White, black and Green Peppercorns are all harvested from the woody, tropical plant Piper nigrum. Contrary to what some believe Piper nigrumis not related to Capsicum pepper family (which includes chili peppers and paprika). Native to the monsoon regions of Southeastern Asia, Malabar Black Peppercorns
are the most common of the peppers and are harvested while the berries
have not fully ripened (and are still green). They then are placed in
the sun to dry and they turn dark brown and shriveled. White peppercorn
berries are allowed to fully ripen before they are picked and they are
then husked and dried. This gives White pepper a subtle, less intense
flavor and cooks will often season more liberally with white pepper
than with black pepper.
European cooks prefer white pepper in
flavoring creamy sauces and various light-colored dishes. Whole White
Peppercorns are commonly used in marinades, pickles and in peppermills.
We also carry a Ground White Pepper (40 mesh) as well as a variety of Ground Pepper and Peppercorns.
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Spices 
Seasonings 
Organics 
Salt-Free 
Chiles 
Spice Sets 
Gourmet Salts 
Recipes 
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