Would there be a difference between boiling whole black peppercorns or fine ground black pepper in a stew?Is there a way to make pink peppercorns properly grindable in a pepper mill?can the degree of white to black parts make coarse ground pepper taste mild?What’s the difference between cracked and coarse rounded black peppercorns?How does cooking with whole peppercorns compare to ground?Thai Curry seems more watery over the last year?How to make black peppercorns extremely fine?
Pattern Matching, FullForm and DisplayForm
What are the econometric assumptions in bayesian statistics?
50% portfolio in single stock, JPM - appropriate for 80 year old?
Horizontally mirror a brainflak program
My boss wants me to recreate everything I have done for my previous employer
Interview question: If correlation doesn't imply causation, how do you detect causation?
What DC should I use for someone trying to survive indefinitely solely with an alchemy jug as their only source of food and water? (survival campaign)
Literally about meaning in a context
Why rounding odd font sizes to even?
Using footnotes in fiction: children's book which can be enjoyed by adults
Simplify makes Mathematica forget that a matrix is Hermitian
Idomatic expression for “less and less”
Is this a pure function?
Does any country have free college & open admissions?
How to present boolean options along with selecting exactly 1 of them as "primary"?
Can you have a permanent become all permanent types at the same time?
Paying to leave without notice in at-will employment state
Can a professor do an internship?
Average Two Letters
Stochastic Integral Graph
Why is this logic incorrect?
In probabilistic questions with "real life" context, why can we ignore defining the sample space?
Is it possible to get reverse life insurance?
In a topological space, if a subset is both closed and open then is the toplogy discrete?
Would there be a difference between boiling whole black peppercorns or fine ground black pepper in a stew?
Is there a way to make pink peppercorns properly grindable in a pepper mill?can the degree of white to black parts make coarse ground pepper taste mild?What’s the difference between cracked and coarse rounded black peppercorns?How does cooking with whole peppercorns compare to ground?Thai Curry seems more watery over the last year?How to make black peppercorns extremely fine?
.everyoneloves__top-leaderboard:empty,.everyoneloves__mid-leaderboard:empty,.everyoneloves__bot-mid-leaderboard:empty
margin-bottom:0;
When putting whole black pepper in a stew e.g. curry, am I right in thinking that they completely dissolve because I don't remember seeing any in the finished pot or dish.
I was reading alternatives to using chilli and black pepper was listed so I thought if I want to try it, maybe I should make a fresh ground black pepper then add it in the same way one would add chilli powder.
However it has occured to me since whole black pepper dissolve in curries, what would be the point fine grounded black pepper to replace chilli, wouldnt the fine black pepper just dissolve too and hence you may as well use whole ones as you will end up with the same result/flavour?
curry pepper
edited Oct 17 at 12:31
Vicky
2,6128 gold badges28 silver badges38 bronze badges
asked Oct 15 at 1:28
James WilsonJames Wilson
1,3516 gold badges35 silver badges59 bronze badges
add a comment
|
When putting whole black pepper in a stew e.g. curry, am I right in thinking that they completely dissolve because I don't remember seeing any in the finished pot or dish.
I was reading alternatives to using chilli and black pepper was listed so I thought if I want to try it, maybe I should make a fresh ground black pepper then add it in the same way one would add chilli powder.
However it has occured to me since whole black pepper dissolve in curries, what would be the point fine grounded black pepper to replace chilli, wouldnt the fine black pepper just dissolve too and hence you may as well use whole ones as you will end up with the same result/flavour?
curry pepper
edited Oct 17 at 12:31
Vicky
2,6128 gold badges28 silver badges38 bronze badges
asked Oct 15 at 1:28
James WilsonJames Wilson
1,3516 gold badges35 silver badges59 bronze badges
2
Usually it is oxygen and oxidation which causes degradation of spices or herb or flavors and that is why sometimes things come whole and not cut up. If you could keep oxygen away from the spices when grinding and storing then they will maintain more of their flavors.
– Chloe
Oct 15 at 17:51
Peppercorns give you little spicy bursts of flavor. Ground pepper heats up the whole curry. It's probably easier to notice this in cabbage plus vinegar plus caraway plus peppercorns vs. the same with ground pepper. Quite a different taste experience.
– Wayfaring Stranger
Oct 17 at 1:07
add a comment
|
When putting whole black pepper in a stew e.g. curry, am I right in thinking that they completely dissolve because I don't remember seeing any in the finished pot or dish.
I was reading alternatives to using chilli and black pepper was listed so I thought if I want to try it, maybe I should make a fresh ground black pepper then add it in the same way one would add chilli powder.
However it has occured to me since whole black pepper dissolve in curries, what would be the point fine grounded black pepper to replace chilli, wouldnt the fine black pepper just dissolve too and hence you may as well use whole ones as you will end up with the same result/flavour?
curry pepper
edited Oct 17 at 12:31
Vicky
2,6128 gold badges28 silver badges38 bronze badges
asked Oct 15 at 1:28
James WilsonJames Wilson
1,3516 gold badges35 silver badges59 bronze badges
When putting whole black pepper in a stew e.g. curry, am I right in thinking that they completely dissolve because I don't remember seeing any in the finished pot or dish.
I was reading alternatives to using chilli and black pepper was listed so I thought if I want to try it, maybe I should make a fresh ground black pepper then add it in the same way one would add chilli powder.
However it has occured to me since whole black pepper dissolve in curries, what would be the point fine grounded black pepper to replace chilli, wouldnt the fine black pepper just dissolve too and hence you may as well use whole ones as you will end up with the same result/flavour?
curry pepper
curry pepper
edited Oct 17 at 12:31
Vicky
2,6128 gold badges28 silver badges38 bronze badges
asked Oct 15 at 1:28
James WilsonJames Wilson
1,3516 gold badges35 silver badges59 bronze badges
edited Oct 17 at 12:31
Vicky
2,6128 gold badges28 silver badges38 bronze badges
asked Oct 15 at 1:28
James WilsonJames Wilson
1,3516 gold badges35 silver badges59 bronze badges
edited Oct 17 at 12:31
Vicky
2,6128 gold badges28 silver badges38 bronze badges
edited Oct 17 at 12:31
Vicky
2,6128 gold badges28 silver badges38 bronze badges
edited Oct 17 at 12:31
Vicky
2,6128 gold badges28 silver badges38 bronze badges
2,6128 gold badges28 silver badges38 bronze badges
asked Oct 15 at 1:28
James WilsonJames Wilson
1,3516 gold badges35 silver badges59 bronze badges
asked Oct 15 at 1:28
James WilsonJames Wilson
1,3516 gold badges35 silver badges59 bronze badges
asked Oct 15 at 1:28
James WilsonJames Wilson
1,3516 gold badges35 silver badges59 bronze badges
1,3516 gold badges35 silver badges59 bronze badges
2
Usually it is oxygen and oxidation which causes degradation of spices or herb or flavors and that is why sometimes things come whole and not cut up. If you could keep oxygen away from the spices when grinding and storing then they will maintain more of their flavors.
– Chloe
Oct 15 at 17:51
Peppercorns give you little spicy bursts of flavor. Ground pepper heats up the whole curry. It's probably easier to notice this in cabbage plus vinegar plus caraway plus peppercorns vs. the same with ground pepper. Quite a different taste experience.
– Wayfaring Stranger
Oct 17 at 1:07
add a comment
|
2
Usually it is oxygen and oxidation which causes degradation of spices or herb or flavors and that is why sometimes things come whole and not cut up. If you could keep oxygen away from the spices when grinding and storing then they will maintain more of their flavors.
– Chloe
Oct 15 at 17:51
Peppercorns give you little spicy bursts of flavor. Ground pepper heats up the whole curry. It's probably easier to notice this in cabbage plus vinegar plus caraway plus peppercorns vs. the same with ground pepper. Quite a different taste experience.
– Wayfaring Stranger
Oct 17 at 1:07
2
2
Usually it is oxygen and oxidation which causes degradation of spices or herb or flavors and that is why sometimes things come whole and not cut up. If you could keep oxygen away from the spices when grinding and storing then they will maintain more of their flavors.
– Chloe
Oct 15 at 17:51
Usually it is oxygen and oxidation which causes degradation of spices or herb or flavors and that is why sometimes things come whole and not cut up. If you could keep oxygen away from the spices when grinding and storing then they will maintain more of their flavors.
– Chloe
Oct 15 at 17:51
Peppercorns give you little spicy bursts of flavor. Ground pepper heats up the whole curry. It's probably easier to notice this in cabbage plus vinegar plus caraway plus peppercorns vs. the same with ground pepper. Quite a different taste experience.
– Wayfaring Stranger
Oct 17 at 1:07
Peppercorns give you little spicy bursts of flavor. Ground pepper heats up the whole curry. It's probably easier to notice this in cabbage plus vinegar plus caraway plus peppercorns vs. the same with ground pepper. Quite a different taste experience.
– Wayfaring Stranger
Oct 17 at 1:07
add a comment
|
2 Answers
2
active
oldest
votes
Well, I've never had whole black peppercorns dissolve. In very long cooking, and depending on the variety and age of the peppercorn, they can soften somewhat. But when adding whole peppercorns to a dish, I either plan to remove them after cooking or be prepared to bite into a serious bit of pepper every now and then. To avoid this problem, I generally at least "crack" or crush the peppercorns a bit if I intend them to be in the final dish. (This aids in softening and seems to allow the flavor to blend a bit more, though large bits can still be very peppery.)
Black pepper tends to lose a lot of subtleties of flavor quickly once it is ground, which is why pepper grinders are so common in restaurants (and at home). There's no advantage of using pre-ground pepper in a soup or stew, but I definitely tend to grind it myself right before adding to avoid the large chunks of peppercorns. (Different varieties of peppercorns can vary a lot terms of potency, especially when they are fresh, so perhaps yours are more mild than the ones I generally use and thus less noticeable when in larger chunks.)
Some people buy pre-ground pepper and find it convenient, though. My one caution, if using pre-ground pepper and you desire a very peppery dish, is to not overdo it. Whereas whole peppercorns will gradually release subtleties of flavor, pre-ground pepper can change somewhat quickly from barely noticeable to a burst of strong pungency.
edited Oct 17 at 10:04
Ismael Miguel
1054 bronze badges
answered Oct 15 at 2:03
AthanasiusAthanasius
24.8k7 gold badges80 silver badges132 bronze badges
2
I usually throw pepper etc into a teabag when making soup or cabbage or anything not too viscous, really. Same with spices for mulled wine. That way I can use the spices as I prefer them without having to either hunt for them later or eat them whole.
– Kakturus
Oct 16 at 12:18
6
@Kakturus FYI it's called a bouquet garni
– MikeTheLiar
Oct 16 at 13:44
@MikeTheLiar Good to know. Just thought I'd mention that there is at least one other option aside from ground pepper and loose corns in the stew.
– Kakturus
Oct 17 at 8:14
add a comment
|
Peppcorns don't dissolve.
They soften, and they give up a lot of their flavour, but they don't dissolve. Neither does ground pepper but that's pieces too small to spot. I'm not sure why you're not finding the peppercorns but after I cook stock overnight they're whole and swollen. I've tasted them: the peppery taste is present but mild, and they're soft.
The mellow flavour of pepper that's been cooked for a long time is good, but not the same as freshly ground pepper added at the end or at the table. In many dishes I use both.
answered Oct 15 at 5:52
Chris HChris H
25.7k1 gold badge48 silver badges75 bronze badges
add a comment
|
Your Answer
StackExchange.ready(function()
var channelOptions =
tags: "".split(" "),
id: "49"
;
initTagRenderer("".split(" "), "".split(" "), channelOptions);
StackExchange.using("externalEditor", function()
// Have to fire editor after snippets, if snippets enabled
if (StackExchange.settings.snippets.snippetsEnabled)
StackExchange.using("snippets", function()
createEditor();
);
else
createEditor();
);
function createEditor()
StackExchange.prepareEditor(
heartbeatType: 'answer',
autoActivateHeartbeat: false,
convertImagesToLinks: false,
noModals: true,
showLowRepImageUploadWarning: true,
reputationToPostImages: null,
bindNavPrevention: true,
postfix: "",
imageUploader:
brandingHtml: "Powered by u003ca class="icon-imgur-white" href="https://imgur.com/"u003eu003c/au003e",
contentPolicyHtml: "User contributions licensed under u003ca href="https://creativecommons.org/licenses/by-sa/4.0/"u003ecc by-sa 4.0 with attribution requiredu003c/au003e u003ca href="https://stackoverflow.com/legal/content-policy"u003e(content policy)u003c/au003e",
allowUrls: true
,
noCode: true, onDemand: true,
discardSelector: ".discard-answer"
,immediatelyShowMarkdownHelp:true
);
);
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
StackExchange.ready(
function ()
StackExchange.openid.initPostLogin('.new-post-login', 'https%3a%2f%2fcooking.stackexchange.com%2fquestions%2f102882%2fwould-there-be-a-difference-between-boiling-whole-black-peppercorns-or-fine-grou%23new-answer', 'question_page');
);
Post as a guest
Required, but never shown
2 Answers
2
active
oldest
votes
2 Answers
2
active
oldest
votes
active
oldest
votes
active
oldest
votes
Well, I've never had whole black peppercorns dissolve. In very long cooking, and depending on the variety and age of the peppercorn, they can soften somewhat. But when adding whole peppercorns to a dish, I either plan to remove them after cooking or be prepared to bite into a serious bit of pepper every now and then. To avoid this problem, I generally at least "crack" or crush the peppercorns a bit if I intend them to be in the final dish. (This aids in softening and seems to allow the flavor to blend a bit more, though large bits can still be very peppery.)
Black pepper tends to lose a lot of subtleties of flavor quickly once it is ground, which is why pepper grinders are so common in restaurants (and at home). There's no advantage of using pre-ground pepper in a soup or stew, but I definitely tend to grind it myself right before adding to avoid the large chunks of peppercorns. (Different varieties of peppercorns can vary a lot terms of potency, especially when they are fresh, so perhaps yours are more mild than the ones I generally use and thus less noticeable when in larger chunks.)
Some people buy pre-ground pepper and find it convenient, though. My one caution, if using pre-ground pepper and you desire a very peppery dish, is to not overdo it. Whereas whole peppercorns will gradually release subtleties of flavor, pre-ground pepper can change somewhat quickly from barely noticeable to a burst of strong pungency.
edited Oct 17 at 10:04
Ismael Miguel
1054 bronze badges
answered Oct 15 at 2:03
AthanasiusAthanasius
24.8k7 gold badges80 silver badges132 bronze badges
2
I usually throw pepper etc into a teabag when making soup or cabbage or anything not too viscous, really. Same with spices for mulled wine. That way I can use the spices as I prefer them without having to either hunt for them later or eat them whole.
– Kakturus
Oct 16 at 12:18
6
@Kakturus FYI it's called a bouquet garni
– MikeTheLiar
Oct 16 at 13:44
@MikeTheLiar Good to know. Just thought I'd mention that there is at least one other option aside from ground pepper and loose corns in the stew.
– Kakturus
Oct 17 at 8:14
add a comment
|
Well, I've never had whole black peppercorns dissolve. In very long cooking, and depending on the variety and age of the peppercorn, they can soften somewhat. But when adding whole peppercorns to a dish, I either plan to remove them after cooking or be prepared to bite into a serious bit of pepper every now and then. To avoid this problem, I generally at least "crack" or crush the peppercorns a bit if I intend them to be in the final dish. (This aids in softening and seems to allow the flavor to blend a bit more, though large bits can still be very peppery.)
Black pepper tends to lose a lot of subtleties of flavor quickly once it is ground, which is why pepper grinders are so common in restaurants (and at home). There's no advantage of using pre-ground pepper in a soup or stew, but I definitely tend to grind it myself right before adding to avoid the large chunks of peppercorns. (Different varieties of peppercorns can vary a lot terms of potency, especially when they are fresh, so perhaps yours are more mild than the ones I generally use and thus less noticeable when in larger chunks.)
Some people buy pre-ground pepper and find it convenient, though. My one caution, if using pre-ground pepper and you desire a very peppery dish, is to not overdo it. Whereas whole peppercorns will gradually release subtleties of flavor, pre-ground pepper can change somewhat quickly from barely noticeable to a burst of strong pungency.
edited Oct 17 at 10:04
Ismael Miguel
1054 bronze badges
answered Oct 15 at 2:03
AthanasiusAthanasius
24.8k7 gold badges80 silver badges132 bronze badges
2
I usually throw pepper etc into a teabag when making soup or cabbage or anything not too viscous, really. Same with spices for mulled wine. That way I can use the spices as I prefer them without having to either hunt for them later or eat them whole.
– Kakturus
Oct 16 at 12:18
6
@Kakturus FYI it's called a bouquet garni
– MikeTheLiar
Oct 16 at 13:44
@MikeTheLiar Good to know. Just thought I'd mention that there is at least one other option aside from ground pepper and loose corns in the stew.
– Kakturus
Oct 17 at 8:14
add a comment
|
Well, I've never had whole black peppercorns dissolve. In very long cooking, and depending on the variety and age of the peppercorn, they can soften somewhat. But when adding whole peppercorns to a dish, I either plan to remove them after cooking or be prepared to bite into a serious bit of pepper every now and then. To avoid this problem, I generally at least "crack" or crush the peppercorns a bit if I intend them to be in the final dish. (This aids in softening and seems to allow the flavor to blend a bit more, though large bits can still be very peppery.)
Black pepper tends to lose a lot of subtleties of flavor quickly once it is ground, which is why pepper grinders are so common in restaurants (and at home). There's no advantage of using pre-ground pepper in a soup or stew, but I definitely tend to grind it myself right before adding to avoid the large chunks of peppercorns. (Different varieties of peppercorns can vary a lot terms of potency, especially when they are fresh, so perhaps yours are more mild than the ones I generally use and thus less noticeable when in larger chunks.)
Some people buy pre-ground pepper and find it convenient, though. My one caution, if using pre-ground pepper and you desire a very peppery dish, is to not overdo it. Whereas whole peppercorns will gradually release subtleties of flavor, pre-ground pepper can change somewhat quickly from barely noticeable to a burst of strong pungency.
edited Oct 17 at 10:04
Ismael Miguel
1054 bronze badges
answered Oct 15 at 2:03
AthanasiusAthanasius
24.8k7 gold badges80 silver badges132 bronze badges
Well, I've never had whole black peppercorns dissolve. In very long cooking, and depending on the variety and age of the peppercorn, they can soften somewhat. But when adding whole peppercorns to a dish, I either plan to remove them after cooking or be prepared to bite into a serious bit of pepper every now and then. To avoid this problem, I generally at least "crack" or crush the peppercorns a bit if I intend them to be in the final dish. (This aids in softening and seems to allow the flavor to blend a bit more, though large bits can still be very peppery.)
Black pepper tends to lose a lot of subtleties of flavor quickly once it is ground, which is why pepper grinders are so common in restaurants (and at home). There's no advantage of using pre-ground pepper in a soup or stew, but I definitely tend to grind it myself right before adding to avoid the large chunks of peppercorns. (Different varieties of peppercorns can vary a lot terms of potency, especially when they are fresh, so perhaps yours are more mild than the ones I generally use and thus less noticeable when in larger chunks.)
Some people buy pre-ground pepper and find it convenient, though. My one caution, if using pre-ground pepper and you desire a very peppery dish, is to not overdo it. Whereas whole peppercorns will gradually release subtleties of flavor, pre-ground pepper can change somewhat quickly from barely noticeable to a burst of strong pungency.
edited Oct 17 at 10:04
Ismael Miguel
1054 bronze badges
answered Oct 15 at 2:03
AthanasiusAthanasius
24.8k7 gold badges80 silver badges132 bronze badges
edited Oct 17 at 10:04
Ismael Miguel
1054 bronze badges
edited Oct 17 at 10:04
Ismael Miguel
1054 bronze badges
edited Oct 17 at 10:04
Ismael Miguel
1054 bronze badges
1054 bronze badges
answered Oct 15 at 2:03
AthanasiusAthanasius
24.8k7 gold badges80 silver badges132 bronze badges
answered Oct 15 at 2:03
AthanasiusAthanasius
24.8k7 gold badges80 silver badges132 bronze badges
answered Oct 15 at 2:03
AthanasiusAthanasius
24.8k7 gold badges80 silver badges132 bronze badges
24.8k7 gold badges80 silver badges132 bronze badges
2
I usually throw pepper etc into a teabag when making soup or cabbage or anything not too viscous, really. Same with spices for mulled wine. That way I can use the spices as I prefer them without having to either hunt for them later or eat them whole.
– Kakturus
Oct 16 at 12:18
6
@Kakturus FYI it's called a bouquet garni
– MikeTheLiar
Oct 16 at 13:44
@MikeTheLiar Good to know. Just thought I'd mention that there is at least one other option aside from ground pepper and loose corns in the stew.
– Kakturus
Oct 17 at 8:14
add a comment
|
2
I usually throw pepper etc into a teabag when making soup or cabbage or anything not too viscous, really. Same with spices for mulled wine. That way I can use the spices as I prefer them without having to either hunt for them later or eat them whole.
– Kakturus
Oct 16 at 12:18
6
@Kakturus FYI it's called a bouquet garni
– MikeTheLiar
Oct 16 at 13:44
@MikeTheLiar Good to know. Just thought I'd mention that there is at least one other option aside from ground pepper and loose corns in the stew.
– Kakturus
Oct 17 at 8:14
2
2
I usually throw pepper etc into a teabag when making soup or cabbage or anything not too viscous, really. Same with spices for mulled wine. That way I can use the spices as I prefer them without having to either hunt for them later or eat them whole.
– Kakturus
Oct 16 at 12:18
I usually throw pepper etc into a teabag when making soup or cabbage or anything not too viscous, really. Same with spices for mulled wine. That way I can use the spices as I prefer them without having to either hunt for them later or eat them whole.
– Kakturus
Oct 16 at 12:18
6
6
@Kakturus FYI it's called a bouquet garni
– MikeTheLiar
Oct 16 at 13:44
@Kakturus FYI it's called a bouquet garni
– MikeTheLiar
Oct 16 at 13:44
@MikeTheLiar Good to know. Just thought I'd mention that there is at least one other option aside from ground pepper and loose corns in the stew.
– Kakturus
Oct 17 at 8:14
@MikeTheLiar Good to know. Just thought I'd mention that there is at least one other option aside from ground pepper and loose corns in the stew.
– Kakturus
Oct 17 at 8:14
add a comment
|
Peppcorns don't dissolve.
They soften, and they give up a lot of their flavour, but they don't dissolve. Neither does ground pepper but that's pieces too small to spot. I'm not sure why you're not finding the peppercorns but after I cook stock overnight they're whole and swollen. I've tasted them: the peppery taste is present but mild, and they're soft.
The mellow flavour of pepper that's been cooked for a long time is good, but not the same as freshly ground pepper added at the end or at the table. In many dishes I use both.
answered Oct 15 at 5:52
Chris HChris H
25.7k1 gold badge48 silver badges75 bronze badges
add a comment
|
Peppcorns don't dissolve.
They soften, and they give up a lot of their flavour, but they don't dissolve. Neither does ground pepper but that's pieces too small to spot. I'm not sure why you're not finding the peppercorns but after I cook stock overnight they're whole and swollen. I've tasted them: the peppery taste is present but mild, and they're soft.
The mellow flavour of pepper that's been cooked for a long time is good, but not the same as freshly ground pepper added at the end or at the table. In many dishes I use both.
answered Oct 15 at 5:52
Chris HChris H
25.7k1 gold badge48 silver badges75 bronze badges
add a comment
|
Peppcorns don't dissolve.
They soften, and they give up a lot of their flavour, but they don't dissolve. Neither does ground pepper but that's pieces too small to spot. I'm not sure why you're not finding the peppercorns but after I cook stock overnight they're whole and swollen. I've tasted them: the peppery taste is present but mild, and they're soft.
The mellow flavour of pepper that's been cooked for a long time is good, but not the same as freshly ground pepper added at the end or at the table. In many dishes I use both.
answered Oct 15 at 5:52
Chris HChris H
25.7k1 gold badge48 silver badges75 bronze badges
Peppcorns don't dissolve.
They soften, and they give up a lot of their flavour, but they don't dissolve. Neither does ground pepper but that's pieces too small to spot. I'm not sure why you're not finding the peppercorns but after I cook stock overnight they're whole and swollen. I've tasted them: the peppery taste is present but mild, and they're soft.
The mellow flavour of pepper that's been cooked for a long time is good, but not the same as freshly ground pepper added at the end or at the table. In many dishes I use both.
answered Oct 15 at 5:52
Chris HChris H
25.7k1 gold badge48 silver badges75 bronze badges
answered Oct 15 at 5:52
Chris HChris H
25.7k1 gold badge48 silver badges75 bronze badges
answered Oct 15 at 5:52
Chris HChris H
25.7k1 gold badge48 silver badges75 bronze badges
answered Oct 15 at 5:52
Chris HChris H
25.7k1 gold badge48 silver badges75 bronze badges
25.7k1 gold badge48 silver badges75 bronze badges
add a comment
|
add a comment
|
Thanks for contributing an answer to Seasoned Advice!
- Please be sure to answer the question. Provide details and share your research!
But avoid …
- Asking for help, clarification, or responding to other answers.
- Making statements based on opinion; back them up with references or personal experience.
To learn more, see our tips on writing great answers.
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
StackExchange.ready(
function ()
StackExchange.openid.initPostLogin('.new-post-login', 'https%3a%2f%2fcooking.stackexchange.com%2fquestions%2f102882%2fwould-there-be-a-difference-between-boiling-whole-black-peppercorns-or-fine-grou%23new-answer', 'question_page');
);
Post as a guest
Required, but never shown
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
2
Usually it is oxygen and oxidation which causes degradation of spices or herb or flavors and that is why sometimes things come whole and not cut up. If you could keep oxygen away from the spices when grinding and storing then they will maintain more of their flavors.
– Chloe
Oct 15 at 17:51
Peppercorns give you little spicy bursts of flavor. Ground pepper heats up the whole curry. It's probably easier to notice this in cabbage plus vinegar plus caraway plus peppercorns vs. the same with ground pepper. Quite a different taste experience.
– Wayfaring Stranger
Oct 17 at 1:07