MySpicesage.com and I are teaming up again to bring you a collection of delicious peppercorns. Enter now to win a collection of different types of peppercorns.

Peppercorns come in many colors. I had recently done a story on white peppercorns in which Cecilia Hae-Jin Lee, author of “Quick and Easy Korean Cooking ” (Chronicle Books, 2009) explained that white peppercorns do start life on the same plant as the black, red, and green ones (the pink ones come from a different plant entirely), but they’re allowed to ripen longer on the vine. Green ones are unripened berries, freeze-dried or preserved in brine to retain their color. Black ones are allowed to grow to full size, but not to ripen, on the vine, and are picked and dried. Red ones are the fully ripened berries, processed similar to green peppercorns to retain their fun color.

I was going to post a recipe using pepper but then I realized that I use it in most everything I make! So this time, no recipe, just a lot of love for an amazing ingredient!

Here is what Myspicesage.com is offering the winner:

White Peppercorns are slightly milder and smoother than Black Peppercorns. White Peppercorns are much more popular than Black Peppercorns in Europe!

Black Peppercorns are known as the “King of Spices”. They are universally used in all types of cuisine around the world.

Green Peppercorns are harvested before they mature, resulting in a milder taste than Black Peppercorns. They can be used on anything that you would put Black Peppercorns on for a fresher, smoother taste.

Pink Peppercorns are actually dried berries from the Baies Rose plant and are not related to other types of peppercorns. They can also be used in place of Black Peppercorns for a milder, sweeter and fruity flavor.

Enter a comment here on why you want to win this collection! I will choose a winner at the end of the month. Open to US residents only. Winner chosen at random.

Monica Bhide's mailing list opt-in

You have Successfully Subscribed!

Pin It on Pinterest