Peppercorns were so important to the Tamils of Sri Lanka thousands of years ago that they were considered more valuable than pearls. In Medieval France, where peppercorns were more valued than gold, dock workers handling the cargo of ships arriving from India were required to wear pants and jackets without pockets or cuffs to prevent peppercorn smuggling.
Today we might value our pearl necklaces more than our jars of black pepper, but that doesn’t make it any less critical to countless dishes whose flavor is heightened and more nuanced with the addition of pepper in its green, black, and white incarnations. All true peppercorns are derived from the Piper nigrium, a flowering vine native to southern India and Sri Lanka that today flourishes throughout tropical areas in Asia and Africa.
Pink peppercorns, which impart a peppery floral flavor and are beloved for their festive rose color, are not actually peppercorns but rather a berry from the Schinus molle, a flowering bush from South America that now thrives in many southern American states.
The peppercorn of the true peppercorn plant varies in color and flavor depending upon its stage of ripeness. No matter its stage of maturity, all peppercorn varieties are high in manganese, vitamin K, copper, fiber, and iron.
Green Peppercorns
This is the unripe peppercorn berry that is highly perishable. Due to their delicate nature, green peppercorns are commonly pickled in brine soon after they are harvested to maintain their shelf life. They are enjoyed in savory dishes throughout Southeast Asia and are a frequent grilled steak dancing partner in Europe and America.
Black Peppercorns
Black peppercorns are green peppercorns that have oxidized as a result of the dehydration process. They are boiled in hot water before they are spread out on drying racks to be sun-dried. Egyptians used black pepper as one of their mummification spices and until it found its way into countless dishes throughout the world, it was primarily used as a medicinal ingredient. Black pepper remains the most widely consumed spice on the planet.
White Peppercorns
White peppercorns are harvested and boiled in water in the same manner as black peppercorns. The difference is that the skin of the white peppercorn is removed before it’s dehydrated. Many professional chefs prefer white peppercorns to black for aesthetic reasons and because it is mellower in flavor than its fiery black counterpart.
Black Pepper Lavash
Chowhound
Wow guests with homemade lavash spiked with cracked black pepper that is addictively crunchy. Get our Black Pepper Lavash recipe.
Spaghetti with Green Peppercorns
The simplicity of this four-ingredient dish belies its complex flavor, enabling the vibrant green peppercorns to find their footing in a straightforward foundation of pasta, olive oil and crunchy sea salt. Get the recipe.
Pepper-Crusted Filet Mignon
Chowhound
The bold flavors of green and black peppercorns come together in this statement-making filet mignon dish that aims to impress in just under fifteen minutes. Get our Pepper-Crusted Filet Mignon recipe.
Black Peppercorn Syrup
Chowhound
This is your new go-to ice cream drizzle and cocktail secret ingredient with its flash of peppery heat. Get our Black Peppercorn Syrup recipe.
Pink Peppercorn Panna Cotta with Macerated Cherries
Bon Appetit
Cherries and pink peppercorns form a perfect marriage of color and flavor in this elegant dessert recipe. Get the recipe.
White Pepper Ice Cream
Saveur
Pepper isn’t usually associated with sweet preparations such as this ice cream but the unexpected heat of white peppercorns in this recipe is the perfect summertime foil for the rich cream and egg yolk base. Get the recipe.
— Head photo by: Pixabay.
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