Search

Berries grown from bushes of prickly ash. Unlike the black, white, or green peppercorns, this fruit is produced from shrubs that are not a part of the Piper species of peppercorn plants.

One of the most common and most popular of spices, the peppercorn is derived from the berries grown in clusters on the vine-like pepper plant.

Used as a spice, a green peppercorn is an under ripe peppercorn berry which is available whole or preserved in a brine and packed in jars.

A berry that is grown on trees in tropical areas that is not actually a true peppercorn. The pink peppercorn is a very small berry, similar in appearance to a peppercorn, that has a thin papery texture and a mildly sweet flavor.

Often referred to as "grey" in France, this berry is very similar to the traditional black peppercorn or "poivre noir" that is common throughout the world.

Grown in tropical regions, this is a variety of spice that is considerably larger than the traditional peppercorn and is actually a common spice known as "allspice" but referred to as a peppercorn in areas where it is grown.

A berry grown in clusters on the vine-like pepper plant that is used as a spice. The black peppercorn, which has the most pungent flavor of the peppercorns (white, green or black), is picked when it is slightly under ripe, then dried until the skin shrivels and turns dark brown or black.

A spice appearing to be a typical Peppercorn that is small in size and dark in color. However, a key difference between the Javanese Comet's Tail and other Peppercorns is the stem that is kept attached to the berry, hence the Comet Tail name.

Pepper berries that are the same as the black peppercorn, except that they have been ripened longer and then soaked in a water solution before removing the black outer hull.

A Chinese spice that is made by grinding the brown berries of the prickly ash tree into finer particles.

A seasoned mixture that may consist of a variety of seasonings such as coarse or flaked salt (sea salt and kosher salt are common), pepper or peppercorns, sage, allspice, thyme, garlic, cardamom, lavender, juniper, citrus zest, and other selected ingredients.

A paste, originating from Thailand that is used to make sauce for seasoning a variety of meat, rice and vegetable dishes, which become "curried" food.

A method involving the soaking of food in a liquid solution consisting of water, salt, sugar, and possibly herbs and spices in order to preserve, tenderize or flavor various food and cuts of foods.