If you think pepper is just the passive-aggressive sidekick to salt, think again. This tiny, unassuming spice once fueled global trade, caused wars, and tricked medieval Europeans into believing it was guarded by snakes (because history is a fever dream). But beyond its dramatic past, pepper is a culinary powerhouse—capable of elevating flavors, confusing your sinuses, and occasionally making you sneeze so hard you question your mortality.

Let’s break down the different types of pepper, why they matter, and how they can make your cooking 15% more impressive with minimal effort.

The Varieties of Pepper and How They Are Different

First, the four types—black, white, green, and red (or pinkish red, not to be confused with pink peppercorns)—come from the same plant: Piper nigrum. Yes, it’s just one plant (nature is efficient and lazy), and the difference comes from how it’s harvested and processed.

Black Pepper (Pungent, complex, earthy, citrusy, woody)

It has the strongest, most pungent flavor, like it’s trying to prove something. The heat comes from piperine (the tiny, angry compound that makes your tongue stop and ask if it's in danger), alongside complex earthy, citrusy, and woody notes.

This is the OG, and it’s best for anything that needs a bold bite, depth, or the culinary equivalent of a firm handshake from someone who definitely lifts. It works well in long-cooked dishes or simple preparations where it stands out. It pairs best with red meat, cheese (Parmesan, blue cheese), mushrooms, citrus fruits, strawberries (yes, I mean it), and dark chocolate.

If you want to play with classic black pepper, try making steak au poivre, cacio e pepe, or some strawberry and black pepper sorbet.

White Pepper (Less aromatic, sharper, slightly fermented, earthy)

Like black pepper, these are ripened berries, but with the outer skin removed, leaving just the seed. They are milder, smoother, and less aromatic but still have a sharp, slightly fermented heat.

There’s some debate about this, but a lot of people say white pepper is just a flex. Its main use is for when you want the heat of earthiness of pepper without all the black flecks. It’s common in French and Chinese sauces and soups. Try it with light broths, mashed potatoes, eggs, white meats, or pickled foods. And remember: people do indeed eat with their eyes, so if you have access to some white pepper, it’s not a bad idea to make your food look a little prettier.

Now, does white pepper taste different from black pepper? Yes. But the difference is hardly noticeable. So unless you’re specifically going for a dish that screams “taste the pepper!” you can basically use these interchangeably.

Green Pepper (Fresh, floral, herbal, mildly spicy)

These are unripe berries that are either freeze-dried or preserved in brine. They are bright, fresh, herbal, and more floral than black pepper.

This is more subtle and vibrant, so it goes best with light dishes like seafood, poultry, creamy sauces, and tropical fruits (it goes shockingly well with pineapple). Green pepper is also sometimes brined and eaten whole like capers.

Red Pepper (Fully Ripe Peppercorns) (Sweet, fruity, mild heat)

These are rare, since most ripened berries are used for white pepper. These have a fruity sweetness with a lingering heat.

This is best in dishes where a balance of heat and natural sweetness is desired. Try it with curries, fruit-based dishes, pork, and duck. I’ve even had Peppercorn Ice Cream—subtly infused with red peppercorn, and it was amazing.

Regional Varieties

In addition to black, white, green, and red peppercorns, you might run into some regional varieties:

• Tellicherry Peppercorns – Aged longer before harvest, these black peppercorns are larger and have a more complex, citrusy, and slightly smoky profile. Considered top-tier.
• Malabar Peppercorns – Classic Indian variety with earthy and woodsy notes, a bit less fruity than Tellicherry.
• Kampot Peppercorns – Cambodian specialty, highly aromatic with hints of eucalyptus and mint. Comes in black, white, and red varieties.
• Sarawak Peppercorns – Milder and slightly sweet, grown in Malaysia.

False Peppercorns (Not Piper nigrum, But Still Used Like Pepper)

You might also be interested in some imposter peppercorns that still bring heat or unique flavors:

• Pink Peppercorns (Schinus terebinthifolius, Schinus molle) – From the Peruvian pepper tree, more fruity and sweet, often mistaken for red peppercorns.
• Sichuan Peppercorns (Zanthoxylum) – Not spicy but numbing (ma la sensation from hydroxy-alpha sanshool). Essential in Chinese and Tibetan cuisine.
• Grains of Paradise (Aframomum melegueta) – A West African spice with citrusy, peppery heat; used in medieval European cooking and modern gin production.
• Long Pepper (Piper longum) – Ancient alternative to black pepper, more complex with a slow burn and subtle sweetness. Great in spiced wine or stews.
• Cubeb Pepper (Piper cubeba) – Slightly bitter, with hints of allspice and eucalyptus. Once banned in Europe for competing with black pepper imports.

Fun and Strange Facts about Pepper

Black pepper was once worth its weight in gold. The phrase “peppercorn rent” refers to a ridiculously small payment because pepper was historically a high-value currency.

Piperine, the spicy compound, enhances bioavailability of other nutrients—hence why it’s paired with turmeric to supercharge curcumin absorption.

Inhaling too much ground pepper can actually kill you. This is a ridiculous way to go but technically an option. Not recommended. It’s rare, but finely ground black pepper in large amounts can trigger fatal respiratory issues (so don’t go snorting it, genius).

Medieval Europeans believed pepper grew in snake-infested forests because, obviously, all good things must come with unnecessary danger. This was nonsense, but it made pepper sound like forbidden treasure, keeping traders fabulously wealthy and vaguely amused.

White pepper smells like a barnyard to some people. This is either charming or a crime, depending on your relationship with barns. It’s because of geosmin, the same compound that gives dirt and beets their earthy scent.

In some cultures, black pepper is a cold remedy. Scientifically, piperine does stimulate mucus flow, but it’s not a cure-all.

Green pepper is often faked. Some “green” peppercorns are actually black ones that have been treated with a color fixative.

Pepper-Centric Entrees and Desserts

Okay, you clearly want to impress people with your completely unnecessary pepper knowledge, so here’s a solid list of pepper-heavy dishes and drinks.

Entrees

• Steak au Poivre – The classic for a reason.
• Pepper-Crusted Tuna – Uses black and white pepper for layered heat.
• Vietnamese Shaking Beef (Bò Lúc Lắc) – Cubed steak coated in black and white pepper.
• Malabar Pepper Chicken Curry – Showcases the deep complexity of black pepper.
• Sichuan-Style Peppercorn Chicken – Uses both black and numbing Sichuan pepper.

Desserts

• Strawberry & Black Pepper Sorbet – Enhances natural fruitiness.
• Dark Chocolate & Black Pepper Truffles – Heat + bitterness = perfect.
• Pink Peppercorn Shortbread Cookies – Buttery and subtly spicy.
• White Pepper Panna Cotta – Adds warmth to a creamy Italian dessert.
• Red Peppercorn Mango Tart – Balances tropical sweetness with gentle heat.

At this point, you probably know more about pepper than 99.9% of the population. So hey, if you’re serious about pepper (which, clearly, you are at this point), invest in a proper grinder, experiment with different varieties, and accept that pepper is your new personality trait. Also, stop underestimating its role in desserts before it underestimates you.

At the end of the day, pepper isn’t just something you mindlessly twist over your eggs—it's a spice with history, complexity, and just enough fiery arrogance to keep things interesting. Whether you’re using black pepper to add depth, white pepper to challenge your sense of smell, or green and red pepper to pretend you know what you’re doing, there’s a world of flavor waiting to be unlocked. So respect the pepper, use it wisely, and for the love of all things holy, stop buying pre-ground dust that tastes like disappointment.