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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.

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.

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.

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 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.

Several varieties of peppercorn berries picked at different times, dried by using different drying processes resulting in distinctively different flavors, and mixed together to create a blend of three or four peppercorns.

White pepper is produced from peppercorns that have been allowed to fully ripen, skinned, and then dried to produce small tannish colored peppercorns that are used as a spice.

A spice that is derived berries grown on pepper plants, such as the Piper nigrum, Piper longum or the Piper retrofractum plants.

A kitchen utensil that grinds whole peppercorns into fine, medium or coarse ground bits of pepper. Pepper mills are available in a variety of sizes, styles and materials, such as wood, plastic or metal.

A term that is used to refer to a group of spices used for seasonings or a group of vegetables that may be sweet, bland or spicy.

A spicy hot sauce seasoned with cayenne peppers, chile peppers or peppercorns. It is used as a condiment to many foods, such as meats, chicken and fish, or it can be added to other foods where a spicy flavor is desired, such as marinades, beverages, dips, chili, casseroles or other sauces.

A blend of spices commonly used in the preparation of pickled fruits, vegetables, meats, fish, sauces, and spiced vinegar.

1. A very small, round tender piece of meat that is generally an inch or so in diameter. This term is most often used in reference to lamb meat and may also be called a medallion of lamb or a noisette.

A traditional French seasoning for soups, stews and meat dishes that typically consists of peppercorns, bay leaves, and thyme, a mixture which may also include mace, parsley, garlic, and onion.

An Italian bacon that is made with the meat from the belly of a pig. Herbs, spices, and peppercorns are added for extra flavor before it is cured, air-dried, and lightly smoked.

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.