Black, green, pink (Schinus terebinthifolius), and white peppercorns Green pepper[edi

White pepper consists of the seed of the pepper plant alone, with the darker-colored skin of the pepper fruit removed. This is usually accomplished by a process known as retting, where fully ripe red pepper berries are soaked in water for about a week, during which the flesh of the pepper softens and decomposes. Rubbing then removes what remains of the fruit, and the naked seed is dried. Sometimes alternative processes are used for removing the outer pepper from the seed, including removing the outer layer through mechanical, chemical or biological methods.[7]
Ground white pepper is often used in cream sauces, Chinese and Thai cuisine, and dishes like salad, light-colored sauces and mashed potatoes, where black pepper would visibly stand out. White pepper has a slightly different flavor than black pepper, due to the lack of certain compounds present in the outer fruit layer of the drupe, but not found in the seed.


Black, green, pink (Schinus terebinthifolius), and white peppercorns
Green pepper[edit]
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 pep