Pseudo peppers are often called 'false peppers' like in French 'aux poivres'. It's odd how the term pepper is beeing used almost exclusively for [pointing out two plant species, the Piperaceae of which black pepper (piper nigrum) is the well-known species, and the Capsaiceae, the chili peppers. By using the term pseudo peppers we mean to include all other berries and seeds that are used in the same way as 'pepper'.
In many countries, pseudo peppers are neither false nor inferior, but the default, such as in Japan, where black pepper and chili pepper have to beat Szechuan pepper, such as sansho. In the west, chili pepper is hard to imagine and some classic peppers have been completely forgotten, such as long pepper, grains of paradise and selim.
The essential differences between the botanically different peppers concern both taste and sharpness. Only the peppers from the Piperaceae family contain piperine, and only chili pepper capsaicin. Their effect on our body is quit different, they address our receptors in very different ways, which is expressed in a the way we experience the sharpness of those substances. Like we do sanshool, the spicy substance in the peppers of the Zanthoxylum genus (Szechuan peppers). They don't give a burning sensation like chili pepper, but a numbing one, on the point of one's tongue.
We take you with our pseudo peppers on a trip around the world that is well worth joining us.