Pepper, next to salt the most popular condiment, used in every kitchen, is available in four varieties – black, red, green and white. They are all dried fruits of the same plant, but processed and harvested at different times. Black and green pepper is harvested before the fruits ripen. The first one is dried in the sun, whereas the other is frozen and fermented. In turn, red and white pepper comes from ripe fruits. Red is marinated in brine or vinegar, while white is formed as a result of removing the fruit from the pericarp and drying the interior. Each of the pepper varieties has a different aroma and intensity of taste. The sharpest is black, whereas green is the mildest.
