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BTD Forums  /  Eat Right 4 Your Type  /  pepper corns v grnd pepper
Posted by: 494 (Guest), Wednesday, August 1, 2007, 5:24am
A lover of black pepper I am wondering why I can use peppercorns but not ground black pepper. I used to buy whole black peppercorns and crush them for use in cooking as needed.  Am I missing a point here? Are whole (black) peppercorns something else in America or do they change in their action once ground or crushed.

Any information will be gratefully received by this confused Kiwi.
Posted by: Lola, Wednesday, August 1, 2007, 6:12am; Reply: 1
whole pepper corns are fine.
what you must avoid is preground pepper due to mold.
http://www.dadamo.com/forum/archivea/config.pl?read=90627
Posted by: italybound, Wednesday, August 1, 2007, 11:33am; Reply: 2
Hazel Lucy, just wanted to wish you a warm welcome to BTD and the forums!! (sunny)
Posted by: Victoria, Wednesday, August 1, 2007, 4:44pm; Reply: 3
I think there was some discussion recently that even whole peppercorns have become avoids.

CLICK

The mold that quickly grows on pepper is a real concern.  
Posted by: 494 (Guest), Wednesday, August 1, 2007, 9:05pm; Reply: 4
I wasn't complaining Lola, merely my curious mind asking why is whole okay but ground is not.
Thankyou for your welcome Italybound.
Victoria, thank you. You answered my question. I did not realised that the problem is mould on peppercorns. I've never seen it (mould) but I am prepared to accept that as the answer.
I am very happy doing the BTD. Obviously it suits me altho I have not noticed any changes in my general health which has always been good. I must be a sectreor 'cos I've never really reacted to any food in my life.
Thank you every one.
Posted by: 494 (Guest), Wednesday, August 1, 2007, 9:09pm; Reply: 5
Sorry Lola. I missed your reply when I first read the replies. It wasn't you saying not to look for magic fixes....it was the Boss (so to speak) in a quotation.
No more fresh crushed peppercorns for me then.
Thanks
Posted by: Lola, Wednesday, August 1, 2007, 9:41pm; Reply: 6
yes, that quote I added to my signature.....but I keep changing quotes, so no worries!! lol

to tell you the truth, I haven t stopped consuming pepper from my pepper grinder!
Posted by: Don, Wednesday, August 1, 2007, 9:50pm; Reply: 7
This is what Dr. D posted when he made the changes to the various pepper entries in typebase, which is now different than LR4YT.
Quoted from Dr. D
K, now actually TYPEbase 4 is the definitive source on all things pepper. Interestingly, the confusion extends to the books as well, which makes sense since the book manuscripts have always (since LR) run off of tables as well, but also have to be typeset, which introduces a human factor. The original tables stem from ones done long ago by Steve Shapiro, and some of his classification verbiage snuck in as well, since he occasionally added things or descriptions based upon what I posted on the old message board.

Going back over older notes, it appears that there are two basic categories "peppers" and "pepper". "Peppers" are vegetables. "Pepper" is a spice. There are two basic categories of "peppers" (only delineated by their carotenoid content, hence their color).

"Pepper" contains two categories, but they really have nothing to do with each other. "Black Pepper" contains "Peppercorns" and "White Pepper".  The entry "Cayenne Pepper" (which actually contains anything with capsaicin) which it turns out includes "Red Flakes" "Chili Peppers" and "Jalapeno" which are just a non-dried versions. Sources of capsaicin are actually medicinal herbs and may very well assume other values in disease states, which is different from telling people to eat it as a food.
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