Life Cycle:
Peppercorns are dried berries from the tropical plant: Piper Nigirum. Its fruit starts as a small white flower that eventually turns into a bright red berry. Unripe peppercorns are green and can be freeze dried. They can also be dried in the sun to make black peppercorns. Or they can be allowed to ripen on the vine and turn red, after which the outer shells are removed to reveal the white center which is then dried. Pink peppercorns are actually a Brazilian fruit and not related to the Piper Nigirum plant at all. They are softer, so they can be crushed with a mortar and pestle rather than a spice grinder. Szechuan pepper is also a pseudopeppercorn that comes from the Prickly Ash Bush and should also be used with a mortar and pestle.

Types:

• Green Peppercorns: don’t last long, used in French, Thai, and Creole dishes

• Black Peppercorns: strongest flavor, used in 95% of American dishes

• White Peppercorns: milder taste, used in Béchamel/white sauces and potato dishes

• Pink Peppercorns: light sweeter taste, used in seafood and sauces

• Szechuan pepper: lemony floral taste, tingly numbing sensation

Written by:
Dr. Terra Caudill

Photo Credit:
Dr. Terra Caudill