Black, white and green peppercorns come from the same vine. The berries grow in clusters and are harvested at different times with the black peppercorns being left on the vine until full maturity for a stronger flavor.

Sichuan peppercorns produce a tingling effect on the tongue which prepares it for the spicy food.

Long pepper is not necessarily a peppercorn but a close cousin. It is similar to a black peppercorn but slightly hotter with hints of chocolate & nutmeg.

Peppercorns are native to the Indian subcontinent and southeast Asia. Once a luxury item only available to the wealthy now is the most common of all spices.