Lalo

Production: Peppercorns are harvested while still green, then fermented and dried until they turn black and wrinkled.

Flavor compound: The heat comes from piperine, not capsaicin (as in chili peppers).

Varieties: Tellicherry and Malabar are common types, named for regions in India.

Uses: Table seasoning, marinades, rubs, sauces, and as a common table condiment alongside salt.

Forms: Whole peppercorns (ground fresh with a mill) or pre-ground (more convenient but less potent over time).

Storage: Keep in a cool, dark place in an airtight container. Pre-ground pepper loses flavor faster than whole peppercorns.