PEPPER WHITE AND BLACK

Both types of pepper are available in several forms:

• Whole peppercorns: Both black and white pepper are available as whole peppercorns, which retain their aroma and flavor better.
• Cracked pepper: These are partially ground peppercorns, ideal for quickly adding flavor to dishes.
• Ground pepper: Finely ground black or white pepper, convenient for daily use, though it tends to lose its flavor more quickly than whole or cracked varieties.

Black pepper is highly versatile and adds depth and warmth to a wide range of dishes, such as meats, fish, vegetables, and sauces. White pepper, with its milder, earthy flavor, is often used in light sauces and dishes where a subtle pepper kick is desired without the dark specks left by black pepper. Both types are also used in traditional medicine for their supposed health benefits.

The production of both black and white pepper involves several stages. Pepper plants require ample sunlight, moisture, and rich soil. Black pepper is harvested when the berries are still green. For white pepper, the ripe berries are boiled to remove the fruit flesh and then dried, which gives white pepper its distinct color and flavor.

In most cultivation regions, such as India, Vietnam, and Brazil, there are typically one or two harvests per year. The first usually occurs in the summer, with a smaller second harvest in the autumn or winter. The seasonal nature of the harvest impacts the availability and pricing of both black and white pepper in the market.