All Pepper varieties are derived from the same vine (Piper nigrum). Different varieties result from picking the berries at various stages of ripening and processing them differently. Common varieties include the following: _ Black Peppercorns: You may think that these are the mature fruit of the plant. Not so. They have reached their full size, but are still green and not quite ripe. They are picked and allowed to dry in the sun. Enzymes in the berries cause the skin to turn black during the drying process. They are the strongest in flavor. The familiar ground black pepper is made with black peppercorns. _ White Peppercorns: These are the mature berries that ripen to a red color before being picked. After harvesting, they are soaked and rubbed free of the outer skin down to the smooth white underlayer, then dried and bleached by the sun. They are slightly milder than black pepper. Ground white pepper is used in Asian cuisine and also in light-colored dishes where you don't want black pepper to be visible. _ Green Peppercorns: Green peppercorns are unripe peppercorns picked at the same stage of ripeness as black peppercorns, but not allowed to dry. They may be pickled in vinegar or brine. You may also find them freeze-dried and dehydrated (which is more flavorful). Their flavor and spiciness are less concentrated than black peppercorns. They are the least pungent. _ Red Peppercorns: This mature, but unhulled version of the peppercorn is often difficult to find. Check gourmet and health food stores and expect to pay dearly for them if you do find them. . . . . . . . .Source: thespruceeats #health #spices #blackpepper #asiancusine #chinesecuisine #miamicuisine #newyorkcuisine #cooking #homechef #kitchen #spiceblend #healthandwellness #healthylifestyle #vegan #blackvegan #soup #noodles #recipe #culinary #aroma #pepper #flavor #spicedish (at Los Angeles, California) https://www.instagram.com/p/B1WEstznCzx/?igshid=rz4ms5e18c07
