Peppercorns are actually the fruit of a flowering vine in the Piperaceae family. The green, broad-leaved vines grow long strings that bear clusters of cylindrical berries. The fruits are small with a thin skin, very few true fruits, and a single large seed. The fruits are harvested at various stages of ripeness depending on the desired strength and type of pepper and then processed accordingly.


 In our own blended 5 pepper blend, we use peppercorns from a proven supplier that stands out for the quality of the pepper!
 A quality pepper is one that requires very little to achieve the desired flavor or spiciness in a dish. We are asked - what makes peppers so spicy to you?
 The answer is simple - one high-quality peppercorn can produce the same spiciness as 10 low-quality ones.


 Black pepper is a dried, unripe fruit that has been cooked. This is an “everyday” pepper that has a nice peppery flavor and spiciness.
 White peppercorns are the seeds of dried, ripe fruits. The pulp is removed to produce a white color. The process also involves soaking the berries in water for a few days. These white peppercorns have a stronger flavor than other peppercorns.
 Green peppercorns are the same berry as black peppercorns, but they are harvested earlier, before the berries ripen. This means they have a milder flavor than black peppercorns, although the “heat” is the same.
 Pink peppercorns are a bit of a misnomer, as they are technically not peppercorns at all! Pink peppercorns are the dried berries of the Schinus molle shrub, commonly known as the Peruvian pepper tree. Although they are not related to black pepper ( Piper nigrum ), the pink/red berries are sold as pink peppercorns. Pink peppercorns were called so because they resemble peppercorns and also have a peppery flavor. Since they are members of the cashew family, they can cause allergic reactions.
 Allspice , also known as Jamaica pepper, myrtle pepper, pimenta, is the dried unripe berries of the Pimenta dioica tree, native to the Greater Antilles, southern Mexico, and Central America, but now cultivated in many warm regions. The name 'allspice' was introduced as early as 1621 by the English, who valued it as a spice that combines the flavors of cinnamon, nutmeg, and cloves.