This is obtained by decorticating or removing the skin from the fully ripened black peppercorns—accomplished by maceration.
White Whole Pepper grains are grayish white. They are more nearly spherical in shape than the Black Pepper berries, and have light-colored lines running from top to bottom. The more common varieties are known as Siam, Singapore and Penang.
Red Pepper
The U. S. Standards describe Red Pepper as the dried ripe fruit of any species of capsicum, a genus of the nightshade family indigenous to the American tropics. It is now cultivated in nearly all warm and temperate countries, both commercially and in the kitchen-garden. The leading commercial varieties are Zanzibar, Africa, Indias, and Japan.
Paprika
Paprika is botanically described as Capsicum annuum. The pods are large and brilliant to dark red. It grows in the temperate and torrid zones. It is cultivated principally in Spain (Pimiinton) and Hungary. The Spanish-grown product is sweet and mild, the Hungarian usually of a mildly pungent flavor. Paprika is used in cooking for its color as well as flavor. It is rapidly finding favor among American housewives.
(Cinnamon or Cassia)
Ceylon Cinnamon Batavia Cinnamon Chinese Cassia (Cinnamon) Saigon Rolls China Cassia Rolls Cassia Buds Buds Natural size, all others ½ Natural size