Black Pepper

Default unit: g · Common product

Description

Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. When fresh and fully mature, it is about 5 mm (0.20 in) in diameter and dark red, and contains a single seed, like all drupes. Peppercorns and the ground pepper derived from them may be described simply as pepper, or more precisely as black pepper (cooked and dried unripe fruit), green pepper (dried unripe fruit), or white pepper (ripe fruit seeds). Black pepper is native to present-day Kerala in Southwestern India, and is extensively cultivated there and elsewhere in tropical regions. Vietnam is the world's largest producer and exporter of pepper, producing 34% of the world's crop, as of 2013.

Nutrition

(per 100g)

Calories255

Protein10.3г

Fat3.3г

Carbs64.2г

Vitamins & minerals

Vitamin K (16.4 mcg), Vitamin C (26.6 mg), Manganese (12.5 mg). Contains smaller amounts of Vitamin A, B vitamins, and iron.

How to choose

Choose whole peppercorns for the freshest flavor. Look for plump, firm peppercorns with a strong aroma. Black peppercorns should be dark brown to black in color. Avoid peppercorns that are shriveled or pale.

How to store

Store whole peppercorns in an airtight container in a cool, dark, and dry place. Ground pepper loses its flavor quickly, so it's best to grind peppercorns just before use. Properly stored, whole peppercorns can retain their flavor for several years.