Pepper is obtained from the fruits of the Piper nigrum plant, a vine native to India.
The way it is processed depends on the type of pepper you want to obtain:
- Black
- White
- Green
- Red
Each type is produced through different stages of harvesting and drying the fruit, known as drupa.
-
Black Pepper
- Harvesting: The drupes are harvested when they are nearly ripe, usually dark green or yellow.
- Fermentation and Drying: The drupes are briefly boiled in hot water to clean and prepare the skin for drying, then dried in the sun for several days. This process causes the skin to shrink, turning it black and wrinkled.
- Result: Black pepper has a strong, spicy flavor and is the most common type on the market.
-
White Pepper
- Harvesting: The drupes are harvested when they are fully ripe, meaning they are red in color.
- Soaking and Peeling: The ripe drupes are soaked in water for about a week to loosen the skin, then the skin is removed to leave only the white inner seed.
- Drying: The seeds are dried in the sun or in machines to obtain the white peppercorns.
- Result: White pepper has a milder and less complex flavor than black pepper, with a more earthy aroma.
-
Green Pepper
- Harvesting: The drupes are collected when they are still green and immature.
- Preservation: To maintain the green color, the green peppercorns can be quickly dried or preserved in brine or vinegar.
- Result: Green pepper is less spicy and has a fresh, herbal flavor, often used in fresh dishes or sauces.
-
Red (Pink) Pepper
- Harvesting: The drupes are harvested when they are fully ripe and red.
- Drying and Preservation: These drupes can be dried in the sun or preserved in brine to maintain their red color. Sometimes, pink peppers from another species are used, which have a mild and sweet flavor.
- Result: Red pepper is less common and tends to be sweeter and more aromatic, with a spicy kick.
Each type of pepper is carefully processed to preserve its unique characteristics of flavor, aroma, and color.
