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Botanical Name:

Piper nigrum

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Family:

Piperaceae (Pepper family)

 

Commercial Part:

Dried berries (peppercorns)

Foreign Name of Spices

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  • Spanish: Pimienta negra

  • French: Poivre noir

  • German: Schwarzer Pfeffer

  • Swedish: Svartpeppar

  • Arabic: الفلفل الأسود (Al-filfil al-aswad)

  • Dutch: Zwarte peper

  • Italian: Pepe nero

  • Portuguese: Pimenta preta

  • Russian: Чёрный перец (Chyornyy perets)

  • Japanese: ブラックペッパー (Burakku Peppā)

  • Chinese: 黑胡椒 (Hēi hújiāo)

Black Pepper (Whole)

About Me.

Black pepper, often called the “King of Spices,” is the dried berry (peppercorn) of the Piper nigrum vine. Native to the Malabar Coast of India, black pepper has been prized for centuries as one of the most valuable spices in global trade.

 

Its sharp, pungent, and slightly woody flavor makes it one of the most widely used seasonings worldwide.

 

Whole black peppercorns not only enhance flavor but also preserve their natural oils and aroma for longer compared to ground pepper.

 

Beyond the kitchen, black pepper is valued in traditional medicine for improving digestion, boosting immunity, and acting as a natural antioxidant.

Uses

  • Culinary Uses

    • Widely used as seasoning for meats, soups, and vegetables.

    • Essential in spice blends like garam masala, curry powders, and pickling spices.

    • Crushed or freshly ground for marinades, sauces, and salads.

    • Used in baking, beverages (like masala chai), and gourmet dishes.

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  • Medicinal Uses

    • Supports digestion and improves nutrient absorption.

    • Helps relieve cold, cough, and respiratory congestion.

    • Contains piperine, a compound with antioxidant and anti-inflammatory benefits.

    • Traditionally used in Ayurveda to boost immunity and metabolism.

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  • Other Uses

    • Used in spice blends for food processing.

    • Extracted for essential oils used in perfumes, aromatherapy, and traditional medicine.

    • Incorporated in herbal teas and tonics.

Types

  • Whole Black Peppercorns – Used for cooking, tempering, and spice blends.

  • Crushed Peppercorns – Adds texture and heat to marinades and dishes.

  • Ground Black Pepper – Finely powdered for seasoning and quick use.

  • White, Green & Red Peppercorns – Varieties with distinct flavors for gourmet use.

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