Pepper is a spice derived from the berries of the Piper nigrum plant. The berries are harvested and processed in different ways to produce different types of pepper, such as black, white and green pepper.

Black pepper:

Origin: Unripe berries that are cooked and dried.
Taste: Sharp, tangy and aromatic.
Use: Widely used in savory dishes, marinades and sauces.
Nutritional value: Contains more essential oils and therefore has a stronger taste and smell.

White pepper:

Origin: Ripe berries from which the outer skin is removed and then dried.
Taste: Milder and less aromatic than black pepper.
Use: Often used in light sauces, soups and dishes where the black skin is not desired for aesthetic reasons.
Nutritional value: Contains fewer essential oils and has a more subtle flavor.

Green pepper is made from unripe berries that are dried or pickled immediately after harvest. This preserves their green color and gives them a fresh, mild flavor.

Meat dishes: Great for seasoning steaks, roasts and grilled meats.
Marinades: Adds depth to marinades for chicken, beef and fish.
Soups and Stews: Enhances the flavors of savory soups and stews.
Vegetables: Perfect for seasoning roasted vegetables and salads.
Sauces: Often used in sauces such as pepper sauce and gravy.

Light Sauces: Used in white and light sauces such as bechamel sauce to avoid visual disruption caused by black dots.
Soups: Ideal for light soups such as chicken soup or creamy soups.
Asian Cuisine: Commonly used in Asian dishes such as Chinese and Thai recipes.
Mashed potatoes: Added for a subtle flavor without affecting the color of the mashed potatoes.
Fish dishes: Perfect for flavoring delicate fish dishes without overpowering the subtle flavors.