Pepper, perhaps the second most popular spice.

Classic pepper is the fruit of the vine plant black pepper, growing in long pods of small berries called peppercorns. However, when Columbus landed in the West Indies, he found that the chili pepper plant looked very similar to the peppercorn cluster he was looking for. However, because their aroma could mask the rancid smell in ships' stores, these spicy vegetables were very popular among these explorers. Columbus quickly named these chili peppers, which has also caused the confusion that has been with us ever since. In fact, we can only remember this distinction by studying the Gemara (the commentary section in the Jewish theological book Talmud). The Gemara discusses 'long pepper,' actually referring to the long-podded peppercorn, and the now common, non-long garden chili pepper.

Given this linguistic confusion, the term pepper refers to several unrelated items. When the immature fruit of the classic pepper vine is harvested and dried in the sun, it turns black and becomes black pepper. When the fruit is allowed to ripen on the vine and dry, it remains white. Green pepper is the immature berry preserved in brine. Chili (also known as red pepper), on the other hand, is actually a variety of chili peppers, famous for their spicy taste. Similarly, paprika comes from the many kinds of chili peppers grown by Hungarians. They carefully guarded the seeds, preventing the export of whole seeds, lest their spice—precious as gems—be grown elsewhere.

Pepper, regardless of variety, does not pose a Jewish dietary law concern year-round or on Passover. However, there are records that, to maintain the color consistency of paprika, companies add blended oil to the paprika but still call it pure paprika. Therefore, one should be careful to choose reliable kosher products with Passover certification.

People have the ability to appreciate the taste of food, and people have found many ways to enhance it. The Torah (the body of Jewish law) itself is called tavlin (spice). Spices and other seasonings add an important dimension to our food and to the halacha rules related to Jewish dietary law. Therefore, it is our responsibility to ensure that it is filled with the fragrance of the Torah.

FAQ

What exactly is the difference between black pepper, white pepper, green pepper and chili?
Classic pepper is the fruit of the black pepper vine: the immature fruit, harvested and sun-dried, turns black and becomes black pepper; fruit ripened and dried on the vine remains white, becoming white pepper; immature berries preserved in brine are green pepper. Chili (red pepper), however, is actually a variety of chili peppers, and paprika comes from various chili peppers grown by Hungarians—these are unrelated to classic pepper, and the naming confusion originated with Columbus.
Do pepper and paprika have any kosher concerns?
Pepper itself, regardless of variety, poses no Jewish dietary law concern year-round or on Passover. However, there are records that, to maintain the color consistency of paprika, some companies add blended oil to the paprika but still call it pure paprika, so one should be careful to choose reliable kosher products with Passover certification.