From the Piperaceae family, the black pepper plant is a trailing, woody vine that grows in tropical climates. After three to four years, it bears tiny white blossoms that become berries known as peppercorns. To make black peppercorns, the berries are picked before full maturity and turn dark when dried. Variations of green and white peppercorns are obtained by choosing different stages at which to pick the berries.
This is the same spice that, in centuries past, spawned battles, launched voyages and became one of the signs by which men judged other men’s wealth. Today, we get to simply buy it at the supermarket, imported from Vietnam, India and Indonesia, the world’s largest peppercorn producers.
Peppercorns are available crushed or powdered, but many households use a handheld mill for grinding whole peppercorns, which have a shelf life of about three to four years to get the freshest product.
Ground pepper retains its optimum freshness and flavor after about four months but be careful when purchasing, as it is sometimes “adulterated” with other powders like papaya seed or chili powder. Freshly ground pepper turns vinegar and oil dressing — or any dressing for that matter — into a work of culinary art. When cooking, use it at the last moment to retain the full flavor of its essential oils.
Home made gluten free lentil and chilli vegan burgers for tea tonight...🌶 
Spinach & Red pepper Omelette for Breakfast today 
