There are several different types of Peppercorns, such as Black, White, Green, and Pink.
Black Pepper was a precious commodity in ancient times, measured like gold it played a vital role as a medium of exchange.
Green Peppercorns are unripe tender berries that are picked and air dried or freeze dried and then packed in brine or wine vinegar to retain their colour.
Pepper provides aroma as well as a bite that is different from chilli peppers, ginger, mustard, or other pungent spices. Each pepper has different flavour characteristics.
Black Pepper has a less biting taste than white pepper but has a wonderful bouquet - penetrating, pungent and woody aroma when freshly ground. It has slight lemony and clove tones.
White Pepper has a sharp winy and biting taste with less harsh notes, It has a little aroma and lacks the bouquet of black pepper.
Green peppercorns are aromatic with less of a sharp flavour than black or white pepper.
Pink peppercorns have a delicate sweet taste.
Therapeutic uses: Black pepper was traditionally used to treat headaches, constipation and diarrhea.
It is available by 100g, 250g and 500g.