What Are Peppercorns and How Do You Use Them?

Peppercorns often make an appearance in recipes looking for an extra boost of flavor. But what exactly are these little spice gems?

What Are Peppercorns?

Peppercorns are the small, round berries from the Piper nigrum plant, a flowering vine in the Piperaceae family.

This fruit (yes, black pepper is actually a fruit!) is typically dried and used as a seasoning. The ground black pepper you sprinkle from your pantry or keep next to the salt on your table comes from dried peppercorns.

There are three main types of true peppercorns: black, green, and white.

Peppercorns are used to add flavor to dishes in both their whole and ground forms.

Black vs. Green vs. White Peppercorns

Black Peppercorns

This is the variety you're probably most familiar with. Along with table salt, ground black pepper has been a staple seasoning in American kitchens for generations.

Black peppercorns actually begin as green peppercorns, which are then cooked and dried in the sun to achieve their dark color.

Saying that black pepper has a rich and fascinating history is an understatement: It was once used as currency in Southeast Asia and even played a key role in the mummification rituals of Ancient Egypt.

Today, we primarily use ground black pepper and whole black peppercorns to enhance the flavor of our food.

Green Peppercorns

Green peppercorns, which have been around since prehistoric times, are simply unripe and uncooked versions of black peppercorns.

These are typically preserved in brine or vinegar and served in a pickled form.

If you're out of pickled green peppercorns, pickled capers make a decent alternative. Both ingredients are tangy due to the pickling process, though they don't taste exactly the same. Capers have a pronounced citrus flavor, while green peppercorns bring more of a peppery kick. Use your judgment when swapping them, as their distinct flavors might alter the outcome of a recipe.

White Peppercorns

Here’s where it gets tricky: White peppercorns are simply black peppercorns with their outer skins removed. Without the skin, they’re much milder and less pungent than black pepper.

White pepper is commonly used ground, and though some may think they’re interchangeable with black pepper, they’re actually milder in flavor. For dishes where pepper's flavor is crucial, it’s best not to substitute one for the other.