Pepper and Pepper Varieties

Appears in
The Flavor Equation
The Flavor Equation

By Nik Sharma

Published 2020

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The three most common forms of pepper you will encounter are black peppercorns, long peppers, and cubeb, each of which contain a group of related “heat” producing chemicals, the most well-known being piperine (see Black Pepper Chicken).

Peppercorns start out as unripe green berries on a pepper vine. They’re harvested at different stages of development and undergo treatments to produce the peppercorns we buy, which vary in color, heat, and aroma. In general, black peppercorns have the strongest bite; green and white ones are much more mellow. Green peppercorns are often sold pickled, and these can be blended into sauces, stews, and salad dressings. Within black pepper are many varietals, each with their own aroma and flavor. Decorticated peppercorns are produced by mechanically rubbing the skin off; these are milder than black pepper.