Peppercorn Facts

Did you know that there are four types of peppercorns? 
Actually there are only three.  The black peppercorns
come from the Tellicherry, Sarawak, Malabar and
Vietnamese plants and vary in degrees of heat and
flavor intensity.  White peppercorns originate from
the same plants as the black variety but are vine
ripened longer and the black shell is removed before
drying.  Green peppercorns are young berries and are
not as sharp and complex as their black and white
counterparts.  Finally, the pink peppercorns are not
actually peppercorns at all but berries from a entirely
different tree.  They tend to be mild and soft and are
used in peppercorn blends.  Which ever peppercorns you
use, grinding pepper fresh enhances the taste of any dish.
Pepper that is ground in the factory generally loses its
flavor fast and sometimes tastes like dust in your food.