Pepper school


Pepper makes its way into just about every dish that passes through a kitchen. 
It´s one of those things all households have, but at the same time we don´t pay
 to much attention to when it comes to buying pepper.

Buying pepper is just something you do when you’re in the store. As long as it is 
a known brand you gladly put it in your basket and think no more of it.
 But is this the best way to go? Let me tell you why it isn´t:

There is not just one type of pepper. Yes, pepper comes from the Piper 
nigrum family, however there are different members of that family witch 
all has different qualities.

There is not just one quality of pepper. Most pepper sold in stores is a 
mixture from a variety of sources often bought at the lowest possible price. By not paying attention you probably end up with the cheapest, odourless and tasteless 
pepper in the store. At Best Pepper we only sell distinct varieties of the highest grade available 
with the names indicating origin.

Don´t buy pre-grounded pepper. If you do you buy pepper that 
already lost it´s aroma. Once the hard, shell of the pepper corn is cracked open, its aroma 
immediately stars to fade, and most of its flavour and scent disappear 
within a half hour.

So here is our conclusion: Always buy good quality pepper-
corns and grid them right when 
you need pepper.


All Pepper varieties are derived from the same vine (Piper nigrum). Different varieties result from picking the berries at various stages of ripening and processing them differently. Common varieties include the following:

• Black peppercorns: Black peppercorns are produced by picking the mature but unripoe berries as they are beginning to turn from green to yellow. They are then boiled briefly and then allowed to ferment and dry naturally in the sun (or by forced-air heating) until wrinkled and black. Black Pepper is moderately hot, pungent and aromatic.

• White Peppercorns: These are fully mature berries that have been picked partial ripe and had their outer skin re-
moved. This is generally done by soaking the berries in water for a number of days and then rubbing the outer skins off.
It is also sometimes done mechanically while dry. The aroma
is earthy and taste is hot and creamy but not pungent or aromatic. It is quite distinctive in aroma anf flavour from that of the black pepper and almost never used as final seasoning.

• Red Peppercorns: The red peppercorns are green pepper-
corns that have been left on the vine for four months longer. They retain their colour when dried and are the sweetest and most expensive variety because they take longer to mature.


The quality of the ground pepper directly depends on the quality of the peppercorn, from which it is made. Therefore, quality pepper is first of all ripe peas with a full core, which contains substances responsible for the taste properties of pepper. It is the milling of high-quality peas that can be called real black pepper.

• Low-Quality Pepper – immature, rotten, rotten peas, empty inside – without taste, sharpness and smell.

• Qualitative pepper – ripe peas with a full core, which contains substances responsible for the taste of pepper.

• Piperine – the main indicator of the taste of pepper. Responsible for the sharpness and burning – the characteristics for which consumers buy it. In the composition of high-quality pepper peas not less than 4% of piperine.

• Volatile Oil – adds pepper characteristic “warm” flavour, richness and fullness of taste. In the composition of quality black pepper peas from 1% essential oils and above. Piperine and essential oils are contained in the core of the pea pepper.