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Common types include black pepper, white pepper, green pepper, and pink peppercorns. Bell peppers and chili peppers are also widely used.

Yes, but ground pepper loses its flavor faster than whole peppercorns. For best results, grind peppercorns fresh when possible.

Choose whole peppercorns for the freshest taste, or select the grind size (fine or coarse) based on your recipe's requirements.

Start with a small amount (such as a pinch or 1/4 teaspoon), taste, and adjust gradually as needed.

Yes, but white pepper has a milder flavor and is often used for appearance in light-colored dishes.

They come from the same plant but are processed differently. Black is dried unripe fruit, white is ripe fruit with skin removed, and green is dried unripe fruit treated to preserve color.

Yes, but adding pepper toward the end of cooking preserves more of its flavor.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

Store whole peppercorns or ground pepper in an airtight container in a cool, dry, and dark place to maintain flavor.

Whole peppercorns can last up to four years, while ground pepper is best used within six months to a year for optimal flavor.

Black pepper is widely used in savory dishes like soups, sauces, meats, eggs, and salads.

Black and white pepper have a mild heat, while chili pepper varieties range from mildly spicy to extremely hot.

Yes, ground pepper loses its pungency and aroma faster than whole peppercorns. Store tightly sealed and use promptly.

Pepper adds spice and depth. Mix freshly ground pepper into your marinade along with salt, oil, and herbs.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Whole peppercorns can be frozen for long-term storage, but it's usually unnecessary as they keep well in a cool, dry place.