Brown Organic Black Pepper Food Grade for Cooking, Spices

Black Pepper – The King of Spices

Black pepper, often called the "King of Spices," is one of the most widely used and traded spices globally. Valued for its pungent, spicy flavor and aroma, it enhances both savory and some sweet dishes, and has a long history of culinary, medicinal, and preservative uses.

Varieties of Black Pepper:

• Tellicherry Pepper: Considered premium quality, known for its large berries, robust aroma, and balanced heat.

• Malabar Pepper: Grown in the Malabar Coast of India, known for its strong pungency and slightly fruity flavor.

• Lampong Pepper: Originating from Indonesia, often smaller in size with a sharp and pungent flavor.

Size:

• Standard black peppercorns range from 4 to 6 mm in diameter.

• Premium grades like Tellicherry are larger, typically 5 to 6 mm.

Usage:

• Culinary: Black pepper is used in cuisines worldwide:

  • Indian Cuisine: Integral in curries, spice blends (garam masala), marinades, pickles, and snacks.

  • European & American Cuisine: Widning in sauces, soups, roasted meats, and salads.

  • Asian Cuisine: Used in stir-fries, noodles, and seafood dishes.

• Beverages: Occasionally added to teas, cocktails, or infused water for a subtle kick.

• Medicinal: Black pepper has been valued for its health benefits:

  • Enhances digestion and stimulates appetite.

  • Acts as a natural antioxidant and anti-inflammatory agent.

  • Supports respiratory health and helps with cold and cough remedies.

  • Contains piperine, which improves nutrient absorption.

Nutritional Values (per 100g):

• Calories: 251 kcal

• Protein: 10.95 g

• Fat: 3.26 g

• Carbohydrates: 63.95 g

• Fiber: 26.5 g

• Rich in minerals such as calcium, iron, magnesium, and potassium.

Storage:

• Store black pepper in a cool, dry place in an airtight container.

• Whole peppercorns retain flavor for 2–3 years; ground pepper is best used within 6 months.

Ideal For:

• Seasoning meats, vegetables, soups, and sauces.

• Enhancing spice blends and marinades.

• Adding a sharp, pungent flavor to snacks and pickles.

Where Grown:

• India: Major producing regions include Kerala, Karnataka, and Tamil Nadu.

• Other Countries: Vietnam, Indonesia, Brazil, Sri Lanka, and Malaysia.

Shelf Life:

• Whole Peppercorns: 2–3 years in airtight containers away from heat and moisture.

• Ground Pepper: Best within 6–12 months for maximum aroma and flavor.

Storage Tips:

• Keep in a cool, dry, and dark place.

• Use airtight containers to preserve aroma and pungency.

Additional Information:

• Port of Dispatch: Chennai

• Packaging Details: Jute bags, PP bags