I'm developing something with whole green peppercorns in it. I've done a test that began with cooking up veggies in 1 liter of water, no fats, with 2 teaspoons of pepper. The dried corns had been watered for softening (though ended up way too soft after cooking) and the water had become spicy hot. In cooking they gave off flavor but only the slightest hint of heat, while the corns themselves remained pretty hot.
Yet I got my idea when I ate a supermarket meat spread with green pepper that is still somewhat aromatic but not hot at all, nor is the spread ostensibly hot. I've eaten other sausages with the same properties but that I tend to trust hadn't treated the pepper with its own flavoring or anything.
Though I do not intend to buy brined pepper but use what I have, would it do the trick? Now, should I squeeze the peppercorns first, or would that allow all aroma to leave them along with the heat during long cooking? What are the home and the industrial processes here?