eac@drux3.UUCP (CveticEA) (03/19/84)
There has always been a lot of confusion about various types of peppers
since most peppers come from two very distinct and unrelated groups:
black, white and green peppercorns are the seeds of a plant that grows
in Brazil (amoung other places). Green peppercorns usually can be found
canned. They are the immature seeds. Black peppercorns are the fully
ripened red seeds of the same plant that have been semi-fermented and
dried. White peppercorns are the fully ripe seed with the hull removed.
Totally unrelated to the above plant are the multitude (hundreds) of
varieties of peppers which though related to each other, vary immensely
in flavor. Included in this group are jalepenos, anaheims,
bell pepper, and so on. Most of these peppers turn red when they
ripen and are usually dried after they have completely ripened, hence
the dark red color of paprika and chili powder.
I recommend Ortho's book on growing and using herbs and spices. Its usually
available at your favorite garden center and it covers hundreds of
different herbs and spices. It even discusses herbs that are used as
dyes and fragrances, not just culinary ones. It lists the herbs and
spices with their origins, common uses, and many creative uses.
Betsy Cvetic
ihnp4!drux3!eac
303-538-3406