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-com?
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.