Pepper is the world’s most widely used spice and has for centuries been called “black gold.” It comes from the pepper plant Piper nigrum, a climbing vine cultivated in tropical regions such as India, Vietnam, and Indonesia. The plant produces small berries that grow in clusters, and depending on when they are harvested and how they are processed, we get different kinds of pepper.
Black Pepper
Made from unripe green berries that are briefly fermented and then dried. During the process they turn dark and wrinkled. Black pepper has a strong, aromatic flavor with heat and depth.
Best with: Meat, stews, sauces, cheese, and as a classic table spice.
White Pepper
From the same berries as black pepper, but here the ripe berries are soaked and the outer skin removed, leaving only the inner seed. The taste is milder, earthy, and slightly sharp.
Best with: Fish, chicken, soups, light sauces, and potato dishes.
Green Pepper
Unripe berries preserved by drying, pickling, or freezing to retain their green color. They offer a fresh, herbal taste with mild heat.
Best with: Sauces, game, chicken, soft cheeses, and even cocktails like gin & tonic.
Red Pepper
Fully ripened berries dried with their skins intact. Less common, with a fruity, slightly sweet flavor.
Best with: Salads, cheese, desserts, and chocolate.
How Pepper Grows
Pepper berries grow in clusters that resemble small grapes. The difference between black, white, green, and red pepper is not the plant itself, but the timing of harvest and the processing method. It’s the same plant – but with very different flavors depending on how the berries are handled.
Pepper from Piper nigrum is a versatile spice that can be used in almost all cooking. By choosing the right variety – black, white, green, or red – you can highlight different flavors and create balance in both everyday dishes and festive meals.
