McCormick Pepper

The intensity scale helps to find the right pepper. The classic variety has a strength of 7. Peppercorns are the berries of a tropical climbing plant that grows in India, particularly in the Malabar region. This region is also known as the "Pepper Coast" and is the source of a large portion of the pepper distributed worldwide. The ripeness of the berries at the time of harvest determines the color of the pepper: green, black, or white. Black pepper is harvested when the berries are half ripe and beginning to turn red. During drying, the berries become wrinkled and black, resulting in black pepper. The main producing countries for black pepper include India, Vietnam, Indonesia, Malaysia, Brazil, Madagascar, and Sri Lanka. Due to its preservative properties, pepper is often used in meat products. It is also commonly found in sauces, vinaigrettes, and marinades. Additionally, pepper should not be forgotten in vegetable dishes, salads, vegetable and fish soups, rice, pasta dishes, eggs, cheese fondue, pepper steak, tartare, and meat in general (during or after frying), as well as in certain desserts.