Don’t get peppery about this spice
The other day, I watched a TikTok clip (don’t judge me) on pepper (and yes, I do have a life). Disclaimer – pepper is the one spice I detest the most. Saying that, pepper is one of the most widely used spices in the world, yet few realize the variety of types that exist beyond the familiar black granules in a tabletop grinder.
Each type not only offers a distinct culinary experience but is also used with different foods. Black pepper, perhaps the most iconic, comes from the dried unripe berries of Piper nigrum. It has a sharp, pungent heat with earthy undertones and is used universally in cuisines around the globe.
Ground or whole, black pepper adds depth to sauces, soups, meats, and marinades. It’s often added early in the cooking process to allow its flavour to infuse the dish.
Beyond its culinary appeal, black pepper contains piperine, a compound known to enhance the absorption of nutrients, particularly curcumin from turmeric. It also possesses anti-inflammatory and antioxidant properties and has been used in traditional Ayurvedic medicine to improve digestion and reduce bloating.
Derived from the same plant as black pepper, white pepper is made by removing the outer black husk of the ripe peppercorn, leaving behind a smoother, paler seed. It has a milder, more fermented flavour than black pepper and is used in light-coloured dishes like cream sauces, mashed potatoes, and soups where specks of black pepper would be visually unpleasant.
White pepper is commonly used in Chinese, Thai, and French cuisine. Medicinally, it offers many of the same benefits as black pepper due to its piperine content and is traditionally used to stimulate appetite and relieve joint pain.
Green peppercorns come from the same plant as black and white pepper — Piper nigrum. The difference lies in harvest time and processing. Green peppercorns are picked while still unripe, before they mature and darken and are great with cream, wine reductions, citrus, garlic, and herbs like tarragon or basil.
Pink pepper is not a true peppercorn but rather the dried berry of the Schinus molle trees, native to South America. It has a delicate, sweet, and fruity flavour with a mild peppery heat. Due to its visual appeal, pink peppercorns are often used as a garnish or flavour accent pairing well with seafood, soft cheeses, chocolate, and fruit-based desserts.
However, it can cause allergic reactions in people with sensitivities to tree nuts like cashews or pistachios, so caution is advised.
Lastly, Sichuan pepper is a key spice in Chinese cuisine, particularly in Sichuan province. Though not related to black pepper, we come to think of it as a pepper. With a woody, lemony flavour and a signature tingling numbness known as má, Sichuan pepper is a cornerstone of dishes like kung pao chicken, and hot pot. Toasted and ground, it also features in Chinese five-spice powder.
In traditional Chinese medicine, it is used to promote circulation, relieve stomach pain, and warm the body. Some studies suggest it may have antioxidant and mild analgesic effects.