Pepper is one of the few fruits that can be used in a variety of colors. You can find black, white, green, red, yellow and even grey pepper on the market!
These colors in fact indicate a stage of maturity and transformation, giving a very characteristic aromatic expression and power.
Only the piper nigrum species is concerned by these different colors. Piper nigrum is the black pepper found in every kitchen.
The fruit of the pepper plant, which is a climbing vine, is a berry found on a cluster. The color of the final pepper will depend on when it is picked, its ripeness and the subsequent processing by the grower. So, with a single fruit, you can have 6 colors!
 
Green; plant freshness: The berries are picked green before they are ripe. They're still full of water and very fragile. Most of the time, they are soaked in brine to preserve them. It's tricky to dry green pepper and keep it stable, hence the rarity of dry green pepper.
Tasting notes: A pepper with pronounced herbal notes. Airy. Slightly less pungent than black pepper, it is ideal for sauces, meats and fish.

Black, all the heat of pepper: This is green pepper, picked just before the berries turn yellow. After being scalded and washed in water, it is left to dry in the air. As it oxidizes in the air, it naturally turns black. The care taken by the grower at this stage is essential. It defines the pepper's aromatic qualities without altering them.
Taste notes: Black pepper still retains the vegetal notes of its green stage, but is more powerful and warmer. It's the perfect accompaniment to meats and all your cooking.

Yellow, an exception: These are the rare yellow peppercorns that are picked just before they are fully ripe. They are scalded, washed in water and then the skin is removed. This pepper is exclusive to Max Daumin.
Tasting notes: When the peppercorns are yellow on the cluster, they benefit from the highest concentration of essential oil and piperine. Piperine is the chemical compound responsible for the pepper's spiciness. It's a powerful pepper, with aniseed notes.

Red, the caviar of pepper: This is the pepper that is picked when fully ripe. Picking is delicate, with the red peppercorns picked just before they decay. This is pepper's late harvest. This is why it is so rarely found, due to the harvesting process.
Tasting notes: Like grapes, red pepper is an almost sweet pepper. It has notes of raisins and pleasant hay. Its intensity is lower than that of green and black pepper. Perfect with white meats, vegetables, fish, desserts, pastries and fruit.

White, animal notes: This is red pepper from which the skin has been removed. The peppercorns are rubbed vigorously to remove the skin (pericarp). This operation by the producer gives red pepper a different aromatic expression.
Tasting notes: This red pepper combines power and sweetness, but with more animal notes. Suitable for delicate dishes.
 
Grey, a culinary aberration: The industry offers a ground pepper (not necessarily of the highest quality) that has a grey color due to its grinding. Pepper is not meant to be stored in powder form, but must be ground at the last moment. Gray pepper has no flavor, only spiciness.
Taste notes: This is the pepper from the transparent plastic container with the red cap in the canteen. Not to be recommended.

Max Daumin

Max Daumin spices

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Artisan Producer of the Collège Culinaire de France 2021