Different Types of Peppercorns

Peppercorn sauces are a great way to present distinct and unique flavors to the pallet while providing a splash of brilliant colors. A rainbow of spicy flavors such as white, green, and pink can easily create an impressive dish.

Pink peppercorns

Pink peppercorns are the rarest of the peppercorn varieties but provide an exquisitely unique flavor. These exotic peppercorns have a delicate, fragrant, sweet, and spicy flavor. Pink peppercorns also add a lovely dash of color to all kinds of cuisine. They go especially well in fruit sauces, vinaigrettes, and desserts.

New and exciting varieties of peppercorns are becoming available to chefs everywhere. Pre-ground pepper out of the tin no longer provides the complex flavors and versatility that great cooks everywhere are looking for. A small collection of different types of peppercorns provides fine cooks with just the right pepper flavors and colors to create perfect culinary creations. Peppercorn crusts, rubs, marinades, dressings, and sauces are just a few of the creative ways these unique flavors and colors can be utilized.

White peppercorns

White peppercorns are preferred in much of the world because freshly ground white pepper doesn’t leave dark, unappealing specks in food. Its white color is especially important in light-colored sauces and foods such as mashed potatoes.

Black peppercorns

Black peppercorns are the high-quality equivalent of the stuff you used to get out of those little tin cans. Black pepper starts losing its potency as soon as it is ground, and its flavor is significantly degraded after only a few months. Whole peppercorns retain their flavor for several years as long as they remain un-ground.

Green peppercorns

Green peppercorns are a lively green color with a sharp, fresh flavor. These immature peppercorns are hard to find but well worth the search. Their fresh flavor is perfect for making meat sauces for pork and beef. Green peppercorns are also a good match with salad dressings and vegetables.