Black Pepper Crushed Organic

Spices-Blend.
Black Pepper Crushed ORGANIC

Origin: Tanzania

Strong, hot and slightly spicy.

The strong, hot and slightly spicy black pepper adds depth and warmth to any dish. It is therefore ideal for seasoning soups, marinades, sauces, salads and vegetable dishes. Black pepper is particularly indispensable with roast and grilled meat, steak, ragouts, goulash, game dishes and stews.

Ingredients: 
Black pepper*. 
* Certified organic

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This is what the different colors of pepper mean!

There is black, white, green and red pepper. They all grow on the same tree, the pepper tree (Piper nigrum). As with tea, the berries are harvested at different stages of ripeness. There are also different processing methods. This results in the bright colors of pepper.

The youngest is green pepper: this is harvested when still unripe. The berries are then cleaned and sorted and either preserved in a salt/vinegar solution, freeze-dried or dried normally at a high temperature. Drying stops fermentation and preserves the green color. In terms of taste, green pepper tends to have a fresh and compact pungency and grassy, hay-like aromas.

The most commonly used is black pepper: this is also harvested unripe. The fruit spikes are plowed and briefly treated with hot water. It is then dried in the sun for two days, which removes a lot of water from the pepper. What remains is the small and wrinkly pepper as we know it. The fermentation process turns the fruit dark in color. Black pepper is a true all-rounder thanks to its intensely hot, warming and extremely spicy, but also versatile aromatic taste, which also contains balsamic and woody notes.

The rather rare red pepper: Red pepper is harvested when fully ripe. The berries are picked by hand, dried in the sun, cleaned and sorted. Drying in the sun gives the red pepper a wrinkled surface and the berries turn red-brown in color. The red pepper is a rarity due to the processing and the much more complex manual work involved. Red pepper combines the spiciness of black pepper with a fruity sweetness reminiscent of rosehips, cranberries or dried fruit.

That leaves the white pepper: this is also harvested when fully ripe. The outer fruit skin and the flesh are removed from the berries so that only the pure seed remains, which is then dried. White pepper is therefore smaller than the other pepper varieties and tastes mild, delicate and very fine and is less aromatic than black pepper.