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Black, green, red, and white pepper seeds
black pepper
Black pepper is made from immature berries on the pepper vine. The berries are first briefly boiled in hot water for a moment to clean the surface and prepare to dry. At the same time, heat can damage the cell wall of the fruit, accelerating the role of browning enzymes during the drying process. Over the next few days, the berries will be exposed to the sun or dried in a machine. During this process, due to a fungal reaction, the pericarp surrounding the seeds gradually darkens and contracts, eventually forming a thin, wrinkled layer. After the drying process is completed, the resulting product is black pepper seeds.
White pepper is made from seeds that have their skins removed. White pepper is usually produced using fully ripe berries and soaked in water for about a week, during which time the flesh will soften and gradually decay. After removing the pulp residue by rubbing, the exposed seeds are dried. There are other processing methods for removing pulp, including removing the outer skin of black pepper made from immature berries.
In the United States, white pepper is often used as a seasoning for foods such as light sauces or mashed potatoes because black pepper is easily recognized in light colored foods. It is controversial whether black pepper or white pepper is more spicy. Due to the fact that some components of the outer skin cannot be found in the seeds, the two types of pepper have different odors.
black pepper
Green pepper, like black pepper, is made from immature berries. The dried green pepper still retains its green color to some extent because it has undergone processes such as sulfur dioxide or freeze drying. Peppers marinated with salt water or vinegar also turn green. Fresh, untreated pepper berries are very rare in the West, and they are mainly found in some Asian dishes, especially Thai dishes. The aroma of fresh pepper berries is spicy and fresh, with a rich aroma. Peppers that are not dried or pickled quickly decay.
Curing ripe red pepper berries in salt water and vinegar can make a rare red pepper; The color preservation technique for dried green pepper can also be used to dry the rarer mature red pepper seeds. The red pepper variety in pepper is different from the more common "red pepper seed", which is the fruit of different families of Peruvian pepper (Schinus molle) and its close relatives, Brazilian pepper (Schinus terebintifolius). In the past, there was a debate about the safety of red pepper as a food, but now the debate has subsided. Black pepper has no botanical connection with the Chinese prickly ash called "Sichuan Pepper".