Pepper, often referred to as the “king of spices”, holds a prominent place in cuisines worldwide. Its versatility, ranging from subtle heat to vibrant flavour profiles, has made it an indispensable ingredient in kitchens across cultures. Let's embark on a journey to discover the diverse varieties of pepper that tantalize taste buds around the globe.

Black Pepper (Piper nigrum)
Perhaps the most well-known variety, black pepper originates from the berries of the Piper nigrum vine, native to South India. Harvested when the berries are still green and unripe, they are then dried, fermenting and darkening to produce the characteristic black peppercorns. Black pepper offers a pungent, earthy flavour with a subtle heat, making it a staple in both savoury and sweet dishes.

White Pepper (Piper nigrum)
Derived from the same berries as black pepper it undergoes a different processing method. Berries are soaked to remove the outer skin, revealing the light-coloured seed within. White pepper boasts a milder flavour compared to black pepper, with hints of floral and citrus notes. It is often used in dishes where a peppery flavour is desired without the dark specks of black pepper.

Green Pepper (Piper nigrum)
Again harvested from the same berries as black pepper but at an earlier stage of ripeness. The berries are typically preserved in brine or vinegar, maintaining their green hue and crisp texture. Green pepper offers a fresher, more vibrant flavour compared to its black counterpart, with a zesty bite that complements salads, sauces, and marinades.

Pink Pepper (Schinus molle)
Despite its name, pink pepper is not technically a true pepper. It’s the dried berries of the Peruvian pepper tree. These berries boast a delicate, floral aroma with a mild, sweet flavour and a subtle peppery kick. Pink pepper adds a pop of colour and flavour to dishes, particularly salads, seafood, and desserts.

Szechuan Pepper (Zanthoxylum genus)
Hailing from China’s Szechuan province, Szechuan pepper is renowned for its unique flavour profile and numbing sensation. Unlike traditional peppercorns, Szechuan pepper belongs to the citrus family. It imparts tingling, mouth-numbing effect on the palate. Offering a complex blend of citrusy, floral, and spicy notes, makes it a key ingredient in Chinese cuisine, particularly Szechuan and Hunan dishes.

Timut Pepper (Zanthoxylum armatum)
Originating from Nepal, Timut pepper is a lesser-known variety prized for its distinctive citrusy flavour and tingling sensation. Derived from prickly ash tree’s dried berries, Timut pepper offers vibrant grapefruit and yuzu notes, followed by a subtle floral undertone with a tingling finish. A unique twist given to savoury and sweet dishes, earning its place in the culinary spotlight.

From the bold heat of black pepper to the delicate floral notes of pink pepper, the world of pepper offers a vast array of flavours and sensations to explore. Whether used as a seasoning, marinade, or finishing touch, pepper continues to captivate taste buds and inspire culinary creativity across the globe.

Prepared by a Chaîne News Online Staff Writer
Researched from various sources. E&OE