Spice
Pepper
Black pepper (Piper nigrum) is the dried berry of a tropical vine, processed as black, white, green, or red peppercorns depending on harvest and treatment. Warm, pungent, and aromatic, it is the world's most traded true pepper spice. Origin grades such as Tellicherry and Malabar signal size and oil content. Freshly cracked pepper outperforms pre-ground powder for aroma.
Also known as: Kali mirch
Explore further
Breeds, cuts & preparations
Variety
Black PeppercornBrazilian PepperGreen PeppercornLampongMalabarMG1MuntokPiper nigrumRed PeppercornSarawakTellicherryTGSEBVietnamese PepperWhite Peppercorn
Source
Indoor FarmedOutdoor FarmedWild
Provenance
BiodynamicExport GradeFair TradeHand HarvestedNon-GMOOrganicPesticide FreeSingle OriginSun Dried
Preparation
CrackedDriedFreshGroundPowderRoastedToastedWhole
CommonCharacteristic
AromaticCitrusEarthyPungentSharpSpicyWarmWoody
History
IN
Black pepper was cultivated on the Malabar Coast and traded as a luxury spice.
IT
Roman cookery prized pepper as a status seasoning imported from India.
European spice races sought direct sea routes to pepper-producing regions of Asia.
Plantation pepper in India, Indonesia, Vietnam, and Brazil supplied global mass markets.