White pepper, green pepper and black pepper are actually the same fruit, sourced from a flowering vine. The only difference between them is how they are processed.
Black pepper is formed when the fruits are picked when nearly ripe and are then roasted or dried out in the sun until the hulls turn dark black. For white pepper, the hull is removed during a cleaning process before it’s dried out. Green peppercorns are those same berries, but are picked when young and immature.
Pink peppercorns are the berries of the Peruvian pepper tree that grows throughout South and North America and not actually peppercorns.
The overall blend is musky, spicy, astringent, hot, fresh, piney, and fruity with hints of berry.
|Ingredients||Black peppercorns, white peppercorns, green peppercorns and pink peppercorns.|
|Recommended Applications||Four Peppercorn Blend is an versatile, aromatic combination of the most popular of peppercorn spices. Add them whole, crushed or ground for extra snap in recipes calling for pepper. Use it to create sauces, marinades, vinaigrette and creamy salad dressings.|
|Basic Preparation||Pepper is best when ground fresh just before use. Another option is to tie peppercorns in a cheese cloth bag and drop into a simmering soup or stew. Remove spice bag before serving. Pepper loses its flavor during long-cooking periods, so add at the end.|
|Cuisine||African, American, Asian, European, French, Indian, Indonesian, Italian, Japanese, Latin American, Mexican, Southeast Asia|
|Product Style||Whole, Blend|
|Taste & Aroma||Citrus, Hot, Pungent, Warm & Earthy|
|Handling / Storage||To be stored in a cool, dry place.|
|Qualities||All Natural, Gluten-Free, Kosher Parve, Non-GMO|
|Country of Origin||United States|
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