Peppercorn Types
Pepper, aka Piper nigrum belongs to the Piperaceae family. The drupe grows on an epiphytic vine and its hermaphroditic flowering produces the tasty peppercorn.
Every three years, the plants produce clusters of fruits ready for harvest. These plants easily grow ten meters in height and the peppercorns must be removed by hand.
There are four types of peppercorns in this single fruit, each based on the berries ripeness. All with their own unique characteristics.
White peppercorns come from ripe berries that are soaked in water. After which it’s pericarp can be peeled leaving only the white seed.
When the berries are green and near mature, they are quickly put to dry under the sun turning them black in colour. Giving us the black peppercorn.
Red peppercorns are harvested from fully ripened berries, starting from light green to deep rustic burgundies
Green peppercorns
are harvested before the berries are at their full maturity when still bright green colour.
Black Telicherry Peppercorn
India
Black Tellicherry Peppercorns are a type of peppercorn that is grown in the Malabar region of Kerala India. They are considered to be one of the finest and most sought-after varieties of peppercorns due to their robust flavour and aroma.
The peppercorns are harvested when they are fully ripe, which gives them their dark color and wrinkly appearance. Tellicherry peppercorns are the largest of black peppercorns. They are identified by their size, with a minimum diameter of 4.25 mm or larger. This makes them much bigger than other varieties of peppercorn, but also much rarer, as they make up a smaller percentage of the overall crop.
Tellicherry peppercorns have intense lemongrass notes and a citrus taste. It’s perfect for adding warmth and subtle heat to any dish. Ground Tellicherry peppercorns with a pestle and mortar to experience the delicious layers it can add to fish and red meats.
India
Black Malabar Peppercorn
Black Malabar peppercorns are found on India’s Malabar coast. They are grown in the Malabar region of Kerala, India. You’l find them in a range of brown and black tones. They have a distinct smoked wood aroma and flavour. It’s one of the most popular peppercorns, spicy and earthy with a bit of sweetness.
The peppercorns are grown on small family farms. They can be used in many dishes to add flavour and heat, such as curries, soups, stews, marinades, and sauces.
The peppercorns are harvested by hand and picked when they are still green. They are then left to dry in the sun until they turn black. The dried peppercorns are then sorted and graded according to size and quality.
Malaysia
White Sarawak Peppercorn
Sarawak peppercorns are a type of black pepper that is native to the Malaysian province, Sarawak. North of the island of Borneo is where Sarawak pepper is grown and cultivated. The plant thrives in the provinces rainforest, which is also home of the orangutang.
sarawak is known for their woody flavour and musky aroma, which is described as notes of cedar and camphor. Sarawak peppercorns are often used in Southeast Asian cuisine, particularly in Malaysian dishes such as laksa and rendang. They are also great for roasted chicken, fois gras, soups, stews, and curries. The Sarawak white pepper has a quick and sharp attack.
The best black pepper typically comes from these countries, India, Vietnam, Indonesia, Brazil, China, Sri Lanka, Malaysia, Cameroon. Each known for their own standards and quality.
White Kampot
Peppercorn
Malaysia
White Kampot Pepper is a unique and special pepper that is produced from full-grown red corns. The corns are carefully picked one by one, carefully washed and soaked in a tank of clear water overnight. After this process, the skin surrounding the kernel is removed and the corns are washed several times before being
sun-dried for two to three days.
This results in a creamy white to beige coloured pepper with light citrus and fresh herb notes that make it perfect for soups and sauces.
Black Lampong
Peppercorn
Indonesia
Lampong (Lampung) peppercorns are harvested in the Lampung Province of Indonesia. It is located in the far south of the island in Sumatra. Legend has it that Lampong pepper was brought to Indonesia from India as early as 100 BCE by Indian traders. Nowadays, the majority of Lampong pepper is exported to the United States, and it is also the most popular black pepper in the United Kingdom.
They are known for their intense flavor and aroma, as well as their high levels of piperine giving a nice punchy heat and bite. Piperine is the compound responsible for giving pepper its spicy kick.
Lampong peppercorns, when cracked, make an ideal crust for salmon or other mild white fish. They also add a unique flavor to cheeses and desserts such as fruit salads and chocolate-based treats.
It also has antioxidants, flavonoids, essential oil, and other phenolic compounds that help protect your cells and boost digestive health.
Black,White,Red
Penja Peppercorn
Cameroon
White Penja peppercorns are a rare variety of pepper grown on volcanic terrain inside Cameroon, Penja valley. This is their flagship product. They are known for their camphor and incense aroma, along with notes of musk and horsehide. It’s flavour is tangy with an aggressive attack. The Penja peppercorn has similarities to tannins in red wines.
The peppercorns are harvested by hand locally and dried in the sun before being sorted and packaged. White Penja peppercorns have a milder flavor than black peppercorns, making them ideal for use in light sauces, salads, and other dishes that require a delicate touch. They are also used to add a warmth and flavor to fish dishes. For the best experience ground finely.
Black Karimunda
Peppercorn
This variety of pepper is native to Kerala and is known for its robustness and high yield. It is believed that Karimunda peppercorns were the first type exported to Cambodia.
When Karimunda peppercorns are harvested at their peak maturity, they boast a balanced flavor profile with a hint of acidity reminiscent of green mango. The peppercorns are small and round, with a dark brown to black color.
Kerala, India
Black Phu Quoc
Peppercorn
This unique black pepper from Phu Quoc Island in Vietnam is renowned for its strong, spicy flavor and aroma. Harvested from wild vines on the island, it is dried in the sun and has fragrant notes of tomatoe. Its flavor is both sweet and spicy, with a hint of smokiness that makes it perfect for seasoning soups, stews, curries, stir-fries, marinades and sauces.
Vietnam
Black pepper contains a variety of vitamins, including vitamin K, vitamin E, vitamin A, and vitamin C. It also contains several B vitamins, including thiamin (B1), riboflavin (B2), niacin (B3), pantothenic acid (B5), pyridoxine (B6), and folate (B9).
Black Nam Bô
Peppercorn
Vietnam
French visitors first planted this pepper in the 17th century and was finally cultivated in Phu Quoc Vietnam. The majority of the countries pepper is cultivated in the southeast of Nam Bo.
These peppercorns are picked before full maturity and dried. Hence the wrinkled pericarp(skin). The peppercorn has delicate notes of roasted cocoa and wood smoke. It’s on the hotter side and has a strong middle attack with a nice bite.
Red Kampot
Peppercorn
Cambodia
Red Kampot peppercorns are considered to be some of the finest quality peppers in the world and are highly sought after by chefs around the globe.
Kampot Pepper has a long history, with written records of its existence dating back to the 13th century travelogue of explorer Tcheou Ta Kouanau. This pepper is believed to have originated in the Kingdom of Angkor, making it one of the oldest spices in Cambodia.
The Red Kampot pepper has a sharper flavor than the Red Phu Quoc pepper due to the different methods used to achieve their red color. On Phu Quoc island, the red pepper is dried in the sun for an extended period of time. In contrast, Kampot peppers are picked and then quickly boiled and cooled in iced water.