LOL! I like it:)
And I'm glad pepper came up again .. here's a little pepper knowledge for y'all ....
Black, white and green peppercorns are all products of the same plant but each is harvested and handled differently. The berries grow in spikey clusters on vines that reach 30 feet or more. A vine will not yield a crop until after the third year and does not go into full production until around the seventh year. The clustered spikes of perhaps 50 berries are hand-picked at just the right time for the desired black, white or green peppercorns.
For black pepper the clusters are plucked when not quite ripe then left in piles to ferment. After a few days, the individual berries are spread out and left to dry in the sun for two or three more days or until they are shriveled and nearly black. The finest black peppercorns are said to be Tellicherry from India because they are larger and the most flavorful.
White pepper is derived from the fully ripened berries that are just about to turn red. After harvest the clusters are packed in bags and soaked in water, sometimes flowing water, for more than a week. This softens the outer coating, or pericarp, so that it may be removed to reveal gray centers. The peppercorns are then spread out to dry in the sun where they become naturally bleached to white. Sarawak white peppercorns from Malaysia are said to be the finest due to careful handling and processing. A close second are the Indonisian Muntok type.
Green peppercorns are harvested when the berry is immature and then packed in brine. They offer a fresher flavor and less pungency than black or white pepper. Dried green peppercorns are also available alone or combined in four-pepper mixtures.
The pink peppercorn, usually the fourth component in these blends, is not actually a member of the pepper family although it is often marketed as such. This faintly sweet spice from Reunion Island does enhance the flavor of the other true peppers.
Both black and white peppers have a place in every kitchen. Black pepper has a biting, hot flavor suitable to seasoning an immense variety of foods. White pepper is more subtle in heat and more practical in lighter colored dishes where black specks would be unappealing. Used in combination, black, white and green peppercorns offer a great range of tastes.
Whole peppercorns will provide flavor to recipes without adding a great deal of heat. Just be sure to remove them so that no one suffers from biting into one. Add pepper toward the end of cooking to prevent it from turning harsh.
AI
