Discover the secrets of pepper: varieties and uses to enhance your recipes
Spicy flavor, aromatic nuances, versatility in the kitchen and a great flavor enhancer: pepper is one of the most widely used spices on the planet since ancient times. It has earned the title of "queen of spices" for a reason. Originally from India, this spice was, for centuries, a coveted commodity, even being used as a bargaining chip due to its high value. Today, it has come down to our days to become an indispensable spice. But how much do you know about its varieties and uses? Below, we explain the characteristics of each one and how to use them in the kitchen to enhance your recipes.
Did you know that green, black, white and green pepper come from the same species piper nigrum but are harvested at different times of ripening?
Green pepper
It is the fruit of the piper nigrum when it is more tender and its use is less common. As it is harvested before maturing, it is usually marketed macerated in brine or dehydrated.
- Aroma and flavor: It has a fresher and more herbaceous flavor than its black or white versions. Sweeter, fruitier notes and slight menthol flavor. Soft texture.
- Uses: It is very popular in Thai cuisine and in recipes that require a mild spicy touch without the spice dominating. For example, in dishes such as entrecote with green pepper sauce, the green pepper in this creamy sauce brings out the flavor of the meat without overwhelming the palate.
Black pepper
It is the most common and widely used variety worldwide. It comes from the unripe fruits of the piper nigrum, which are dried in the sun until they acquire their characteristic black color and rough texture.
- Aroma and flavor: Intensely spicy, with earthy, fruity and slightly bitter undertones.
- Uses: Extremely versatile, it is used in all kinds of dishes, from meats to vegetables, sauces and stews. It is a great flavor enhancer for meat (especially game and red meats) and a must-have ingredient in a pasta carbonara dish or potato stew. It is essential in spice blends such as garam masala or ras el hanut.
White pepper
It also comes from Piper nigrum, but is harvested when the berries are ripe. After being harvested, they are soaked in water to remove their husk, which leaves a soft-textured bean.
- Aroma and flavor: It is milder and less spicy than black pepper, with a more subtle and delicate flavor.
- Uses: Ideal for dishes where color is important, such as white sauces (béarnaise sauce or béchamel), fish, seafood or creams such as vichyssoises, for sauces such as mayonnaise or for poultry meats such as chicken. In Spain, black pepper is more commonly used, but the French and many Asians show a certain predilection for this type.
Pink pepper
Unlike the previous ones, pink pepper does not come from the Piper nigrum, but from the Schinus molle tree, native to South America. Although it is called "pepper", it is actually a berry. It should be noted that, in large quantities, it can be toxic.
- Aroma and flavor: Much milder, sweet and floral, with a citric touch and a slight spiciness, which adds complexity to dishes.
- Uses: It is mainly used to give color and a delicate flavor to salads, fish and desserts. It combines especially well with chocolate, providing an interesting contrast in sweet dishes.
Sichuan pepper
Although it is not a true pepper, its impact in cooking is similar. It is native to the Sichuan region of China and belongs to the genus Zanthoxylum.
- Aroma and flavor: It is pungent, but its main characteristic is the tingling sensation it causes on the tongue due to a compound called hydroxy-α-sanshool. It also has a citrus aroma.
- Uses: Widely used in Chinese cuisine, especially in combination with chili peppers, as in the famous kung pao chicken. Some experimental chefs have introduced it in cocktails and chocolates to surprise with its peculiar sensory effect.
Allspice
Also known as allspice, it is larger and less pungent than other varieties. It comes from the tropical tree Pimenta dioica.
- Aroma and flavor: Very aromatic, with nuances reminiscent of cloves, nutmeg and cinnamon. Its flavor is mild, exotic and pleasant.
- Uses: It is a versatile spice used in sweet and savory dishes. It is very popular in Caribbean cuisine, especially in chicken, pork and seafood dishes, although it can also be used to season sauces, soups and stews.
Time to put on your apron
Pepper is a flavor enhancer that, when used correctly, can balance flavors, add depth and bring out subtle nuances in any dish. Each variety has a unique profile that interacts in a specific way with the ingredients, influencing both the flavor and the final presentation. In everyday cooking, pepper is an indispensable ally: freshly ground black pepper enhances the flavor of a pasta dish, white pepper brings warmth to a béchamel sauce, while pink pepper introduces a sweet, floral contrast to a citrus salad.
Exploring the different varieties of pepper will allow you to discover new dimensions of flavor and enrich your cooking with these little culinary gems. Dare to taste beyond black pepper and experiment with its full potential!
