Black, White, Green, and Pink Pepper: Differences and Which One to Choose

What is the Difference between Black Pepper and White Pepper and between Green Pepper and Pink Pepper?

Pepper is one of the oldest and most widely used spices in the world, originating from India but now cultivated in various countries, appreciated for its intense flavor and slightly pungent taste, capable of enhancing the dishes in which it is integrated. But what are the differences between the varieties of pepper? In this article, we will discover the differences between the most famous types of pepper, black, white, green, and pink pepper, the different processing methods from which they are obtained, the plants from which they originate, and their uses in the kitchen.

 

Pepper: A Spice with Ancient History

The pepper, a name derived from the Sanskrit "pippali" meaning berry, is an ancient spice widespread throughout the world, the fruit of the Piper nigrum plant, now cultivated in many countries but originating from India.

It is one of the most well-known and widespread spices, and also one of the most ancient, appreciated for its intense aroma and pungent and slightly spicy taste given by piperine, an alkaloid present in the superficial layer of the berry. Pepper is a versatile spice, used in many dishes as a central ingredient, and there are different species, originating from the same plant cultivated in different places and ways, whose berries undergo different processing methods, or from plants not belonging to the same Piper nigrum family but whose berries in shape, appearance, and taste resemble pepper and are therefore defined as such.

Often, the differences between the types of pepper are minimal, but still lead to radically different products. Few people know, for example, that regarding black pepper, white pepper, and green pepper, we are talking about the same berry, derived from the same plant, but harvested at different stages of ripening or processed in different ways. As for pink pepper, instead, we are talking about a 'false pepper', classified among peppers because the appearance, aroma, and uses resemble those of pepper. Let's better understand the differences between these berries and how to use them best in dishes.

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What is the Difference between Black Pepper and White Pepper?

Pepper is a spice obtained from the pepper plant, Piper nigrum, belonging to the Piperaceae family, originating from the Malabar coast, in India, but growing along the entire equator. Not everyone knows that both white pepper and black pepper and green pepper are the same fruit of this plant, and that the difference in aroma, sweeter and more delicate in white pepper than in black pepper, is due to a different way of treating the fruits and a different harvesting time. Let's discover, therefore, what the difference is between white pepper and black pepper and how to use them best in dishes.

Black Pepper

Black pepper is the most well-known and used variety of pepper, as well as the spiciest. It is the fruit of the Piper nigrum plant, which is harvested semi-ripe and then dried. The pepper berries are handpicked, in a complicated and laborious process, as pepper plants are climbing vines that can reach up to four meters in height.

The fruit of pepper contains a single seed, and has a diameter of about 5 mm, with a rough surface. It is initially green, then reddish-brown when it has reached maturity: the collection of pepper grains to obtain black pepper begins when the first berries at the base of the branch turn red, therefore before the fruit reaches complete ripeness. Subsequently, the drupes are dried in the sun for seven days, a process after which black pepper berries are obtained, which are very aromatic, spicy thanks to the piperine contained in the pulp, with a hint of lemon, flowers, and wood. Black pepper, like the precious Tellicherry pepper from Terza Luna, is widely used in kitchens around the world, being a versatile spice suitable for pairing with a variety of ingredients: to preserve its aroma and taste, it is important to store it in the dark, and grind it only at the moment of use with a pepper mill or mortar to avoid dispersing its essential oils, as well as not subjecting it to long cooking times but preferably adding it at the end of the dish preparation. Black pepper pairs very well with other spices, such as cloves and juniper. White Pepper White pepper is the fruit of the Piper nigrum plant, the same as black pepper, but it is harvested more mature (at least 75% ripeness), a process that leads it to become white in color, and subsequently peeled. The term "peeled" refers to the process of removing the outer skin, where the highest concentration of piperine is found, which gives spiciness to the berry. Due to this processing method, white pepper is more delicate and less spicy than black pepper, despite being the same fruit. To separate the husk from the seeds and obtain white pepper, the berries are soaked in water for a week, a process that will disintegrate the pulp. A smaller grain of pepper will be obtained, whose color after drying will be white-grayish and the taste less pungent but still aromatic. White pepper has a higher cost than black pepper, due to the processing methods, and is highly appreciated in cooking especially in the preparation of sauces, particularly sweet and sour or based on cream or cheese, and allows, unlike black pepper, to not "stain" the food with the typical black dots of classic pepper. Thanks to its more delicate flavor, white pepper, like the organic white pepper from Terza Luna, is suitable for pairing with delicate meats such as fish and chicken, shellfish, and seafood dishes. It was a much-loved ingredient in ancient Rome, where its grains were roasted and covered in honey, or ground to prepare sauces and flavor oil and wine. Green Pepper and Pink Pepper Green pepper and pink pepper are two other types of berries classified among peppers, which can be found in the market among the most common spices, especially in European countries. Many will know green pepper for its use in the preparation of the famous green peppercorn steak, without really knowing its origin. Let's discover the differences and characteristics of green pepper and pink pepper.

Green Pepper

The green pepper is not actually a different species of pepper, it is in fact the same fruit as black and white pepper, the berry of the piper nigrum, which is harvested more unripe and not dried, therefore remaining with a more herbaceous flavor, although still spicy. Green pepper is generally preserved in brine, so the immature, still green berries are placed in a saline solution, which prevents oxidation processes. This not only maintains the green color of the berry, but also makes it soft and very aromatic. The green color of this pepper is often also given by drying processes, as it is often treated with sulfur dioxide, which helps to fix the color. On Terza Luna you can find a high-quality organic green pepper. Green pepper is widely used all over the world, although since ancient times it was only widely used in Thailand, where brining pepper berries was a very common tradition, as it allowed for better preservation.

Green pepper, thanks to its spicy and herbaceous taste, is suitable to be paired with various ingredients: it is an ingredient in Creole cuisine, a spice mix made up of different peppers, and is perfect when combined with other spices in dry marinades and seasonings for meats and cold cuts. It is perfect to add to soups, sauces, especially the one preserved in brine, while the dried one can be ground on meats and carpaccio.

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Pink Pepper

Pink pepper is classified among peppers, although it is actually a "false pepper". The pink berry, so similar to pepper, is actually the fruit of a different plant from that of Piper nigrum, the Schinus molle, a tree native to Latin America. In addition to its culinary uses, pink pepper is well known for its beneficial properties, as it has a strong diuretic action and is useful for combating menstrual pain and toothache. It is called pink pepper precisely because it resembles pepper in shape, although it has a completely different flavor from black or white pepper, much sweeter and delicate, slightly spicy, with a fragrant and spicy aroma, and an aftertaste that recalls lemon and fruit. At Terza Luna, we have selected pink pepper from Brazil. In the kitchen, pink pepper is used to flavor dishes with delicate ingredients, fish, especially salmon and swordfish carpaccio, but also sauces based on soft cheeses, yogurt, and mascarpone. Its vivid and unique color is also used for decorative purposes: in fact, dishes of risotto with pink pepper are famous, such as mascarpone and pink pepper risotto, but also desserts and mousses that use this particular berry for flavor and appearance. The peculiarity of pink pepper is that unlike black and white pepper, it can be used whole, as its delicate flavor makes it tolerable for chewing.

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