Do you know that pepper is the most traded spice in the world? Peppercorns come in distinctly different varieties, colours and intensities. Here, we take a look at the different kinds of peppercorns from around the world.
Black peppercorns are basically cooked green peppercorns that have been left out to dry. Having the strongest flavour of all kinds of peppercorns, they are best for seasoning. Black peppercorns are grown in various regions around the world, such as Sarawack in Malaysia and Talamanca in Ecuador.
Green peppercorns are actually unripe black peppercorns. They are aromatic with a fresher and slightly spicy taste. Green peppers are ideal for use in sauces for meat dishes.
White peppercorns are black peppercorns whose skins have been removed. They have more intense flavour than that of black peppercorns. White peppercorns are suitable for flavouring light-coloured sauces and dishes such as mashed potatoes.
Pink peppercorns are not actually peppercorns at all, but they are berries from a South American shrub. Although they have peppery taste, pink peppercorns obviously have fruity and floral notes. They are perfect for garnishing.
Szechuan peppercorns are not from the pepper family but a dried berry from the Szechuan province in China. They are commonly used in Chinese cuisine and that of surrounding areas such as Nepal, Bhutan and Tibet.
In theory, Long peppercorns are not a peppercorn since the usable part of this plant is actually a flower spike. In terms of intensity, they are hotter than black pepper. Long peppers are commonly called for in Indian, Nepalese, North African, Malaysian, and Indonesian cuisine.