Spice – Adding spice to poaching liquid

So far, the best reference I found is Wikipedia.

Black pepper (Piper nigrum) has the following varieties:

• Black pepper
• White pepper
• Green pepper
• Orange pepper and red pepper

Cubeb (Piper cubeba), or tailed pepper

Long pepper (Piper longum)

Sichuan pepper (Zanthoxylum)

Pink peppercorn (Schinus molle, Schinus terebinthifolius)

The professional (read: industrial) solution would be maltodextrin powder. It is rather tasteless, has good solubility in liquids, and doesn't change much texturewise.

In homemade spice mixes, the popular filler solution are dried breadcrumbs of a very small size (like breadcrumbs for schnitzel breading). They are noticeable, because the mix gets gritty, but the consensus among those who do it is that this is a feature, not a bug. They could also slightly thicken a wet dish (soup, stew), but present no problem when strewn over dry food.

You can also use a nut flour made of nuts without much of an own taste, like apricot kernels or low quality overdried almonds. Again, this will be somewhat gritty, but not as hard as the breadcrumn solution.