Peppercorns may be small, but they pack a big punch. From giving steaks that sharp bite to adding depth to soups and sauces, they’re one of those seasonings most of us take for granted—until the jar runs empty mid-recipe. I’ve been there, halfway through cooking dinner, grinding my pepper mill only to realize it’s out. The good news? There are plenty of clever substitutes for peppercorns that can step in and save the dish.
Why You Might Need a Peppercorn Substitute
Peppercorns are prized for their pungent, slightly spicy, and earthy taste. Black peppercorns are the most common, but there are also white, green, and pink peppercorns, each with their own subtle twist. If you don’t have them on hand, the trick is to find a substitute that adds either similar heat, aroma, or depth without overwhelming the dish.
1. Ground Black Pepper
The simplest substitute for whole peppercorns is ground black pepper. It won’t give you the same texture or visual pop, but flavor-wise it’s right on point. Use about ¾ teaspoon of ground black pepper for every teaspoon of whole peppercorns called for.
2. White Pepper
White pepper has a milder, slightly earthy flavor compared to black pepper, with less heat. It’s perfect in light-colored sauces, mashed potatoes, or creamy soups where you don’t want black specks. Swap equal amounts for black peppercorns.
3. Green Peppercorns
Green peppercorns are less pungent and have a fresher, almost herbal note. They’re great in sauces for steak, poultry, or seafood. Use them in equal amounts as black peppercorns, though you may need to increase slightly if you want a stronger bite.
4. Pink Peppercorns
Pink peppercorns aren’t true pepper, but they bring a sweet, fruity, and mildly peppery flavor. They won’t deliver the same heat as black pepper, but they can add a fun twist to salads, fish, or light chicken dishes. Use them one-to-one, or mix with a pinch of chili flakes for more spice.
5. Paprika
Paprika can’t mimic peppercorns exactly, but it adds warmth, color, and mild spice. It works especially well in stews, rubs, and soups. For every teaspoon of peppercorns, use about half a teaspoon of paprika, then adjust to taste.
6. Coriander Seeds
Coriander seeds bring a citrusy, earthy note that pairs beautifully in curries, soups, and braises. They won’t give the sharp heat of pepper, but they’ll add depth and aroma. Lightly crush them before use, and substitute in equal amounts for whole peppercorns.
7. Chili Flakes or Cayenne Pepper
If you’re after heat more than the complex pepper flavor, chili flakes or a pinch of cayenne will do the trick. Use sparingly—about ¼ teaspoon for every teaspoon of peppercorns—to avoid overpowering the dish. This swap works best in savory recipes like pasta sauces, stir-fries, or chili.
Tips for Substituting Peppercorns
- Think about the role of pepper: Is it there for heat, aroma, or a subtle background flavor? Match your substitute accordingly.
- Adjust quantities carefully: Some substitutes are stronger than others—start small and taste as you go.
- Mix and match: A blend of paprika and coriander, or white pepper with chili flakes, can come closer to the complexity of black peppercorns.
Final Thoughts
Peppercorns may be a kitchen staple, but running out doesn’t have to ruin your recipe. From easy swaps like ground black pepper and white pepper to creative alternatives like coriander seeds or paprika, you’ve got plenty of options. Personally, I like to keep a mix of white pepper and chili flakes handy—they cover both flavor and heat in a pinch. So next time your pepper mill is empty, you’ll know exactly how to keep your dish flavorful and satisfying.
