Peppercorns are available in four colours: green, red, black and white. In reality, it is the same peppercorn, with the only difference being that they are not harvested at the same time.
This kind of pepper is harvested before it reaches maturity. It is generally sold in brine or dried. Milder than black pepper, it will add freshness to your dishes.
As for red pepper, like Mondolkiri pepper or Takeo Cambodia long pepper, it is harvested when fully ripe. It is spicy and intense in flavour, perfect to brighten up poultry or pork dishes.
White pepper comes directly from red peppercorns. After being harvested, they are soaked in water to remove the red skin.
Drying them in the sun then gives them a subtler taste, with vegetable notes.
Try Sarawak pepper, which goes perfectly with white meats and vegetables, or our Fish Blend, made of 2 types of white peppercorns that will enhance seafood.
Finally, the harvesting period for black pepper falls between that of green pepper and red pepper. Black pepper is the most commonly used pepper in cooking, as it works well in all kinds of dishes.
There are a few different origins of black pepper, like Tan Hoi pepper from Vietnam or Kampot Cambodia long pepper, which can be ground in the Isen mill, specially designed for this kind of pepper.