What Are Peppercorns and How Can I Use Them?
Peppercorns rewards a little know-how: how to choose them, cook them, store them, and substitute in a pinch. Browse 375 recipes to cook with them.
Key Points
- All four colors come from one vine; Tellicherry is the big-berry grade worth the upcharge.
- Crack corns coarsely for crusts and pan sauces; grinding fine loses the texture.
- Brined green peppercorns mash whole into the classic au poivre cream sauce.
- Pink peppercorns are a cashew relative, not true pepper; relevant for tree-nut allergies.
What are peppercorns?
Peppercorns are the dried berries of the Piper nigrum vine, and every color in the spice aisle is the same fruit at a different stage.
Whole corns hold their aromatic oils for years; once ground, the same oils evaporate within months. That gap is the whole argument for buying corns and grinding to order.
More than 370 recipes on Recipeland call for whole peppercorns, beyond the thousands that use ground black pepper.
The Four Colors
Black peppercorns are unripe berries fermented briefly and sun-dried; the wrinkled skin carries most of the aroma. Green ones are the same unripe berries kept fresh in brine or freeze-dried, soft and grassy.
White corns are fully ripened, soaked and rubbed of their skins, leaving an earthier, mustier heat. True red peppercorns are vine-ripened and rare.
Within black, grade matters. Tellicherry corns are the larger berries left longer on the vine, rounder and more fragrant; Lampong corns from Indonesia run smaller and hotter. Buy Tellicherry for the table grinder and finishing, Lampong when you want plain firepower in a braise.
Pink peppercorns are an impostor worth knowing about: the berry of a Peruvian tree related to cashews, not pepper at all. They are pretty and faintly sweet, and a real consideration for anyone with a tree-nut allergy.
Crusts, Sauces and Brines
Coarse-cracked corns, crushed under a pan or in a mortar, make the crust on steak au poivre and pepper-crusted roasts like Mom's Peppered Ham. Crack rather than grind; the jagged pieces grip the meat and toast without vanishing.
A peppercorn pan sauce is the classic follow-through: deglaze the crusted pan, add wine or cream, finish with more crushed corns. A Red Wine Sauce runs the standard play.
Whole corns also flavor brines and stocks, where they steep slowly into the liquid. They are a fixture in a jar of Garlic Pickles and in nearly every pot of Chicken Stock or Broth.
Brined green peppercorns are their own ingredient, soft enough to mash into sauces whole. They are the backbone of sauce au poivre vert, the green-peppercorn cream sauce served over steak and game.
In soups and stews, split the dose: half the pepper early for body, half at the end for aroma. The early corns mellow into the broth while the late grind stays sharp.
Watch the heat when searing pepper-crusted meat. A ripping-hot pan can scorch the crust bitter, so sear crusted cuts a notch lower and finish in the oven.
Swapping and Reducing Heat
White pepper trades aroma for the same piperine heat, useful in pale sauces where black flecks look like a mistake.
Sichuan peppercorns are not a swap. They are a citrusy, tongue-numbing berry from a different plant, and substituting them changes the dish's whole premise.
For warmth without pepper's bite, a small dose of mustard powder works in pickles and dressings.
Buying and Keeping Them
Buy whole corns that look dark, heavy and matte; dusty, pale berries have been sitting too long. A dedicated burr or blade grinder beats the disposable grinder caps, and a spin with coarse salt cleans it between spices.
Keep the jar cool, dark and away from the stove. Heat above the burners steadily cooks the oils out of them.
Whole corns stay potent for two to three years. If a crushed peppercorn smells faint instead of sharp and citrusy, the jar is past it; pepper that has gone quiet seasons nothing.
Nutrition
Nutrition Facts
Serving Size 1 tbsp (6g)Quick facts
Where to find peppercorns: Peppercorns are usually found in the condiments section or aisle of the grocery store or supermarket.
Food group: Peppercorns are a member of the Spices and Herbs US Department of Agriculture nutritional food group.
- In Chinese
- 胡椒
- British (UK) term
- Peppercorns
- en français
- grains de poivre
- en español
- granos de pimienta
How much do peppercorns weigh?
| Amount | Weight |
|---|---|
| 1 tbsp | 6 grams |
| 1 teaspoon | 2 grams |
| 1 dash | 0 grams |
Related
Spices and Herbs
Recipes using peppercorns
There are 375 recipes that contain this ingredient.
Marinated Pork Chops
Grilled pork chops marinated 6 hours in olive oil, white wine vinegar, garlic, peppercorns, bay leaf, and dry mustard. A simple Mediterranean-style marinade for thick-cut chops.
Chipotle Shrimp
Plump shrimp tossed with smoky chipotle butter and piled onto warm corn tortillas. Mexican-style shrimp tacos with creamy avocado and ranchero sauce in 40 minutes.
Andy's Murgh Kurma (Chicken Curry)
Andy's murgh kurma: Indian chicken curry with a yogurt marinade, whole cardamom and cloves, and a deeply spiced tomato sauce. Serve with rice and chapati for a fragrant home-cooked dinner.
Yummy Pumpkin Soup
Creamy pumpkin soup simmered with chicken broth, onion, garlic, and thyme, then puréed and finished with heavy cream. Garnished with toasted pepitas for crunch and visual contrast.
Halloween Ghost Toast in Tomato soup
Try something different for your kids at Halloween, this hearty healthy tomato soup served with ghost toast, kids love this creation!
Hot & Sour Cabbage
Quick, easy and tasty! The stir-fried cabbage can be served with steamed rice or crusty bread.
Corned Beef & Cabbage (Stovetop)
Traditional Irish Corned Beef and Cabbage recipe with tender brisket, carrots, parsnips, and potatoes. The authentic stovetop method for St. Patrick's Day perfection.
Savory Braised Short Ribs
Very easy prep, the meat literally falls apart it's so tender. The horseradish sauce adds a bit of kick to tender beef short ribs.
Spicy Sichuan Noodles (Dan Dan Mian)
A classic Chinese noodle dish, it's served in almost every Chinese restaurant in China, and every family knows how to make this easy yet delicious dish.
Pickled Mushrooms
Refrigerator pickled mushrooms: button caps simmered to firmness then jarred in a sweet-tart vinegar marinade with peppercorns and bay leaves. Eastern European style for canapes, salads, and antipasto.
Ukrainian Bean Soup (with video)
Learn how to make Ukrainian Sauerkraut Soup (Kapusniak) with White Beans. This variation is made even more hearty and comforting with the addition of white beans.
New England Boiled Dinner (Clay Pot)
This hearty and healthy New England Boiled Dinner is a classic dish that is perfect for feeding the whole family. Made in a clay pot, this one-pot meal is full of flavor and nutrition. The dish includes a variety of vegetables and protein, such as corned beef, cabbage, carrots, potatoes, and onions, all cooked together to create a delicious and satisfying meal. This recipe is perfect for busy weeknights or lazy Sundays, and is sure to become a family favorite.New England Boiled Dinner (Clay Pot) Classic boiled dinner is full of falvor and nutrition you need, and one pot tasty food that feeds the whole family!
Bier Fisch (German Beer Fish)
Add a European taste to your summer with this succulent dish that is made with beer to give it a unique flavor.
Sole Veronique
Classic French Sole Veronique: fillets poached in white wine, draped in a velvety cream sauce with seedless grapes and mushrooms, then broiled until golden and bubbly.
Black Bean & Papaya Relish
Tropical black bean and papaya relish with crunchy jicama, cinnamon-spiced beans, and a citrus-sherry dressing. A fresh, vibrant side dish that's vegan and ready in about an hour.
Court Bouillon - Master Chefs
Classic French court bouillon with onion, carrot, celery, leek, fennel, thyme, and peppercorns. This aromatic poaching liquid is a building block for cooking fish, shellfish, and delicate proteins.
Best Tblisi Beef & Mushrooms
Tbilisi-style beef and mushroom stroganoff seasoned with a Georgian spice mix of black, white, and red pepper, dry mustard, and allspice. Tender beef in a sour cream sauce over flat noodles.
Mom's Peppered Ham
Mom's peppered ham: poached ham shank coated in cracked black peppercorns and dried in a low oven for paper-thin deli-style slices. Old-school deli cooking at home.
Brigitte's Sauerbraten
Brigitte's sauerbraten marinates beef for three days in buttermilk and red wine, then braises it in bacon drippings with tomato and carrots into a tender German pot roast finished with a rich cornstarch gravy.
Chiles En Nogada (Chiles in Walnut Sauce)
Chiles en Nogada, Mexico's patriotic dish: roasted poblanos stuffed with a sweet-savory pork picadillo, draped in a cool, creamy walnut sauce and scattered with ruby pomegranate seeds. The green, white, and red of the flag on one plate.
Pink Fish Soup
Tomato-based fish soup with haddock, shrimp, leeks, and carrots in a homemade fish stock. The tomato paste and paprika give this hearty chowder its signature pink color.
Garlic Pickles
Old-world fermented garlic pickles with cucumbers, cabbage, carrots, cauliflower, and celery in a salt brine with mustard seed, peppercorns, and bay. Crunchy lacto-fermented crock pickles in 10 days.
Salmon Con Ternera
Salmon con ternera stacks poached salmon on pounded beef steak with a garlic-herb crust, ham, and shrimp. A dramatic surf-and-turf baked in one dish.
Herring in Wine & Sour Cream
Herring in wine and sour cream marinated overnight with sliced onions, white vinegar, bay leaves, and peppercorns. A Northern European cold appetizer with tangy, sweet-briny pickled fish.
Mole De Guajolote (Turkey in Mole Sauce)
Mole de guajolote is a traditional Mexican turkey in mole sauce made from scratch with ancho, mulato, and pasilla chilies, chocolate, sesame seeds, peanuts, and warm spices.
French Onion Soup - Lowfat
If you love French Onion Soup you will enjoy this easy recipe that makes it a perfect light lunch.
Curried Oysters with Banana Salsa
Grilled oysters on the half shell drenched in a rich curry cream sauce made with homemade fish fumet, topped with a tropical red banana salsa spiked with serrano chiles, tamarind, and fresh mint. A showstopper.
Shrimp Savoy(Makua Tait Savoy)
Thai-style stuffed tomatoes filled with seasoned ground pork, shrimp, peas, and corn, flavored with pounded garlic, peppercorns, coriander root, and fish sauce. Gently steamed until tender and fragrant.
Orjaleves
Orjaleves is a traditional Hungarian pork and beef bone soup: a rich, clear golden broth perfumed with paprika and saffron, full of root vegetables, tender pork and hand-rolled spiral egg noodles. A heritage feast-day soup.
Panang Beef
Panang beef curry with homemade spice paste, coconut cream cracked to release its oil, roasted peanuts, and fresh basil. Authentic Thai technique, medium heat, ready in 40 minutes.
Biriani
Layered chicken biryani with yogurt-marinated chicken, garam masala, fried onions, and basmati rice tempered with whole cloves, cinnamon, and cumin seeds. Fragrant, spiced, and deeply satisfying.
Marinated Gulf Shrimp with Cellophane Noodles
Marinated Gulf shrimp with cellophane noodles: poached jumbo shrimp soaked in a lime, ginger, cilantro, and Szechuan peppercorn marinade, served cold over glass noodles with red cabbage and carrots.
Felvideki Finom Nulleves
Felvideki finom nulleves, a hearty Hungarian hare soup from the Upper Highlands with root vegetables, lard-browned liver roux, and rice. Old-country game cookery from the Felvidek region.
Garam Masala #4
Homemade garam masala with roasted coriander, cumin, cardamom, cinnamon, cloves, peppercorns, and nutmeg. A fragrant Indian spice blend ground fresh for maximum aroma.
Light Vegetable Broth (Vegan)
Homemade vegan vegetable broth simmered for 3 to 4 hours with white wine, carrots, celery, potatoes, mushrooms, leeks, and fresh herbs. A clean, flavorful base for soups and sauces.
Hsun Chi (Tea Smoked Chicken)
Chinese tea-smoked chicken marinated in rice wine and Szechuan peppercorns, steamed, then wok-smoked over black tea and brown sugar. An aromatic, deeply flavored whole bird.
White or Veal Stock
Classic white veal stock simmered for 4 hours with veal bones, leeks, carrots, and peppercorns. A foundational French kitchen staple that sets into a rich, gelatinous stock for sauces, soups, and braises.
Court Bouillon
Classic French court bouillon, an aromatic poaching liquid for fish and seafood. Onion, lemon, cloves, and bay leaf simmer with optional white wine for fragrant, delicate results.
Baby Salmon Stuffed with Caviar I (Red Wine Sauce)
Classic French red wine sauce for salmon made with fish stock, mirepoix, shallots, and multiple reductions. This elegant sauce from a master chef requires precision and patience.
Red Wine Sauce
Red wine sauce for salmon built from salmon bones, cognac, mirepoix, and shallot puree with a double-reduction technique. A restaurant-quality fish sauce with rich, concentrated flavor.
Hunters Stew
Polish hunters stew (bigos) with sauerkraut, kielbasa, bacon, dried mushrooms, apples, and tomatoes. Simmered low and slow, best reheated the next day.
Beefy Bbq Beans
Hearty baked beans loaded with ground chuck, bell peppers, onions, hickory BBQ sauce, and freshly ground whole spices, finished in the oven until thick and bubbly. The ultimate cookout side dish.
Halfway House Pot Roast
Halfway House pot roast: beef browned in garlic butter, simmered with dark rum, horseradish, and peppercorns, then finished with whole onions, carrots, and potatoes in rum gravy.
Sauerbratin Meatballs
Sauerbraten meatballs in a sweet-and-sour gingersnap gravy with brown sugar, ketchup, and whole peppercorns. German-inspired comfort food served over mashed potatoes.
Chicken with Pink & Green Peppercorns #1 of 2
A show-stopping French technique: whole chickens deboned, stuffed with mushrooms and ground veal, marinated in cognac, and served in a pink and green peppercorn cream sauce with demi-glace. Part 1 of 2.
Chicken with Pink & Green Peppercorns #1 of 2
A show-stopping French technique: whole chickens deboned, stuffed with mushrooms and ground veal, marinated in cognac, and served in a pink and green peppercorn cream sauce with demi-glace. Part 1 of 2.
More peppercorn recipes
- Barbecued Pot Roast
- Cabbage Soup#2
- Chicken in Corn Cream
- Cold Spiced Shrimp
- Company Ham
- Creamed Turnip Soup
- Flounder in Sweet-Sour Sauce
- Hearty Vegetable Broth
- Marinated Trout
- Pheasant Amerind
- Pickled Hot Red Peppers
- Pickled Red Eggs
- Rich Chicken Broth
- Salt & Pepper Shrimp (Chinese New Year)
- Salt-Smothered Chicken
- Sauerbraten(Pot Roast)
- The Coach House Wine Marinade
- York Pot Roast
