Black, white and green peppercorns all come from the same piper nigrum vine.
The color is determined by ripeness at harvest and the method of processing. The
small white peppercorn spike pictured here is immature.
Confused about pepper? Here are a few simple facts:
One Vine, Three Peppercorns: Black, white and green peppercorns are the fruit of the piper nigrum vine, which flourishes in the tropical heat and drenching monsoons of the world’s equatorial regions. In India alone, there are over 75 piper nigrum cultivars.
Top Peppercorns Named for Point of Origin: As with wine, local terroir—the soil, its mineral composition, the amount of sunshine and rainfall—contributes dramatically to the flavor and aroma of the peppercorn. The best peppercorns are named after the regions in which they are grown or the ports from which they are shipped. Less stellar peppercorns are named after the country in which they are grown.
Ripeness, Processing Determine Color: A peppercorn’s color--black, white or green--depends upon its ripeness when harvested and the way in which it was processed; these methods also affect taste and fragrance.
Not All “Peppercorns” are Genuine: There are a few peppery-tasting spices that are not true peppercorns. Among them are “pink” peppercorns, Sichuan peppercorns and grains of paradise. There are exotic cousins as well, including long pepper and cubebs.
To read more, please follow the links below:
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Pink peppercorns
Sichuan Peppercorns
Grains of Paradise