Spicewalla Peppercorn Collection

White Peppercorn

• These pale cousins of black peppercorns are produced in exactly the same way, with one key difference—after the round berries are harvested from the plant, the black, resinous peel is removed before they’re sun-dried, resulting in a more mild, less spicy final flavor. White pepper’s less dominant, more herbal qualities are often called upon to enhance Szechuan dishes such as traditional hot and sour soup and mapo tofu. White pepper is also specified as a finishing spice in light-colored French and Italian sauces and soups for aesthetic reasons.

Whole Black Peppercorn

• Where to even begin with this fierce, herbaceous staple? These small, spiky beads are the origin of black pepper—when freshly ground, they release a rich bite that can either be the star of a cacio e pepe or a supporting character in everything from roast chicken to fresh salads. Fruitiness is a hallmark of the best ones, which makes sense, considering they’re actually a dried berry traditionally grown in hot locations, such as Southern India and Sri Lanka.

Pink Peppercorn