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Pink peppercorns
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Different Types of Peppercorns
Peppercorns offer far more than simple heat, with flavors ranging from fruity and floral to earthy, citrusy, and warmly spiced. Whether you’re looking for an everyday staple or a distinctive finishing pepper, each variety brings its own character to the table.
Pink peppercorns
Fruity, sweet, and delicately peppery, these soft berries are milder than true peppercorns and are best used whole or lightly crushed to bring bright flavor and color to seafood, salads, eggs, and creamy sauces.
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Tellicherry Peppercorns
Robust, aromatic, and subtly fruity, Tellicherry is our versatile everyday black pepper, bringing balanced heat and earthy depth to nearly anything from eggs and vegetables to steaks and sauces.
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Kampot Black Peppercorns
Warm, slightly sweet, and boldly peppery, these prized Cambodian peppercorns offer a more nuanced alternative to classic Tellicherry and shine freshly ground over meats, hearty stews, sauces, and salads.
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Sichuan Peppercorns
Fragrant and lemony with a distinctive tongue-tingling, numbing sensation, Sichuan peppercorns are unlike traditional black pepper and are best toasted or cooked into Chinese dishes, meats, seafood, and vegetables.
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White Peppercorns
Mellow, earthy, and slightly fermented, white peppercorns offer a subtler flavor than black pepper and are especially suited to Southeast Asian cooking and light-colored soups, sauces, and potatoes where you want peppery warmth without black flecks.
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Kampot Red Peppercorns
Harvested when fully ripe, Kampot Red Peppercorns offer a fragrant, fruit-forward expression of Cambodian pepper with floral and citrus notes and gentler heat than their black counterpart, making them an exceptional finishing pepper.
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Long Pepper
Hotter and more complex than traditional black pepper, Long Pepper layers its woody warmth with notes reminiscent of ginger, cinnamon, and nutmeg; grind it over meats and vegetables or simmer it whole in stews for deep, lingering spice.
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Green Peppercorns
Bright, fresh, and gently peppery, green peppercorns have a lighter, more herbaceous character than black or white varieties and lend themselves especially well to creamy sauces, seafood, poultry, and classic peppercorn preparations.
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Customers love the light fruitiness and fragrant pop these add, especially when used whole or lightly crushed for texture. They’re a favorite on fish, scrambled eggs, mashed potatoes, yogurt with fruit, and roasted butternut squash, and some even swap them in for black pepper in biryani or pulao for a brighter, more interesting flavor.
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Pink Peppercorn & Curry Leaf Chicken Salad
You can use normal finely ground black pepper in this recipe if you choose, however, the chicken salad will not have same the flavor, pink peppercorns are way more subtle than black peppercorns. If you don’t have dried curry leaves for the chicken...
