Whole Black Pepper
Estimated Inventory, 20 oz : 23.00
This item was last sold on : 11/19/24
Description/Taste
Black Peppercorns are round and consistently sized, measuring roughly five millimeters in diameter. The spice has a rough texture with a cracked and withered surface surrounding a tan inner seed. Black Peppercorns are firm and extremely hard to the touch, requiring a good deal of force to break. The round spice has a mild musty aroma similar to wet hay with notes of citrus and fruit. Peppercorns are rarely consumed whole and must be cracked or ground before they are used. Once broken, they release a pungent aroma that can tickle the nose. The spice has a biting and lingering heat with notes of citrus, fruit, and grass.
Seasons/Availability
Black Peppercorns are available year-round.
Current Facts
Black Peppercorns are the dried drupe fruits of the pepper plant, botanically classified as Piper nigrum. The fruits of this perennial climbing vine grow in clusters with over thirty individual fruits on each tendril. The peppercorns are harvested when they begin to change color from green to red. They are then boiled for an hour and set out to dry for up to four days, resulting in a hard, shriveled, and black outer skin. The pepper plant also produces green, red, and white peppercorns, depending on the stage at which the fruit is harvested and how they are treated after harvest. White peppercorns, the second most popular pepper, is created by removing the pepper fruit's dark outer skin and flesh, leaving behind the seed of the peppercorn. With the exterior removed, it has a milder and less fruity flavor than black pepper with notes of musty wet hay. If the peppercorns are harvested early, while they are still green, they are green peppercorns. These are often treated with sulfur dioxide or freeze-dried to maintain their color during the drying process, or they can be pickled to retain a softer texture and fresher flavor. If the peppercorns are left to ripen on the vine, they will turn a bright red color known as red peppercorns. These must also be treated to maintain their luminous hue. Another well-known pepper, pink peppercorns, are the fruit of a South American tree, Schinus molle, and are not related to black peppercorns.
Nutritional Value
Black Peppercorns are rich in vitamins A and C and have a significant amount of caffeine, a stimulant that can help keep the brain alert. Black pepper is known to boost the absorption of certain essential nutrients like calcium and selenium, as well as beneficial plant compounds found in green tea and turmeric. Research has shown the spice to be rich in antioxidants, anti-microbial, and anti-inflammatory properties, all attributed to the essential oil responsible for the fruit's taste, piperine. The spice has been used in Ayurvedic medicine to treat digestive issues, earaches, gangrene, and heart disease. In Traditional Chinese Medicine, peppercorns were also historically used to reduce symptoms associated with epilepsy, although there is no current scientific research showing them as an effective treatment for neurological disorders.
Applications
Black Peppercorns are one of the most widely used spices globally and are often combined with salt tableside as a condiment. Black Peppercorns cannot be used whole but must instead be cracked or ground, using a spice mill or mortar and pestle to release their pungent aroma and fruity, picante flavor. Cracked Black Peppercorns can be used to crust cuts of steak like ribeye and T-bone, or they can be added to spice rubs for long-cooked meats. It is also an essential ingredient in almost every recipe, added to the taste of the cook along with salt. Use black pepper in spice blends for fish, poultry, meat, and vegetables. The spice is used in garam masala, ras al hanout, masala chai, berbere, and many other spice mixes worldwide. The flavor of black peppercorn is enhanced when combined with an acidic ingredient like lemon or tomatoes and can even be added to cocktails and desserts for a unique flavor experience. Uncracked, Black Peppercorns can be stored in an airtight container for up to two years. Once cracked, the spice quickly loses its fruity and picante aroma and flavor, so cracked or ground black pepper should be made in small amounts and used quickly.
Ethnic/Cultural Info
The flavor and aroma of Black Peppercorns can vary greatly depending on the region in which they are grown. Peppercorns are a fruit, and their flavor is affected by climate, growing conditions, and soil compositions, much like grapes. These factors can also alter the acidity, sweetness, texture, and size of the peppercorns. Indonesian lampong peppercorns have a strong and citrusy aroma with a slow-burning heat that intensifies over time, making them ideal for a richly marble steak, like ribeye. The tellicherry peppercorn from India, prized for its size and considered the best peppercorn in the world, has a piney and citrusy aroma with a sweet and fresh taste featuring more robust notes of fruit and grass. Peppercorns grown in Brazil have a strong scent that can clear the nose with a more subdued flavor and a quickly dissipating picante kick. This bouquet and flavor profile is similar to the peppercorns grown in Vietnam, the world’s largest supplier of the spice. These peppercorns had an intense aroma of fruit, citrus, and anise with a mild flavor marked with notes of smoke, wood, and gentle lingering heat. The varying flavors and aromas of Black Peppercorns add to the complexity of the spice. To get the perfect flavor and aroma for a recipe, combine peppercorns from different growing regions to create a custom blend.
Geography/History
Black Peppercorns are native to the Malabar Coast of India, where evidence shows the spice has been used for over 4,000 years. Indian traders spread the spice east to China and west into Ancient Egypt, Greece, and Rome. The Roman Empire controlled the trade of the spice until the empire fell in the 5th century. Arab traders took control of the spice trade through the Middle Ages, creating fantastic stories of the spice’s origin to drive up its demand and price. By the 10th century, Black Pepper had gained in popularity throughout much of Europe, leading to taxes being levied on its trade. The spice’s exorbitant price led many countries to seek out its origin. These quests led the Spanish to discover the New World and the Portuguese to discover the Spice Islands of Indonesia. Portuguese explorers took control of the spice trade from these islands before losing power to the Dutch. During this time, pepper plants were spread throughout Southeast Asia and Africa, increasing supply and reducing prices. Today, Black Peppercorns are widely cultivated throughout Indonesia and the tropical regions of Africa and the Western Hemisphere. Vietnam is the world’s largest exporter of the spice, producing one-third of the world’s supply and exporting over 130,000 tons of peppercorns each year. The other two-thirds of the world’s supply is made mainly through India, Brazil, and Indonesia. Peppercorn trade accounts for 20% of the global spice trade, with the United States being the largest importer. Black Peppercorns can be found in the spice aisle of any grocery store worldwide.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| The Shores | La Jolla CA | 858-459-8271 |
| Graze | San Diego CA | 619-839-9852 |
| Leila | San Diego CA | 619-550-5412 |
| Stone Brewing-Liberty Station | San Diego CA | 619-269-2100 |
| Luce | San Diego CA | 619-275-2094 |
| Wilmas Carousel | San Diego CA | 858-355-9218 |
| Michele Coulon Dessertier | San Diego CA | 858-456-5098 |
| Bar Same Same (Kitchen) | Carlsbad CA | 760-470-9143 |
| Copper Kings | San Marcos CA | 323-810-1662 |
| Kingfisher | San Diego CA | 619-861-8074 |
| Humphrey's | San Diego CA | 619-224-3577 |
| Sheraton Carlsbad (20/20) | Carlsbad CA | 760-827-2400 |
| Blue Water Estate Services | Rancho Santa Fe CA | 858-720-9831 |
| Juice Wave | San Diego CA | 240-246-5126 |
| insideOUT | San Diego CA | 619-888-8623 |
| Inn at Rancho Santa Fe (Banquet) | Rancho Santa Fe CA | 858-381-8289 |
| Roppongi | La Jolla CA | |
| Huntress | San Diego CA | 619-955-5750 |
| Harvest Kitchen (Corp Lunch) | San Marcos CA | 619-709-0938 |
| Pacific Yacht Agents | Los Angeles CA | 808-214-0970 |
| The Whaling Bar | La Jolla CA | 858-355-9218 |
| Monteferante Foods | Vista CA | 310-740-0194 |
| The Glen at Scripps Ranch | San Diego CA | 858-444-8500 |
| Saiko Sushi-Coronado | Coronado CA | 619-435-0868 |
| Juniper & Ivy | San Diego CA | 858-481-3666 |
| Eddie V's Prime Seafood - EV# 8514 | San Diego CA | 619-615-0281 |
| Dot Café | San Diego CA | 914-263-1424 |
| Relic Bageri LLC | San Diego CA | 619-335-6328 |
| Fox Point Farms (Haven) | Encinitas CA | 619-892-0553 |
| Secret Sister | San Diego CA | 619-281-0718 |
| Mabel's Gone Fishing | San Diego CA | 619-228-9851 |
| The Guild Hotel | San Diego CA | 619-764-5108 |
| Bica | San Diego CA | 619-669-5725 |
| Bang on 5th | San Diego CA | 619-677-5650 |
| Crudo Cevicheria & Oyster Bar | San Diego CA | 619-313-9127 |
| Scrimshaw Coffee | San Diego CA | 951-663-2207 |
| Ridgeview Health Center | San Diego CA | 858-293-3950 |
| Sandpiper Wood Fired Grill & Oysters | La Jolla CA | 858-228-5655 |
| Le Parfait Paris | San Diego CA | 619-245-4457 |
| Manna | Encinitas CA | 510-366-3057 |
