What's the Deal with Different-Colored Peppercorns?

Pick a pepper, any pepper! Here's how to break down what's in your spice rack.


black peppercorns

The dried berry of the pepper plant is what fills most peppermills. Tellicherry is a common variety.

Try our Three-Peppercorn Steaks with Herb Potatoes


pink peppercorns

These pretties are berries, not actual peppercorns. They’re mild and floral and great on chicken—or ice cream!

Try our Infused Honey Trio with Pink Peppercorns


green peppercorns

These underripe peppercorns are found in pepper blends or brined in jars, and are great for punching up sauces. 

Try our Pan-Seared Zucchini with Green Peppercorns & Ricotta


white peppercorns

Don’t want black flecks in your light-colored sauce? Use these, which are peppercorns with the outer coating removed. 

Try our Open-Face Salmon Sandwiches with Radishes & Cucumbers


sichuan peppercorns

Another non-peppercorn, these are husks from the berries of the prickly ash tree. Add to stir-fries for a pleasant lip-tingling heat.

Try our Salt-and-Pepper Chicken

In the mix!

rachael ray rockin rainbow peppercorn blend

For pepper’s greatest hits, try Rach’s Rockin’ Rainbow Peppercorn Blend Grinder, a blend of black, white and green peppercorns. 

Try our Coriander-Crusted Steak with Squash