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The most common variety of peppercorn is the black peppercorn, taken from the Malabar coast of India. These peppercorns are picked from their plants just before the peppercorns turn red, and as they dry, the berries turn black. The best pepper is ground fresh from the corn as you need it. Black pepper is so popular, it has actually been nicknamed "The Master Spice." Whole peppercorns are also popular in meats, sauces, gravies, and other dishes. White pepper is essentially the same thing as black pepper, only it's white in color. It has exactly the same flavor, but is good for sauces and dishes where the color of black pepper would mar the appearance.

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