Bulk Herbs: Peppercorn blend - whole

This peppercorn blend is made up of black, white, pink, and green peppercorns. Nutritionally beneficial and medicinally positive, pepper offers a unique flavor and a variety of uses. The difference in the color of the peppercorns comes from when the berry of the bush is harvested and how it is processed.

Peppercorns are rich in vitamin A and K, as well as a good source of dietary fiber and contain calcium, magnesium, potassium, manganese, phosphorous, beta carotene, and capsaicin which is supposed to block the cancer forming compounds in smoked and cured meats and fish. Pepper is also an antioxidant and antibacterial agent. In addition to the nutritional elements, pepper may also help with abdominal pain, heart burn, inadequate stomach juices, indigestion, and other stomach problems. Pepper stimulates the taste buds which signals the body to produce hydrochloric acid to help break down foods not being digested. Additionally, pepper is an aromatic stimulant and good for the urinary organs.

Black Peppercorns
Black peppercorns are the dried berry and the most pungent and strongest in flavor. The berries are picked just before they are ripe and are typically sun dried. As they dry, an enzyme is released which darkens the hull of the berry to anywhere from dark brown to jet black. Within the hull is a lighter seed which causes a variance in the color of the ground pepper.

Green Peppercorns:
Green peppercorns are the green berry picked long before they are ripe, which can be freeze-dried to preserve the smooth texture and bright color. While the green peppercorn gives a strong tart punch of flavor to begin with, it does not linger long in the mouth. The berries for the green and black peppercorns are actually picked at about the same time but the green are not allowed to dry which prevents the enzyme from activating that would turn it dark.

White Peppercorns:
This peppercorn is the mature berries that are given a short water bath in order to remove the husks before the remaining seed is sun-dried. The removal of the husk prevents the dark color forming during the drying process. As the berry ripens, it becomes a bright red color. During the drying process, it becomes white. A second way for the white pepper to be harvested is to harvest the green berry, soak it for several days before rubbing off the outer layer. The remaining seed is then either dried for use whole or ground. This pepper has a long drawn out flavor which lingers and is generally preferred over black for any dish where the pepper might show.

Pink peppercorns:
The pale pink berries are harvested in the summer. Initially this has a pepper flavor but ends tasting sweet.

Storage and Usage Tips:

• Peppercorns loses flavor and aroma through evaporation, so airtight storage helps preserve pepper's original spiciness longer. Pepper can also lose flavor when exposed to light.
• Once ground, peppercorns' aromatics can evaporate quickly, it is therefore recommended to grind whole peppercorn immediately before use.

Priscilla
November 26, 2011 at 10:57 pm    reply?

I make sure to keep my hand mill set on a fine setting, otherwise if you bite into a bigger chunk of peppercorn you will know you did.

I bought the blend and the regular peppercorns, we like them both. We will be buying these again from MTA, I'm very pleased with the service we received.