Top positive review
5.0 out of 5 starsFinally, pepper I can use!
Reviewed in the United States on March 17, 2020
I don't like pepper in general. I don't like spicy things and I hate how the burning on my tongue seems to last forever. I've retired I've decided to learn the proper way to cook foods that makes meals visually appealing and recipes that add flavor, variety, and are healthier, and for a lot of recipes that means adding pepper. Using a 4-blend mix that I grind myself seemed a good way to start.
What a surprise, and I'm now a pepper convert by using Viva Dorias Rainbow Blend Peppercorns. When I first opened the resealable bag the aroma was tantalizing, and that happens each time I grind some. The blend of whole black, green, pink and white peppercorns is visually appealing and brightens up my dishes, and I've received many comments from people who notice the blend that shows through my glass, clear containers. Each color of the blend contributes to the odor and spiciness of the mix and each has different uses. The most common variety, black peppercorns are green peppercorns that have then been left out to dry. They have the strongest, most pungent flavor. I didn't realize there are different varieties including Tellicherry Brazilian, and Lampong. Green peppercorns are berries that are picked before they are ripe and aren't dried in the sun so their color remains green. White peppercorns are soaked in water after harvesting to remove the outer husk and then dried in the sun. They have a spicy kick but are considered less pungent than the others. Pink (or red) peppercorns are the berries that are ripe. They have a sweeter, more mellow flavor and are rare compared to the others and more expensive, which is probably why there are so few in a mix. We all know what black pepper smells and tastes like. Green peppercorns are only slightly spicy and its flavor doesn't last long.
I like that I can tolerate this mix because there are different degrees of spiciness from each color even though all colors are harvested from the same bush, which I didn't know. Using a mixed variety both when cooking and at the table allows me to enjoy pepper without experiencing the tang of black pepper yet enjoy the different attributes of 4 peppercorn varieties. Another benefit of grinding the peppercorns keeps their freshness for long then buying ground pepper, a year vs. 4 - 6 months.
