A container of black pepper seems to have both black and greyish bits. Why is this the case? Shouldn’t it all just be black?
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https://www.seriouseats.com/2012/07/taste-test-black-pepper-what-are-differences-in-varieties.html
According to this article, consistency and the darkness of the color is a sign of the quality of the black pepper. Note that this is talking about the outside layer of the peppercorn, not the inside as moscafj has noted.
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