Healthy Food Database

Black, white, green and pink peppercorns are all the same berry in different guises, growing on a climbing vine in the tropics. Picked green, the berries turn black if left to dry. Green berries are freeze-dried or boiled to stop the enzyme turning them black. White berries are made by soaking the fresh green berries in water, then rubbing the skin off before drying. Pink are the ripe berries, which must be kept in brine to prevent blackening.
Category: Spice
In Season: all year
To Buy:
Peppercorns of various qualities are available widely. Good quality ground black pepper, should be a greyish powder, as peppercorns have white cores; they are not black all the way through.
To Store:
Store ground pepper in airtight containers away from heat and light, and use within 18 months. Whole peppercorns will last for up to 3 years.
Tips & Tricks:
Dried pink "pepper" is not pepper at all, but are berries from the shinus tree. They have a mild, piney flavour without the heat and bite of true pepper.
Cooking Tips:

Nutrition per 100 Grams:


Benefits the Following Health Conditions:*

Circulatory Disorders
Cold and Flus
Find recipes with Peppercorns

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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