gandelman, today we will talk about black pepper, the question is one: how we... a pungent taste, thiskes us blush, the fact is that we feel this taste not with taste buds, a burning sensation appears in our brain, these receptors react to substances that are in spicy foods for temperature, dangerous for the body. it’s clear, in general, in short, these are pain and thermoreceptors with which we feel a burning taste. now what are we going to talk about today, today our hero is black pepper, bring us black pepper into the studio, and let’s immediately show how black pepper grows, probably no one knows this, here they are black pepper plantations, here he is, he can, by the way speaking, turn black right on the branches. therefore, the different color of the pepper is just a different ripening of the same fruit and a different way of preparing this pepper. red, green, white and black are different, it’s just green if it’s been specially dried and specially, essentially pickled. it turns black, red is ripe , in short, it’s all the same pepper, the main thing you learned is that in the end