AKA, the “King of Spices”. There are many different types of pepper (black, green, pink, and white). Peppercorns are fruits that all come from the same vine, but are grown in different regions, allowed to ripen to different maturity, dried, brined, or processed in a unique way. All of these things give the pepper it’s unique flavor.
Black pepper is actually green peppercorns cooked it hot water and dried in the sun.
Taste: Hot, robust, with a bite.
Look: Dark brown, black with a wrinkled skin.
Smell: Warm, woody smell that is fresh and pungent.
Use in sweet or savory dishes. Add whole peppercorns to stocks or crushed to dry spice mixtures or marinades. Adds robust flavor to meat, seafood, beans, and lentils.
Pairs well with ginger, lemon peel, onion, and rosemary.
- Buy whole kernels and grind yourself with a pepper-mill. Black pepper already ground can have olive pits in it to add weight. Not a health risk, but olive pits are not spices.
- Tellicherry is a very high quality of Malabar black pepper from the southwestern coast. They are more moderate in heat than other peppers but have an intense flavor with citrus notes.
- Stimulent and a diuretic.
- Prevents coughs, asthma, and colds.
- Aids indigestion and constipation.
Disclaimer: The sole purpose of the Health Benefits section of our spice pantry is to provide information about the tradition of ayurveda. This information is not intended for use in the diagnosis, treatment, cure or prevention of any disease. If you have any serious acute or chronic health concern, please consult a trained health professional who can fully assess your needs and address them effectively. Check with your doctor before taking herbs or using essential oils when pregnant or nursing.