INGREDIENTS: whole black peppercorns
STORAGE: Store in a cool, dry, low humidity place, away from direct sunlight & high temperatures.
Although we are a dedicated 12 Free product line & facility, if you have an allergy(ies) to any Gerbs ingredients, please email us first before ordering, so that we can answer any questions and talk about your options: email@example.com
Our goal is to give the Allergy Community relief in the battle of living with food allergies. All of our raw ingredients are processed, packaged, handled, stored, and shipped by trained staff in our family owned & operated facility in Johnston, Rhode Island on dedicated non-GMO, Vegan, and Kosher Equipment. LEARN MORE
WHOLE BLACK PEPPERCORNS
Peppercorns get their telltale bite from a chemical called piperine that is found in the fruit and seed of the peppercorn. Piperine can actually break down when exposed to heat, air, and light and so peppercorns and ground pepper should be stored properly.
Peppercorns are actually the fruits of a flowering vine in the Piperaceae family. The green, wide-leafed vines grow long tendrils where cylindrical clusters of the berries ripen. The fruits are small containing a thin skin, very little actual fruit, and a single large seed. The fruits are picked at varying degrees of ripeness depending on the strength and type of pepper desired and then processed accordingly. This is the most popular form of pepper in the USA. Black peppercorns are produced by picking the mature but unripe 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.
Black, white, and green peppercorns are all the same fruit but treated differently.
- Black peppercorns are dried, unripe fruits that have been cooked.
- White peppercorns are only the seeds of the dried, ripe fruits.
- Green peppercorns are dried, unripe fruits that been preserved through flash-freezing, curing, or brining in order to preserve their color and flavor.