Where Are Peppercorns From - And How to Use Them

Peppercorns - an important household staple found in every kitchen. 

Peppercorns are used widely in all kinds of dishes and are one of the most popular old spices in the world. Look for a recipe for your dinner tonight, and peppercorns will likely be on the ingredient list. 

We think we know what peppercorn looks and tastes like, because we eat it nearly every day, but there are many things about it that might surprise you - for example: did you know that there are different types of peppercorns and that each has its own characteristics? Would it surprise you to learn that in addition to their culinary uses, peppercorns have been widely used to cure disease?

Well, in this blog, let’s explore all that: the history of peppercorns, where they’re from, the different types of peppercorns, and how they’re used worldwide. 

The History of Peppercorns 

So, peppercorns actually belong to INDIA. 

Peppercorns come from Piper nigrum, a native plant of South India, specifically the Malabar Coast. Such areas are characterized by rich, fertile soil and an excellent climate for pepper plantations. Pepper was among the most valued commodities in the ancient world, carrying great prestige throughout its long history.

Known as "black gold," these small fruits were the spice centre that created global exploration and trading routes. Today, black pepper is cultivated in most tropical locations, from Southeast Asia to Africa and South America. Even with wide cultivation, both then and now, one of the best-sourced black peppers in the world continues to come from the Malabar Coast.

Types of Peppercorns

As mentioned, there are different types of peppercorns, each with its own, particular taste. To discover more about the distinct characteristics of black, white, green, and pink peppercorns, keep scrolling down for a detailed breakdown of each variety and how to make the most of them in your cooking.

Before we explore them, we’d like to let you know that you can quickly and easily get all the types of peppercorns from The Spice Trader. The website offers various peppercorns and delivers them right to your doorstep. 

Let’s explore each now. 

Black Pepper 

The most common ones are at the top of the list. Black pepper is the most commonly used and versatile type of peppercorn, known for its bold, spicy flavour and aromatic heat. It originated on the Malabar Coast of India, where it has been cultivated for centuries. The peppercorns are harvested when they are still green and are then dried, which gives them their distinctive, wrinkled black skin and sharp, spicy taste.

When used in cooking, black pepper adds extra flavour to various dishes. You can season meats, poultry, and seafood and enhance the flavour of vegetables, soups, and sauces. These tiny black peppers pair wonderfully with almost any savoury dish, from stir-fries to pasta, and can even elevate simple dishes like scrambled eggs or roasted potatoes. 

Green Peppercorns 

Green peppercorns are the unripe version of the black peppercorn, harvested while still fresh and young. They are typically picked before they ripen, giving them a bright green colour and a milder, more subtle flavour than black pepper. Green peppercorns have a fresh, slightly fruity taste with a hint of heat, making them ideal for dishes with a peppery flavour without overpowering the other ingredients.

These peppercorns are often used in sauces, marinades, and pickling preparations. They work beautifully in creamy dishes, such as green peppercorn sauce for steak, or in Asian cuisine, where they complement stir-fries, curries, and seafood. 

White Pepper 

White pepper comes from the same plant as black pepper, but is processed differently. The outer skin of the ripe black peppercorn is removed, leaving behind the inner seed, which gives white pepper its lighter colour and milder, less intense flavour. White pepper has a subtle heat and a more earthy, slightly fermented taste than black pepper.

White pepper is often used in lighter-coloured dishes where a smooth, uniform appearance is desired, such as creamy soups, white sauces, mashed potatoes, and potato salads. It’s also commonly used in Asian and Scandinavian cuisines, where it adds gentle heat without overpowering the flavours of delicate ingredients.

Pink Peppercorns 

Botanically, not a true peppercorn, pink peppercorns grow on the Schinus molle, known as the "pepper tree," which has its origins in South America. These peppercorns add a bright pink colour, a sweet fruity taste, and a hint of white pepper heat. They are much less pungent and more subtly complex than black pepper.

Pink peppercorns can be used as a decoration or addition to blends of spices for a burst of colour and a soft, aromatic flavour. They go beautifully with salads, seafood, fruits, and even desserts, where their light, sweet heat can elevate the total dish without overpowering it.

Long Peppers

Another member of the pepper family, long pepper, or Piper longum, presents a flavour profile different from regular peppercorns. Native to Southeast Asia, these have elongated, spiky fruits that are dried and further ground into a more complex, spicy flavour. Their taste is a mix of heat and sweetness, flavoured with a hint of cinnamon, nutmeg, and clove, making them more aromatic and less sharp than black peppercorns.

Long pepper adds complexity to curries, stews, and marinades, especially in Indian and Indonesian cuisine. It goes well with rich, savoury dishes such as braised meats and roasted vegetables.

Smoked Black Pepper

Smoked black pepper has the strong flavour of regular black pepper but endows it with a pungent aroma resulting from its smoking over wood, usually hickory or oak; this variety, infused with a deep, smoky taste, adds more depth to the spice.

Smoked black pepper is well suited to grilling and roasting, because it pairs well with smoked meat flavours, BBQ recipes, and nicely sautéed vegetables. It can also be used in marinades and rubs or sprinkled over steaks, burgers, and roasted potatoes for another layer of flavour. It can even be used in soups or stews as smoke flavouring without the dish having an actual smoked ingredient.

Szechuan Pepper 

Szechuan pepper, also known as Sichuan pepper, is a strange species, widely used in Chinese cooking, particularly in the Sichuan province. Unlike regular peppercorns, Szechuan pepper has a citrus and subtle, floral flavour with a tingly and numbing feel. Hydroxy-alpha-sanshool causes light, numb tongue stimulation, which increases dishes' spiciness.

This is often used in stir-fries, hot pots, and braised dishes, where the flavours blend well with the taste of garlic, ginger, and chilli peppers. Its key feature is also its base in famous Sichuan dishes like tofu and kung pao chicken.

Four Pepper Blend

Four peppercorns: red, white, black, and green. To balance the flavour for seasoning, you can make a four-pepper blend. This blend offers a harmonious mix of heat, citrusy notes, and subtle sweetness, making it a versatile spice for many dishes.

The Four Pepper Blend would be excellent in light dishes and savouries. It adds depth without overpowering the other flavours. It could be used as a finishing touch to grilled steaks, pasta, or roasted chicken, offering a rich, complex pepper flavour that elevates every bite.

Conclusion! 

Peppercorns have a fascinating history that traces back to the fertile lands of the Malabar Coast in South India, where they were first cultivated. Over time, they became a prized commodity, influencing global trade and culinary traditions. 

Today, pepper is grown in various tropical regions worldwide, but its origins in India still hold great significance. Understanding where peppercorns come from enhances our appreciation for this beloved spice and connects us to a rich history of exploration, trade, and cultural exchange. Whether using black, white, green, or pink pepper, you add a piece of history and flavour to your dishes.