peppercorns

Peppercorns are the dried berries of the pepper plant, Piper nigrum, a tropical climbing vine in the pepper family. The small drupe grows on slender spikes and, as it ripens, passes from green to red before harvest. After collection, the berries are processed into several common forms that are used worldwide as spices and seasonings.

Black pepper is produced from immature green berries that are picked and dried with the skin intact, which darkens during drying. White pepper comes from fully ripe berries with the outer pericarp removed, leaving the pale seed. Green peppercorns are unripe berries preserved by brining or freeze-drying, and red peppercorns are ripe berries dried whole, sometimes with different preservation methods. Pink peppercorns, though sold as pepper, come from a different plant and are not true Piper nigrum.

The familiar pungency of pepper is largely due to piperine, with aroma arising from a range of volatile oils such as limonene, caryophyllene, and pinene. Ground pepper is widely used to flavor soups, meats, sauces, and vegetables, while whole peppercorns are used in stocks, pickles, and pepper mills.

Global production centers on tropical countries, led by Vietnam, followed by India, Indonesia, and Brazil. Pepper has ancient origins and was a central commodity in early trade between Asia and Europe. Proper storage—airtight, in a cool, dry place—extends shelf life, with whole peppercorns lasting longer than ground pepper.