Chief Longwind Of The North
Certified/Certifiable
Let's look at this objectively. Pepper, black, pink, white, it doesn't matter is highly aromatic. The oils i the peppercorns carry the flavor throughout whatever is seasoned with the spice. Before it is heated, there is the release of aromatic compounds through osmosis. When heated by any means, frying, baking, microwaves, etc., the peppercorns molecules become agitated, and begin to released their flavors and aromas at an accelerated rate. From this, you can extrapolate that the pepper flavor would be milder before heating. You could also assume that because of osmosis, foods seasoned with pepper would gain a more pronounced pepper flavor over time, as more of the flavor components of the peppercorn would be released, In other words, your Cole slaw would have a more pronounced pepper flavor the next day after it was made.
Hope this makes sense to you.
Seeeeya; Chief Longwind of he North
Hope this makes sense to you.
Seeeeya; Chief Longwind of he North