Pepper not only adds heat to food, but is also an exquisite seasoning. Beyond the classic types of pepper, there is a wealth of surprising aromas to discover. When dosed correctly and combined with other spices, peppercorns create pure taste sensations.

Not all pepper is the same

"True" pepper varieties (Piper nigrum) are the berries of the pepper plant. In addition, there are a number of spices that are referred to as "pepper" but are not botanically related—such as pink pepper (Schinus berry) or Sichuan pepper.

Classic true pepper varieties

• Black pepper: Harvested before full ripeness, dried with the skin on — bold, spicy, with warm undertones
• White pepper: Harvested fully ripe, skin removed — sharper, cleaner, and somewhat earthier
• Green pepper: Harvested unripe, quickly dried or pickled — mild and fresh-fruity
• Red pepper: Fully ripened, rare, and aromatic — sweet-spicy

Specialties and aromatic varieties

• Long pepper: Sweetish with a warm cinnamon note — perfect for game dishes
• Cubeb pepper: Intense citrus aromas — refines maritime cuisine
• White Kampot pepper (Cambodia): Notes of nutmeg and cedarwood — wonderful for vegetarian cuisine
• Tellicherry pepper (India): Warm, nutty notes — ideal for tartare and liver dishes
• Phu Quoc pepper (Vietnam): Pure, intense heat — a classic for enthusiasts
• Penja pepper (Cameroon): Volcanic depth, spicy and unique
• Voatsiperifery (Madagascar): Wild-growing, with floral and woody notes

Pepper-relatives

• Pink pepper (Schinus berry): Fruity-sweet with a resinous note — goes well with fish and desserts
• Sichuan pepper: Creates a slight numbness on the tongue — a classic in Chinese cuisine

Using pepper correctly

Pepper releases its full aroma best when freshly ground. A good pepper mill is therefore a sensible investment. Pre-ground pepper quickly loses its aroma and heat. Tip: Mix different types of pepper with whole berries in a mill — this results in complex aromas.