As a chef, I will want to start my entry in this contest organize by @lirvic by saying, ***essential ingredients or spices are what hold the taste of any food: be it swallow or snacks.*** I believe, it shouldn't surprise those reading this post to find it surprising that Pepper is an essential spice for seasoning meals, because pepper as we all know, adds a spicy and aromatic taste to meats, soups and seafoods as well as a key ingredient in many sauces ranging from which ever one is your favorite. Well, this will be a long ride. So, hold tight while I share with you my chef experience. Precisely, a Nigerian chef and my presentation will be a bit like a story and I will have to first of all apologize to you for writing such a long article. Just you know, anything one do with passion, always seems stress free. I mean, it should be interesting reading a lengthy post. ***My Take On Pepper As Spice: A Chef’s Perspective from Nigeria***| |- ![pexels-media-4590479.jpeg](https://cdn.steemitimages.com/DQmYsxPou6qwwcwF74iHxMdDHqzXt9h8CAiDkQEVvfD9v6s/pexels-media-4590479.jpeg) [Source](https://www.pexels.com/photo/close-up-photo-of-habanero-4590479) Once upon a time, in the world of spices, few ingredients command respect the way pepper spices food up and from my experience as a chef based in Nigeria, pepper is not just a kitchen staple as many will see it for and I do say to my siblings, when you see me and see pepper always remember, that is the beating heart of my cooking philosophy because from Nigeria local delicacies to international fusion dishes, pepper gives soul to my recipes. It is fiery yet subtle, healing yet flavorful and culturally sacred in my culture. Allow me to take you on a journey through my world, where every spoon tells a story and pepper is the master storyteller behind the scene of concept.

✓ Do you eat pepper frequently? Do you include it in your meals?

| |- ![pexels-media-4144234.jpeg](https://cdn.steemitimages.com/DQmPdffg7KLuVRiiyn6TpuVi9asxN8EF2kiewnXsm74r9WF/pexels-media-4144234.jpeg) [Source](https://www.pexels.com/photo/person-cooking-on-black-pan-4144234) Hope you didn't expect me to say no lolz. Of course ***Yes,*** I eat pepper frequently and not just as a one time in and out consumer but as a culinary artist who understands its depth and In every meal I prepare, pepper is present not always in abundance but always in precision to the taste of it consumer. Lest I forget, the balance of heat and aroma brings about the lip licking in my dishes. When I cook native soups like ofe nsala, I use minimal pepper for refinement But when it’s time for grilled pepper chicken or firewood jollof, I let the heat roar with pride because that carries the symbol of what grilled pepper chicken or firewood jollof stand for. Cooking without pepper, to me, is like painting without color and It is incomplete. Despite, whether fresh, dry, roasted or smoked, and to make things stand out, I apply pepper in layers and each form delivering its own unique expression in the dish. Only in this way, I get to know when to leave it in minimum or maximum.

✓ What benefits do you know of pepper?

| |- If you want to know the worth of anything, know it value and a sided way to know value of a thing is knowing what you stand to benefit. While growing up in Akwa Ibom, the fiery scent of fresh pepper being pounded in a mortar was more than just a cooking routine as this sent a signal that something delicious was about to happen and that mindset always draw to steaming meat for a delicious soup. Whether it was afang soup, jollof rice or fish stew, the presence of pepper brought life to the pot and warmth to our taste buds. Ever since then and over the years, I’ve come to realize that pepper is more than just a spice but a cultural necessity, a health booster and an economic lifeline for many. ***1 A Culinary Star That Defines Our Meals***| |- Drawing your attention to Nigeria my country, food without pepper is like music without rhythm. Though It matter where you’re from especially the Yorubas I lived with. It's whether you enjoy the sharp heat of ata rodo in Yoruba soups or the smooth blend of dry pepper in suya spice and the dry pepper in suya is what I never see anyone dislike. Don't forget, pepper adds a signature taste that makes our dishes memorable. >Even the ***“white soup”*** in my community, which is traditionally mild, still welcomes a touch of pepper to enhance its aroma. ***2 Nature’s Medicine: Pepper for Health***| |- Now, beyond taste, pepper offers real health benefits and attribute should be given to capsaicin which is the compound that gives pepper its heat and this small fruit works wonders for the body as It boosts metabolism, improves digestion and can help with weight management. In my experienced, I once battled a stubborn cold during Harmattan as at 2019 and my grandmother gave me hot pepper soup prepared with goat meat. Surprisingly, I took two spoonfuls and my blocked nose cleared like a miracle. >Also, pepper is rich in vitamin C, which supports our immune system. The fact is, a good dose of fresh pepper in meals might be part of why some rural folks hardly fall sick despite their limited access to modern medicine. ***Not scientifically proven but I live to experience this*** ***3 Economic Importance: A Source of Survival***| |- Though not everyone reading this post, has been to Nigeria market but to those who experience it, should you ever visited the pepper section in any Nigerian market, you’ll understand its power in the economy. In fact, during planting season, women in my neighborhood dry pepper purchase from farmers in trays under the sun and this is not just for home use has they sell it to traders who repackage and distribute to local stores and restaurants. Some even export to other West African countries like Ghana and that’s income generation rooted in a simple red fruit. ***4 Cultural and Traditional Relevance***| |- In my culture, pepper is more than food spicy has it is part of our expressions. I still recalled to once my grandmother once said, ***"If you want to test a cook, remove maggi but leave the pepper and should the food still makes sense, you’ve found a true chef.”*** I laughed then, but now I understand how serious she was. ***5 Hidden Uses and Practical Benefits*** To bring to your notice, did you know dried pepper can be used to drive away ants and pests from stored grains? Some people even add a pinch to hot water to relieve sore throat and cold. Others mix ground pepper with shea butter to massage aching joints. These home remedies may not be in hospital records, but they’ve served generations in many homes.

✓ Is it easy to find pepper in supermarkets in your country? What is its price on Steem?

| |- ![pexels-media-6280400.jpeg](https://cdn.steemitimages.com/DQmSDzrAhpqeTAXJapgU4XBomWJEv8NPZg2MJohfWMkC9zi/pexels-media-6280400.jpeg) [Source](https://www.pexels.com/photo/black-woman-in-medical-mask-choosing-anaheim-pepper-6280400) Yes, pepper is widely available and deeply rooted in the Nigerian food system. The good thing is that whether you are shopping in upscale supermarkets in Victoria Island, Lagos or in community markets like Itam in Uyo or Watt Market in Calabar to small street provision shop retailers. pepper is everywhere in their freshness, vibrant and essential. In Nigeria, pepper is not just an ingredient but a lifestyle and You’ll find various types depending on your location and culinary needs. The most popular are: 🌶️>Scotch Bonnet (Ata Rodo) Should you want to consider something fiery and aromatic, then scotch bonnet is perfect for your stews and soups. Availability: Wigmore Wholesale. Price tag: ₦9,600.14 per 1kg Estimated Steemit price: ~32 STEEM Availability: Shoprite Nigeria. Price tag: ₦5,799.99 for a pepper mix variety Estimated Steemit price: ~19.33 STEEM >2 Cayenne Pepper If you then need something in powder form and Often sold fresh or as red powder, this will be great for your everyday cooking. Availability: Jiji.ng, SPAR Nigeria and in-store Price tag: 1kg chili powder for ₦15,000 Estimated Steemit price: ~50 STEEM >3 Cameroon Pepper Looking for a smoked and intense one, then go for Cameroon pepper. Cameroon pepper is ideal for traditional soups and jollof rice. Availability: Supermart.ng Price tag: 850g for ₦3,250 Estimated Steemit price: ~10.83 STEEM Availability: Mile 12 Market Online Price: ₦3,250 to ₦30,000 depending on quantity Estimated Steemit price: ~10.83 to 100 STEEM >4 Bird’s Eye Chili (Sili) Tiny but mighty, used in both local and Asian-inspired dishes. Wigmore Wholesale – ₦7,331,016 per ton Estimated Steemit price: ~24,437 STEEM >5 Tatashe (Red Bell Pepper) Milder, used for color and volume in pepper sauces. Food Village Store – ₦520 per unit Estimated Steemit price: ~1.73 STEEM

✓ Do you have any special way of storing pepper to preserve its properties?

| |- ![pexels-media-30387987.jpeg](https://cdn.steemitimages.com/DQmPZKKL2Y1XzNcytS6Xn2pDgrCqFJLWe5fXN4WWer7jPRa/pexels-media-30387987.jpeg) [Source](https://www.pexels.com/photo/vibrant-red-dried-chillies-in-jaipur-market-30387987) Absolutely and as a chef, I treat pepper storage or preservation with the same reverence I give to prime cuts of meat or freshly harvested herbs and what you should note is that proper storage is not just about preservation but protecting the flavor, aroma and potency of the spice. Over the years, from my experienced. I’ve developed some and learned some several techniques for different forms of pepper, ensuring I always have premium quality at my fingertips. ***A. Storing Fresh Pepper (Blended Mix Method)***| |- Ata rodo has locally called here in Nigeria, is a stand out fresh pepper, better known as scotch bonnet. It is volatile in nature and it can spoil quickly if not preserved well. So, in my experienced to avoid wastage and always have ready-to-use seasoning, I prepare a blended mix. >My Steps: 1 Wash thoroughly and what I mean by this, is rinsing fresh pepper under clean running water to remove dirt or pesticide residue. 2 Remove stalks and deseed if needed, especially for a milder blend. 3 Blend with aromatics and this involved Combining pepper with fresh garlic, onion, ginger and a small amount of vegetable oil as the oil will acts as a natural preservative and gives a smooth texture. 4 Portion and freeze will be the next step. By this, you pour the blended mix into airtight plastic containers or ice cube trays. Personally, I label them by date and type. 5 Freeze immediately. By this, you store in the freezer where it can last up to 3 months without losing its essence.

This method locks in the freshness and saves me valuable prep time during busy service hours. I trust you to try it too

| |- ***B. Storing Dry Pepper (Roasting and Grinding Method)***| |- You might love the roasting and grinding method. Though any chosen method will depend on your ability to source for necessary tools to use in carrying it out. So, dry pepper, especially cayenne and chili is best stored after a light roasting process. By this, it enhances its aroma and kills any residual moisture or pests. >My Steps: 1 You will want to sort and clean out by removing dirt, stalks and any moldy pods. 2 Roast lightly: Heat the peppers in a dry pan or oven at low heat for 5–10 minutes, and be turning occasionally within that span of time, it helps to intensifies the flavor. 3 Cool and grind: Consider letting it cool completely then grind the pepper into a fine powder using a spice mill or mortar and pestle. 4 Store in glass jars: For me, I use sterilized, airtight glass jars for my storage and avoid plastic as it may absorb or transfer odors. 5 Label and date: Always date the jars and use the FIFO method (first in, first out).

Stored this way in a cool, dark cabinet and you will have your dry pepper powder stays potent for up to 6–8 months.

| |- ***C. Storing Whole Dried Pods (Bay Leaf Insect Repellent Method)***| |- This commonly practice in my community. In this method the whole dried pepper pods especially for Cameroon and bird’s eye chilies retain more oils and are perfect for stews and sauces. >My Steps: 1 Dry thoroughly under any means of heat and ensure the pods are bone dry before storage as any moisture will lead to mold. 2 Place in airtight containers: I earlier recommend the use of large glass jars for your pepper storage. 3 Add dried bay leaves: what you should know about bay leaves is that, this are natural insect repellent as they will prevent weevils or pantry bugs from damaging pepper. 4 Store in a cool place: In this regard, you might want to consider your kitchen cupboard away from direct sunlight or heat sources and that will be ideal.

This method keeps the pods usable for over 6 months, especially if humidity is controlled.

| |- ***D. Making and Storing Smoked Pepper Paste (My Signature Technique)***| |- Come to think of it, I never talk of my favorite method. Well, you have me here as this will be my personal favorite and I will want to refer to it as a chef's signature pepper paste that adds bold depth to any dish, from grilled fish to local soups. >My Steps: 1 Sun-dry and smoke: Combine sun-dried red peppers with a batch lightly smoked over wood chips for flavor infusion. 2 Blend with flavor bases: Add onions, garlic, fermented locust beans (iru) and spices like thyme and curry leaf. 3 Slow-cook in oil: Gently cook the blend in palm oil or vegetable oil over low heat until the oil separates from the paste. 4 Cool and jar: Then pour pepper paste into sterilized glass jars while hot and seal tightly. 5 Refrigerate or store in a dark pantry: Take note, the oil layer on top helps preserve it for up to 2–3 months.

This smoked pepper paste is my secret weapon as it elevates any ordinary dish into something extraordinary.Personally to me, pepper just like wine, improves with the right storage. Whether I’m preparing a five-star entrée or a humble family dinner, the secret remains that having perfectly stored pepper means I never compromise on flavor, quality or consistency. In my kitchen, every pod of pepper is a promise of heat, health and heritage.

| |-

✓ Share with us how you incorporate pepper into your meals.

| |- A little secret about me you should know. My culinary approach is a fusion of Nigerian heritage and contemporary technique in regards to pepper and in that creative space, pepper is not just a spice. It is my signature, my muse and my medium of emotion. Whether I’m preparing street-style shawarma or a traditional Yoruba sauce, I use pepper not just for heat, but for depth, identity and balance. Below are some ways I incorporate it into my favorite dishes and trust me, your will find it interesting: ***A. Signature Catfish Pepper Soup (Point-and-Kill Style)***| |- Catfish pepper soup is a popular and in demand in my country. And you might wonder to know why and I will tell you in few words. This is a soulful, comforting dish where pepper isn’t just a seasoning but it’s the heartbeat of the broth. Why the called it ***catfish pepper.*** >My Steps: 1 I first of all clean and cut live catfish into chunks, wash with lime and hot water to firm the flesh. 2 Then boil gently for 15-20minutes with seasoning cubes, salt, onions and slices of ginger and any other things you wish to boil it with. 3 After that, I move to blend fresh scotch bonnet (ata rodo) with a small amount of water and pour into the broth. 4 Add ground uziza seeds and a handful of scent leaves toward the end. 5 At this point, you simmer till the catfish is tender and the broth is deeply aromatic.

The result is a spicy, herbal, heartwarming meal perfect for cold nights or recovery days.

| |- ***B. Stir-Fried Seafood Pasta (Continental Fusion)***| |- This dish brings the vibrancy of Mediterranean cuisine with a bold Nigerian twist. >My Steps: 1 First of all, I fry quickly my shrimp, squid and mussels in olive oil with garlic and onions. 2 I then add dry chili flakes and a drizzle of habanero-infused oil for controlled, elegant heat. 3 and move to toss in boiled pasta and season with herbs like oregano and basil. 4 And finish with a sprinkle of crushed ata rodo for that familiar West African flame.

I moderate things and the pepper doesn’t overpower everything but dances with the seafood, creating a delicate heat that lingers just enough.

| |- ***C. Nigerian-Style Shawarma with Pepper Mayo***| |- ![pexels-media-5848700.jpeg](https://cdn.steemitimages.com/DQmVkggMHKt9xYtkYg5bHZBqwj6f8Ak1Hb7RQraUBAgyR4u/pexels-media-5848700.jpeg) [Source](https://www.pexels.com/photo/scrumptious-tacos-on-a-plate-5848700) I tried to Create a brand using pepper as my pepper Mayo stays a bit pepperish and that is me trying to create a distance for those who love excess pepper. So, I had take on street food to elevate it in this new experienced of mine. My pepper mayonnaise is what makes my shawarma unforgettable. >My Steps: 1 I Mix mayonnaise with a dash of lemon juice, a spoon of cayenne pepper and a hint of smoked paprika. 2 I then blend in a small quantity of freshly pounded ata rodo to create a zesty, fiery spread. 3 I will then grill marinated chicken or beef then roll it in pita with the pepper mayo, cabbage and sliced onions.

Each bite you will take is a blend of creaminess, acidity, crunch and a kick of well-balanced heat.

| |- ***D. Yoruba-Style Ayamase Sauce (Ofada Sauce)***| |- This is not just a dish but my cultural declaration. Known locally as “designer stew”, Ayamase is pepper-based magic. >My Steps: 1 First, blend a mix of green bell peppers and scotch bonnet (ata rodo), keeping it coarse. 2 second, you then boil the blend to remove excess moisture. 3 Next, in palm oil that has been “bleached” (heated until pale), fry diced onions until caramelized. 4 Almost to final stage, add locust beans (iru) and let the aroma deepen. 5 Stir in the pepper blend, add seasoning and let it fry slowly until the oil separates. 6. Add assorted meats like shaki, ponmo, beef and allow it to simmer into richness.

This stew is complex, fiery and unforgettable and trust me, you will be mislead by it green color but a taste of it one spoonful will reveals its power.

| |- >My Pepper Philosophy: Fire & Flavor

As a chef, I don’t just use pepper. I study it in the process of using it and know its varieties. I try to understand its strengths and respect its dangers. Sometimes, one small chili can define the entire plate.

| |- There’s a Yoruba adage that says: > “Ata tí o jóni, ó tún dùn ni l’enu.” ***“The pepper that burns you still leaves sweetness on your tongue.”*** >That’s the paradox of pepper. It stings, yet it satisfies, It punishes yet it pleases. And in my kitchen, I embrace that tension that transform heat into harmony and pain into pleasure as this comes in one plate at a time. `You might want to see pepper with me to be an art's` # In my kitchen, pepper is not an afterthought I will say. This is a core ingredient, that portray cultural symbol and a culinary force. It connects me to my roots, my customers and my craft. Every sprinkle, every slice, every blend of pepper is a conscious choice to transform food into an experience. So the next time you enjoy a meal that leaves a pleasant heat on your tongue and warmth in your chest, remember: that’s not just pepper but the taste of heritage, health and the hand of a chef who knows what magic lies in every pod. # Thanks for reading.

Best Regards @berda01

| |- I invite on @ruthjoe @nsijoro @waterjoe to participate in the contest.

_{Posted using [SteemPro](https://www.steempro.com)}