3 colors of pepper – 1 plant
The most important spice in the world. This is how the small peppercorns can be simply described, which together with salt form the foundation of world gastronomy. Their taste is sharp, woody, and sometimes surprisingly bold, which enhances the flavor of the dishes to which they are added. The colors of pepper come from a single plant depending on the ripening time, and their proper combination with dishes is somewhat of an alchemical mystery that we will now try to unravel.
Piper Nigrum, or black pepper vine, is the name of the plant whose fruits are commonly called peppercorns. This plant has a variety of subspecies that produce fruits with different flavor profiles. Moreover, different cultivation and processing methods affect its quality. It is divided into black, white, and red pepper.
Black Pepper
The most widespread form of pepper spice is obtained by harvesting still unripe green or slightly yellowing peppercorns, which are then sun-dried. This gives them a characteristic ashy brown shade and a wrinkled texture. Kampot pepper is distinguished by its large and dark black grains—the darker, the better quality! If your pepper looks dull, it is a sign that it is old and flavorless. This pepper is pungent and very aromatic.
Red Pepper
The red color of red pepper is not a sign of spiciness but of delicacy. These are pepper fruits harvested at full ripeness. Its taste is characterized by softness and fruity tones, making it suitable not only for savory dishes but also for desserts. It pairs wonderfully, for example, with chocolate. Occasionally, you might find it in some drinks, to which it is also popularly added; unfortunately, it is often confused with the pink peppercorn from Brazil in South America.
White Pepper
The last representative of traditional peppers is white pepper, with a perfectly smooth structure lacking that wrinkled texture. This is due to the way it is obtained: after ripening, the red outer skin is soaked and then removed. Thanks to this, white pepper boasts a flavor that lacks the aggressive pungency but instead features floral tones with a slight hint of fermentation. White pepper is an ideal choice for milder light meats and, together with red pepper, perfectly complements fish and seafood. However, we use it for anything because it perfectly enhances the flavor of a dish without overpowering it.
What exactly is green freeze-dried pepper?
Green freeze-dried Kampot pepper with salt was developed by us as the first in the world on our Czech machines – simply put, we took fresh green pepper directly on the stem and without further drying, vacuum-packed it into a salt brine. This way, it was safely transported to us in the Czech Republic, where we freeze-dried it in Czech freeze-dryers – the taste remains the same as fresh pepper but is less intense and can be eaten just like that – by the little balls!
