All-powerful pepper:

All-powerful pepper

Although pepper is widely used, it still retains some mystery. Most peppercorns are harvested in southwestern India from the same vine, with the botanical name Piper nigrum.

- White peppercorns are fully ripe berries that have been soaked in water and hulled, which produces a slightly fermented taste.

- The black peppercorn, strongest in flavor, is the world's most popular spice. Black peppercorns are picked when slightly underripe, then are air-dried, which results in their dark color.

- Soft green peppercorns are often pickled, unripened berries. They have a fresh taste that's less pungent than other types.

Source: Cooking Light magazine, November issue