Peppercorn

Spice Description
Pepper comes from several species of a vinous plant, the spice being the fruit, called peppercorns. Black pepper is the dried, unripe berry. The corns are wrinkled and spherical, about 5 mm (1/8 in) in diameter.
Bouquet: aromatic, pungent
Flavour: Black pepper is very pungent and fiery. Hotness Scale: 8
White pepper is less pungent. Hotness Scale: 7
Green pepper is milder with a cleaner, fresher flavour. Hotness Scale: 3
Culinary Uses
Pepper is best ground directly on to food. With hot food it is best to add pepper well towards the end of the cooking process, to preserve its aroma. Pepper is best purchased whole, as freshly ground pepper is vastly superior to the ready ground powder. Whole peppercorns keep their flavour indefinitely but quickly loses its aroma and heat after it has been ground.