Pepper

Peppercorns exist in white, black, yellow, red, and green, and all of them can come from the same plant and are only harvested at different times and processed differently. While the classic black pepper is fermented and dried unripely, the processing of white pepper is a bit more complex. It is harvested ripe as a red berry and watered until the flesh of the fruit separates, which is usually accelerated nowadays by enzymes. Then the grains are dried and they get the mild but pungent taste we know. In comparison, black pepper is just as hot but slightly spicier in taste, which is why we use it mostly for beef and game, while white pepper is well suited for white meat and fish.

Green peppercorns are relatively mild and fresh in taste. They are also harvested unripe and are offered either freeze-dried or pickled.
In contrast, real red pepper is harvested when ripe and sold almost exclusively in preserves. It is very rare and is often confused with pink pepper berries, which, however, are only a pepper-like spice. Real red pepper is somewhat hotter than its siblings.

Pepper, which originated in Asia, used to be very expensive and was often used for medicinal purposes in cases of loss of appetite and digestive problems. The substance responsible for this is called piperine. Apart from this, the grains also offer other valuable ingredients such as vitamin A, vitamin B6, magnesium and iron.

Black Pepper can be found in SNACKIFY Pumpkin Beef >>

White Pepper can be found in SNACKIFY Matcha Chicken >>