Black Pepper

Black pepper is the dried, wrinkled berry of the Piper nigrum vine, sold as whole peppercorns or ground. It has a sharp, warm bite and a piney aroma that prickles the nose; it seasons dishes at the stove and at the table, and builds crusts for meats, vegetables, and breads. It disperses best when freshly ground, and blooming in fat unlocks more aroma.

Native to India’s Malabar Coast, black pepper spread globally through the spice trade and anchors cuisines from Europe to Southeast Asia. Producers harvest firm green berries and sun-dry them until they blacken and wrinkle, then sort and ship from major hubs including Vietnam, Indonesia, and India.