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In Vietnam, India, Indonesia, Malaysia, Brazil, Madagascar and as far as
Cameroon, natural or artificial stakes crisscross plantations in order to wind
the vines hosting small clumps of the queen of all spices:
Piper Nigrum.
The
vine
provides us, in addition to
green pepper
(either dehydrated or as a brine), with
hot black pepper
and the
fragrant white pepper.
The first variety is a naturally occurring fruit,
hulled, washed and dipped in a brine to create an osmosis process that allows
conserving both the taste and green color.
The second variety, picked at a later date and dried in the |
