Black Pepper

الوصف

The pepper plant's unripe, still-green berries are used to make black pepper. In order to clean the berries and get them ready for drying, they are briefly boiled in hot water. The fruit's cell walls are torn apart by the heat, accelerating the drying process use of browning enzymes. The fruit around the seed shrinks and darkens into a thin, wrinkled coating of black throughout the many days that the berries are dried in the sun or by a machine. The fruits are known as black peppercorns after drying.
The fruit of the white pepper is removed, leaving only the seed. The typical method for doing this is to soak completely ripe berries in water for approximately a week, during which the fruit's flesh softens and decomposes. The remaining fruit is then scrubbed away, and the exposed seed is dried. Alternative methods, such as peeling the outer layer of black pepper made from unripe berries, are employed to separate the outer fruit from the seed.
The most popular pepper is black, but white pepper is mostly used in foods like mashed potatoes or light-colored sauces where powdered black pepper would be more noticeable. Which is typically spicier and s a matter of debate. Due to the presence of certain molecules in the outer fruit layer of the berry that is absent from the seed, they do have different flavors.
Like black pepper, green pepper is produced from unripe berries. In order to preserve the green color of dried green peppercorns, certain processes are used, such as sulfur dioxide treatment or freeze-drying. Unripe berries kept in vinegar or brine are pickled peppercorns, often known as green peppercorns. Some Asian cuisines, notably Thai cuisine, employ fresh, unpreserved green pepper berries, which are practically unknown in the West. They have been described as having a brilliant scent and a sharp, fresh flavor. If not dried or kept, they deteriorate swiftly.