Black, green and white peppercorns all come from the same plant, Piper nigrum. Their different colours and flavours come from when the berries are harvested and how they are prepared. Black pepper is dried with its outer layer intact, giving it the deeper colour and stronger aroma most of us recognise.
In Thailand, pepper has long been used to bring heat and depth to soups, stir-fries, marinades and curry pastes, and it also has a place in traditional warming preparations for the body. That familiar sense of warmth is exactly why we pair black pepper with ginger and turmeric in our Warmth Body Oil.
