Below is a list of all known varieties for Black Pepper. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Black Pepper (Decaffeinated) | Black peppercorns that have been processed to remove most of the caffeine content. Used in food manufacturing where caffeine is restricted, while retaining the pepper’s characteristic heat and pungency. |
| Black Pepper (Decorticated, Ground) | The ground form of the partially hulled peppercorn, providing a flavor closer to black pepper but with a lighter color, useful in sauces requiring a slightly muted appearance. |
| Black Pepper (Essential Oil) | The concentrated volatile oil extracted from the dried peppercorns. It captures the warm, piney, and pungent aroma, used for flavoring in commercial extracts, savory drinks, and spice notes. |
| Black Pepper (Freeze Dried) | A specialty form where fresh, unripe green peppercorns are freeze-dried, retaining their original green color, shape, and mild, fresh flavor, but in a shelf-stable format. |
| Black Pepper (Micronized) | Black pepper ground to an extremely fine, flour-like consistency (micron size). Used in food processing and commercial blends where zero texture and quick flavor release are required. |
| Black Peppercorn (Cracked) | A coarsely ground form of black pepper, providing a bigger flavor burst and a crunchy texture. Used as a finishing spice or in spice rubs for slow-cooked meats. |
| Black Peppercorn (Decorticated) | A process where the outer layer is partially removed, making it lighter in color than standard black pepper but retaining more of the black pepper flavor than white pepper. Used in specific processing applications. |
| Blue Cushion Lavender | Blue Cushion Lavender — a food ingredient. |
| Brazil Black Peppercorn | A large-grain peppercorn with a good, consistent heat and sharp, resinous aroma. It is the most common variety used for commercial grinding and bulk seasoning. |
| Cubeb Pepper (Essential Oil) | The concentrated volatile oil extracted from the dried Cubeb berries. It possesses a very strong aroma of menthol, pine, and allspice, used for flavoring in commercial extracts and liqueurs. |
| Dutch Lavender | Dutch Lavender — a food ingredient. |
| Edelweiss Lavender | An herb used for its fragrance and in culinary dishes. |
| English Lavender | English Lavender — a food ingredient. |
| Fermented Green Peppercorn | Fresh green peppercorns that have been preserved by fermenting them in salt. They retain a soft texture and a sharp, herbaceous, salty flavor, popular in Cambodian cuisine and steak sauces. |
| Green Peppercorn (Brined/Canned) | The fresh, unripe berries of the *Piper nigrum* vine preserved in brine or vinegar. They are soft and mild with a fresh, herbaceous pepper flavor, often used whole in French cream sauces and pâtés. |
| Green Peppercorn (Dried) | The dried, unripe berries of the *Piper nigrum* plant. Unlike black peppercorns, they are treated to retain their color and offer a mild, fresh, and aromatic flavor with less heat. Often used in French and Thai cuisine. |
| Gros Poivre (Large Grain) | A French term for black pepper that has been intentionally sieved to select only the largest, most visually impressive peppercorns. This ensures high oil content and maximum flavor. |
| Hidcote Lavender | An herb used for its fragrance and in culinary dishes. |
| Indian Malabar Peppercorn | A popular, mid-grade black peppercorn from the Malabar Coast of India. It has a classic, strong, piney aroma and a well-balanced heat, used widely as a culinary standard. |
| Kampot Black Peppercorn | A highly prized black peppercorn from Cambodia, famous for its intense, lingering heat, complex aroma, and hints of eucalyptus and mint. It is considered one of the world's finest. |
| Korintje Black Peppercorn (Indonesian) | A common, lower-grade black peppercorn variety known for its strong, straightforward heat and relatively simple flavor profile. It is often used in large-volume commercial food production. |
| Lampong Black Peppercorn | An Indonesian black peppercorn known for its concentrated, intense heat and sharp aroma. It has a smaller berry size and a clean, strong flavor that is excellent in spice rubs and for general grinding. |
| Long Pepper (Ground) | The pulverized, dried fruit spike of the Long Pepper. In powder form, it delivers a complex heat profile with dominant notes of nutmeg, cinnamon, and black pepper, used in high-end spice blends. |
| Melissa Lavender | Melissa Landers is an American writer of young-adult science fiction and fantasy novels for Disney Hyperion. She also writes contemporary adult romance under the pseudonym Macy Beckett. |
| Muntok White Peppercorn | Though technically White Pepper, this is often sold as a Black Pepper variety. It is characterized by its earthy, musky, and mild heat, often used in light-colored sauces (Note: This is Ingredient ID 4594, but is often cross-listed as a *Piper* variety). |
| Penja Black Peppercorn | A rare and prized black peppercorn from Cameroon. It is noted for its powerful, earthy, and musky aroma with a lingering heat, favored by high-end chefs. |
| Penja White Peppercorn | A specific white pepper from Cameroon (often sold alongside black). It is famous for its clean, earthy aroma, high heat, and notable complexity, used in high-end European cuisine. |
| Pink Peppercorn (*Schinus molle*) | The dried berry of the Peruvian peppertree. **Botanically not a true pepper** (C. annuum or Piper), but included in blends for its decorative color, mild, sweet-floral flavor, and delicate crunch. |
| Poivre Sauvage (Wild Pepper) | A term used for wild-harvested *Piper* species from Madagascar or Vietnam, often having tails like Cubeb but with a more intense heat and a strong, resinous, citrusy aroma. |
| Pondicherry Pepper | A type of black pepper known for its distinct earthy and fruity notes, often considered a high-quality variety. |
| Provence Lavender | An herb used for its fragrance and in culinary dishes. |
| Red Peppercorn (Piper nigrum) | The fully ripened, deep red berries of the *Piper nigrum* plant (distinct from Pink Peppercorns, which are not true pepper). They offer a sweeter, fruitier, and more intense heat than black peppercorns. |
| Sarawak (Cracked) | The coarsely cracked form of the Malaysian Sarawak black peppercorn, used for adding texture and a mild, fruity aroma to spice rubs and finishing salts. |
| Sarawak Black Peppercorn | A Malaysian variety known for its relatively mild, fruity, and slightly sweet flavor profile. It has a gentle heat and is highly aromatic, favored in lighter-colored dishes and sauces. |
| Silver Edge Lavender | An herb used for its fragrance and in culinary dishes. |
| Spanish Lavender | Spanish Lavender — a food ingredient. |
| Talamanca Pepper | A premium variety of black peppercorn known for its large size and rich, pungent aroma. It delivers an excellent, balanced heat with subtle earthy and woody undertones, prized in high-end spice blends. |
| Tellicherry (Finely Ground) | The finely ground form of the premium Tellicherry peppercorn. It maintains the complex aroma of the large berry, but is best used in recipes where a smooth texture is required, like salad dressings. |
| Tellicherry Black Peppercorn | A premium black peppercorn variety harvested from the Malabar Coast of India. It is left on the vine longer to fully mature, resulting in a larger berry and a more intense, complex, and highly aromatic flavor than standard black pepper. |
| Tutti-Frutti Peppercorn Blend | A mixed blend of black, white, green, and often pink peppercorns. It offers a spectrum of texture, color, and flavor from sharp heat to mild, piney freshness and sweet, floral notes (from the pink). |
| Vietnamese Black Peppercorn | A highly pungent and strongly flavored peppercorn, often sold as general black pepper. It offers a very clean, robust, and sharp heat that is used widely in commercial grinding. |
| Vietnamese Long Pepper (Dried) | The sun-dried fruit spike of the Vietnamese Long Pepper. It is typically hotter and has a more medicinal, earthy flavor profile than the Indian variety. |
| Vietnamese Phu Quoc Peppercorn | A high-end peppercorn from the island of Phu Quoc, known for its small size, strong aroma, and robust, fierce heat that lingers on the palate. |
| White Pepper (Ground, Bleached) | A commercially processed form of white pepper that has been chemically treated to achieve an absolutely pure white color, primarily for use in institutional food processing. |
| White Peppercorn (Telicherry) | A specific white pepper processed from the large, mature Tellicherry black peppercorn. It offers a cleaner, less musky, and more intense heat than standard white pepper. |