I ate black pepper with chips from the shop and it tasted very strong(a good thing for me). I bought some black pepper from the shop however it didn’t taste the same and the label also read ‘mild’. If it’s black pepper then it should all be the same.
What is different about mild and strong black peppers in how they are processed that makes one stronger or milder than the other? How can I ensure I get a strong one?
Does it have anything to do with the number of black to white bits, it seems to me the more black bits the stronger the taste though I could be wrong.