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Peppercorn (Goal Mirch): Black (Kali Mirch), White (Safed Mirch), Green, Red

Peppercorn is called Goal Mirch (Round Pepper). Varieties are Black (Kali Mirch), White (Safed Mirch), Hari Goal Mirch, and Lal Goal Mirch

Plant

The peppercorns are a berry-like fruit from 'Piper nigrum' plant. These plants grow within 20 degrees of equator around the world. Therefore, these peppers are NOT grown in United States. The leaves are thick green, oval shape. The berries are dark green, they turn shiny yellowish green to red as they mature and ripen. The berries mature in 5 to 6 months.

Varieties

There are four basic verities

1. Black peppercorns

The berries are picked as they turn red and mature to full size but not yet ripe. They are sun-dried. The skin of the berry gets wrinkled and black. Enzymes in the berries cause the skin to turn black. Underneath the skin is white kernel. Tellicherry pepper from India is considered the best quality followed by Malabar from India and Lampong from Indonesia. However, Brazilian and Thai imports are most common in United States.

2. White peppercorns

Fully ripened red berries are picked and soaked in water. The skin is removed and the berries are sun-dried. This results in a different aroma than the black pepper and less heat than the black peppercorn. Muntok from Sumatra is considered the finest quality followed by Sarawak from Malaysia.

3. Green peppercorns

Green peppercorns are picked when berries are bright yellowish green and immersed in brine water. Eventually they are either freeze-dried, or sun dried. They are light and thin wafers full of aroma and flavor. They are NOT hot as black or white pepper. Sun-dried peppercorns are heavier than the freeze-dried. They are primarily used in making desserts.

4. Red peppercorns

This is a specialty item from mature berries that are NOT hulled. The hull prevents the enzymes to change the color of the peppercorn.

Note: The pepper begins to lose its flavor and aroma as soon as it is ground.

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