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Spices & seasonings · Chillies & peppers

Black pepper

Ground dried pepper berries: the world's most common hot, aromatic spice, used to finish almost anything.

Also called: pepper, ground black pepper, kali mirch, karabiber

630 recipes with it

Read the full spice guide: flavour, history and how to use it

What it is

Black pepper is made from unripe pepper berries that are dried until wrinkled and black, then ground. This record means ground black pepper; the whole dried berries are black peppercorns. Freshly ground pepper is far more aromatic than pre-ground, which loses its fragrance quickly. White pepper is the same berry with the dark skin removed.

Piper nigrum

How it’s used

  • Seasoning with salt at the table and in cooking
  • Rasam, pepper chicken and Chettinad dishes
  • Cacio e pepe and steak au poivre
  • Rubs and marinades
  • Garam masala and many blends

Characteristics

Taste
Pungent heat with woody, citrusy notes.
When cooked
Aroma fades with long cooking; add some at the end for a brighter bite.
Sold as
whole, ground
Cooking uses
Mainly a seasoning

Kinds in our pantry

Storage

Cool, dry and dark. Keep ground pepper in a closed jar away from light; it loses aroma within months, so buy small or grind your own.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
251 kcal
Protein
10.39 g
Carbohydrate
63.95 g
Fat
3.26 g
Fibre
25.3 g
Sugars
0.64 g

USDA FoodData Central: Spices, pepper, black.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • White pepper — Use slightly less; sharper and more fermented-earthy.

Related ingredients

Recipes with black pepper

See all 630

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