kzeller at bilbo.bio.purdue.edu
Mon Mar 6 10:54:42 EST 1995
In article <3jcnl4$1ps at strauss.udel.edu>, heytler at strauss.udel.edu (Peter
> >I read (somewhere) recently that black pepper is green pepper that has
> >been "aged" and has had a fungus form on it naturally. mber
> That doesn't sound right to me, though there may be some type of
> condiment prepared that way. Common black pepper comes from a totally
> different plant, and two types are in far-apart plant families with
> different habitats.
> Ordinary black peppercorns are the dried small berries of a tropical
> vine (Piper nigrum). Green peppers - as well as the various other
> fleshy green, red and yellow peppers - are the fruit of various species
> of Capsicum, esp. C. frutescens.[snip]
> --Peter Heytler
Actually,... I think that the green peppercorns (yes these do exist) do
come from a species of Piper (I'll have to look it up in a herb & spice
book that I have at home to be sure) and that the black ones are just
fermented and dried green pepercorns. I think you are confusing the two
types of green "pepper".
Sorry I can't add any input into the origional question; as to what
specifically is done to make the green peppercorns into black ones.
Kurt A. Zeller * -- One difficulty, of course, is that no
Dept. of Biol. Sci * two students,... will agree entirely on the
Purdue University-W. Lafayette* relative significance of the various
<kzeller at bilbo.bio.purdue.edu>* features involved. This, however, should
There really is fun in fungi! * discourage no one: that one's own ideas
* cannot be unequivocally proved to be
* correct is a small price to pay for the
* certainty that they will not be proved
* entirely wrong.--Raper and Flexer, 1971.
More information about the Mycology