[originaltext]M: We are almost finished. Could you hand me the white pepper?W:

M: We are almost finished. Could you hand me the white pepper?
W: Why white pepper and not black? Aren’t they the same thing?
M: Well, they are from the same plant, but white pepper is milder. I usually prefer it; it has a more settle flavor.
W: How? Aren’t they from the same plant?
M: Well. It depends on how ripe it is when it’s fixed. You surely have a lot of questions.
W: That’s because you have all the answers. Did you learn about this stuff in cooking school?
M: Yeah, we study all kinds of herbs and spices.
W: So go on. It’s interesting. How do we get black pepper done?
M: Ehh. Well, the pepper corn is actually a fruit. It grows on ripe. It’s not really black or white. It turns from green to yellow to red as it ripens. For black pepper, you pick it when it’s still a little immature, and then dry.
W: Dry in darkness?
M: Well, the skin turns dark as it dries.
W: Does that means white pepper is the pepper with white skin.
M: Exactly. It is put to dry in the sun after the skin is wrapped up. It’s also mature a little longer than black pepper.
W: So they do all that just to get a milder pepper corn?
M: Right. Some chefs like the idea that he keeps white sources white.
W: This green pepper corns are interesting. I’ve never seen them before.
M: Green pepper has a very distinctive flavor. Some people really like it.
W: So it must be picked really young.
M: Right. It’s not sun dry: It’s either put in a liquid or a freeze dry to keep the color.
W: Well, you are quite the pepper expert, aren’t you?
M: Oh, a good chef gets to know about spices.
W: I’ll be judge of that. Let me taste. Hmm, you passed.