True pepper comes in a variety of colours, including black, white, green, and pink, and is harvested from the berries of a tropical evergreen plant. Green unripe peppercorns are taken from the vine and dried in the sun to make black peppercorns.

Natural enzymes in the peppercorns' outer husk (pericarp) turn the green berries black when they dry, forming the volatile oil that gives black pepper its distinctive flavour.

Green peppercorns are picked green and either put into brine or freeze-dried to prevent the enzyme reaction from turning the pericarp black.

White peppercorns are a must-have in any kitchen, and they grind up beautifully. It has a milder flavour, but it gives your favourite dishes a lovely and subtle touch of pepperiness.