I did another tasting test just now. Not easy, as one of the characteristics of Kampot peppercorn is its lingering effect long after eaten, it stays on for a long time. So tasting one peppercorn after the other does have a “numbing” effect.
When the peppercorn is dried from green pepper, you obtain the black pepper.
The peppercorns continue to mature, the dried mature version will become the red pepper (with the skin on) and white, when the skin is striped off.
As for the taste, the red pepper has a a note of vegetal, kind of “sweet” note, similar to the taste of white pepper. You feel the heat after the note of floral note fade away, but not as bold as and doesn’t linger like the black.
White is in fact the strongest in taste, you sense the note of firey heat, similar to the red, it is not staying.
Black, you feel a less of the “floral” side, when compared to the red, the spicy heat “grows”, it is bold and the most pungent among the 3. It lingers on for quite a long time, and makes believe that it is the strongest in heat.
I guess, I like the black pepper the best, but it also depends on what I am eating.
