The piperine in black pepper has a tangy/spicy flavor and I read that it concentrates in the black part of the peppercorn and not the inner white part.
This being the case I was thinking maybe it would be a good idea to boil the peppercorns to extract the black parts. However I put one in my mouth and whirled it around however I didnt really get any spicy flavour. But when I cracked it it become more tangy.
Why is this if the piperine is in the black part and if its the pipirine im after/want to be in the stew liquid, would it make more sense to put a lot of whole ones and boil it, or groud it then add?
Best Answer
For the most pronounced pepper flavor, you would want to grind and add at service. As you cook black pepper bitter notes come out. Some people like that black pepper bitterness, but last minute addition is what will get you the flavor and aroma of black pepper.