The black variety originates from unripe green berries that ferment before drying, which results in strong flavor and aroma. White pepper originates from ripe berries soaked to remove the red skin and are hotter than black pepper with less aroma and flavor. Pepper is used as an accent to a wide variety of dishes. White pepper is best used in dishes requiring a milder pepper flavor such as soups, sauces and eggs. Peppercorns Peppercorns, from which pepper originates, are also available whole in a variety of colors and flavors.
Green peppercorns are milder and fruitier than the berries used to ground white pepper.
These corns, used ground and whole, are best used in seafood sauces, egg salads, and cream-based sauces served with meat and poultry. Pink peppercorns are harvested as an almost ripe berry, prior to drying. These corns have a slightly resinous flavor and are mostly used in the visual presentation of food. Tellicherry peppercorns are grown on the Malabar coast of India. They have a clean flavor with an aroma less pungent than black peppercorns.