Spice of Month: Peppercorns by Dana Angelo White in Healthy Recipes, February 7, 2012
This under-appreciated spice is anything but ordinary. Grab your pepper mills – we’re serving up fresh facts and 10 recipes that make pepper the star.
A prized commodity dating back to ancient Egypt, pepper is more than just a black powder to mindlessly sprinkle. Grown from the Piper nigrum (a.k.a. pepper plant), peppercorns are available in a rainbow of colors.
The most common variety, black peppercorns, are slightly immature berries that have been dried. Malabar and Indian Tellicherry are two popular varieties, bursting with aromatic warmth.
White peppercorns are fully mature berries whose skins have been removed. They have less heat than the black variety and are ground into a white powder typically used to avoid black specks in food.
Green peppercorns are unripened berries, most commonly found preserved in brine and used to liven up sauces with a punch of salty vinegar and spice.
Some peppercorn blends will also feature pink peppercorns. While these pricey berries look and taste similar, they aren’t true peppercorns. Grown from a special variety of rose plant native to Madagascar and imported from France, pink peppercorns are spicy with a hint of extra sweetness.