Guide to Peppercorns
Peppercorns are essentially berries of a climbing vine, the Pepper Plant (Piper Nigrum).
Black Peppercorns – Berries that are picked just before they mature. When dried, they form a wrinkly skin. Black peppercorns have the strongest flavor.
Malabar are regarded as having the finest flavor of the four mass-produced peppercorns; the others being Lampong, Brazilian and Sarawak. Tellicherry is a higher quality grade of Malabar. Tellicherry are larger, more mature, with a fuller flavor.
White Peppercorns – Allowed to ripen longer on the vine, then soaked with water, the black shell of the peppercorn becomes loose and is removed to produce a pepper that is less noticeable in light colored foods, but that also gives it a rich, lightly-fermented flavor very prized by European cooks. Commonly called for in white sauces.
Green Peppercorns – Berries that are picked when very immature, resulting in a very light flavor. Packed either dry or with liquid, the dry having the better flavor. They can be ground in a pepper mill or even crushed between two spoons. Their fresh flavor combines especially well with fish, poultry, eggs, salads and steamed vegetables.
Pink or Rose Peppercorns – Not peppercorns, but berries of the Baies rose, which are similar in size and in flavor, from Madagascar. Introduced to America by the French nouvelle cuisine in the 70’s for most everything; from chicken to salad to seafood. These berries add a touch of color and a rich, sweet flavor to most dishes.
Royale Peppercorns – Superb Black and White from the Far East, Green from Brazil and Rose from France, blended to represent the aristocracy of taste. A zesty mix for marinades, sauces and for their exquisite touch of color and taste on vegetables.
Tellicherry Black Peppercorns
Superior bouquet, rich flavor and handsome bold berries.
Recommended for entrees of beef.
From the northwest coast of India.
Malabar Black Peppercorns
Excellent flavor, aroma and pungency.
Recommended for entrees of pork.
From the southwestern Malabar coast of India.
Sarawak Black Peppercorns
A fine, delicate peppercorn, light, mild flavor.
Recommended for entrees of veal or poultry.
From Borneo, Malaysia.
Muntok White Peppercorns
The delicate insides of shelled black peppercorns. Light flavor with a characteristic aroma.
Recommended with entrees of poultry and seafood, or light sauces.
From Bangka, Indonesia.
Brazilian Green Peppercorns
Unripe black peppercorns. Light and spicy with fruity sharpness.
Recommended for entrees of veal and specialty meats, usually added whole.
From the fertile Amazon rainforest.
If you intend to grind Green Peppercorns in a pepper mill, always use with black or white peppercorns.
Mild, sweet and tangy flavor.
Recommended for entrees of veal or delicate specialty meats or seafood.
Crush with a fork or add to peppercorns to grind in mill.
From the island of Madagascar.
If you intend to grind Pepper Rose` in a pepper mill, always use with black or white peppercorns.
Pepper Royale Peppercorns
Black, white, pink and green peppercorns for a confetti of color and flavor.
Recommended for everything.
From India, Brazil and Madagascar.