Archaeological evidence of people using pepper goes back to at least 2000 BC in India.
We usually think of pepper as being the black spice we keep on the table. Did you know that there are at least 5 different types?
Black Peppercorns- This is what we are used to seeing on a daily basis and have the strongest flavor. These are just Green Peppercorns that have been left out to dry.
Green Peppercorns – These are underripe black peppercorns that typically come in brine or vinegar, tasting fresh and tart. Slightly spicy and aromatic, they’re great for flavoring sauces for meat dishes.
White Peppercorns- These are black peppercorns whose skins have been removed. They have both a fiery, but also less pungent taste, and are good for light-colored sauces and foods.
These aren’t actually peppercorns at all, but are instead berries that come from a South American shrub. Though they still have a peppery bite, they also have fruity and floral notes. They’re best for garnishing.