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Pepper, Black, medium grind, 30 mesh, cultivated, 1 lb.

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Pepper, Black, medium grind, 30 mesh, cultivated, 1 lb.
Qty in Basket: None
Product Code: PE3044AH
Price: $19.95
Shipping Weight: 1.10 pounds

U Kosher Vegan Verified

Botanical Name:    Piper nigrum

Country of Origin:  India

Common Names:   Black Pepper, Blanc Poivre, Hu Jiao, Kali Mirchi, Kosho, Krishna, Marich, Maricha, Pepe, Pepper, Pepper Extract, Pepper Plant, Peppercorn, Pfeffer, Pimenta, Pimienta, Piper, Piper nigrum, Piperine, Poivre, Poivre Noir, Vellaja, White Pepper.

Plant Description:

Black Pepper plants are actually climbing vines which can grow 10 m (32.8 feet) or more in humid tropical climates. Once their main stem is established, they grow lots of side shoots and will create a bushy column. Although black pepper is cultivated in many tropical regions, it is native to the area around Kerala in India where it still occurs wild in the mountains. Leaves are arranged alternately on the stems. They are shaped like almonds, dark green, shiny and taper towards the tip.

The mature plant (3-4 years old or older) will bear small white clustered flowers which develop into berries known as peppercorns. Ground peppercorns produce the spice we call pepper. Black pepper, green pepper and white peppercorns are actually the same fruit (Piper nigrum); the difference in their color is a reflection of varying stages of development and processing methods. The spiciness of black pepper is due to the chemical piperine.

What are Peppercorns?

Black peppercorns are picked as unripe or green pepper fruit from the pepper vine, which is native to southern India and Southeast Asia. These fruits are actually about half ripe when picked and just about to turn red. They are then left to dry, which results in the wrinkly shriveled, black peppercorn fruit. Black peppercorns can be used whole or ground. They infuse flavor and intensity to dishes, sauces and rubs.

Black pepper is one of the most widely used and oldest known spices. In ancient times it was used as a trade commodity and was very expensive. The pepper berries grow in clusters (50 to 60) per spike. The pepper berries are first green in color. Then through the various stages of development and processing black peppercorns and white peppercorns are derived.

How to use Peppercorns:

Black pepper is the most pungent and flavorful of all types of peppers. It is available as whole or cracked peppercorns or ground into powder.

Like most spices, black pepper tastes best when freshly ground. A quality peppermill allows you to control the size of the grind from fine to coarse. For cracked and very coarsely ground pepper, it's good to have a mortar and pestle on hand. And for grinding large quantities, an electric spice grinder or coffee mill can be a real time saver.

Using peppercorns in sauces creates a beautiful speckled appearance with the combination of sweet and spicy flavors. For sauces, simmer ten to twelve peppercorns for every two to four pounds of meat (chicken, shrimp, pot roast, beef, etc). For a less powerful flavor in a thinner liquid, use four to six peppercorns.

Ground black pepper adds flavor to soups, stews, chowders, salads and dressings, vegetables, seafood, casseroles and BBQ sauces. You can also grind peppercorns for crusts, rubs and dressings for meats or sprinkle ground peppercorns into sauces.

Parts Used:

Dried Unripe Fruits - usually known as peppercorns.

Compounds Contained in This Herb:

Piperine, chavicine, piperidine and piperettine.


Store them away from heat and light (like any spice). Peppercorns should be kept in a tightly sealed glass container in a cool, dark and dry place. Whole peppercorns will keep almost indefinitely. Peppercorns begin to lose potency as soon as they are ground, so the flavor begins to weaken after a couple of months. It is therefore best to store the peppercorns as whole dried fruits and only grind them as needed.


Peppery herbs are contraindicated in cases of gastrointestinal ulcers and inflammatory disorders of the kidneys. Peppery herbs are also contraindicated, when given in large amounts, for children less than 4 years of age.

Drug Interactions:

People taking cholinergic agonists, cyclosporine A, digoxin, cytochrome P450 metabolized agents, herbs or drugs by mouth, phenytoin, propranolol, rifamipicin (rifampin), or theophylline should use black pepper cautiously.

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