Whether you’re seasoning a dish or garnishing, black and green peppercorns can add a flavorful punch. Though they come from the same plant, black and green peppercorns are processed differently and have different flavors. Let’s take a closer look at the two types of pepper to see which one is right for your next dish.
What is Black Peppercorn?
Black peppercorn is the unripe fruit of the Piper nigrum plant, a climbing vine that is native to regions of India. The berries are harvested and then sun-dried, during which time they turn black and shrivel up. Once dried, the berries are ground into a powder or used whole. Black peppercorn has a sharp, pungent flavor that is used to add spice to savory dishes. It is also a popular ingredient in many spice blends, such as Garam Masala and Pathia Curry. Black peppercorns can be bought pre-ground or in the whole form, and they should be stored in an airtight container in a cool, dry place.
What is Green Peppercorn?
Green peppercorn is a type of pepper that is harvested before it turns red. It has a milder flavor than mature red pepper and is often used in Asian cuisine. Green peppercorns can be purchased fresh, dried, or pickled. It is also available as a spice blend, which typically contains salt and other spices such as cloves, cassia bark, and ginger. Green peppercorn is a versatile ingredient that can be used in many different dishes. It is commonly used in Thai curries and soups, as well as in Vietnamese pho and Malaysian satay. Green peppercorn can also be used to make peppered steak or chicken. When cooked, green peppercorn releases a fragrant aroma that adds an exotic touch to any dish.
Difference between Black and Green Peppercorn
Black and green peppercorns are actually the same fruit, but they are harvested at different times and processed in different ways. Black peppercorns are picked when the fruit is fully ripe, while green peppercorns are picked while the fruit is still unripe. Black peppercorns are then dried until they turn black, while green peppercorns are preserved in brine or vinegar. As a result, black peppercorns have a stronger, hotter flavor than green peppercorns. Black peppercorns are also more versatile than green peppercorns, as they can be used in both sweet and savory dishes. In contrast, green peppercorns are usually only used in savory dishes.
Conclusion
Although black and green peppercorns come from the same plant, they are processed differently to give them different flavors. Black pepper is dried in the sun while green pepper is picked when it’s ripe and then soaked in water. This difference in processing gives each type of pepper a unique flavor profile that can be used to enhance your cooking.
