Peppercorns come in different colors and tastes. Which one is best for which recipes? I'll talk about that in this post. Learn more about peppercorns behind the jump ...
Pink peppercorns are not a true peppercorns (genus Piper), but are the ripe berries of the Brazilian pepper tree. Since they are the same shape and size as true peppercorns, they are marketed under the name "pink peppercorn." They are used as a spice and have a lighter pepper-like taste. The trees are ornamental and are found in California, Arizona, Florida, and Texas. If you have a Brazilian pepper tree, you can collect your own pink peppercorns. Just spread them on a baking sheet and allow them to dry before putting in a spice canister. These pair well with seafood and in light sauces due to their pretty color and light taste.
Green peppercorns are true peppercorns of the Piper nigrium flowering vine plant, which originated in India and has been used since prehistoric times. Green peppercorns are really unripe black peppercorns. These are often preserved in brine or vinegar and served in pickled form. In dried form, they don't last very long and have to be used quickly. They're commonly found in Thai and other Southeast Asian recipes and have a fresher flavor than their black counterparts.
Black peppercorns are the most commonly used peppercorns, and are ground up and put in shakers next to the salt. These are green peppercorns that have been cooked in hot water and then spread out in the sun to dry. The ancient Egyptians used black peppercorns in their mummification processes, and it was well-known by the ancient Greeks and Romans, who used it as a spice. In Southeast Asia, black peppercorns were traded as currency. It remains the most widely-traded spice in the world today.
White peppercorns are black peppercorns that have had the black skin removed, so technically, they are just the seed of the fruit. They are less pungent and more earthy in flavor than black peppercorns, and are commonly used in white sauces and mashed potatoes due to their color as they don't visibly stand out like black pepper.
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Thanks! Very informative.
Yes, thanks! I love all forms of pepper :)
Emily
Great article! I've always wondered about white pepper.
However, Brazilian Pepper is INVASIVE in Florida, not ornamental. There are several counties (that I know of...)w/eradication ordinances, meaning owners of improved and unimproved properties must remove it. And it is a PAIN to get rid of... this stuff is a menace.
I've recently been enjoying Bali long peppercorns for flavouring stocks and shellfish cooking water:
http://danamccauley.wordpress.com/2008/11/06/emerging-flavour-bali-long-peppercorns/
Brazilian pepper is invasive in Florida, but in California and out west, it is used as an ornamental. It's also not shrubby like it is in the Glades there - it's quite a lovely tree here and lines almost every street in my neighborhood. When I lived in Miami, though, tracytracy is right, it is horrible. Depends on where you are - you may want to stick to getting it from the store.
Of course, in Los Angeles, I'm not sure I'd eat something lining the streets, either. Eeek.
@subtlefrog, no kidding! And yeah, I see Brazilian pepper here are an ornamental and it beats the pants off of olive trees (who thought THAT was a good idea? Slimey, rancid streets and sidwalks, yum.) It sucks that it's invasive in Florida.
I've always wondered if I was missing out on pink peppercorns since I am allergic to them....I am still not sure. Love the post though!
A few comments on behalf of :
1. Pink or Rose peppercorns sold commercially do not come from Brazil. The traditional source is the islad of Reunion in the Indian Ocean. I have been told that the ones found in Brazil and parts of the USA are a different species.
2. It is not true that dried green peppercorns spoil quickly. Air dried peppercorns last a very long time. (Why not? It works for black and white.) The main difference is that they are dry and shrivelled and it takes a while to rehydrate them and make them soft. The best green peppercorn are freeze-dried and they have the best flavor and rehydrate more quickly but they are much more expensive. The most common use for green peppercorns is to use them whole for making peppercorn sauces for Steak Au Poivre or other variations.
3. Black peppercorns are not picked when green. They are riper and picked when one of the berries on the drupe is turning yellow or orange. What a shame that you mentioed shakers. If you use commercial pre-ground pepper you do not really know what pepper tastes like.
4. You got it right on white pepper. The berries are generally picked later than they would be for black pepper, and are ripened to a orange color. When dried they smell like manure when whole, but ground up the flavor is hot and creamy. Very different than black, ad not in just a visual sense. Europeans prefer white pepper, but it is the opposite in the USA.