Black pepper

Piper nigrum

spice

Small berries of a vine from the Malabar Coast, picked still green on their spikes, cooked then dried until black. Their heat comes from piperine, which multiplies the absorption of turmeric's curcumin.

Origin

Malabar Coast (India)

Season (United States)

imported · all year round

Preparation

The peppercorns are ground in a mill, ideally just before serving: pre-ground pepper quickly loses its aroma. Whole, they flavour stocks and marinades.

Molecules

Piperine

Did you know?

Nicknamed “black gold”, it financed entire expeditions.