Black Pepper
Piper nigrum
Spice/HerbEssence
Once worth its weight in gold, black pepper is the world's most traded spice. Its sharp heat and complex aroma make it the universal partner to salt.
Nutrition Facts per 100g (standard reference)
Typical serving is much smaller (1-2 tsp). Values shown for nutritional comparison.
Source: USDA FoodData Central (approximate per 100g)
History & Origin
Varieties
Black Pepper
Universal — dried unripe berries
White Pepper
Milder, for light-colored sauces
Green Peppercorn
Fresh, mild — sauces and Thai cuisine
Sichuan Peppercorn
Numbing, citrusy — different species
Cooking Methods
Freshly Ground
Always grind to order — pre-ground loses flavor in weeks
ImmediateToast Whole
Dry toast in pan to release volatile oils
2 minCrack
Coarse crack for steak au poivre
ImmediateWhere It's Used
Used across 22+ cuisines worldwide
Recipes Using Black Pepper
Achichuk
Uzbek
Ackee and Saltfish
Jamaican
Adobong Manok
Filipino
Afghan Salata
Afghan
Afra
Gambian
Ajapsandali
Georgian
Ajvar
Serbian
Akoho Misy Sakamalao
Malagasy
Akoho sy Voanio
Malagasy
Akra
Haitian
Alicha Birsen
Eritrean
Aloo Pie
Guyanese
Amanida Andorrana
Andorran
Ambulthiyal
Sri Lankan
Ang Dtray-Meuk
Cambodian
Arbroath Smokie
Scottish
Ardei Umpluti
Moldovan
Arroz Caldo
Filipino
Arroz Carreteiro
Brazilian
Arroz de Cabidela
Guinea-Bissauan
Attiéké with Grilled Fish
Ivorian
Atum de Cebolada
Cape Verdean
Aussie Meat Pie
Australian
Ayam Betutu
Indonesian