There is a variety of peppercorns out there.
There are the black, white, green, and pink peppercorns.
Each one has a unique flavor, and different dishes can really benefit from the use of a specific peppercorn.
Some people chose to use white pepper in dishes such as Alfredo sauce so that the sauce stays nice and white, and you do not see specks of black pepper in them.
Black peppercorns is the spice most of us have in our kitchen right after salt.
Black pepper is so universal.
Black peppercorns outsells every other spice.
These are often grown in India, and the imported throughout the world.
Black pepper is the seasoning that goes well with most food.
White pepper comes from black peppercorns.
White pepper is known for its rich, hot, and sophsticated flavor.
The black shell is removed either by soaking them in water until the shells falls or they peppercorns are held under a stream of running water until the shell comes off of them.
These are best use in soup, grilled meat, poultry, or in light colored dishes where you want the spice, but you do not want black pepper flakes.
Green pepper is pepper that is harvested from the same plants at the black peppercorns, but they are harvested before the peppercorns mature fully.
The green peppercorns give a fresh and clean peppery flavor.
You will use these in dishes with poultry, seafood, and vegetables.
The type of pepper really goes well in asian style of dishes as it adds a unique flavor to the dish.
Now pink peppercorns really aren't actual peppercorns, but they are called this because their size and shape make them look like peppercorns.
These are grown on the French island of Reunion.
The pink peppercorns give a sweet and rich flavor to the dishes when they are added.
These peppercorns are often mixed in with other peppercorns and they taste best with poultry, seafood, and vegetables.
As you can see peppercorns are found in a great variety.
While we all have black pepper in our kitchen you may want to consider adding other types of pepper to enhance your food.
The white, green, and pink peppercorns all add a unique flavoring to cooking.
Their flavor can be more intense than the traditional black pepper, without traces of pepper showing.