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Pepper comes in more colors than just black.  There is also white, green, and pink peppercorns.  They all come from the same plant, except for the pink ones, which are actually not related to the others.

To produce black peppercorns, clusters of berries are picked when they begin to ripen.  The berries shrivel and turn dark as they dry in the sun.  White peppercorns are just the core of the ripe peppercorn berries.  They are soaked in water so the outer skin can be rubbed off, then the smooth, gray, inner peppercorns are dried until they turn creamy white.  Green peppercorns are picked when still green and immature, then freeze-dried to retain color and flavor.  Sometimes they are brined, which produces an entirely different product. 

Always store your pepper in cool, dark, dry place.  Whole peppercorns have a 3 year shelf life; ground pepper one year.  However, I like to buy my pepper in small fresh batches and grind it fresh each time I use it.

I live to make pepper swiss bread.  Defrost one loaf bread dough.  Flatten it and brush with olive oil.  Sprinkle with fresh ground pepper and swiss cheese.  Roll it up, shape itnto a loaf, brush top with olive oil and black pepper, let rise, bake and enjoy!

Spice up your life!  Chef Pearl

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