Storage, origin, delivery: our answers, just like at the stall.
To preserve their full flavour and aroma, spices should be stored in airtight containers, protected from air, light, moisture and heat. It is best to store them in a closed cupboard rather than near the hob or a heat source. When stored correctly, they retain their aromatic qualities for several months, or even several years.
Drying allows you to keep herbs for longer whilst retaining much of their flavour and aroma. It means you can enjoy your favourite herbs all year round, even when they are out of season. They are easy to store and use.
Black pepper, green pepper and white pepper all come from the same plant: Piper nigrum. It is the stage at which they are harvested and the method of preparation that make all the difference. Green pepper: harvested before ripening and then dried. It has a fresh, herbaceous and slightly peppery flavour. Black pepper: harvested just before ripening and then dried; it develops a dark, wrinkled outer skin. This is the most common variety. It has a powerful, warm, woody aroma and is more pungent than green pepper. White pepper: harvested when fully ripe, then stripped of its outer husk. More subtle and less pungent than black pepper, it offers sweet, slightly musky and elegant notes.
5.0/5
from 2 Google reviews
Enjoyed our spices? Share your experience in a few words: it's the best possible boost to help other food lovers discover our stall.
Leave a review