Different in every way, green and black peppers both come from the same plant – the Piper Nigrum vine. The distinct color and flavor of each type are simply a result of different harvesting and processing methods. Green peppercorns are picked before they’ve had the chance to mature hence the bright green color and the milder taste. Unless dried, they don’t keep well, unless preserved in brine or vinegar.
Black peppercorns, on the other hand are harvested just before they fully ripen and are then blanched in hot water before being dried in the sun. During this drying process, their skin wrinkles and darkens while their flavor intensifies dramatically. The sun-drying also concentrates the peppercorns’ natural oils and piperine – the compound responsible for the heat.
Although not related to commercial pepper (Piper nigrum), the pink/red berries of the Peruvian Peppertree (schinus molle) are sold as pink peppercorns and often blended with commercial pepper.
Peppercorn Cocktails
The tiny dried berries, fruit of the black pepper vine, can lend some serious punch to cocktails.
Black peppercorns are the strongest in flavor but white, green and pink peppercorns offer subtle variations in spice and heat. Green peppercorns have a fresher flavor and less pungency. White peppercorns pack some heat but aren’t quite as aromatic as black. Pink peppercorns aren’t related to black peppercorns at all. Their flavor is similar, but more acidic and slightly sweet.
Peppercorns in Alcohol for Cooking
- While traditionally peppercorns are soaked in water, saltwater, lemon juice or vinegar, for 30 minutes to 2 hours, alcohol brings incredible depth of flavour to a sauce.
- Classic creamy peppercorn sauce is made with cognac or brandy, but wine, vodka, marsala are good too.
- Using freshly crushed peppercorns are best for a really great pepper flavour.
