What is Pepper
A native plant of India, peppercorns are the fruit that grows (like grapes) on a flowering vine. They come in a variety of colors, but green, black, and white peppercorns all come from the same plant, they are just harvested at different stages of maturity. The active ingredient in pepper is piperine, and as little as 20 parts per million can be detected by our taste buds. Currently, Vietnam is the majority supplier of Black Pepper (34% of world sales).
Peppercorns begin to lose flavor as soon as they’re ground, so for peak flavor, buy only peppercorns and grind the pepper as needed.
Nutrition
1t = 5c, 1.36k, .23p, .6f, 1s
1T = 16c, 4.15k, .7p, 1.7f, 3s
Piper Nigrum Plant
Green peppercorns are young and mild with a bit of tartness that does not linger. I have read that the color is preserved through brine pickling, air-drying or freeze-drying. I have never seen unpreserved peppercorns, frequently used in Thai cuisine, in the USA. I have heard they spoil quickly but have no experience with using them.
Black peppercorns are fully mature and most pungent pepper. They can create a strong flavor, aroma and heat. Tellicherry peppercorns from the Malabar Coast in southwestern India is the most commonly used pepper. For a spicier, lingering pepper taste try Penja Black Pepper; it has an earthy aroma, strong peppery tone and bold flavor. It is grown on volcanic land in Penja in Cameroon. Black pepper also comes from Brazil, which is harsh; and Lampong from Indonesia, which provides a citrusy, slow burn.
White peppercorns have an intense flavor, but with a slightly fermented taste and smell. White are black peppercorns with the outer casing removed. Sarawak peppercorns from Malaysia seem to be the most used one. While I do not know why, Americans seem to prefer black pepper while Europeans seem to prefer white. Also, ground and whole white pepper looses its flavor faster than black pepper.
- Generally, in my cooking adding white pepper is the last thing I do with a dish, as I think it turns a bit bitter if cooked.
- I use it mainly in Chinese Dishes and Vietnamese soups and pork dishes.
- There are also special sauces, like Swedish vitpeppar which require it
- Or when I am making some white-ish dish and I do not want black flakes in them
Articles write about a red peppercorn, that is peppercorns that have been left to fully ripen on the vine. I do not think I have ever seen this, other than in pictures. When I look online at my favorite spice stores they have it available, but it is not cheap.
Blends
But what about the blends? Experts say that blending the various colors of the berry does not really enhance the flavors. But they do indicate that Black + Green adds a bit more bite to a dish while Black + white makes a more lasting flavor.
False Pepper
There are also “false peppers” that do not share a common plant but are used like pepper (1). Pink peppercorns is grown in Madagascar, Mexico and Australia and initially this has a pepper flavor but ends tasting sweet. It comes from the Baies rose plant.
Long pepper (piper longum) originates in central Africa and tastes like a mild pepper and ginger combination.
AVOID Pink Berries, which are seeds from the Peruvian pepper tree, also called Brazilian pepper tree, Christmas Berry, or Florida Holly. I read the flavor is a sweet menthol and a bit resinous.This berry causes allergic reactions in children, some adults, and those with tree nut allergies. Toxic in large quantities.
Sichuan or Szechuan pepper is found commonly in China to spice up many Chinese foods. This is not pepper, it is a berry of the Mountain Ash tree.(2) Generally, it is more spicy, citrus-like than regular pepper and leaves a tingly-numbness in the mouth.
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Here is a link to DIY peppers.
