Peppercorns

Whether it is green, black, white or red, it is the same fruit.

Pepper grows in clusters. Green pepper is a fruit picked before maturity. It is subtly spicy, delicately hot and very fresh.
We rarely see it in our markets. It is typically found dehydrated or brined. The grains yellow as they ripen. They are generally picked at this stage of maturity. When dried in the sun, they wrinkle and turn brown, becoming black pepper. At full maturity, the fruit turns a shimmering red colour. It is then soaked in rainwater basins and its skin is removed. After a long period of drying in the sun, white pepper is obtained.
Red pepper (mature fruits) shouldn't be confused with "pink pepper ", incorrectly named because it does not belong to the Piperaceae family. Another language mistake - "grey pepper". It doesn't exist! It is actually a mixture of poor quality white and black pepper powders. It isn't of great interest to us.

Rules and usage tips

Never buy pepper as a powder. Its aromas are subtle and disappear quickly when it is milled. Avoid aggressive cooking as it makes it bitter and burnt.

Preferably use a pepper mill on your dishes when serving. It looks elegant and the odours are intoxicating.

The regular use of different peppers will convince you of their diversity. The use of these peppers will not fundamentally change your cooking, but it will customise your dishes by bringing them a touch of exoticism and taking you on a journey.