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Peppercorns are the natural kind of our common table pepper that is an average of paired with salt. Black pepper spice comes from another type of pepper compared to the green, red, yellow, orange or purple ones you could eat in a stir-fry dinner or stuffed with rice. The type of pepper that we eat as a vegetable comes from Capsicum annuum, a plant native to tropical America. A perennial woody vine, Piper nigrum, indigenous to India, producespeppercorns.

Piper nigrum is cultivated where individual plants are allowed to vine their way up trellises, vertical poles or trees. Other vegetation within 6 to 8 feet of the vine is removed to reduce competition for nutrients, shade or sunlight, and air blood circulation. If the plant matures it'll form an extended cluster of small green fruits. The quarter-inch in diameter green berries change to yellow and then to red when ripe. The older the vine, the longer the cluster of green berries. Plants can be in production for two decades. Propagation is normally done with cuttings as Piper nigrum will readily root at the leaf nodes where in actuality the vine is allowed to touch the ground.

The entire cluster of berries is harvested when a handful of the berries are ripening and turning red. The clusters of berries are dried in the sun where they turn black. Upon drying the once smooth surface of the peppercorns shrinks to generate a rough, wrinkly surface. At this stage the black peppercorns are easily stripped from the cluster.

Black pepper may be the most favored spice on the planet. It makes up about one-fifth of the world's spice trade. It's used in its whole form or ground to add heat and spice to a lot of dishes. Piperine is the main component in black pepper that's accountable for the heat. Foods that use pepper include dressings, egg dishes, fish, seafood, gravies, meat dishes, poultry, pickles, salads, sauces, relishes, soups and vegetables dishes.

Green, white or black green peppercorns are the berries of Piper nigrum, while pink or red peppercorns will be the dried berries of a different plant, Schinus terebinthifolius. Green peppercorns are immature berries that are usually preserved in vinegar or brine and kept in jars of the liquid. Black peppercorns are the dried berries and white peppercorns are some of the black ones that have had the outer coating removed. White pepper tastes less pungent or less peppery than black pepper. White pepper might be used more for its light color than the more subtle flavor.