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The favorite in the fancy black: pepper. Black pepper, like white pepper, is also harvested fully developed, but at a stage between "still green", i.e. immature, and until just before maturity (yellow-orange). The pepper is then slowly dried with oxidation. In this process it develops its typical black color. The all-rounder is therefore indispensable in all dishes. From fish, seafood, meat and soups to still steaming spaghetti to desserts, the black grains bring the necessary spice in everywhere.
