Pepper is one of the rare fruits that can be used in different colors. You can find black, white, green, red, yellow and even gray pepper on the market!
These colors actually indicate a stage of maturity and transformation, giving a very characteristic aromatic expression and power.Only the piper nigrum species is affected by these different colors. Piper nigrum is the black pepper found in all kitchens.
The fruit of the pepper tree, which is a climbing vine, is a berry found on a cluster. The colors of the final pepper will depend on when they are picked, therefore on their maturity and the processing that follows by the producer. With just one fruit, we can have 6 colors! Green ; plant freshness: The berries are picked green before they are ripe. They are still waterlogged and are very fragile. Most of the time, they are then soaked in brine to preserve them. It is difficult to dry green pepper and keep it stable, hence the rarity of finding dry green pepper. Taste notes : It is a pepper with vegetal notes; pronounced herbaceous. It is aerial. Slightly less spicy than black pepper, it is perfect for sauces, meats and fish. Black, all the heat of pepper: This is the green pepper that is picked just before the berries turn yellow. It is allowed to air dry after being scalded and washed in water. As it oxidizes in the air it naturally turns black. All the care taken by the producer at this stage is essential. It will define the aromatic qualities of the pepper without them being denatured. Taste notes: Black pepper still retains its vegetal notes from its green stage but benefits from more power and heat. It will go perfectly with meats but also with all your cooking. Yellow, an exception: These are the few rare yellow grains that are picked just before they are fully ripe. They are scalded, washed with water and then the skin is removed. It is a Max Daumin exclusive to offer this pepper. Taste notes: When the grains are yellow on the pepper cluster, they then benefit from the maximum concentration of essential oil and piperine. Piperine is the chemical compound responsible for the spiciness. It is a powerful pepper, with aniseed notes. Red, the caviar of pepper: This is the pepper that is picked when fully ripe. Its picking is delicate, we pick the red grains just before they deteriorate. These are the late pepper harvests. It is therefore more rarely found due to its harvesting process.
Taste notes: Like grapes, red pepper is an almost sweet pepper. It has notes of raisins and pleasant hay. Its intensity has decreased compared to green and black pepper. It is perfect for white meats; vegetables, fish but also desserts, pastries and fruits.
White, animal notes : This is red pepper from which the skin is removed. The grains are rubbed vigorously to remove the skin of the pepper grain (pericarp). This operation by the producer brings a different aromatic expression of red pepper. Taste notes : It is a red pepper combining power and sweetness but with more animal notes. It is suitable for delicate dishes. Grey, a culinary aberration: The industry offers ground pepper (not necessarily quality) which has a gray color due to its grinding. Pepper is not meant to be kept in powder form; it must be ground at the last moment. Gray pepper has no flavor, just heat. Taste notes: This is the pepper from the clear plastic container with the red cap in the canteen. Not recommended.