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

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Berry

Ground

Breeds & varieties

A sample of named types with their own origin and culinary profiles. Showing 10 of 14.

View all

White Peppercorn

Sarawak

Green Peppercorn

Black Peppercorn

Malabar

Piper nigrum

Lampong

Red Peppercorn

TGSEB

Tellicherry

View all 14 breeds & varieties

Characteristics

Preparations

CrackedDriedFreshGroundPowderRoastedToastedWhole

Provenance

BiodynamicExport GradeFair TradeHand HarvestedNon-GMOOrganicPesticide FreeSingle OriginSun Dried

Sources

Indoor FarmedOutdoor FarmedWild

Traits

AromaticCitrusEarthyPungentSharpSpicyWarmWoody

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 396

Amount per 100 g

Total Fat 9.91 g
Saturated Fat 1.98 g
Trans Fat 0 g
Monounsaturated Fat 2.97 g
Polyunsaturated Fat 4.96 g
Cholesterol 0 mg
Sodium 41.2 mg
Salt 0.1 g
Total Carbohydrate 65 g
Dietary Fibre 25 g
Total Sugars 3 g
Complex / starch 14.5 g
Protein 11.6 g
Water 8.73 g

Detailed nutrients

Energy 396 kcal
Water 8.73 g
Carbohydrates 65 g
- Sugars 3 g
  - Monosaccharides 3.5 g
  - Disaccharides 1.5 g
- Starch 14.5 g
  - Amylose 3.62 g
  - Amylopectin 10.9 g
  - Digestible Starch 12.3 g
  - Resistant Starch 1.45 g
- Fibre 25 g
  - Soluble Fibre 9.35 g
  - Insoluble Fibre 17.4 g
Protein 11.6 g
- Plant Protein 9.61 g
Fat 9.91 g
- Saturated Fat 1.98 g
- Monounsaturated Fat 2.97 g
- Polyunsaturated Fat 4.96 g
  - Omega-3 0.74 g
  - Omega-6 1.54 g
Vitamins 99.8 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 2.09 mg
- Vitamin B5 — Pantothenic Acid 0.52 mg
- Vitamin B6 0.31 mg
- Vitamin B7 — Biotin 3 µg
- Vitamin B9 — Folate 40.3 µg
- Vitamin C 2 mg
- Vitamin E 1.97 mg
- Vitamin K 29.3 µg
Minerals 335 mg
- Major Minerals 329 mg
  - Calcium 44 mg
  - Sodium 41.2 mg
  - Potassium 244 mg
- Trace Minerals 6.3 mg
  - Iron 0.9 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.1 g
- Sodium Chloride 0.1 g

Vitamins

vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.11 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 2.09 · vitamin-b5-pantothenic-acid: 0.52 · vitamin-b6: 0.31 · vitamin-b7-biotin: 3 · vitamin-b9-folate: 40.3 · vitamin-e: 1.97 · vitamin-k: 29.3 ·

Minerals

Sodium: 41.18 · Potassium: 244 · Calcium: 44 · Iron: 0.9 · Zinc: 0.4 · Iodine: 5 ·

Dried spices are concentrated plant tissue—fibre-heavy by weight, used in gram doses.

In the kitchen

Culinary partners and combinations that usually underperform with Pepper.

Pairs well with

Classic and complementary matches

BeefSteak au poivre
CheeseCacio e pepe lineage
EggBreakfast
Lemon
Salmon
Tomato

Usually avoid with

Often clash in flavour or tradition

Grading systems

Grades are placed along a shared scale so systems can be compared side by side.

Global

ASTA

ASTA High Extraneous ASTA Cleanliness Compliant

India

India Pepper Grade

Ungarbled Malabar Garbled (MG) 2 Malabar Garbled (MG) 1 Tellicherry Garbled Extra Bold (TGEB) Tellicherry Garbled Special Extra Bold (TGSEB)

Indonesia

Lampung / Muntok

Lampung Black FAQ Muntok White ASTA Clean

Vietnam

Vietnam Pepper

FAQ 450 g/l White Pepper 600+ g/l 500 g/l / 550 g/l

History

2000 BCEIN

Black pepper was cultivated on the Malabar Coast and traded as a luxury spice.

100 BCEIT

Roman cookery prized pepper as a status seasoning imported from India.

1500

European spice races sought direct sea routes to pepper-producing regions of Asia.

1900

Plantation pepper in India, Indonesia, Vietnam, and Brazil supplied global mass markets.