Black Pepper
Piper nigrum
Pronunciation: BLAK PEH-per
Sharp, hot, woody with citrus undertones
Sharp, citrusy heat with woody depth. Freshly cracked Malabar pepper makes everything taste more ‘awake’.
HotPungentWoodyStimulatingGreat with: Turmeric • Garlic • Lemon +
Did you know?
Black, white, and green peppercorns come from the same plant-processed differently.
Health benefits
- Often paired with turmeric in traditional kitchens
- Freshly cracked pepper boosts perceived savouriness
- Warming spice for cooler months
Friendly note: educational only - not medical advice.
Traditional uses
Culinary: Cracked at the end of cooking for aroma; ground fine for rubs and marinades.
Medicinal: Referenced in Ayurveda for digestive stimulation and warmth.
In food
- Pepper-crusted tofu or chicken
- Soups & stocks
- Creamy sauces
- Stir-fries
In drinks
- Pepper-spiked turmeric latte
- Warm lemon-pepper water
Rituals & blends
- Daily table seasoning-freshly ground
Origin & sourcing
- Country
- India
- Region
- Kerala (Malabar Coast)
- Method
- Vine-ripened spikes; sun-dried berries
- Season
- Jan–March
- Processing
- Fermented and sun-dried for complex aroma; size-graded
- Certs
- Estate-traceable lots
Storage tips
Keep whole peppercorns and grind to order; pre-ground loses aroma quickly.