Black pepper is a widely used spice made from the dried unripe berries of the Piper nigrum vine, a flowering plant native to South India and now grown in many tropical regions. The berries, called peppercorns, start green, turn red as they ripen, and are typically harvested when still unripe. They are then sun-dried, during which their outer skin darkens and wrinkles, forming the familiar black peppercorn.

Flavor & Aroma
Black pepper has a sharp, pungent, and slightly woody flavor with a warm heat that comes from piperine, its main bioactive compound. Its aroma is complex—fresh, spicy, and faintly citrusy—making it one of the most versatile seasonings in global cuisine.

Appearance

• Whole peppercorns: small, hard, wrinkled spheres, dark brown to black

• Ground pepper: fine or coarse powder, greyish-brown to black

Uses
Black pepper is used to enhance savory dishes, marinades, soups, sauces, meats, and vegetables. It also appears in some sweet applications and spice blends like garam masala, Chinese five-spice, and herbes de Provence.