Pepper

Black pepper comes from the black pepper plant (Piper nigrum) and is produced from the still-green, unripe berries. They are cooked briefly in hot water and dried for several days. Once dried, the spice is called black peppercorn. When ground the flavour diminishes so try to always use freshly ground pepper. See for advice on selecting a good grinder. Black pepper is used for general seasoning.

White pepper consists of the inner seed only, the darker skin removed by a process known as ‘retting’. If you have never put white peppercorns into a grinder, do – the flavour is nothing like black pepper and it is quite delicious on more delicate foods, such as white fish.