Rainbow Peppercorn - Organic, Whole - Four Pepper Types
- A product of Mortar and Petal by CynCraft
- Organic, Kosher
- Uses: Culinary, Ritual
Black Pepper, Green Pepper, and White Pepper, or Piper nigrum, are also known as Blanc Poivre, Kosho, Krishna, Maricha, Pepe, Pepper, Peppercorn, Pfeffer, Pimenta, Pimienta, Piper, Piperine, Poivre, Poivre Noir, and Vellaja.
Pink Pepper, or Schinus terebinthifolius, is also known as Brazilian peppertree, Red Peppercorn, Florida holly, Christmas berry, rose pepper, and pimiento rosa.
This pepper blend is a spicy, colorful medley of flavor and adds zest and distinction to all sorts of culinary delights.
Black, white, and green peppercorns all come form the same plant, but they are harvested at different times and handled in different ways.
To make black pepper, the clusters are plucked when they are not quite ripe. They are then left in piles to ferment. After a few days, the berries are spread out on a mat and left to dry in the sun for two or three more days until they are shriveled and nearly black.
To make white pepper, the berry is picked fully ripe. Its outer shrunken skin is rubbed off, exposing the grayish-white pepper inside. White pepper has a milder, more delicate flavor than black pepper, and is used in light-colored sauces and soup without adding black color. White pepper is popular in European cuisines.
Green peppercorns are picked before they are mature and not allowed to dry, thus capturing their green color, and slightly unique flavor. They have a bright aroma, crisp flavor, and light green color.
The pink peppercorn comes from a shrub with vine-like branches with small white flowers and small pinkish red berries. It is native to tropical and sub tropical climates. The berries are not true peppercorns, but are used as an exotic pepper substitute. They have an almost tart taste with a slight sweet aftertaste.