Picking peppercorns (say that ten times)

What are all those different coloured peppercorns all about anyway? You’ve seen all those different types of coloured peppercorns. Are they for decoration or does the colour matter? Read on my friend. Green peppercorns are picked while underripe and soft. They are mildly pungent with a bite to them. Black peppercorns are picked when more mature and then dried in the sun. You know them as the strongest in bite and smell. Red peppercorns were only available in China for the longest time. Being left on the vine longer is what gives them their rouge. White peppercorns are the inside kernels that have been harvested when vine-ripened, then soaked in water and dried. They are not as hot as the black, but a lot more aromatic.

Food Fact brought to you by Farm Credit Canada.

Sources: The Silver Palate Cookbook, Julee Rosso & Sheila Lukins

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