Sure, as a table spice, pepper is common nowadays — but it was once extremely expensive.
During the spice trade of the 1500s, pepper stood out as among the most valued items.
Today, though, peppercorns are sold more inexpensively in a variety of colors, with each spicing and flavoring food distinctly.
They are found whole, cracked, ground and powdered.
For the freshest and most intense flavor, cooks should buy peppercorns whole and grind them just before using them.
A descriptive primer by color:
• Black peppercorns (Piper nigrum) are the most common type. The spice is actually a dried berry that is picked just as it’s turning red but still underripe, then dried until the skin shrivels and darkens.
• White peppercorns come from the same species, but the berry is ripened and the skin removed before drying. It is often used in place of black pepper in light-colored foods and sauces, so it isn’t visually noticed but still lends some pungency.
• Green peppercorns also come from the same soft, underripe berry. They are preserved through artificial drying or in water, vinegar or brine. They tend to lend a fresh, green flavor as well as some pungency. If the peppercorns are preserved just as they begin to turn red, they might be called “red pepper,” although they aren’t the same as pink peppercorns.
• Pink (or red) peppercorns are actually fruits from a different tree (Schinus terebinthifolius). Generally sweeter and more aromatic, they are often used as a decoration or garnish on a dish.