Peppercorns

Peppercorns are produced from the berries that grow in clusters on the vine-like pepper plant (Piper nigrum). These round berries are grown throughout the world in areas with tropical climates such as Brazil, China, India, Indonesia, Madagascar, Malaysia, Sri Lanka, Thailand and Vietnam. They are usually sold whole (either dried or pickled in brine) or ground into a powder. However, the pungent flavour of pepper does not last once it has been ground, and so it is always best to buy whole peppercorns and grind them into the food as and when they are needed.

Mixed Peppercorns

Dried peppercorns may be stored for up to a year if kept in a cool, dark place, whereas ground pepper will last only a few months. Brine preserved peppercorns should be kept in the fridge and once opened should be consumed within three weeks.

Peppercorn Varieties

Peppercorns are green when immature, ripening to yellowish -beige, to red and then finally to black. They may be harvested at any point during their maturing process, producing green (unripe), black (ripe and sun-dried) and white (ripe and hulled). There is a fourth type of peppercorn - pink peppercorn - which actually comes from a different plant, but is similar in appearance to true peppercorns.

1. Green Peppercorns

Green peppercorns are under-ripe berries, which are usually sold freeze dried or preserved in a brine. They are rarely found fresh as they soon turn black once they have been picked. Green peppercorns have a mild, fresh flavour and a crisp texture, which works particularly well in Thai recipes and in sauces for duck, game, lamb and steak. They may also be used to add flavour to mild foods such as pâtés, courgettes, poultry, fish or shellfish. Brined green peppercorns are excellent in salads, sauces and dressings.

2. Black Peppercorns

Black peppercorns are produced from slightly under-ripe red berries that have been dried for a few days in the sun. The resulting wrinkled, black berries are the most pungent of the peppercorns, and may be used either whole or ground. The may be crushed in a pestle and mortar and used to flavour steaks, fish or chicken or they may be place whole in a bag with other spices such as bay leaves to add flavour to soups and stews. When ground or milled, they may be added to a variety of savoury dishes, including salad dressings, soups, casseroles and vegetables. It is usually best to grind and add the pepper at the last moment.

Black peppercorn varieties include the Sarawak, Malabar, Lampong, Vietnamese and the Indian Tellicherry - considered to be the most flavourful of all the varieties.

3. White Peppercorns

White peppercorns are picked when they are fully ripe, and then are soaked in a water solution until the outer layer of the berry is easy to remove. Once the black outer hull is discarded, the remaining white berry is then dried and sold either whole or ground. The East Indian Mumtok peppercorn is considered to be one of the most flavourful of the white peppercorns.

White peppercorns have a sharper, less spicy flavour than black pepper with a drier aroma. They can withstand stronger heat than black pepper and so are ideal for foods that are cooked at high temperatures. They are also used to flavour pale coloured foods such as white sauces, mashed potatoes, fish, poultry and soups, where black pepper would spoil the appearance of the dish.

4. Pink Peppercorns

Pink peppercorns are berries taken from the Brazilian pepper plant (Schinus terebinthifolius), which is grown in South America, France, Indonesia, Thailand and the West Indies. Although not true peppercorns, they look fairly similar, and have a similar, but milder flavour. However, they may not be used interchangeably with other varieties.

These pinkish-red berries are sold dried or preserved in brine and may be combined with black, green or white peppercorns to provide an attractive colour. Dried pink peppercorns are used extensively in France to season fish dishes, particularly red mullet, where they provide a faint aroma and a pleasant, crunchy texture. Berries preserved in brine may be mashed and added to fish, poultry or vegetable dishes.