Pepper

Pepper is native to South India and is extensively cultivated there and elsewhere in tropical regions. Vietnam is the world's largest producer and exporter of pepper.

Peppercorns are the berries from an evergreen creeper.Ground, dried and cooked peppercorns have been used since antiquity, both for flavour and as a traditional medicine.

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Black pepper is the world's most traded spice, and is one of the most common spices added to cuisines around the world. Its spiciness is due to the chemical compound piperine, which is a different kind of spicy from the capsaicin characteristic of chili peppers. It is ubiquitous in the modern world as a seasoning, and is often paired with salt and available on dining tables in shakers or mills.

Green Pepper are the unripe peppercorns which are preserved or freeze dried straight after harvesting.  It has a mild but very aromatic taste.

Black Pepper
These are also the unripe green peppercorns which are sundriedstraight after harvesting, which makes them black and hard. They taste very spicy and burning.
 

White Pepper are the red ripe peppercorns which are rinsed during a week before the scale is removed and they are sundried. Then they turn in their typical yellow white colour. White pepper is more fine and milder than the other pepper species and also match better with other types of dishes like fish.

Preparation: Use with pepper for light coloured dishes and black pepper for dark coloured dishes. Use whole peppercorns while cooking and powder only at the end.