Peppercorns the small stony black spices we grind and season our foods with grows on vines Used in almost every cuisine of the world these peppercorns are indigenous to Asia grown abundantly in India While most Indian cuisines make use of this fiery spice Andhra cuisine uses it the most The black ones that we use are usually the spiciest and are picked from the vines when slightly unripe That is what lends the fieriness Once ripe these peppercorns turn green in colour and are also pickled in brine and eaten fresh Dried fermented peppercorns turn into white pepper which has a hotter aftertaste but is not as spicy as its popular black version

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Home Chef India, Culinary Consultants, Food Bloggers, Food Critic Writers, Food Professionals, Hospitality Food Recipe Publishers, Hotel Food Recipe Publishers, Home Chef India, Enthusiastic Food Lovers, Home Chefs & Foodies, Food Lovers Market, Food Lover Junction, The World's Best Cities For Food Lovers, The Spicy Food Lovers' Cookbook

Peppercorns - the small, stony black spices we grind and season our foods with, grows on vines. Used in almost every cuisine of the world, these peppercorns are indigenous to Asia - grown abundantly in India. While most Indian cuisines make use of this fiery spice, Andhra cuisine uses it the most. The black ones that we use are usually the spiciest and are picked from the vines when slightly unripe. That is what lends the fieriness. Once ripe, these peppercorns turn green in colour and are also pickled in brine and eaten fresh. Dried, fermented peppercorns turn into white pepper, which has a hotter aftertaste but is not as spicy as its popular, black version.

#KnowYourSpice #Peppercorns #Pepper #WhitePepper #BlackPepper #EatHealthy #StayHealthy #FoodLover #Foodie #foodism #homechefs #homechefs_india #foodismxyz

Peppercorns - the small, stony black spices we grind and season our foods with, grows on vines. Used in almost every cuisine of the world, these peppercorns are indigenous to Asia - grown abundantly in India. While most Indian cuisines make use of this fiery spice, Andhra cuisine uses it the most. The black ones that we use are usually the spiciest and are picked from the vines when slightly unripe. That is what lends the fieriness. Once ripe, these peppercorns turn green in colour and are also pickled in brine and eaten fresh. Dried, fermented peppercorns turn into white pepper, which has a hotter aftertaste but is not as spicy as its popular, black version. #KnowYourSpice #Peppercorns #Pepper #WhitePepper #BlackPepper #EatHealthy #StayHealthy #FoodLover #Foodie #foodism #homechefs #homechefs_india #foodismxyz

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