Smorgasbord Blog Magazine – The Food and Cookery Column with Carol Taylor – Peppercorns

My thanks go out once again to Sally for letting me loose and this week it is The Peppercorn a lovely spicey addition to most meals 🙂 xx Enjoy!

Smorgasbord Blog Magazine

Welcome… I hope you have all had a enjoyable weekend and the weather has been kind to you…We have been celebrating Thai New Year…Songkran which is three days of sunshine and water… I have been very wet but in this heat it was most welcome however three days of running the gauntlets at my age is wearing a bit thin so yesterday I pulled the age card and said no more I do not want to go shopping soaking wet and with a floured face…Luckily I got away with it…lol

Peppercorns are something I use daily in my kitchen either fresh as pictured or freshly ground. I use black, white and green peppercorns which are all from the same seed of the same plant they are just at different stages of their development.

You then get the pink peppercorns!

Peppercorns don’t go through the same ripening cycles as many fruits…

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4 thoughts on “Smorgasbord Blog Magazine – The Food and Cookery Column with Carol Taylor – Peppercorns

  1. Doctor Jonathan

    Reminds me of bell peppers that come in green, orange and red. Same seed, but different ripening period.
    Just really started using pepper more frequently and can’t believe what a difference it makes.
    Great post!

    Liked by 1 person

    Reply

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