date:May 11, 2016
s (Piper nigrum) come in many varieties, as well. They can be sourced with flavor profiles ranging from citrus to eucalyptus, and from mild to significant heat. Plain old pepper now competes with Tellicherry, Malabar, Sarawak, and the single-estate, organic Wynad peppercorns. Even pseudo-peppercorns, such as cubeb (P. cubeba), long (P. longum), and Szechuan pepper (any of scores of varieties of the genus Zanthoxylum) offer unique takes on pepper flavor and heat.
As ubiquitous as pepper is, when