Peppercorns are the most popular and widely traded spice in the world. These colorful beads of spicy flavor add flare and character to any dish. However, there are various kinds to choose from, so how do you know you got the right stuff?
Reduce staring time at the supermarket spice shelf – know your peppercorns!
Right, so there are different kinds of peppercorns widely available in most supermarkets. The first thing you will notice about peppercorns is that they come in different colors and sizes. Each type of peppercorn has its own flavor and intensity, which determines its niche culinary uses.
Below you will find a list of the most common types of peppercorn (and one imposter):
- Black peppercorns – by far the most popular member of the family, black peppercorns see a lot of daily use in the kitchen as integral seasoning of many dishes. These peppercorns happen to have the strongest flavor of all. Actually though, black peppercorns are roasted green peppercorns left to dry, hence the change in color. There are different varieties of black peppercorn hailing from various regions of the world. Each variety has its own specific flavor – those in the know can easily tell apart Brazilian, from Chinese, from Indonesian black peppercorns.
Did you know that one of the non-culinary uses of black peppercorns is in organic turmeric supplements? The Bodymune company in Seattle says the best turmeric supplement with black pepper should be made with organic (non-GMO), unaltered ingredients including naturally grown and selected peppercorns.
- Green peppercorns – interestingly enough, green peppercorns come either dried or in brine/vinegar, with the latter variety being the more common one. Green peppercorns are essentially non ripened black peppercorns. They are known to have a sharp but fresh taste, which makes this variety ideal for meat dishes and sauce flavoring.
Did you know that green peppercorns are good for your digestion? Green peppercorns stimulate the production of hydrochloric acid in the stomach, which in turn reduces unwanted digestive gases and improves digestion. Green peppercorns are also known to have antibacterial properties, thus reducing the likelihood of microbial food poisoning.
- White peppercorns – the white variety of peppercorn is basically a black peppercorn with its skin peeled off. Skinned peppercorns have a slightly different flavor profile than their black counterparts – they are extra fiery yet less pungent. This makes them an excellent seasoning for white meats and light colored sauces.
Did you know that white peppercorns contain fiber? Fiber is essential for speeding up the travel of digested food through the gastrointestinal tract of the body. Also, white peppercorns contain most of the minerals needed for good bone health. In other words, it reduces the rate of bone density loss (medically known as osteoporosis).
- Red peppercorns – arguably the rarest of the peppercorn family, the red variety is a peppercorn that is fully ripened on the vine. The ripened fruit develops a brilliant and distinctive red hue. Red peppercorns are processed by drying and peeling back their skins, which effectively makes them white peppercorns. It is quite rare to find red peppercorns dried with their skins on.
As red peppercorns are practically white or black ones, their health-aiding characteristics and cooking uses closely resemble those of the other peppercorn varieties listed in this article.
Every family has an odd member
When it comes to peppercorns, the odd one out is pink. Pink peppercorns are not actual fruits of the pepper plant but a South American berry that closely matches the taste and flavor characteristics of normal peppercorns. They offer a peppery taste with floral/fruity notes, which makes them better suited for garnishing rather than seasoning.
So next time you are facing that peppery supermarket aisle you know exactly what to do!
0 Comments