Black peppercorns - Brazil

SHORT DESCRIPTION
Every kitchen absolutely needs pepper – no question about it! Peppercorns are the berries of the pepper plant, which is native to India. Today, the most important growing regions are India and Indonesia.

USE
Black pepper is a versatile spice. It's used to season sauces, soups, and stews, for example. It's also used with seafood and dishes containing poultry, game, or meat. Sometimes, black pepper is even used in desserts. For the truly adventurous.

GOOD TO KNOW
Pepper was and remains a universal spice. Ground whole black or white peppercorns can be used in virtually any dish. Spiceworld tip: Black pepper should be used in dark sauces.

TASTE
Those who use powdered black pepper in cooking should only store it for about four to six months. After this time, it begins to lose its aroma. Peppercorns, on the other hand, keep for a longer period. The flavor of this pepper can be described as spicy and aromatic, with a pungent spiciness being the dominant characteristic.

PRODUCTION
The berries are initially green and turn red when ripe. Green, black, red, and white pepper all come from the same plant. The difference lies in the harvest time and processing: Black, hot pepper comes from not-yet-fully-ripe berries. Immediately after picking, the peppercorns are dried in the sun until they are wrinkled and blackish-brown on the outside.