All You Need To Know About The Different Types of Black Pepper

Black pepper is perhaps the most versatile spice used in Indian households. On being added, it instantly enhances the flavour of any recipe and also augments its nutritional value. But, do you know that there are 5 varieties of black pepper that you can get in the market?

The different types of black pepper vary according to their taste, texture and the source from which they are obtained. Every black pepper variant has a unique taste, texture and aroma that fit perfectly with different dishes.

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There are over 600 varieties of the pepper spice but only a few are generally used as spices or in other applications. Vietnam is by far the largest exporter of black pepper with India being the largest consumer.

The black peppercorn is one of the most commonly found variety but the other variants too have found a place of their own. In this post, we will be looking at the different types of black pepper that you can get and how are these obtained from their sources.

Types Of Black Pepper

Black pepper is usually found in the form of small pellets that are either put as a whole or used in its ground form. With India being the largest pepper consumer globally, this calls for increased awareness among the masses that consume primarily the black pepper variety. Here are the 5 types of black pepper that are available in the market today.

• Black peppercorn: The black peppercorn is one of the most widely used pepper variety. These are little black pellets that are produced from unripe berries of the pepper vine that are harvested, cooked and dried. The black peppercorn is native to southern India but is now cultivated in various parts of the world. Tellicherry is the best-known variety and has a very strong flavour. The flavours of the black peppercorn vary according to the tropics they are grown in and the harvesting practices that are employed in their cultivation.

• Green peppercorn: The green peppercorn is one of the unripe types of black pepper that are picked from the plant while still immature and unripe. After plucking, they are air-dried, freeze-dried, or brined. The green peppercorn has an aroma that is richer than the black or white pepper along with a fresher, fruitier flavour to go with it. This variety is used commonly used in classic peppercorn sauces and is also popular in several French cuisines.

• White peppercorn: White peppercorn is sourced similarly as the black pepper with an extra step involved. Once the black pepper fruit is plucked, it is soaked in water that removes the outer black layer. The taste too is similar to that of the black pepper but lacks the pungent and strong flavour. Due to their white colour, they are used in cream sauces, or in dishes where the pepper flavour is required, but without making it stand out from the dish.

• Red peppercorn: The red peppercorn comes from the same plants as the other peppers with the only difference being that it is from a later stage in the berry ripening cycle. These are essentially the green peppercorns that have been allowed to get fully ripened but haven’t been fermented, a process that turns them black. It is a berry that has a pepper-like flavour and is expensive relative to the other types of black pepper.

• Pink peppercorn: The pink peppercorn comes from either the Peruvian pepper trees or the Brazilian pepper trees. They are similar in flavour to the black peppercorn but with a milder taste and a fruity tinge to it. The pink peppercorn is highly favoured due to its appealing aesthetics and flavour. Scientifically, the pink peppercorn is more closely related to cashew nuts than to black pepper so people with nut allergies might want to stay away from this variety.

It’s crucial to know that all these types of black pepper varieties have numerous health benefits and help your body in more than one way. In fact, the black pepper is highly rich in antioxidants and may help your body in preventing a few types of cancers.

It also has anti-inflammatory properties and may help patients suffering from arthritis. Whichever pepper variant you choose, it is highly recommended that you opt for the organic variety.

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Organically grown peppers are free from harmful chemicals or pesticides that are normally used in their non-organic counterparts and have a relatively rich nutrient profile.

Moreover, people who are conscious about the growing toxicity on agricultural lands may find solace in organic farming as every crop is grown using sustainable agricultural practices that benefit the planet in the long run and do not hamper the natural flora and fauna.

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