Pepper and Pepper - Spice Blends by Ingo Holland - Old Spice Office

What you should know about pepper!

Green pepper
The harvested unripe Pfefferkorn is inserted or dried to give the fermentation (a kind of fermentation) prevents that would make the green pericarp black. Green pepper you do not have the way also so use sparingly as other pepper, he has formed by his early maturity stage at harvest no great sharpness.

Black pepper
By fermentation of bell peppers, are similar to the tea or vanilla, black fruits. The aromas of bell peppers are intense.

White pepper
If the nearly ripe red peppers is peeled, one obtains the popular white pepper, the seeds of the pepper. By removing the Fruchschale (therefor the red pepper is soaked in water), go the flavorings lost, the white pepper often gives almost animalistic scents. Once he is but pounded or ground, he shows his strength and finesse.

Red pepper
Genuine Red pepper is rusty red to reddish brown, often orange, never strahlendrot. This is the mature fruit. The drying process is difficult because rot prevents the color should remain intact. That makes him a rarity since many pepper farmers can not take the risk. The red pepper has with the sharpest pepper image quality because it is harvested at mature.

Deep brown pepper
When fully ripe, red pepper berries are fermented with the entire pulp and dried, gives the Tellicherry Pepper, in which shines through the black color, a dark red hue. By fermenting the ripe peppercorns got a pronounced nutty flavor and a strong focus.