Which peppercorns

So get your grinder ready and choose your peppercorns to fill it with, because the health benefits are numerous. Black and White Peppercorns come from berries of the plant that are picked when they are mostly or completely ripe. The greatest difference between black and white versions is that the outer shell has been removed from the white leaving only the seed, while the black variety still has the outer shell on it.

That black outer layer is what most people are expecting when they use the spice, and removing it makes a difference in the taste as well as the look of the food that you add it to. Typically the white version is used simply for visual appeal rather than specifically for the flavor, but it does have an earthier, less pungent flavor than the black version.

The green type is simply the unripe version of the same plant that produces the black and white varieties. This means that it may be best to buy them in smaller quantities more often, rather than buying in bulk and expecting them to keep.

And that works out well because the inconvenience of processing green peppercorns means this type is one of the more expensive of the bunch. Green versions of the spice have a less potent flavor and are widely used in French, Thai, and Creole cooking.

Red varieties come from the same plant as the black, white, and green types, but they are a little less common. Then, as the red berries dry, they tend to darken and often simply turn into the black version that most people are accustomed to. Pink versions of this whole spice sometimes called Rose are actually a misnomer in that they come from a completely different plant, Schinus molle or Shinus terebinthifolius, sometimes known as the Peruvian peppertree or South American pepper.

Preparing this pink variety for use as an ingredient is much easier in a mortar and pestle rather than using a traditional mill since they are much less dense than true black and white berries. Another similar plant is Baies roses, a perennial flowering vine located on the French island of Reunio Pimienta Rosada n in the Indian Ocean.

Because these dried pink berries look a lot like traditional peppercorns, they are often still referred to as a pink version of pepper. This pink spice may be a bit more expensive than what you might expect from the white or black versions, and may be more difficult to find because it is more unique and not as popular.

These add a touch of sweetness but are most often used in blends for their color, rather than for their flavor.

Szechuan pepper aka Sichuan aka hua jiao is another psuedo peppercorn. Szechuan is a highly fragrant spice derived from the husks surrounding the seeds of the Prickly Ash Bush. This spice was used in various dishes within China will before the common peppercorn spread outward from its native regions. Szechuan Pepper Tin available on Amazon. Check out this Kung Pao Chicken recipe for ways to use this very fragrant and powerful spice. Consider the fact that these little gems come from a variety of different places, are grown in distinct soils, and are processed in a variety of ways.

The berry actually comes from the same Piper nigirum plant, but it is allowed to ripen for a longer amount of time before it is picked. This means the flavor is given time to fully develop into something that is more intriguing and complex. Rather than just being hot and sharp like other peppercorns, the Tellicherry version is slightly more fruity and citrusy, with a bright freshness.

It offers a more balanced, almost grassy flavor and aroma, and is considered one of the most sought after examples of the spice. From Indonesia, this spicy version offers a slow burn that develops as time passes. With woodsy and citrusy aromatic notes, the scent seems to be more powerful than the actual flavor. Great for use when freshly cracked at the table, over a salad or steak, sharing the aroma with the end user.

Traditionally used in blends, these berries are grown and harvested in Indonesia where they are soaked in cool water barrels to loosen the outer shell.

These are often very hot and provide a taste of mild fermentation similar to other white options, but with a strong kick.

Extremely strong and pungent, this version offers an intense brashness that quickly turns into a kinder undertone. This one is effective when used alone for abrupt flavor, or works well when added to a blend of others that last longer. Useful for every day, the aroma is powerful but the taste has a bit of mellowness. Simple and pleasant, this type might go well blended with other, more zesty varieties. From Malaysia, Sarawak offers an earthy tone with a moderate flavor.

This one acts as a changeling, depending on what you use it with. Slightly sweet and spicy, this is a good basic variety for using on the table or in sauces.

These may come in a creamy, white form that has been picked at the beginning of ripeness and then placed in a cool stream for a couple of weeks to remove the outer shell, leaving only the seed. Zipping over to Ecuador, we find this unique chili-like option that provides a slow heat and sharp flavor. Slightly bitter, the verdict is still out on whether it is loved or hated, which obviously means that the affections one may feel lie within the realm of personal preference. Szechuan peppercorn: Similar in appearance to black pepper, this mildly hot spice is distinctively aromatic, making it a necessary element in many traditional Chinese dishes.

Black and white pepper is available whole, cracked, and either coarsely or finely ground. If possible, buy whole peppercorns and grind them just before using. Pre-ground pepper loses its flavor very quickly. Green peppercorns are available packed in brine or water, or freeze-dried. Dried pink peppercorns are usually available whole; often they are also part of mixed peppercorn blends. Not a peppercorn, the usable part of this plant is actually a flower spike coated in tiny poppy seed—size fruit.

They taste a lot like black pepper, with some extra heat. Sign up for the best of Food Republic, delivered to your inbox Tuesday and Thursday. Home Recipes Drink Travel. Tiffany January 27, They can play out storylines related to pirates, sports, animals, fruit, fantasy, adventure, history and so on. It is important to choose what best suits your heart and immediately begin the process — a fascinating and memorable.

Playing slot machines will not leave you without a win. Casino gambling is available to gamers online around the clock. Gourmet Cooking Sauces Pastes Seeds. Find us on social media. Basket Your cart is empty. View Basket Checkout. Peppercorns Understanding Spices. Share this article. You may also like to read.

Read More. Gousto Spices Understanding Spices We have all probably heard or seen an advert for Gousto on the many platforms we have these days, but did you know Gousto had an online cookbook using a