Piper nigrum — Green and black pepper — Prik Thai
Green and black pepper are both derived from the Piper nigrum plant, but they differ in their processing and characteristics.
Green peppercorns are the unripe drupes of the Piper nigrum plant. They are harvested when they are still green and have a mild, slightly fruity flavor with a hint of heat. Green peppercorns are often used in pickling, brining, and marinades. They can also be used to make peppercorn sauce or to add a mild pepper flavor to soups and stews.
Black peppercorns are made from unripe drupes of the Piper nigrum plant that have been cooked in hot water and then dried in the sun or by machine. This process turns the peppercorns black and gives them their characteristic flavor, which is sharp, pungent, and slightly earthy. Black pepper is the most commonly used spice in the world and is used in a wide variety of dishes, including soups, stews, sauces, meats, vegetables, and rice.