Pepper plants yield four different spices; namely, white peppercorns, black peppercorns, green peppercorns and pink peppercorns.
The pepper plant, Latin name Piper nigrum, is a tropical, perennial vine which can grow up to 30 feet (10 meters) tall. The pepper found in grocery stores is most commonly grown in India, Indonesia and Malaysia. Australia, Sri Lanka and Brazil are also commercial producers of peppercorns.
Pepper Vine
The pepper vine produces spikes of tiny, white flowers. The flower spikes each produce up to 50 berries. Completely ripe berries turn a dark, pinkish-red color on the vine. These pink peppercorns can sometimes be found in culinary specialty shops preserved in a brine solution. However, the pink pepper that is typically found in stores more commonly comes from another plant: Schinus terebinthifolius. This spice, with its dark, pinkish-red fruit, is similar in taste to juniper berries.
Peppery Flavor
Nothing beats the taste of freshly ground black pepper to add a nice bit of flavor to just about any dish. The flavor of black pepper makes it a perfect accompaniment to many foods, such as red meat, pork, chicken, and most vegetables. In some households, the pepper grinder seems to get almost as much use as the salt shaker. Whole, un-ground peppercorns can be kept for up to one year if stored in an appropriate container.
Black and white peppercorns loose much of their flavor and aroma shortly after being ground. For the best flavor, purchase whole black or white peppercorns and grind them as needed. Black, along with white, peppercorns can be ground in a mortar and pestle, or in a coffee grinder which is dedicated to spice use.
White pepper tastes wonderful, when used on fish or seafood dishes, and in a variety of cream sauces. White pepper is often used in white sauces, where the addition of black pepper may cause the sauce to look like a bit of dirt has fallen into it.
Black Pepper
Black pepper is obtained by picking the green, unripe berries from the pepper plant. Once picked from the plant, the green berries produce an enzyme which causes the outer surface to oxidize. The green berries are then allowed to dry out. This oxidization and drying process is what causes the green berries to turn into black pepper, with their characteristic brown-black color and wrinkled appearance.
White Pepper
White pepper is harvested in a slightly different manner. The green berries are allowed to partially ripen on the vines. When the berries have turned a yellowish-red color they are picked from the vine. The partially ripened berries are soaked in water to remove the outer skin. Once the outer skin, called a pericap, has been removed, the berries are allowed to dry out in the sun or in an oven set to low heat. White pepper has a smooth appearance and beige-white color.
Green Pepper
Green peppercorns have a light, fruity aroma and taste, combined with just a hint of heat. Green pepper comes from the unripe, fresh berries of the pepper plant. Green peppercorns can sometimes be found freeze-dried. Freeze-dried berries are still too soft to be processed in a peppermill, however, a mortar and pestle would work fine for slightly crushing the green peppercorns before adding them to recipes.
Green peppercorns are preserved by packing them in jars filled with either a brine or vinegar solution. Green peppercorns purchased in this manner should be stored in the refrigerator once the jar has been opened. The brine solution, simply a mixture of water and salt, prevents the enzyme from activating. The enzyme is what normally would turn a green peppercorn into the characteristic brown-black color during the drying process.
Sun Drying vs. Oven Drying
Sun drying is the traditional method used to dry black and white peppercorns. Berries that are dried too slowly, in the sun, have a tendency to mildew, especially in hot, tropical climates. Drying the berries too quickly, at too high a heat, can cause much of the aromatic qualities to dissipate, producing an inferior product. However, modern kiln ovens can be set to low heat to allow the berries to dry slowly while retaining the characteristic peppery flavor and aroma.
Additional Resources
The articles Ethnic Spice Blends and Traditional Spice Blends both contain recipes for a variety of spice blends. Many of the spice blends include pepper as part of their ingredients.
