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||The Four Peppercorn Blend is fantastic when utilized to create creamy salad dressings, marinades, vinaigrettes, and sauces. This peppercorn has many uses and is well known for its aromatic qualities.|
|Basic Preparation||Ready to use as is, no preparation is necessary.|
|Cuisine||American, Asian, European, Indian, Japanese, Thai|
|Taste & Aroma||Hot|
|Handling / Storage||To be stored in a cool, dry place.|
|Qualities||Gluten-Free, Kosher Parve, Non-GMO|
|Country of Origin||United States|
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