Yes one can substitute black pepper for black peppercorns. Peppercorns are essentially pepper in the non ground up form. One may also ground the pepper corns to make them into regular small granuled pepper or just substitute the size in a recipe when using peppercorns.
Black pepper
Try white peppercorns, or if you cannot find them, ordinary black peppercorns.
A suitable substitute for green peppercorns in this recipe could be black peppercorns or pink peppercorns, which can provide a similar flavor profile.
A suitable substitute for green peppercorns in a recipe is black peppercorns or pink peppercorns, which can provide a similar flavor profile and level of spiciness.
I too am looking for this answer, but from what I saw for what Grains of Paradise is, it looks like Cardamom (which I did see at the grocery, but did not check the internet first) or black pepper or a black pepper blend.
Black pepper can be served as whole peppercorns, and coarsely or finely ground.
Both black & white pepper originate from the same source. They come from the peppercorns of the plant pepper nigrum. The difference is in the way they are harvested. Black pepper comes from peppercorns that are harvested when green & allowed to dry in the sun until they blacken. White pepper comes from peppercorns that are allowed to ripen fully before picking & then are soaked in water to remove the outer hull.
Black pepper consists of ground dried peppercorns, which are the tiny fruits of the pepper plant Piper nigrum.
Peppercorns are berries harvested when ripe and then dried. White pepper is a black peppercorn with the outer covering soaked or washed off.
Pepper seeds (or peppercorns) are not poisonous. They are ground to make ground white or black pepper. Pepper seeds from vegetables in the capsicum family are not poisonous either.
Lemon pepper is a seasoning made from granulated lemon zest and cracked black peppercorns. See the related link below for more information.
Piperine, the active compound in black pepper, typically constitutes about 5-10% of the weight of the peppercorns. To obtain 20 mg of piperine, you would need approximately 200-400 mg of black peppercorns, depending on their piperine content. However, the exact amount can vary based on the specific variety and quality of the pepper used.