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Pepper primer

Published 9:00 pm Tuesday, December 16, 2003

Although pepper is widely used, it still retains some mystery.

Most peppercorns are harvested in southwestern India from a vine with the botanical name Piper nigrum.

Some peppercorns aren’t really pepper at all, says Michele Anna Jordan, author of “Salt and Pepper: 135 Perfectly Seasoned Recipes.”

She says:

  • White peppercorns are fully ripe berries that have been soaked in water and hulled, which produces a slightly fermented taste.

    Some cooks use white pepper as an alternative to black in light-colored dishes such as mashed potatoes. It also stands up to high heat better than black pepper.

  • Pink peppercorns, papery in texture and slightly sweet, are not real peppercorns. They’re dried berries of a Brazilian pepper tree cultivated mostly on an island in the Indian Ocean.

    “They are aromatic but not peppery,” Jordan said, and they’re usually included in mixes only for color.

  • The black peppercorn, strongest in flavor and bite, is the world’s most popular spice.

    “It goes in almost anything,” Jordan said.

    Black peppercorns are picked when slightly under-ripe, then air-dried, which results in their dark color.

  • Soft green peppercorns are often pickled, unripened berries. They have a fresh taste that’s less pungent than other types.

    Source: Cooking Light magazine, November issue

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