SpiceSpotter

Peppercorn Varieties: Beyond Basic Black

Peppercorn Varieties: Beyond Basic Black

By James Chen · October 9, 2026

Black Pepper

Unripe berries dried until wrinkled and dark. Sharp, piney, with moderate heat. The universal table spice.

White Pepper

Ripe berries with the outer skin removed. Milder heat, earthier flavor, with fermented notes. Preferred in Chinese and French cooking.

Green Pepper

Unripe berries preserved in brine or freeze-dried. Fresh, grassy, and mildly hot. Excellent in cream sauces and steak au poivre.

Pink Pepper

Actually a different plant (Schinus molle). Sweet, fruity, and barely hot. Beautiful as a garnish and in salads.

Sichuan Pepper

Not a true pepper — it's a citrus relative. Creates a tingling, numbing sensation. Essential in Sichuan cuisine.