Hand-rolled “pearl tea” with distinctive oak taste, famously named because the leaves “burst” open when infused yielding a cup that has a slightly sweet flavor and the pleasing vegetal quality from a quality gunpowder.
These pungent seeds are preferred over yellow in many Indian and African dishes for their heat. In Germany and Russia, brown mustard seeds are often used in mustard condiments, especially in their crushed form.
Peppercorns vary in color because they are harvested and/or processed differently. Green peppercorns, for instance, are picked when slightly under-ripe, red peppercorns are harvested just as they reach maturity