Ingredients: organic mixed peppercorns (black, white and red)
- 100% organic
- Non irradiated
- GMO free
Did you know?
Peppercorns are the fruit of the evergreen tree Piper Nigrum. Black, white, and green peppercorns all come from the same plant, but they are harvested at different times and handled in different ways.
Black Pepper: To make black pepper, the clusters are plucked when they are not quite ripe. They are then left in piles to ferment. After a few days, the berries are spread out on a mat and left to dry in the sun for two or three more days until they are shrivelled and nearly black.
White Pepper: White pepper is actually the seed of the pepper plant, with the darker colored skin of the pepper fruit removed. To make white pepper the pepper fruits are soaked in water for about a week, during which the flesh softens and decomposes. Rubbing then removes what remains of the fruit, and the naked seed is dried.
White pepper is popular for use in dishes with light-colored sauces or mashed potatoes. The flavour of white pepper is slightly different that black pepper one, due to the presence of certain compounds in the outer fruit layer that are not found in the seed.
Green Pepper: Green peppercorns, similar to black peppers, are picked before they are mature, but are not allowed to dry in order to preserve their green colour and unique flavour. They have a bright aroma, crisp flavour, and uniform green colour. Due to the fact that green peppercorns decay rather quickly, they are either pickled in brine or freeze dried to preserve them.
Pink/red peppercorns are not a true peppercorns (genus Piper), but because of their resemblance to true peppercorns, they are also called peppercorns. Pink peppercorns are actually berries from Brazilian pepper tree and have a lighter peppery taste.