Peppercorns (Piper nigrum )

Other Names: black pepper, green pepper, pink pepper

Medicinal Uses: Digestive aid, Colds and Coughs, Nervine tonic, Muscular pain, Gum inflammation
 
Pepper is the world’s most popular spice ; a berry grown in grapelike clusters on the pepper plant. The berry is processed to produce three basic types: black, white, and green. Black is the strongest (slightly hot with a hint of sweetness) flavor of the three. White peppercorn is less pungent. Black and white are available whole, cracked, and ground. Green peppercorns are packed in brine and are available in jars and cans. Whole peppercorns freshly ground with a pepper mill deliver more flavor than pre-ground. Goes well with cheese, eggs, fish, game, lamb, pork, poultry, salad, sausages, soup, steaks, strawberries, tomatoes, veal.
 
White Pepper: (spice)  Light tan-colored seed of the pepper berry from which the dark outer husk has been removed. White pepper has the heat but not the total bouquet of black. Often chosen for light colored soups, sauces

 

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