Origin:
India, Indonesia, Vietnam, South America
Description:
Peppercorns, the small, highly pungent and aromatic dried fruit of the pepper plant, are found in four different versions: black, white, green, and red. Black pepper is widely used and produced from nearly ripe berries that are sun-dried so an enzyme contained in the outer portion oxidizes and turns them black. White peppers consist of only the inner seed with the per-carp removed by soaking and rubbing or by decorticating when dry. Green peppercorns, handpicked when full-sized but not yet ripe, are highly aromatic and less pungent than the black type. Red peppercorns are picked when fully ripened and then dried. They combine the aromatic pungency of black pepper with the fresh notes of green pepper.
Applications:
Endless
