Green pepper variety is still unripe when harvested and has a citrusy flavor, with less bitterness than the other types. Green pepper, like black pepper, is made from unripe drupes. Dried green peppercorns are treated in a way that retains the green colour, such as with sulfur dioxide, canning, or freeze-drying. Pickled peppercorns, also green, are unripe drupes preserved in brine or vinegar.

Fresh, unpreserved green pepper drupes are used in some cuisines like Thai cuisine and Tamil cuisine. Their flavour has been described as “spicy and fresh,” with a “bright aroma.” They decay quickly if not dried or preserved, making them unsuitable for international shipping.

Red pepper consists of dried, fully ripe berries that are less spicy than the black pepper but have a powerful fruity aroma. Red peppercorns usually consists of ripe peppercorn drupes preserved in brine and vinegar. Ripe red peppercorns can also be dried using the same colour-preserving techniques used to produce green pepper. 

Black pepper consists of dried berries harvested when turning from green to yellow and is considered to have a stronger floral flavor with a hint of eucalyptus. They are sweet to intensely spicy in flavor.

White pepper is produced from soaked red berries, and their flavor is described as having notes of fresh grass and lime because the outer skin of the fruit has been removed.

一株胡椒待胡椒穗条基部的一颗或两颗果实变红后，收割便开始了，此时收到的穗条会被铺在阳光下曝晒，变成干干瘪瘪的黑色小颗粒，黑胡椒就诞生了。不仅如此，这株由绿变红的胡椒可不简单，黑胡椒、白胡椒、绿胡椒、红胡椒的故事都因它而起。

黑胡椒是由未成熟的胡椒果实制成，首先在热水中暂煮片刻，以清洗表面并预备干燥。其后几天时间里，浆果会被曝晒于太阳下。在此过程中，包裹着种子的果皮会逐渐地变黑并收缩，最后成为薄薄皱皱的一层，就是人们熟悉的黑胡椒了。

白胡椒取的是完全成熟的果实，收割后再流水中浸泡约一星期去皮后，再将裸露的种子干燥，得到灰白色的表面。值得一提的是胡椒根，温胃散寒，可缓解关节疼痛，炖鸡、煲肚皆可。

绿胡椒比较罕见，未成熟的绿色果实经过冷冻处理，再经食盐水或醋的腌制，还保留着绿色。它们主要出现在亚洲菜，特别是泰国菜中。新鲜胡椒浆果的气味辛辣且清新，并带有浓郁的芳香。

红胡椒是胡椒家族中的珍稀品种，经过冷冻干燥或在盐水中浸泡过的它，保留了成熟胡椒粒的鲜红色。