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http://www.aalf.org/wiki/index.php?title=User:PauliGonsalez806&action=history Revision history for this page on the wiki en MediaWiki 1.13.3 Tue, 10 Nov 2026 15:01:40 GMT http://www.aalf.org/wiki/index.php?title=User:PauliGonsalez806&diff=13670&oldid=prev <p>New page: Peppercorns are the natural type of our common table pepper that is on average paired with salt. Black pepper spice comes from another kind of pepper compared to the green, red, yellow, or...</p> <p><b>New page</b></p><div>Peppercorns are the natural type of our common table pepper that is on average paired with salt. Black pepper spice comes from another kind of pepper compared to the green, red, yellow, orange or purple ones you may eat in a stir-fry dinner or stuffed with rice. The kind of pepper that we eat as a vegetable arises from Capsicum annuum, a plant indigenous to tropical America. A perennial woody vine, Piper nigrum, indigenous to India, produces[http://www.gourmetpeppercorns.com peppercorns]. <br /> <br /> Piper nigrum is cultivated where individual plants are allowed to vine their way up trellises, vertical poles or trees. Other vegetation within six to eight feet of the vine is removed to reduce competition for nutrients, shade or sunlight, and air circulation. When the plant matures it's going to form an extended cluster of small green fruits. The quarter-inch in diameter green berries change to yellow after which to red when ripe. The older the vine, the longer the cluster of green berries. Plants can be in production for two decades. Propagation is usually done with cuttings as Piper nigrum will readily root at the leaf nodes where the vine is allowed to touch the floor.<br /> <br /> The entire cluster of berries is harvested whenever a couple of the berries are ripening and turning red. The clusters of berries are dried in the sun where they turn black. Upon drying the once smooth surface of the peppercorns shrinks to produce a rough, wrinkly surface. At this stage the [http://www.gourmetpeppercorns.com black peppercorns] are easily stripped from the cluster.<br /> <br /> Black pepper may be the most widely used spice in the world. It makes up about one-fifth of the world's spice trade. It really is found in its whole form or ground to add heat and spice to many dishes. Piperine could be the main component in black pepper that is responsible for the warmth. Foods that use pepper include dressings, egg dishes, fish, seafood, gravies, meat dishes, poultry, pickles, salads, sauces, relishes, soups and vegetables dishes.<br /> <br /> Green, white or black [http://www.gourmetpeppercorns.com green peppercorns] would be the berries of Piper nigrum, while pink or red peppercorns would be the dried berries of a different plant, Schinus terebinthifolius. Green peppercorns are immature berries which can be often preserved in vinegar or brine and kept in jars of the liquid. Black peppercorns would be the dried berries and white peppercorns are some of the black ones which have had the outer coating removed. White pepper tastes less pungent or less peppery than black pepper. White pepper is sometimes used more for the light color than the more subtle flavor.</div> Thu, 01 Mar 2012 13:07:34 GMT PauliGonsalez806 http://www.aalf.org/wiki/index.php?title=User_talk:PauliGonsalez806