A peppercorn begins as a small berry on a climbing vine. The vines are often trained up supporting trees or posts, where they grow in dappled light.
Harvest
Berries grow in long strands called spikes. When the first berries on a spike begin to turn from green towards red or yellow, the spike is picked by hand. Timing matters, because it affects the aroma and heat of the finished spice.
Drying
To make black pepper, the berries are separated from the spike and dried, usually in the sun, until the skin darkens and wrinkles. Some producers briefly blanch the berries first. The drying stage is where the familiar black, wrinkled peppercorn takes shape.
Grinding and storage
Whole peppercorns keep their aroma far longer than ground pepper. Store them in an airtight jar away from heat and grind them just before use. A freshly cracked peppercorn smells bright, a little citrusy and warm.
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