Orange pepper or red pepper usually consists of ripe red pepper drupes preserved in brine and vinegar. Ripe red peppercorns can also be dried using the same color-preserving techniques used to produce green pepper.[10] Pink pepper and other plants used as pepper[edit] Pink pepper from Piper nigrum is distinct from

Green pepper, like black, is made from the unripe drupes. Dried green peppercorns are treated in a way that retains the green color, such as treatment with sulfur dioxide, canning or freeze-drying. Pickled peppercorns, also green, are unripe drupes preserved in brine or vinegar. Fresh, unpreserved green pepper drupes, largely unknown in the West, are used in some Asian cuisines, particularly Thai cuisine.[8] Their flavor has been described as spicy and fresh, with a bright aroma.[9] They decay quickly if not dried or preserved.
Orange pepper and red pepper[edit]
Orange pepper or red pepper usually consists of ripe red pepper drupes preserved in brine and vinegar. Ripe red peppercorns can also be dried using the same color-preserving techniques used to produce green pepper.[10]
Pink pepper and other plants used as pepper[edit]
Pink pepper from Piper nigrum is distinct from the more-common dried "pink peppercorns", which are actually the fruits of a plant from a different family, the Peruvian pepper tree, Schinus molle, or its relative the Brazilian pepper tree, Schinus terebinthifolius.
The bark of Drimys winteri (Canelo or Winter's Bark) is used as a substitute for pepper in cold and temperate regions of Chile and Argentina where it is easily available.
In New Zealand the seeds of Kawakawa (Macropiper excelsum), a relative of black pepper, are sometimes used as pepper and the leaves of Pseudowintera colorata (Mountain horopito) are another replacement for pepper.
Several plants in the United States are used also as pepper substitutes, such as Lepidium campestre, Lepidium virginicum, shepherd's purse, horseradish,and field Pennycress.
Region of origin[edit]
Peppercorns are often categorized by their place of origin. Two types come from India's Malabar Coast: Malabar and Tellicherry. Tellicherry comes from grafted Malabar plants grown on Mount Tellicherry.[11]
Sarawak pepper is native to the Malaysian portion of Borneo. White Muntok pepper comes from Indonesia and Lampung hails its island of Sumatra. Vietnam produces both white and black pepper in the provinces of Bà Rịa–Vũng Tàu, Chu Se and Bình Phước.[12]
Plant[edit]



Piper nigrum from an 1832 print