Black Paper

The small, round, berry-like fruits, called peppercorns, grow in clusters called spikes. They are about 0.2 inches in diameter and are spherical in shape. To make black pepper, the peppercorns are picked while still green, left to ferment, and then sun-dried until they turn black and shrivel. The color of black pepper can vary depending on when it’s harvested.

Black pepper has a hot, piney taste.

Black pepper is a sharp, spicy seasoning that’s used in many dishes. It’s also known as “black gold” and the “king of spices”. In ancient times, it was so valuable that it was used as money to pay taxes, tributes, dowries, and rent. Today, black pepper has antioxidant, antipyretic, and anti-inflammatory properties. In Ayurveda, India’s traditional medicine system, it’s used to aid digestion, stimulate appetite, and relieve respiratory issues.

One tablespoon (6 grams) of ground black pepper contains moderate amounts of vitamin K, iron, and manganese, as well as trace amounts of other nutrients, protein, and dietary fiber.