Black pepper (Piper nigrum)
a flowering vine known to India since 2000 BCE..
Black pepper;
Made from the green, unripe, berries.... Dried in the sun for several days,
Sometimes cooked in hot water, to clean them and to prepare for drying;
the added heat speeds up the darkening enzymes during drying process.
White pepper;
Only the seed of the pepper is used, with the dark outer layer of fruit removed.
Called retting when fully ripe red berries are soaked in water for about a week,
Then rubbing removes the softened fruit skin, and the cleaned seeds are dried.
Green pepper;
Dried in shade and treated as to retain the green color,
such as with sulphur dioxide, canning, or freeze-drying.
They also retain color when pickled in brine or vinegar.
Orange and red pepper;
are ripe berries preserved using the same techniques used for green pepper.
The plants start fruiting by the fourth or fifth year,
then typically continue bearing fruit for seven years.
a flowering vine known to India since 2000 BCE..
Black pepper;
Made from the green, unripe, berries.... Dried in the sun for several days,
Sometimes cooked in hot water, to clean them and to prepare for drying;
the added heat speeds up the darkening enzymes during drying process.
White pepper;
Only the seed of the pepper is used, with the dark outer layer of fruit removed.
Called retting when fully ripe red berries are soaked in water for about a week,
Then rubbing removes the softened fruit skin, and the cleaned seeds are dried.
Green pepper;
Dried in shade and treated as to retain the green color,
such as with sulphur dioxide, canning, or freeze-drying.
They also retain color when pickled in brine or vinegar.
Orange and red pepper;
are ripe berries preserved using the same techniques used for green pepper.
The plants start fruiting by the fourth or fifth year,
then typically continue bearing fruit for seven years.