Peppercorns (Black/White)

Peppercorns (Pepper) are the hand-picked fruits of a tropical vine known by the botanical name of Piper nigrum. Black pepper is produced from the green, unripe berries of the pepper plant; the same fruit is used to produce white and green peppercorns. Once dried, the berries become black peppercorns with a pungent, fiery flavor. White pepper is allowed to fully ripen on the vine, and ultimately yields a whiter, cleaner pepper. It has a less pungent flavor, and is slightly milder than black pepper.

White pepper is also used as a flavoring agent in the wine industry. In Australia, white pepper is combined with eucalyptus and black currant to produce full-bodied Syrah and other red wines. Similarly, wines produced in Spain and France, such as Merlot and Cabernet Sauvignon, feature white pepper.

Black pepper contains a chemical called piperine. This chemical seems to have many effects in the body. Here are some of the potential health benefits of using black pepper: helps decrease inflammation, improves brain function, improves blood sugar control and increases absorption of nutrients.

Due to their size and the maturity of their berries at harvest, the Malabar and Tellicherry pepper varieties have a very fresh, robust flavor and are considered the highest quality peppercorns.

Appearance, aroma and taste profile: Black - Dark brown and fragrant. Sharp and pungent with moderate heat. Black pepper pairs well with most foods, herbs and spices, including salt.

White - Light colored with a smooth surface and an earthy fragrance. Pairs perfectly with black peppercorns, freshly cracked together.

Botanical Name: Piper nigrum

Common Names: Pepper, Peppercorns