The speakers are mainly discuss how different kinds of pepper are produced.

M：We are almost finished.Could you hand me the white pepper?
W：Why white pepper and not black?Aren’t they the same thing?
M：Well, they are from the same plant, but white pepper is milder.I usually prefer that, for it has a more subtle flavor.
W：How? If they’re from the same plant?
M：Well.It sort of depends on how ripe it is when it’s picked.You do ask a lot of questions.
W：That’s because you have all the answers.Did you learn about this stuff in cooking school?
M：Yeah, we study all kinds of herbs and spices.
W：So go on.It’s interesting.How do we get black pepper?
M：Eh.Well, the pepper-corn is actually a fruit.It grows on a vine, and it’s not really black or white.It turns from green to yellow to red as it ripens.For black pepper, you pick it when it’s still a little immature, and then dry it.
W：Drying darkens it?
M：Well, the skin turns dark as it dries.
W：Does that mean white pepper is pepper without the skin?
M：Exactly.It is put out to dry in the sun after the skin is rubbed off.It also matures a little longer than black pepper.
W：So they do all that just to get a milder pepper-corn?
M：Right, and for other reason.Some chefs like that it keeps white sources white.
W：These green pepper-corns are interesting.I’ve never seen them before.
M：Green pepper has a very distinctive flavour.Some people really like it.
W：So it must be picked really young.
M：Right.It’s not sun-dried.It’s either put in a liquid or freeze dried to keep the colour.
W：Well, you are quite the pepper expert, aren’t you?
M：Oh, a good cook gets to know about spices.
W：I’ll be judge of that.Let me taste.Hmm, you pass.