Green, black and white peppercorns come from the same plant but vary in pungency. Make the most of the spice in a peppery seafood dish
Of all the spices, pepper is probably the most ubiquitous.
Green peppercorns, white peppercorns and black peppercorns come from the same plant – the Piper nigrum vine. The stage at which they are picked and how they are processed determines the colour.
The green peppercorn is the unripe fruit and it can be used fresh, dried or pickled. It is aromatic and hot, but not as strong as black or white peppercorns.
Black peppercorns are also unripe, but the fruit has been processed, fermented and dried in a way that develops the flavour – making it more pungent than the green variety – and turns the exterior black and wrinkled.
