The Spice King

Black pepper is the king of spices. Back in the Middle Ages, pepper was a currency: a family’s wealth was determined not by how much money they had in the bank but by how many peppercorns they had in their pantry. Black, white and green peppercorns all come from a small berry that grows in clusters on a vine native to India. When these berries are picked young, dried, and fermented, they become black peppercorns, whose hot spice is tempered by a touch of sweetness. White peppercorns are mature berries that have been dried and rubbed from their skins. They are less pungent than darker pepper. Green peppercorns are brined or freeze-dried and have a slightly sour characteristic, similar to capers. Whole peppercorns can be stored up to a year in a cool, dry place, but their essential oils disperse quickly when ground, so use a pepper mill rather than a pepper shaker. Grind on my friends!