Black pepper, whole

Black pepper is obtained from almost ripe pepper fruits. is considered the hottest variety. The pepper spindles, harvested whole, are stored overnight at room temperature after briefly disinfecting the surface with boiling water. Similar to tea leaves, this initiates a fermentation process in which the still green berries turn black. The subsequent drying usually only takes place in the sun. The black pepper harmonizes with all dark dishes and sauces. Its full spectrum of flavors is best preserved in the whole grains. They should only be ground fresh from the mill or crushed in a mortar shortly before use.