Ground black pepper is a widely used spice made from the dried, unripe berries (peppercorns) of the Piper nigrum plant. It has a sharp, pungent flavor and is used to season food both during and after cooking. Key points
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.
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