Pepper

Green or immature peppercorns are used predominantly in Thai cooking. They are available fresh, freeze-dried or pickled in a brine solution, but the latter two lack the pungent, zesty flavour of the fresh. Green peppercorns are softer in texture and milder than black or white peppercorns, hence their use as a fresh spice. Black peppercorns are simply green peppercorns that have been sun-dried until they harden and shrivel. Black pepper, the strongest-tasting pepper of all, has a hint of sweetness. It is also a stimulant and acts as a digestive. White peppercorns are allowed to ripen and turn red on the vine and are then soaked in running water for up to a week and then dried and milled to remove their tough outer husks. With a smooth, creamy appearance, white pepper is less aromatic and piquant than black pepper, but sharper in flavour. Both black and white peppercorns should be ground as required for maximum flavour. Available: widely (look for fresh green peppercorns from North Queensland in good greengrocers and Asian food stores). See also Cayenne Pepper, Long Pepper, Sansho Pepper, Sichuan Pepper.