Characteristics of the main varieties of peppers
Type | Plant | botanical family | Botanical name | Origin | Manufacture/presentation | Flavor |
---|---|---|---|---|---|---|
Peppers | ||||||
White pepper | White pepper | Piperaceae | Piper nigrum | India, Brazil, Indonesia, Malaysia | very ripe picked berry macerated in salted water, dried, stripped of the husk, sold in grains or in powder | quite spicy |
Black pepper | black pepper | Piperaceae | Piper nigrum | India, Brazil, Indonesia, Malaysia | black berry, picked before maturity, blackened and wrinkled, when dried, sold in grains or powder | spicy |
Green pepper | black pepper | Piperaceae | Piper nigrum | India, Brazil, Indonesia, Malaysia | green berry picked before maturity, sold fresh or in brine or dried | fruity, spicy |
Ashanti pepper | black pepper | Piperaceae | Piper Guinean | Central Africa | very ripe picked berry macerated in salted water, dried, | warm, slightly spicy taste |
Kampot pepper (PGI) | black pepper | Piperaceae | Piper nigrum | Cambodia | green, white and black berries | mild spiciness, notes of eucalyptus and fresh mint |
Cubed pepper | black pepper | Piperaceae | piper cubeb | India | berries, harvested before maturity, dried and ground | generally stronger taste than pepper |
Voatsiperifery pepper | black pepper | Piperaceae | Bourbon Piper | Madagascar | berries at various stages of maturity green berries (black after drying) and red berries | woody smell, fruit, citrus, pungent and incisive |
Gray pepper | ground black pepper | Piperaceae | Piper nigrum | India, Brazil, Indonesia, Malaysia | black berry, picked before maturity, blackened and wrinkled, when dried, sold in powder | quite spicy |
Sarawak Pepper | White pepper | Piperaceae | Piper nigrum | Island of Borneo in Malaysia | green, red, white (crushed and dried) and black berries | powerful nose, flavors of liquorice, woody fragrances |
Belem pepper | black pepper | Piperaceae | Piper nigrum | Amazonia, Brazil | green, red, white (crushed and dried) and black berries | persistent feeling of heat woody and lemony with a hint of liquorice |
Long pepper | black pepper | Piperaceae | piper longum | Himalayas, China | long, black sun-dried berries | warm, slightly sweet flavor, cinnamon aroma |
Penja pepper | black pepper | Piperaceae | Piper nigrum | Cameroon | green, red, white (crushed and dried) and black berries | spicy and powerful but without tearing, woody, amber and musky nuances |
Malabar Pepper | black pepper | Piperaceae | Piper nigrum | Kerala region in India | berries dried in the sun to have an intense black color | great woody and fruity finesse, musky, smoky and subtly acidic flavor |
Andaliman pepper | black pepper | Piperaceae | Piper nigrum | Lake Toba in Indonesia | sun-dried black wild berries | anesthetic properties, citrus notes (tangerine, lime) |
Pondicherry red pepper | black pepper | Piperaceae | Piper nigrum | Indonesia | fully ripe picked whole berries | spicy on the finish, almost caramelized fragrance |
Muntok pepper | White pepper | Piperaceae | Piper nigrum | Bangka Island, Sumatra | berries picked whole before maturity, blanched in the river and crushed | light spiciness, lively and warm aroma, slightly animal note |
Pepper from the peaks of Vietnam | evergreen and varicose shrub | Piperaceae | Zanthoxylum rhetsa | Vietnam | black berries burst in the sun | not spicy, candied citrus flavor |
False peppers or related peppers | ||||||
Brazilian Pepper | pink pepper | Anacardiaceae | Schinus terebinthifolius Raddi | Brazil, Reunion, Madagascar | pink berries picked when ripe | fruity, peppery smell |
Peruvian pepper | pink pepper | Anacardiaceae | Soft tendons | Peru | pink berries picked when ripe | slightly pungent resinous smell |
Allspice | myrtle-chilli | Myrtaceae | dioecious pepper | Jamaica | green harvested black berry | strong smell |
Sichuan pepper or fagara | prickly ash | Rutaceae | Zanthoxylum piperitum | China | dark berry, fairly large, dried | powerful flavor both lemony and woody |
Pink pepper | pink pepper | Anacardiaceae | Soft tendons | South America and grown on Reunion Island, South America, Florida, Madagascar | pink berries picked when ripe | fruity, peppery smell |
Cayenne pepper | not applicable | not applicable | not applicable | All countries | mixture of fresh chilli crushed with flour and salt then dried | quite strong, fruity smell |
Selim pepper | evergreen tree | Annonaceae | Xylopia aethiopica | Ethiopia, Senegal, Ghana | sun-dried pod | spicy, nutmeg flavor |
Guinea Pepper | perennial | Zingiberaceae | Aframomum melegueta | subtropical africa | brown pod that contains small seeds, dried in the sun | specific aromatic note, tangy and fresh. |
Tasmanian pepper | evergreen bush | Winteraceae | Tasmannia lanceolata | Tasmania | air-dried black berries, then ground into a powder | peppery note |
Sansho pepper | prickly ash | Rutaceae | Zanthoxylum schinifolium | Japan | flattened green berry, sun dried | not sting in the mouth, fresh flavor, citrus scent |
Chiloe pepper | evergreen shrub | Winteraceae | Drimys winteri | Patagonia (Chile) | pea-sized berry containing 4-6 sun-dried seeds | progressive spiciness, camphor and woody aromas |
Monks pepper | bushy shrub | Verbenaceae | Vitex agnus-castus | Mediterranean, Morocco | fruit clusters drying on the branches and harvested in winter | sweeter than black pepper but slightly bitter, not very fragrant |
Timut pepper from Nepal | thorny shrub | Rutaceae | Zanthoxylum armatum | Nepal | brown colored seed pericarp, sun-dried | very slightly spicy, aromas of pink grapefruit and citrus |
Tilfda pepper from Nepal | thorny shrub | Rutaceae | Zanthoxylum rhetsa | Nepal | brown colored seed pericarp, sun-dried | Very little spicy, aromas of passion fruit and grapefruit |
water pepper | dicotyledonous vegetable plant | Polygonaceae | Persicaria hydropiper | Wetlands, possibly semi-submerged, in Europe and Asia | fresh or dried young leaves and stems | quite spicy, strongly peppery aroma |
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