Peppercorns definitely deserve a spot on this list. Ground pepper is of course one of the most common and most ubiquitous spices of all–so much so that it often fails to get the attention it deserves.
But peppercorns definitely belong way up there in the pantheon of spices, and most every cuisine in the world would taste pretty bland without it.
Peppercorns come in a few different colors, although they are all from the same plant. Like most fruits, they initially start out green, turning a bright shade of red as they ripen.
The black peppercorns that are the most common types you see everywhere are simply the dried, cooked fruits of the plant. They are the most flavorful by far, and they are practically inseparable from salt on many a dinner table.
You may have also seen white peppercorns. These are simply black peppercorns with the skins removed.
They can be almost as spicy as their skinned counterparts, but they are generally less pungent. White pepper is typically used in light-colored dishes, where the dark flecks of ground black pepper might be deemed unsightly.