Peppercorn: Ultimate Guide To The Spice, Pepper

Peppercorn is a berry obtained from the flowering vine of the Piperaceae family. The berries were later dried and used as a spice. Among the various varieties, black peppercorn is extremely prominent and one of the commonly used spices in most cuisines in the world. Black pepper and salt are the crucial spices adopted as condiments that everyone could locate on diner tables, in takeaway bags as sachets. 

Black peppercorn was a cherished commodity that was previously used as a currency in Greece for trading. It was perhaps one of the highly valued spices during the Mediaeval period, and only wealthy people could afford to obtain it. 

Origin and Cultivation 

Pepper was originally cultivated in India a few thousands of years ago. It is native to Malabar – a place in South Indian state Kerala. 

The long pepper with the scientific name piper longum was domesticated in the northwest part of India and black pepper with the scientific name piper nigrum in the southeast. 

The long pepper is grown in several parts of India, Malaysia, Indonesia, Singapore and Sri Lanka. In India, it is largely located in parts of central Himalayas, lower hilly regions of Bengal, forests of Western Ghats from Konkan to Malnad to Malabar. 

Merchants introduced it to western countries. While long pepper was popular in Rome; the black pepper had created demand in Europe as it was easily accessible to merchants. 

At present Vietnam is the highest producer and exporter with 35% of the world’s supply followed by India, Brazil, Indonesia, China and Sri Lanka.

Health benefits 

From time immemorial, long pepper has been a part of Ayurvedic medicine. Even though long pepper has a complex flavour profile and is extremely fiery compared to black pepper, due to its enormous health benefits it is immensely more popular for medical treatment than in cooking.

Historically, pepper was introduced in China and Egypt for medicinal purposes. It was even found stuffed in nostrils of mummies in the 12th century. 

The powerful antioxidant properties help prevent free radical damage to cells.

To boost nutrient absorption, black pepper coupled with turmeric maximises the health benefits as the compound piperine enhances the absorption of curcumin.

The antibacterial properties of black pepper help soothe coughs and colds. A spoon of honey with ground pepper has been an age old home remedy in India. 

Pink peppercorn has disinfectant and diuretic properties that act as a natural remedy for rheumatism, bronchitis and urinary infections.

What are the popular varieties of peppercorn used in cooking?

There are 6 varieties of peppercorn. The three varieties – black, green and white are the berries that come from the same flowering vine plant Piper nigrum, while pink and Szechuan peppercorn, and allspice comes from entirely different plants that don’t even belong to the Piperaceae family.

Black peppercorn: The berries are harvested just before they are fully ripe, cooked in hot water and dried under the sun. This process causes the skin to blacken and wrinkle. 

White peppercorn: These are the fully ripe berries that are husked and dried.

Green peppercorn: The unripe berries are freeze-dried to preserve the colour. These are soft compared to black pepper and can be crushed with fingers.

Pink peppercorn: These are berries that are actually derived from a completely different plant – a Bais rose plant. It is native to South America.

Szechuan Peppercorn: A reddish pink husk of the seeds from the Prickly ash tree that is native to northern China.

Allspice: Also called Jamaican pepper that comes from a tropical evergreen tree – Myrtle Pepper, also called Pimenta dioica. It resembles a huge brown peppercorn with a solid outer.

How does peppercorn taste?

Black Peppercorn: It has a strong, pungent and earthy flavour. The complex flavour of heat with citrus notes dominates when added to any dish. However, the level of heat is not as high as chillies. 

White Peppercorn: It is milder and less pungent than black pepper. 

Green Peppercorn: These are aromatic with a fresh fruit flavour, but considerably less sharp and pungent than black and white peppercorn.

Pink Peppercorn: These have a mild, floral and fruity flavour with mild heat. 

Szechuan Peppercorn: It is mildly hot and slightly bitter with a mouth numbing sensation. 

Allspice: It is a warm tasting spice with numerous flavours – cloves, cinnamon and nutmeg. 

Culinary uses

Black pepper is universally accepted ingredient all over the world and is the most common condiment in kitchens. It is prominently used in cooking and baking all kinds of savoury dishes where moderate to fiery heat is required, such as rice, soups, stir-fries, curries, fries, roasts. It is either used as crushed or finely ground. 

In India, black pepper is one of the key ingredients of spice blends such as Chettinad masala, sambar masala, garam masala and rasam powder. Unlike coriander and cumin, a very small quantity of pepper is used in spice mixes due to its pungency. 

White peppercorn is used less frequently compared to black pepper. White pepper powder is usually used in light coloured dishes to integrate in without affecting the original colour of the dish. 

Green peppercorn is predominantly used in Thai and French cuisines either whole or crushed.  

Allspice is used in an array of dishes, both sweet and savoury, due to its complex multiple flavour profile. 

Szechuan pepper is the most renowned spice in Chinese cuisine. It is used in appetisers, stir-fries and in infused oil.

Why is black pepper called the King of spices?

Around the world, it is one of the most common spices. It has a prominent place in the world of “fine cooking”. Because of its low moisture content, it can be stored for a long time without losing its flavour and aroma.

Are peppercorn and long pepper from the same plant?

Both are obtained from different plants, but they are close relatives and belong to the Piperaceae family.