The dried, black unripened berries of Piper nigrum, have a warm, pungent aroma and spicy flavour. The spiciness of black pepper is due to the chemical piperine. Black pepper is native to India and is cultivated in tropical regions. It is the world’s most traded spices and is used in many cuisines for sweet and savoury dishes.

How to Use:

Black peppercorns can be used whole, or crack to the desired coarseness in a grinder or with a mortar & pestle. Add cracked, ground or whole peppercorns to recipes for salads, sauces, slow-cooked hot-pots, soups and stock. For something different use pepper in dessert recipes. Great in a chocolate mousse or brownies. Marinate with fresh strawberries and a dash of balsamic vinegar, or sprinkled over a fruit salad. Add a few whole or cracked peppercorns to chai tea, or use ground in golden turmeric drinks.

Storage:

Store in an airtight container in a cool, dry place, away from direct sunlight.

Shelf Life:

Up to 18 months when stored as above. See Best Before date.

Images for illustrative purposes only.