Piper nigrum
Black Pepper’s magic ingredient is the alkaloid that gives it its pungent taste: piperine. Piperine is an antioxidant that has a positive effect on nutrient bioavailability. For instance, curcumin, the antioxidant in turmeric, is notorious for being poorly absorbed by the body. Piperine, however, increases the absorption by up to 2000%! This is why the golden rule of turmeric use is to add 1/4 teaspoon of black pepper to every 1 teaspoon of turmeric. Black pepper also increases the absorption of many other nutrients! Unsurprisingly, freshly ground black pepper contains the highest potent piperine content.
Black Peppercorn is the sharpest and spiciest of the peppercorns. Black, white, and green peppercorns are the same fruit, just picked at different stages of ripeness. Black is the most commonly used, ground up into what we know as salt’s best friend, black pepper.
White Peppercorn is a little milder and more smokey than black peppercorn. It’s made by removing the skins of the sun-dried black peppercorn. They are commonly used in white sauces and mashed potatoes as they don’t visibly stand out like black pepper.
Still milder is the Green Peppercorn, which tastes earthier than the black. Green Peppercorn is processed differently than black, being preserved rather than sun-dried, and is simply the unripened stage of the peppercorn. It is often preserved in vinegar or brine and served in pickled form.
Four-Color Peppercorn Mix is a blend of black, white, and green peppercorn, in addition to pink peppercorn that is described below.
Be aware of a possible allergy to the pink peppercorn, as it is a member of the cashew family.
Schinus molle
Pink Peppercorn is technically the dried berry of the Peruvian peppertree. It is more sweet and floral, and often used in desserts. It has a fruity, floral, slightly spicy flavor distinct from black pepper. Pink Peppercorn is soft and cannot be ground alone in a pepper mill. It can be used in spice rubs and sauces for steak, fish, and poultry, or added to cookies and cakes. Try sprinkling it over salads, crushed or whole. Pink Peppercorn complements vanilla, berries, citrus, lavender, and herbs like rosemary and mint.
Pink peppercorn is a member of the cashew family, so those with allergies to cashews or pistachios should avoid them.
Pink peppercorn is a traditional botanical valued for its naturally occurring plant compounds and distinctive flavor. Historically used in herbal preparations, it can provide botanical support as part of a balanced wellness routine.
For home use, it has been used successfully to repel houseflies, and a fumigant made from its essential oil has been found effective against bedbugs.
We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications. This information has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.