Peppercorns, specifically those used to make black pepper, are dried using two main methods: by machine or in the sun.
When farmers harvest the still-green, unripe peppercorns for black pepper production, the crucial next step is drying. This drying process is essential because it causes the thin outer fruit layer of the peppercorn to change dramatically.
Methods for Drying Black Peppercorns
The provided reference highlights the primary techniques used:
- Sun Drying: This is a traditional method where the harvested green peppercorns are spread out under direct sunlight. The sun's heat and light naturally evaporate moisture over time.
- Machine Drying: Modern methods often involve using machines specifically designed for drying crops. These machines provide controlled heat and airflow to speed up the drying process efficiently.
Regardless of the method used (sun or machine), the outcome is the same: the drying causes the green, unripe peppercorn's outer layer to darken significantly and wither, much like a raisin shrinks as it dries. This results in the characteristic dark, puckered appearance of the black peppercorns that are ready to be ground.
By removing moisture, the drying process not only creates the texture and color of black pepper but also helps preserve the peppercorns for storage and transport.
