White peppercorns have a traditional rich, somewhat hot flavor that works nicely in soup, on grilled meat or poultry.

Tellicherry is one of the best varieties of peppercorn, with a mature, fully developed flavor.

Pink peppercorns go especially well in fruit sauces, vinaigrettes, and desserts. Add at the end of the cooking process to ensure flavor isn't deystroyed.

Can flavor a vast array of dishes from meats, poultry, fish, rice, cooking liquids, stocks?Possibilities are endless.

Green peppercorns are useful for their mellowness and have an affinity for fruit. Also great in salad dressings made with raspberry vinegar. Try them ground, on salads, steamed vegetables, salsas, and in sauces.