WHERE DOES PEPPERCORN COME FROM…
Black Pepper is a flowering vine that is cultivated for its fruit, which is usually dried and used as a spice and seasoning. When dried the fruit is known as peppercorn. The fruit turns a dark red when fully mature and like all drupes, contains a single seed. Peppercorns, and the ground pepper derived from them, may be described simply as pepper, or more precisely as black pepper (cooked and dried unripe fruit), green pepper (dried unripe fruit) and white pepper (unripe fruit seeds).
Black pepper is produced from the still-green unripe drupes of the pepper plant. The drupes are cooked briefly in hot water, both to clean and prepare them for drying. The heat ruptures cell walls in the pepper, speeding the work of browning enzymes during drying. The drupes are dried in the sun or by machine for several days, during which the pepper around the seed shrinks and darkens into a thin, wrinkled black layer. Once dried, the spice is called black peppercorn. On some estates, the berries are separated from the stem by hand and then sun-dried without the boiling process
– reference Wikipedia wikipedia.org/wiki/Peppercorn
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