Peppercorn Varieties: A Complete Guide

By James Chen · September 28, 2026

All True Peppercorns Come from One Plant

Black, white, and green peppercorns all come from Piper nigrum. Processing creates the differences.

Picked nearly ripe, sun-dried. Sharp, pungent, versatile. Tellicherry and Malabar are premium varieties.

Fully ripe, soaked to remove skin. Milder, earthier. Preferred in white sauces and Asian cuisines.

Unripe, preserved through freeze-drying or brining. Fresh, grassy, mild. Classic in French au poivre sauce.

From the Brazilian pepper tree. Fruity, floral, mildly sweet. Excellent in vinaigrettes and chocolate desserts.

From the prickly ash tree. Creates a unique numbing sensation called mala. Essential in Sichuan cuisine. Toast before grinding.