Black, White, and Green Peppercorns: All From the Same Vine

 Did you know that black, white, and green peppercorns all come from the same plant? In Hua Hin's spice markets, you'll find these three varieties from Piper nigrum - they differ only in harvest timing and processing methods!

Did you know that black, white, and green peppercorns all come from the same plant? Black pepper - พริกไทย (Prik Thai) - Piper nigrum, the flowering vine native to South India, produces all three varieties—the differences arise from how they are harvested and processed.

The Journey from Vine to Spice

1. Green Peppercorns – These are the youngest, picked while still unripe. They’re typically preserved in brine or freeze-dried to retain their fresh, mildly spicy flavor with a slight fruity tang.

2. Black Peppercorns – These are green peppercorns left to dry and oxidize in the sun, turning dark and developing a bold, pungent aroma. see From Vine to Table: Your Guide to Processing Black Pepper at Home

3. White Peppercorns – Made from fully ripe red peppercorns, the outer skin is removed before drying, leaving a smoother, less earthy taste with a sharper heat.

Why So Many Varieties?

Each type brings a unique flavor profile to dishes:

• Green – Delicate, bright, great for sauces and seafood.
• Black – Robust, versatile, a kitchen staple.
• White – Clean heat, ideal for light-colored dishes like cream sauces.

Next time you reach for pepper, remember: they all start on the same vine, just transformed by time and technique!