Black, green, pink (Schinus terebinthifolius), and white peppercorns Green pepper[edi

White pepper consists of the seed of the pepper plant alone, with the darker-colored skin of the pepper fruit removed. This is usually accomplished by a process known as retting, where fully ripe red pepper berries are soaked in water for about a week, during which the flesh of the pepper softens and decomposes. Rubbing then removes what remains of the fruit, and the naked seed is dried. Sometimes alternative processes are used for removing the outer pepper from the seed, including removing the outer layer through mechanical, chemical or biological methods.[7]
Ground white pepper is often used in cream sauces, Chinese and Thai cuisine, and dishes like salad, light-colored sauces and mashed potatoes, where black pepper would visibly stand out. White pepper has a slightly different flavor than black pepper, due to the lack of certain compounds present in the outer fruit layer of the drupe, but not found in the seed.


Black, green, pink (Schinus terebinthifolius), and white peppercorns
Green pepper[edit]
Green pepper, like black, is made from the unripe drupes. Dried green peppercorns are treated in a way that retains the green color, such as treatment with sulfur dioxide, canning or freeze-drying. Pickled peppercorns, also green, are unripe drupes preserved in brine or vinegar. Fresh, unpreserved green pepper drupes, largely unknown in the West, are used in some Asian cuisines, particularly Thai cuisine.[8] Their flavor has been described as spicy and fresh, with a bright aroma.[9] They decay quickly if not dried or preserved.
Orange pepper and red pepper[edit]
Orange pepper or red pepper usually consists of ripe red pepper drupes preserved in brine and vinegar. Ripe red peppercorns can also be dried using the same color-preserving techniques used to produce green pepper.[10]
Pink pepper and other plants used as pepper[edit]
Pink pepper from Piper nigrum is distinct from the more-common dried "pink peppercorns", which are actually the fruits of a plant from a different family, the Peruvian pepper tree, Schinus molle, or its relative the Brazilian pepper tree, Schinus terebinthifolius.
The bark of Drimys winteri (Canelo or Winter's Bark) is used as a substitute for pepper in cold and temperate regions of Chile and Argentina where it is easily available.
In New Zealand the seeds of Kawakawa (Macropiper excelsum), a relative of black pepper, are sometimes used as pepper and the leaves of Pseudowintera colorata (Mountain horopito) are another replacement for pepper.
Several plants in the United States are used also as pep

Schweineschmalz, German lard

ther pepper producing nations as well.[50]
See also[edit]

 And in Japan, back loin lard(fatback) is frequently used for ramen's soup, it create a thick, nutty, slightly sweet and very hearty.
Traditionally, along with peanut oil, lard is extensively used in Asian cooking as a general-purpose cooking oil, esp. in stir-fries and deep-frying.


1916 advertisement for lard produced by Swift & Company.
Germany


Schweineschmalz, German lard


Griebenschmalz, German lard with crispy pieces of pork skin
In Germany, lard is called Schweineschmalz (literally, "rendered fat from swine") and is extremely popular as a spread. It can be served plain, or it can be mixed with seasonings: pork fat can be enhanced with small pieces of pork skin, called Grieben (cf. Jewish gribenes) to create Griebenschmalz. Other recipes contain small pieces of apple or onion.
Schmalzbrot ("bread with Schmalz") can be found on many menus in Germany, especially in grounded restaurants or brewery pubs. Schmalzbrot is often served as Griebenschmalz on rye bread accompanied with pickled gherkin.

Schmalz for sale in German shops with Grieben, apple, onion and herbs

Poland
In Poland, lard is often served as a starter. It is mixed with fruit, usually chopped apple, and spread on thick slices of bread.
Other uses, and, traditionally, in the anointing of monarchs at their coronation. The Church of Jesus Christ of Latter-day Saints (Mormons) and a number of other religions use olive oil when they need to consecrate an oil for anointings.
Eastern Orthodox Christians still use oil lamps in their churches, home prayer corners and in the cemeteries. A vigil lamp consists of a votive glass containing a half-inch of water and filled the rest with olive oil. The glass has a metal holder that hangs from a bracket on