Peppercorns, the tiny black or green berries that we commonly use to season our food, are an essential ingredient in many cuisines around the world. From Indian curries to French sauces, peppercorns add a distinct flavor and aroma to dishes that is both familiar and comforting.

Peppercorns are the berries from the vine of the Piper Nigrum plant and come in a variety of colors, each with its own unique taste and characteristics. Some of the most common types of peppercorns include:

Black peppercorns: These are the most widely used peppercorns and are known for their strong, pungent flavor. They are picked when they are fully mature and then sun-dried, which causes the outer layer to shrivel and turn black.

White peppercorns: These are the same as black peppercorns but have had the outer layer removed, giving them a milder, less pungent flavor. They are often used in light-colored sauces and dishes where black specks would be noticeable.

Green peppercorns: These are unripe peppercorns that have a mild, slightly tangy flavor. They are often sold in jars, canned in brine, or dried.

Red peppercorns: These are the ripest peppercorns and have a sweeter, fruity flavor with a moderate level of heat. They are often used in Thai and Indian cuisine.

Pink peppercorns: These are not true peppercorns, but are instead the dried berries of the Schinus Molle tree. They have a sweet, mild flavor and are often used in light-colored dishes to add a pop of color.

Sichuan peppercorns: These are actually not peppercorns, but are the dried berries of the prickly ash tree. They have a unique, numbing flavor and are often used in Sichuan and other Chinese cuisines.

Each type of peppercorn has its own distinct flavor and is best suited to certain dishes.

We have partnered with reputable farmers to source high quality Peppercorns grown and harvested using sustainable methods.

Contact your sales rep at sales@majesticspice.com for more information and to place your future order.