Types, colors, origins, smoked & infused styles—plus the best protein and sea-salt pairings

Pepper isn’t just “black.” Between Tellicherry, Malabar, Sarawak, Kampot, Muntok, Penja, Madagascar, and wild varietals like voatsiperifery, each peppercorn brings a different aroma, heat curve, and texture. Below you’ll find exactly which pepper to use, how to grind it, what to cook with it, and which sea salt makes it sing.

Peppercorn 101: Colors, processing & flavor

Black pepper (Piper nigrum): Picked green, sun-dried/oxidized until the skin wrinkles and darkens. Flavor = piney, woody, citrusy, warm heat.
White pepper (Piper nigrum): Fully ripe berries soaked and hulled, then dried. Flavor = cleaner heat, earthy/funky; great where you want heat without black specks.
Green pepper (Piper nigrum): Unripe berries air-dried, freeze-dried, or brined; bright, fresh, lightly spicy.
Red pepper (Piper nigrum): Fully ripe berries dried with husk intact (rare; e.g., Kampot Red). Sweet heat, fruitier nose.
Pink “peppercorns” (Schinus): Not true pepper; Peruvian/Brazilian pepper tree drupes—floral, sweet, peppery, delicate heat. (Allergen note: related to cashew family—use caution for nut-allergic consumers.)

Taxonomy notes:

Voatsiperifery (Piper borbonense) = wild Madagascar pepper—cousin to black pepper, intensely aromatic.

Long pepper (Piper longum), cubeb (Piper cubeba) = true pepper relatives with unique profiles.

Sichuan/Timut/Andaliman/Tasmanian pepperberry are not Piper nigrum; they add citrus or numbing qualities and can be blended for complexity.

Smoked & infused peppercorns (how they’re made)

Smoked: Whole peppercorns are cold-smoked (often 6–48 hours) over woods like cherry, oak, apple, bourbon barrel staves, or mesquite. Result: campfire nose, rounded heat; perfect for steaks, game, BBQ.
Infused: Peppercorns are aged/conditioned with aromatics (e.g., cognac, bourbon, wine, citrus peel, garlic) or packed in brine (classic green peppercorns). This amplifies aroma and melds flavors for sauces and pan jus.

Grind size guide

Cracked (restaurant “au poivre”) → big pops of pepper oil; steaks, chops, roasts. (~mesh #6–8 fragments)
Coarse → visible flecks, great crust; BBQ rubs, burgers, roasted veg. (~mesh #10–14)
Medium → all-purpose table grind; marinades, pasta, soups. (~mesh #18–20)
Fine → swift heat dispersion; velouté, mashed potatoes, eggs, finishing delicate sauces. (~mesh #30+)

Tip for blends: pair coarse salt with coarse/cracked pepper for crusting; flake/fine salt with medium/fine pepper for finishing.

Quick pairing logic (protein × pepper × salt)

Beef & game: Tellicherry / Sarawak / Voatsiperifery × coarse Atlantic or Oregon flake.
Pork: Malabar / Penja White × Portuguese or Mexican sea salt.
Poultry: Muntok White / Kampot Red × Hawaiian White Silver or Greek flake.
Fish & shellfish: Green / Pink / Muntok White × French Fleur de Sel or Pacific fine.

🌍 Peppercorn Comparison Table

(Protein & Sea-Salt pairings are chef-tested guidelines; swap to match your brand’s inventory.)

Peppercorn	Color/Type	Origin/Region	Flavor Profile	Best Grind	Best Protein Pairing	Best Sea-Salt Partner	Notes
Tellicherry	Black (late-harvest)	Kerala, India	Big citrus oils, warm pine, robust heat	Cracked / Coarse	Ribeye, burgers, venison	Oregon flake or Atlantic coarse	Premium bold black; great “au poivre.”
Malabar	Black	Malabar Coast, India	Classic, woody, gently citrus	Coarse / Medium	Pork chops, roast chicken	Mexican sea salt (Pacific), Portuguese coarse	Everyday workhorse.
Sarawak	Black	Borneo, Malaysia	Lemony, clean, high aroma	Coarse / Medium	Steak, lamb, grilled veg	Greek flake or Pacific fine	Bright & versatile.
Lampong	Black	Sumatra, Indonesia	Smoky-camphor, resinous	Coarse	Brisket, BBQ rubs	Atlantic coarse	Big backbone for BBQ.
Kampot Black	Black (PDO)	Cambodia	Floral, eucalyptus, lingering heat	Cracked / Coarse	Strip steak, duck	Hawaiian White Silver	Luxe finishing on meats.
Kampot Red	Red (ripe)	Cambodia	Fruity, cherry-like, sweet heat	Medium / Coarse	Roast chicken, pork loin	French Fleur de Sel	Rare, exquisite on poultry.
Muntok White	White	Bangka, Indonesia	Clean heat, earthy, slightly funky	Fine / Medium	Cream sauces, fish, potatoes	Pacific fine or Fleur de Sel	Invisible specks; classic for velouté.
Penja White	White (IGP)	Cameroon	Musky, spicy, deep	Fine / Medium	Poultry, pork roasts	Portuguese coarse	Big personality white pepper.
Madagascar Black	Black	Madagascar	Cocoa, wood, citrus zest	Coarse / Medium	Bison, elk, mushrooms	Oregon flake	Luxurious on game & fungi.
Voatsiperifery	Wild pepper (Piper borbonense)	Madagascar	Wild forest, citrus-pine, high perfume	Coarse / Medium	Venison, foie gras	Atlantic coarse	Wild, rare; stunning with game.
Vietnamese Black	Black	Phú Quốc & central Vietnam	Hot, direct, peppery	Coarse	Skirt steak, pho toppings	Pacific fine	Great for Asian marinades.
Sri Lankan (Ceylon)	Black	Sri Lanka	Floral, peppery, balanced	Medium	Lamb, vegetable sautés	Greek flake	Elegant all-rounder.
Brazilian Pink	Pink (Schinus)	Brazil	Floral, sweet, gentle heat	Coarse / Whole	Scallops, chèvre, salads	Fleur de Sel	Cashew-family allergy caution.
Peruvian Pink	Pink (Schinus)	Peru	Rose-citrus, delicate	Coarse / Whole	Tuna crudo, citrus desserts	Hawaiian White Silver	Gorgeous as a finishing sprinkle.
Green (air-/freeze-dried)	Green	India, Madagascar, etc.	Fresh, grassy, mild	Medium / Coarse	Fish, chicken, green sauces	Pacific fine	Use brined green for sauces/steaks.
Long Pepper	Piper longum	India/Indonesia	Molasses, cardamom, slow heat	Grated / Cracked	Pork belly, duck confit	Portuguese coarse	Grate like nutmeg; deep spice.
Cubeb	Piper cubeba	Indonesia	Incense, eucalyptus, pepper	Medium	Lamb, tagines	Atlantic coarse	Old-world, great in blends.
Sichuan	Zanthoxylum	China	Citrus peel, numbing	Coarse / Whole	Pork belly, mapo tofu	Pacific fine	Not true pepper; blend sparingly.
Timut	Zanthoxylum	Nepal	Grapefruit-zesty, floral	Coarse	Trout, ceviche	Hawaiian White Silver	Electric citrus pop.
Tasmanian Pepperberry	Tasmannia	Australia	Berry-fruity, purple hue, hot	Coarse / Ground	Game, kangaroo, venison	Oregon flake	Adds color; careful heat.
Bourbon-Smoked Black	Smoked	Barrel-stave smoked (USA)	Oak smoke, caramel warmth	Cracked / Coarse	Ribeye, brisket, elk	Atlantic coarse or Oregon flake	Signature for campfire/BBQ.
Citrus-Infused Black	Infused	Various	Lemon/orange oils, bright	Medium	Grilled shrimp, chicken	Greek flake	Great “lemon pepper” upgrade.
Cognac-Aged Black	Infused	France/var.	Brandy nose, rounded spice	Coarse	Filet mignon, foie gras	Fleur de Sel	Luxe finishing pepper.

(Feel free to prune or reorder to match your sourcing—this breadth helps SEO and future product expansion.)

Recipe-builder tips for your blends

Steakhouse crust: Tellicherry cracked + Atlantic coarse salt (1:1), add garlic/onion granules for a classic rub.
Game meats (venison/elk): Voatsiperifery or Sarawak + Oregon flake + a touch of juniper and porcini powder.
Poultry: Muntok White + Hawaiian White Silver; finish with lemon zest.
Seafood: Green or Pink + Fleur de Sel; add citrus peel for crudo/ceviche.
BBQ: Lampong or Bourbon-Smoked black + Atlantic coarse; layer with smoked paprika.

Buying, storing & grinding (quality control)

Buy late-harvest grades (e.g., Tellicherry 10/ASTA high color) for bolder oils.
Store whole in airtight, cool, dark conditions; grind as needed (pepper oils are volatile).
Blend mesh intentionally: coarse for rubs, medium/fine for finishing and sauces.
Label clearly when using pink peppercorns (allergen caution).

Peppercorn FAQs

Is Tellicherry better than Malabar?
Tellicherry are larger, riper berries selected for higher essential oils (bigger flavor). Malabar is classic and slightly subtler—excellent everyday black pepper.

White vs black pepper—when to use?
Use white when you want clean heat without black specks (light sauces, mash, fish). Use black for aroma and visible texture on meats and veg.

Are pink peppercorns real pepper?
No—different plant (Schinus). They add floral sweetness and light heat; note potential nut-allergy cross-reactivity.

What grind is best for steak?
Cracked/coarse (and coarse sea salt) build a proper crust. Finish with a light dusting of medium grind at the end for aroma.