Black Pepper

White peppers and Black peppers come from the same plant, but, as with red and green peppers, the final color has to do with their ripeness. Peppercorns are the berries of the pepper plant (piper nigrum), which is native to Southern Asia. You might be interested to know that the primary spice that Europe's explorers were seeking when they accidentally found the New World on their "shortcut" to Asia was pepper. It still accounts for a quarter of the world's spice trade.

A black peppercorn is picked when still green and dried in the sun until it turns black. A white peppercorn ripens fully on the vine before it is picked. Black pepper has a slightly hotter flavor and aroma. As with any spice, if you grind the pepper as you use it, it will have lots more flavor than if it was ground in a factory months ago and sat on the shelves in the grocery store before it sat on your shelf. So the question of how much to use is very much a matter of personal preference.

Below is a recipe of Black Pepper Beef, in Indonesia, It famous as Sapi lada Hitam.

Ingredients : 500 gr Tenderloin Beef, slice thinly and into small pieces 1 tablespoon Soy Sauce 1 tablespoon Ground Black Pepper 1 Onion, sliced 1 Green Bell Pepper, sliced 3 cloves Garlic, minced 2 tablespoons Oyster Sauce 1 teaspoon Sesame Oil 1 teaspoon CornStarch, mix with 3 tablespoons water 3 tablespoons Vegetable Oil 1 teaspoon Sugar

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