Whole Peppercorns for Sale

Bring Quality Flavor to Every Dish using whole spices like peppercorns in your kitchen

Sea salt and peppercorns, with their ability to elevate flavors and add depth, form the essential foundation of cooking, providing chefs and home cooks alike with the fundamental tools to enhance and balance a myriad of dishes. Upgrading your everyday spices to a high-quality supply can make a huge difference in the aroma and taste of your food. In most cases when purchasing a whole spice—such as our whole peppercorns for sale—the flavors are preserved until ground up. Once you try using freshly ground gourmet peppercorns or other high-quality spices, there’s no going back. Stock your pantry with the finest peppercorn available online.

The types of peppercorns you can find in our shop

Black peppercorn - Black peppercorns, the dried berries of the Piper nigrum vine, are a staple in global cuisine, renowned for their sharp, pungent flavor. Originating from tropical climates, these vines thrive in hot, humid environments with plentiful rainfall, often grown in regions like India, Vietnam, and Brazil. Black peppercorns are versatile and indispensable, used whole, crushed, or ground. They are a key ingredient in spice blends such as garam masala and steak rubs, enhancing the taste of meats, soups, and marinades. Black pepper's bold, spicy kick pairs well with various foods, including eggs, strawberries, and rich cheeses like parmesan. Its universal appeal makes it not just a seasoning but also a functional ingredient believed to aid digestion and promote nutrient absorption.  Research suggests Piperine in black pepper is often used in unison with with turmeric to enhance curcumin absorption. 

White Peppercorns - White peppercorns are the fully ripened seeds of the Piper nigrum plant, from which the outer fruit layer has been removed. This process gives them a smoother, less pungent flavor than their black counterparts, with a subtle heat and earthy notes. They are primarily cultivated in tropical regions like Indonesia, Malaysia, and India, thriving in hot, moist climates with abundant rainfall.

Culinary uses of white peppercorns are extensive and varied. They are particularly favored in dishes where the bold appearance of black pepper would be visually intrusive, such as in white sauces, mashed potatoes, and creamy soups. White peppercorn's milder taste is also preferred in traditional Chinese, Thai, and Scandinavian cuisines. White pepper pairs beautifully with light meats like chicken and fish, and complements the flavors of garlic, ginger, and lemongrass well.

Green Peppercorns - Green peppercorns are the unripe berries of the Piper nigrum vine, harvested before they mature and either dried or preserved in brine to retain their distinctive green color and fresh, mildly spicy flavor. Like their black and white counterparts, green peppercorns flourish in tropical climates, thriving in hot, humid conditions typical of regions such as India, Indonesia, Sri Lanka and Brazil. The lush, rich soils and ample rainfall of these areas provide ideal growing conditions for these versatile peppercorns.

In the kitchen, green peppercorns are prized for their unique taste and texture. They are softer than dried peppercorns, making them a popular choice for incorporation into sauces and pâtés. Their crisp, slightly tangy flavor pairs exceptionally well with pork, chicken, and fish dishes. Green peppercorns are also a key ingredient in Thai and French cuisines, often featured in recipes like green peppercorn sauce for steak and various curry dishes. Their fresh, zesty punch is perfect for enhancing lighter meals and can be used both in cooking and as a garnish for added spice and visual appeal.

Pink Peppercorns -Baies Roses as they are known in French. Pink peppercorns, though named similarly, are not true peppercorns but the dried berries of the Schinus molle, commonly known as the Peruvian peppertree. They thrive in semi-arid climates, adapting well to dry conditions, and are primarily cultivated in regions like South America and parts of California. These berries are prized for their vibrant color and sweet, fruity flavor, which contrasts with the sharp heat of traditional peppercorns.

Culinary applications of pink peppercorns are diverse, adding a decorative flair and a peppery-sweet taste to dishes. They are especially popular in French cuisine, where they are used to flavor sauces, vinaigrettes, and seafood dishes. Pink peppercorns pair beautifully with fruit-based dishes and are excellent when used in desserts like chocolate truffles or fruit tarts. Their mild, resinous flavor also complements light proteins such as chicken, fish, and tofu. As an ingredient in spice blends and seasoning mixes, pink peppercorns provide an unexpected twist, elevating the flavor profile with their delicate, aromatic qualities.