Spice Up Your Food with Gourmet Peppercorns (James S Moore)

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Even the blandest cuisine can be easily spiced up with peppercorns. Connoisseurs of good food cannot resist the temptation of seasoning their foods with gourmet peppercorn. Comprising of finest quality peppercorns procured from the prominent peppercorn producing regions of the world, gourmet peppercorns add to your fine dining experience.

Peppercorn, one of the most widely used spice in the world, is the dried berry of the Piper nigrum plant. The finest quality peppercorns are procured from India, Vietnam, Indonesia, Madagascar and other tropical regions of the world. The hotness of peppercorn comes from its active ingredient piperine. Although, black and white peppercorns are widely used for seasoning, green and pink varieties are also available for enhancing the flavour of foods.

What are Gourmet Peppercorns?

The finest quality peppercorns are known as gourmet peppercorns. Available in gourmet spice stores, they are widely used for seasoning traditional as well as avant-garde cuisines. The rich aroma and sharp flavor help to distinguish gourmet peppercorns from the ubiquitous peppercorns commonly available in stores. Good food aficionados appreciate the high standard of the spice, which makes the gourmet peppercorns the most sought after spice in the fine dining world.

Types of Gourmet Peppercorns

Black Peppercorn

The unripe fruits of the Piper nigrum plant are cooked in hot water and then dried to produce black peppercorn. The finest quality black peppercorns are produced in the south and southeastern Asian countries. India is a key producer of black pepper. The finest quality black peppercorns, commonly known as Malabar and Tellicherry black peppercorns, are procured from the Malabar Coast of Kerala in South India. In Borneo, Malaysia, the Sarawak pepper is among the finest quality peppercorns in the world. Peppercorns produced in Vietnam are noted for their strong flavour, making Vietnamese black peppercorn an important ingredient in recipes around the world. The island of Sumatra produces Lampung peppercorn, a prominent black pepper variety.

White Peppercorn

White pepper is the fully dried ripe seed of the Piper nigrum plant from which the dark colored husk has been removed. White pepper is commonly used for seasoning light colored dishes. Widely used in Chinese cuisine, white peppercorn is procured from the same areas that produce black peppercorn. White Muntok pepper is a popular white pepper variety produced in Indonesia. The Vietnamese white peppercorns are noted for rich aroma and hot flavor.

Green Peppercorn

Popular in French cuisine, green peppercorn is the dried unripe fruit of the Piper nigrum plant.

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