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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.

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

An Asian seasoning that consists of a variety of spices mixed together to provide a very hot and spicy flavor as well as a distinctive aroma.

A generic name, also spelled "chili," given to a broad range of over 200 varieties of hot peppers. Chile peppers are grown in different shapes, sizes, and flavors.

A mild, sweet flavored, large pepper, which is one of the most common varieties of peppers grown. Distinguished from spicy types of peppers with its sweet taste, the bell pepper is green when it begins to grow and then, depending on variety, turns red, yellow, orange, purple, white, or brown as it ripens and matures.

Pronounced white zin-fan-dell. Contrary to what the name suggests, white zinfandel is a rosé (or blush), wine rather than a white wine.

A French term meaning "four spices", which refers to a finely ground mixture which consists of several spices.

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.

A dry Italian salami, which generally consists of equal parts of pork and beef, however it can be produced with all pork meat.

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.

A semi-soft white melting cheese that is made from whole, skim, or partially skim milk and contains bits of chile peppers.

Pronounced bahr bah ress koh. A D.O.C.G. regional red wine produced in the Piedmont region of Italy, specifically in the towns Barbaresco, Neive, and Treiso d’Alba.

Pronounced cab-air-Nay So-veen-yawn. A grape varietal, used in the production of robust red wines and white wines with blush hues, originating in the Bordeaux region of France.

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 that is made a blend of herbs that are used to enhance the flavors of cooked meat, poultry and many other types of cooked foods.

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.

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.

Most notably known as "Sauvignon Blanc". A grape varietal used in the production of white wine. Thought to have originated in the Loire and Bordeaux regions of France, it is also grown in the United States (primarily California), Italy, Australia, South America, Argentina, and Chile.