Whole peppercorns
Whole peppercorns are the dried, uncracked berries of Piper nigrum, sold with their pungent seed intact. They season cured sausages such as Genoa-style salami and soppressata di Calabria beside a ground pepper.
Ingredients
1086 articles on substrates, cultures and additives.
Fruit, vegetables and seaweedsFruit, vegetables, roots, alliums, seaweeds and algae.
Grains, legumes and nutsGrains, flours, malts, starches, beans, pulses, nuts, seeds and the coffee, cocoa and tea crops.
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All spices197
Herbs139
Seed, bark and berry spices18
Dried chilli products10
Hops and brewing botanicals9
Fresh chillies8
Aromatic roots and rhizomes7
Peppercorns6
Herbs139Seed, bark and berry spices18Dried chilli products10Hops and brewing botanicals9Fresh chillies8Aromatic roots and rhizomes7Peppercorns6Peppercorns
Timur fruit
Timur is recorded as a spice made from fruit in a Nepal study and government growing guide. Sources describe regional cultivation and nursery guidance, but their flowering and planting calendars conflict and do not validate a household food process.
Peppercorns (unspecified)
Whole peppercorns are crushed for their texture, aroma and pungency. A recipe that leaves their type unnamed does not establish a species, colour or growing origin.
Black peppercorns
Black peppercorns are dried fruits of Piper nigrum, valued for piperine pungency and volatile aroma; whole peppercorns season Peter Kuruvita's lime pickle.
White pepper
White pepper is the ripe fruit of Piper nigrum with its outer fruit wall retted or stripped away, leaving a pale, smooth peppercorn. It seasons pale sauces and soups and three linked cured sausages.
Black pepper
Black pepper is the dried fruit of Piper nigrum, a tropical climbing vine, used whole, cracked or ground for its pungency and aromatic oils.