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Black Peppercorn Whole


Black peppercorn, or Piper nigrum, is a tiny, dried berry that originates from the Piper nigrum plant. Fruit is harvested when still green and unripe, then sun- or machine-dried. Because of how the fruit looks after it has been dried, "black pepper" gets its name. Because of its main ingredient, piperine, whole black pepper has a robust, pungent taste and scent. As an added bonus, it may kill germs and is full of antioxidants. Soups, stews, sauces, marinades, and rubs are just a few of the many uses for black peppercorn, which may be purchased either whole or ground.  



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India is where black peppercorn first appeared, and it has been used in Indian cooking for thousands of years. It was so highly valued that it was even used as money in ancient times. Whole black peppercorn is now cultivated in a variety of nations, including Vietnam, Indonesia, Brazil, and Sri Lanka.

Who can consume black peppercorn?

The majority of individuals, including young children and pregnant women, are able to safely ingest black peppercorns when used sparingly. Nevertheless, persons with medical issues like ulcers or GERD may need to avoid or reduce their use of black pepper.

Nutrition Facts

The amount of calories, carbohydrates, protein, and fiber that peppercorns contains is all on the lower end. Vitamin K, iron, and manganese are just a few examples of the vitamins and minerals that have a good chance of being present in high quantities.

Black Peppercorn Preservation/Storage and Time

It is best to store whole black peppercorn in a location that is cool and dark for a period of up to two years. The ground form of peppercorn should be stored in the same manner as whole peppercorns, despite the fact that it has a significantly shorter shelf life (about six months) before it loses its characteristic sharp flavour and pungent aroma.

Black Peppercorn Use


  • Scrambled eggs, omelets, and avocado toast all benefit from the addition of black peppercorn. It improves digestion and gives the meal a nice spicy bite. Inducing more gastric acid and bile production, black pepper is often recommended to aid with digestion. The anti-inflammatory properties of the antioxidants it contains have been extensively studied.


  • Foods like soups, stews, and salads all benefit from the addition of black pepper. A great way to add some more flavour to sandwiches and wraps is to sprinkle it on top. As black pepper contains antibacterial characteristics, it is an excellent addition to lunchboxes in the hope of warding off food poisoning. Also, it's a great spice to use at lunch because it helps stimulate appetite and digestion.


  • Most pasta, rice, and meat benefit greatly from the addition of black pepper and white pepper to the dinner table. Grilled veggies and fish also benefit from this flavour. Using black pepper, with its warm and spicy flavour, may enhance the taste of other components in a recipe. It's a terrific complement to a balanced supper because of its anti-inflammatory effects.

Home Remedy

  • Due to its many beneficial health effects, peppercorn is often used as a natural medicine. Congestion and coughing are two symptoms of the common cold and flu that it may treat. Compounds in whole black pepper aid in the thinning of mucus, making it simpler for the body to evacuate. It's also effective in relieving headache and muscular pain naturally. Curcumin, a component of turmeric with anti-inflammatory effects, is better absorbed when coupled with black peppercorn.

Earth Consciousness

  • Several nations, including India, Vietnam, and Indonesia, cultivate the natural spice known as black pepper. It's an environmentally friendly crop since it needs very little water and no pesticides to flourish. When we use black peppercorn in our meals, we help preserve agricultural practices and cut down on emissions. Buying black peppercorn in larger quantities or in reusable containers is another way to help the environment and live a greener lifestyle.

Customer Reviews

Based on 1 review
Kristi Wanda
Strong aroma

Second time to ordered. We love the flavour it gives our food.

White pepper possesses a slightly gentler flavor compared to black pepper, and it showcases a distinct taste profile. Both varieties provide exceptional flavors that complement various dishes and cuisines.

A moderate amount of black pepper is considered safe for everyone. Some people may experience digestive discomfort after excessive black pepper consumption. 

Pregnant women can eat black pepper without fear, as it is safe. You can use it to season your food for a different savor. 

Black pepper contains piperine, which offers excellent antioxidant and anti-inflammatory properties. It is also a vital element of gastronomic application. 

Black pepper is derived from the berries of the Piper nigrum. Dried berries turn into black peppercorns, which can be used raw or grounded. 

Labor-intensive cultivation, harvesting, and processing methods add to the high cost of black pepper. Demand-supply undercurrents also source rate hikes. 

Black and white pepper is fundamentally the same. White pepper is made by eliminating the black peel  of the peppercorn. It makes white pepper colorless and mild in flavor. 

Black pepper offers potential antioxidant and anti-inflammatory effects, improved digestion, and enhanced nutrient absorption. Its effect may vary in different people.  

Yes, black pepper is produced by drying the berries of the Piper nigrum. 

Black pepper is also known as "peppercorn" or just "pepper."