The piperine in black pepper has a tangy/spicy flavor and I read that it concentrates in the black part of the peppercorn and not the inner white part.
This being the case I was thinking maybe it would be a good idea to boil the peppercorns to extract the black parts. However I put one in my mouth and whirled it around however I didnt really get any spicy flavour. But when I cracked it it become more tangy.
Why is this if the piperine is in the black part and if its the pipirine im after/want to be in the stew liquid, would it make more sense to put a lot of whole ones and boil it, or groud it then add?