In fact, Chinese pepper steak was first made from pork.

Pepper cultivation began thousands of years ago in India, where it was native, and it was soon introduced to the major islands of Indonesia by traders. Two species of pepper were domesticated: long pepper (Piper longum) in the northeast of India and black pepper (Piper nigrum) in the southwest.

In early historic times pepper was widely cultivated in the tropics of Southeast Asia, where it became highly regarded as a condiment. Pepper became an important article of overland trade between India and Europe and often served as a medium of exchange; tributes were levied in pepper in ancient Greece and Rome.

noun. 1. : thin-sliced steak cooked with green peppers, onions, tomatoes, and soy sauce. 2. : steak au poivre.

Steak au poivre (French pronunciation: [stɛk‿o pwavʁ], Quebec French pronunciation: [stei̯k‿o pwɑːvʁ]) or pepper steak is a French dish that consists of a steak, traditionally a filet mignon, coated with coarsely cracked peppercorns.

Pepper's popularity in Europe rose dramatically in 30 BCE after Rome's conquest of Egypt, and its use spread rapidly to Roman Gaul (mostly modern-day France and Germany) and Roman Britain. Pepper became an essential ingredient in food in the Roman world.

Bell peppers are high in vitamin C and help your body absorb iron. They also have large amounts of carotenoids, an antioxidant. Red, orange, and yellow peppers are actually very ripe green peppers. Bell peppers sweeten as they ripen, so red bell peppers are sweeter than green.

It's a staple in food manufacturing, and in household kitchens its popularity is rivaled only by its sister seasoning, salt. Pepper's status as a popular spice stems from its distinctive taste, aroma and versatility.

But the original pepper steak comes from Hokkien, or Fujian, cuisine, which is primarily found in the provincial capital of Fsuzhou, China. Seasonings aren't the only difference between the pepper steak we devour in the states and the authentic Chinese version. In fact, Chinese pepper steak was first made from pork.

The name pepper is derived from the Sanskrit name of long pepper, pippali. That word gave rise to the Greek peperi and Latin piper.

In early 20th century France, the substitution of lean beef tenderloin for venison and the addition of a cream sauce to help cut the heat of the peppercorns resulted in the modern version of pepper-crusted steak - steak au poivre, or “pepper steak.”[2] In America, steak au poivre can still be found on steakhouse menus, ...

Pepper Production - Source FAO

They're low in calories and are loaded with good nutrition. All varieties are excellent sources of vitamins A and C, potassium, folic acid, and fiber. Plus, the spicy ones liven up bland food, making it more satisfying. Peppers come in all sizes and colors.

Definition. Since antiquity, Pepper has always been the most important spice in the world. It played a central role in the medicines of ancient India and China, became a critical component of Roman food, and remained central in the cuisine of medieval Europe.

Kampot red peppercorns Kampot red peppercorns, a Cambodian wonder Grown in Cambodia's Kampot and Kep provinces, the Kampot peppercorn is often considered one of the best peppers in the world. Its fruity, well-rounded and powerful aromas make it one of the most popular peppers in great cuisine.