Salt and pepper are universal to flavor. Much is known of salt, but not as much of pepper. Some believe that pepper is spicy and that every peppercorn tastes the same. Nope, no, no Sir-eeeee Bob, nowhere, not at all!
Peppercorns are a finisher, like salt. Pepper brings out the flavors in the dish, whether it’s a crispy salad or Cacio e Pepe (a delicious cheese and pepper pasta dish). Certain peppercorns go well with desserts — some are mild, some are pungent, and some are HOT! Sichuan peppercorns can make your mouth tingle and are dominant in Sichuan cooking. If you get the chance, try them! They are a delicious addition to your spice cabinet.
These peppercorns come from the same plant (piper nigrum) native to India and begin as round-shaped berries.
- Black peppercorns – dry out in the sun, oxidize, and darken in color.
- White peppercorns – go through the retting process. (The peppercorns sit in water for a week, their flesh decomposes, they go through three different types of drying cycles, and they remain white.) They are famous in Chinese, Thai, and Portuguese dishes.
- Green peppercorns – are unripe berries used in pickling to give a bright, spicy finish to fermented foods.
- Red peppercorns – are very ripe and used for pickling.
- Pink peppercorns – are from a different tree (Euonymus phellomanus) native to Madagascar, located in east Africa. They are best used in desserts due to their slightly sweet flavor and are known to be very expensive.
How have peppercorns been used throughout history?
Peppercorns have a long history. They were fiercely guarded in the spice trade, were used as medicine, and were part of the embalming process at one time.
"Pepper is small in quantity and great in virtue"- Plato
Can peppercorns be used in drinks?
Sure, try adding some fresh black peppercorns when making your chai.