Peppercorns

Peppercorns are the dried fruits of the pepper vine, Piper nigrum. Black, white and green peppercorns come from the same species but are harvested and processed differently. Pink peppercorns are not true peppercorns; they come from other plants and have a different flavour profile.

Common types

• Black: harvested while green and dried, developing a dark wrinkled skin and pungent flavour.
• White: fully ripened berries with the outer skin removed; often used in pale sauces.
• Green: unripe berries preserved by brining, freeze-drying or other methods.
• Pink: berries from a different plant, with a sweet, resinous and mildly peppery character.

Example: coarsely cracked peppercorns are used for steak au poivre; mignonnette is a coarse crack of pepper, often used in sauces and dressings.

Chef’s tip: grind pepper close to service to preserve its aroma.