Black pepper comes from the pepper plant, a smooth woody vine that can grow up to 33 feet in hot and humid tropical climates. They begin to bear small white clustered flowers after 3 to 4 years and develop into berries known as peppercorns. Ground peppercorns produce the spice we call pepper. Black pepper, green pepper and white peppercorns are actually the same fruit (Piper nigrum); the difference in their color is a reflection of varying stages of development and processing methods.
Black peppercorns are made by picking the pepper berries when they are half ripe and just about to turn red. They are then left to dry which causes them to shrivel and become dark in color. Black pepper is the most pungent and flavorful of all types of peppers and it is available as whole or cracked peppercorns or ground into powder.
- Add pepper that you have freshly ground in a mill at the end of the cooking process. Since it loses its flavor and aroma if cooked for too long, adding it near the end will help to preserve its flavor
- Coat steaks, skewed paneer or chicken with crushed peppercorns before cooking.
- Keep a pepper mill on your dining table so that you can add its intense spark to a host of different recipes that you prepare.
- Olive oil, lemon juice, salt and black pepper powder make a delicious salad dressing.
- 3.5 OZ (99 Grams)
- 7 OZ (198 Grams)
- 14 OZ (397Grams)