Pepper and Peppercorns

What is peppercorn? Pepper can come in a variety of colors and heat range, but all pepper starts the same way – the dried fruit of the climbing shrub piper nigrum. The fruit is picked then dried in the sun and becomes the wrinkly dried peppercorn we know and love. Black peppercorns are the most used peppercorns, though they start as green – they turn black when dried. The best peppercorn in the world is known as the Tellichery peppercorn, which is the top 10% of the pepper crop. Those are the largest. Peppercorn receives different names depending on where its grown, and the terroir shows in the flavor profile of the pepper harvested. You can use peppercorns in such a wide variety of dishes, the possibilities are endless. White pepper is rare and can be found used in Chinese and Thai dishes, and it’s a good choice to add heat without marring the dish with black. Green peppercorns are used in meats and fishes, and are usually sold preserved or canned, because they spoil quickly when fresh. Pink peppercorns are a different species of pepper altogether, and come from the Peruvian pepper tree, a member of the cashew family. No matter what dish you’re preparing, having a good stock of peppercorns is a must have for the culinary professional. Our peppers come in bulk quantities and also in small dispensers and are shipped to your door.