Black pepper is produced from the still-green unripe drupes of the pepper plant. The drupes are cooked briefly in hot water, both to clean them and to prepare them for drying. The heat ruptures cell walls in the pepper, speeding the work of browning enzymes during drying.
The drupes are dried in the sun or by machine for several days, during which the pepper around the seed shrinks and darkens into a thin, wrinkled black layer. Once dried, the spice is called black peppercorn. Black peppercorn is considered spicer than white peppercorn.
It is quite surprising that the use of pepper has come so much into fashion, seeing that in other substances which we use, it is sometimes their sweetness, and sometimes their appearance that has attracted our notice.
Pepper loses flavor and aroma through evaporation, so airtight storage helps preserve pepper's original spiciness longer. Pepper can also lose flavor when exposed to light, which can transform piperine into nearly tasteless.
*Once ground, pepper's aromatics can evaporate quickly; most culinary sources recommend grinding whole peppercorns immediately before use for this reason.
Spicy World Peppercorn (Whole)-Black Tellicherry, 16 Oz. bag
by Spicy World
If we had to select just one spice to flavor our food, pepper, the master spice ,would be a wise choice.
Whole black peppercorns.
Frontier Herb Peppercorns - Whole - Black - Tellicherry Grade - Bulk - 1 lb
One of the world's most popular spices, black peppercorns are actually unripe green fruits (berries)
Yum! I added some sliced red bell pepper strips to give the dish more colour. Used fresh broccoli instead of mixed frozen veggies, and added a drizzle of sesame oil and rice vinegar in the end as well as some sesame seeds. Enjoyed the dish with a bowl of rice, so good!