All Things Peppercorns


Peppercorns are arguably the most important spice in the history of spice trade, aside from salt. What began as a humble vine growing off of India's Malabar has transformed our cooking, let alone the world. Pepper's longevity, variety and influence deserve to be celebrated!

The two main varieties of pepper are Malabar and Tellicherry grow on India's Malabar coast. Both varieties come from the exact same plant (piper nigrum), however each has a different characteristics that make them different. Tellicherry is considered higher quality than Malabar and has larger berries. Malabar peppercorns are typically a bit fruitier than their counterpart. 

Black, white, red and green peppercorns all come from these plants, but are harvested and treated at different times of year. Cubeb and long pepper are peppercorns that come from different plants in different areas of the world. Pink pepper is technically not considered a peppercorn, however it is usually grouped in with the main varieties of peppercorns, so we will treat it as such!

The entire peppercorn collection will be 15% off throughout the month of January with code pepper15

Kampot Red Pepper

posted 01.12.2021

Kampot red peppercorns are sometimes confused with pink pepperberries from Brazil, however true red peppercorns are rare and expensive. This is because they are left on the vine the longest, which means there's a higher risk of loss and a lower yield. Red peppercorns are picked when they're fully ripened.

The flavor profile is citrusy with a subtle sweetness, making it a great seasoning for seafood and fruit dishes. When coarsely ground, they add wonderful texture to cooked fish or roasted veggies. In a blend, red peppercorns go well will herbs such as basil or tarragon.

Ideas for Use

  • Sprinkle coarsely ground red pepper on tomato wedges before grilling and serve with fresh ricotta
  • Coat fresh watermelon wedges with extra-virgin olive oil, sprinkle with ground red pepper and serve with chilled poached shrimp
  • Season thinly sliced mushrooms with olive oil, lemon juice and cracked red pepper and serve with an arugula salad


Black Pepper

posted 01.05.2021

Black peppercorns are harvested January-March while they are still green. Then, they are fermented or blanched and sun-dried. This process turns them dark and wrinkles their skin, as seen above. 

Indian Malabar is the most common type of black pepper, with a robust flavor, scent and degree of heat. Tellicherry is of higher quality with a larger berry, a bit of sweetness and notes of citrus. At La Boite, we prefer whole Tellicherry black pepper because it is easy to source and high quality. Sarawak, Lampong and Kampot are more rarer and harder to find, but offer new and amazing flavors.

We recommend buying whole black peppercorns and using a pepper mill or grinder to grind as needed. If you buy it already ground it can lose its intense flavor and aroma and you might risk additives. 

Ideas for Use

  • Sprinkle coarsely ground black pepper on sliced peaches, drizzle with balsamic vinegar and serve with manchego cheese
  • Combine a handful of coarsely ground black pepper with soften butter for a flavored butter
  • Puree black pepper and olive oil in a blender to make a pepper paste for pasta or grains. 

La Boite Peppercorn Recipes

Whole Lemon Pepper

This blend pairs whole dried lemon slices with Kampot red peppercorns from Cambodia, for a flavor and aroma that is fresh, inviting, and vibrant. Optionally you can add garlic, onion, and/or salt, or use this as a springboard for your unique creation.


Broiled Ribeye with Tellicherry Black Pepper

This recipe uses a custom pepper-based spice blend from The Spice Companion which brings out some of the best flavors in beef. Since it's winter, Lior uses the broiler to create char and flavor since you may not be able to cook outside

Shop Our Pepper Collection

Related Articles

Blend of November: Za'atar
Blend of November: Za'atar
Every month, we highlight one of our spice blends in the hopes to better educate our clients and to inspire them to t...
Read More
Blend of October: Reims N.39
Blend of October: Reims N.39
Each month, we highlight one of our spice blends in the hopes to better educate our clients and to inspire them to tr...
Read More
Uma Naidoo, This is Your Brain on Food
Uma Naidoo, This is Your Brain on Food
Here's an interview with our friend Uma Naidoo, nutritional psychiatrist, chef, nutritionist, and author of the newly...
Read More