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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.

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.

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.

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 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.

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.

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 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.

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.

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 popular French cow's milk cheese that is produced as a spreadable cheese in small cylindrical shapes.

A European cheese originally produced in the Auvergne region of France. Made with partially skimmed pasteurized or unpasteurized cow's milk and at times buttermilk, Gaperon cheese is formed into dome-like shapes with flat bottoms.

A type of cured dry sausage made from raw muscle meat of pork, beef, veal, chicken, or turkey, that is ground up and mixed with fat.

The Italian name given to any fresh, medium aged or matured cheeses made from sheep's milk, unless classifed otherwise since some Pecorino Toscano cheeses may also be made with a combination of sheep and cow's milk.

A method to preserve fruits, vegetables and meat in a vinegar or brine mixture that is then heat processed in boiling water so the pickled food can be stored for longer lengths of time.

A common Jewish dish, from France, which is made with kosher meats. Translated, the term refers to a dish garnished (garni) with sauerkraut (choucroutte).