Pepper, particularly black pepper, serves multiple purposes in the kitchen, enhancing flavor and health. As a versatile spice, it adds a distinct warmth and mild heat to various dishes, from savory soups and meats to vegetables and sauces. Its sharp, pungent taste amplifies the natural flavors of other ingredients, making it a staple in seasoning blends and marinades, which can help home cooks use less salt. Beyond flavor, pepper also offers health benefits, including aiding digestion and possessing antioxidant and anti-inflammatory properties, making it a valuable addition to both culinary and wellness routines.

There are many different types of pepper available in markets and you don’t have just to pick black or white.

Here's a glossary of common culinary pepper spices:

1. Black Pepper (Piper nigrum)

• Description: Dried, unripe berries of the pepper plant, commonly used in ground or whole form.

• Flavor: Sharp, pungent, slightly citrusy, and mildly hot.

• Use: Universal spice for seasoning savory dishes, soups, and marinades. You can purchase various grind textures from coarse to fine.

2. White Pepper

• Description: Same plant as black pepper, but with the outer skin removed before drying.

• Flavor: Milder than black pepper with a slightly earthy, fermented taste.

• Use: Used in light-colored dishes like soups, sauces, and mashed potatoes to avoid dark specks.

3. Cayenne Pepper

• Description: Ground dried cayenne chili peppers (Capsicum annuum). Bright red in color.

• Flavor: Fiery, hot, and slightly fruity.

• Use: Adds heat to dishes like soups, stews, and spice rubs.

4. Paprika

• Description: Ground from dried sweet or hot peppers, typically from the Capsicum annuum family. Varieties include sweet, smoked, and hot.

• Flavor: Ranges from mild and sweet to hot and smoky.

• Use: Common in Hungarian and Spanish dishes and for seasoning meats and garnishing, but it is also used in rubs for roasted chicken to impart a beautiful color and flavor. A dash of paprika can be a pretty garnish for mashed potatoes, potato salad, and many other dishes.

5. Chili Powder

• Description: A blend of dried ground chili peppers, often combined with cumin, garlic powder, and oregano.

• Flavor: Mildly hot with earthy undertones, depending on the blend.

• Use: Used in Tex-Mex, chili con carne, and as a base for seasoning blends. Experiment with many different types of chili powder, from green hatch chilis to various blends offered by spice vendors.

6. Aleppo Pepper

• Description: Dried and coarsely ground pepper flakes from the Aleppo pepper. Often used in Middle Eastern cuisine.

• Flavor: Moderately hot with a fruity, slightly tangy flavor.

• Use: Sprinkled over roasted vegetables, soups, salads, or grilled meats. It is a beautiful red spice with a rich heat.

7. Korean Gochugaru

• Description: Coarsely ground dried red chili peppers, a staple in Korean cooking.

• Flavor: Mild to medium heat with a sweet, smoky, and slightly fruity flavor.

• Use: Used in kimchi, stews, and marinades for Korean BBQ. And use it on veggies, salads, soups, and many rice dishes.

8. Sichuan Peppercorn

• Description: Dried husks of the prickly ash tree, not related to traditional pepper. Known for its numbing effect.

• Flavor: Spicy, citrusy, and numbing.

• Use: Key ingredient in Sichuan cuisine, especially in hot pots and stir-fries.

9. Chipotle Powder

• Description: Ground smoked and dried jalapeños.

• Flavor: Smoky with medium heat and a deep, earthy flavor.

• Use: Adds a smoky kick to rubs, sauces, and stews.

10. Urfa Biber

• Description: Dried Turkish chili pepper with a dark, almost black appearance.

• Flavor: Smoky, earthy, and slightly raisin-like with a moderate heat.

• Use: Sprinkled on meats, vegetables, and used in Mediterranean dishes.

This list covers a wide range of pepper spices used in culinary applications globally.