① Black Peppercorns The most common variety, black peppercorns are just cooked green peppercorns that have then been left out to dry. They have the strongest, most pungent flavor.
② Green Peppercorns These are underripe black peppercorns that typically come in brine or vinegar, tasting fresh and tart. They might also come dried, but it’s more common to see them in brine.
③ White Peppercorns White peppercorns are black peppercorns whose skins have been removed. They have both a fiery, but also less pungent taste, and are good for light-colored sauces and foods.
⑤ Pink Peppercorns These aren’t actually peppercorns at all, but are instead berries that come from a South American shrub. Though they still have a peppery bite, they also have fruity and floral notes.