Black Pepper / Black Pepper Powder
Black pepper (Piper nigrum) is one of the most used and historically significant spices in the world. It is derived from the dried fruit (peppercorns) of the black pepper vine, a flowering vine native to South India and Southeast Asia.
Culinary
One of the most universal seasonings, used in nearly all Savory dishes worldwide
Ground into powder or used whole in spice blends, marinades, sauces, soups, and meat rubs
Forms of Pepper
- Whole Peppercorns: Used in grinders or crushed fresh for maximum flavor
- Ground Black Pepper: Convenient but loses potency quickly
- White Pepper: Peppercorns with outer skin removed, milder flavor
- Green Pepper: Unripe peppercorns, often preserved in brine or freeze-dried, with a fresh, less pungent taste
Taste and Aroma
Sharp, pungent, and spicy flavor
Warm and biting heat with a complex aroma, slightly woody and citrusy
The heat comes from piperine, an active compound distinct from the capsaicin in chili peppers
Nutritional and Medicinal Properties
- Contains piperine, which has antioxidant and anti-inflammatory effects
- May enhance bioavailability of certain nutrients and drugs
- Can stimulate digestion and metabolism
Medicinal
Traditionally used to aid digestion, improve nutrient absorption, and relieve respiratory issues
Preservation
Historically used as a preservative and in trade as a valuable commodity
Fun Fact
Black pepper was once called "black gold" and was so valuable it was used as currency and paid as tribute in ancient times.
Specifications
| PRODUCT | BLACK PEPPER |
|---|---|
| ORIGIN | INDIA |
| TYPE | MALABAR GARBLED & TELLICHERRY GARBLED |
| DENSITY | 550 g/l |
| SIZE | 4 – 4.75 mm |
| LIGHT BERRIES | 2% |
| EXTRANEOUS MATTER | Less Than 1% |
| CRUDE FIBRE | 10.15% |
| MOISTURE | 11.00% – 12.00% Max |