A Grind or Two

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Pepper is not a grind to us. Freshly ground pepper is one of the most important seasonings in our kitchen.

White, black, and green peppercorns all come from the same plant—Piper nigrum. Green peppercorns are picked while still immature and then packed in brine or vinegar. They are pungent but not hot.

Left to mature, the berries turn red. When picked and dried, they shrivel and turn black. For white peppercorns, the dried berries are soaked and the outer covering removed. Black peppercorns have the strongest aroma and bite; white peppercorns are gentler.

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