Black pepper comes from a trailing vine that is native to India and
China. While pepper production varies from year-to-year, India remains a
top producer in close competition with Vietnam, Brazil and Malaysia.
In the United States, black pepper is the most popular of peppercorns,
which are picked before reaching maturity and while the “berries” are
still yellow. Sun-drying gives black pepper its distinctive dark,
wrinkled appearance. Also, because the outer shell of the fruits remain
intact, black peppercorns are more flavorful in terms of pungency than
white,
pink or
green peppercorns.
Whole peppercorns can be added to simmering soups and stews and braised
meats during cooking. Cracked fresh at the table, black pepper adds a
finishing touch to most dishes, even enhancing the flavor of cheese, eggs,
roasted vegetables and other foods.
