Black Pepper’s Nature
Black pepper, or Piper nigrum, is produce of peppercorn pods, which are fruits of a tropical evergreen vine. As a climber plant, the vine grows in shady areas near trees, up to a height of 10 meters. The fruits are green before they turn red as they ripen, which are then harvested for white and black pepper.
Black Pepper is indigenous to India, and is largely produced in Indonesia, Vietnam, and increasingly Tanzania, where climates are hot and tropical with temperatures ranging from 10 to 40 degrees Celcius. The spice is commercially packaged as whole peppercorn pods or in grounded form, and is one of the most widely used spices in the world.
Uses of Black Pepper
Black Pepper has many uses in the culinary space, offering a memorable spiciness and strong, bitter aroma that makes it palatable when added to different cuisines and combined with salt. It is also added to cocktails and drinks, which produces a pleasant, interesting taste.
Apart from its culinary qualities, black pepper helps with digestion and due to antioxidant and antibiotic properties, it can also help to improve the overall immune system.
| Type | Black Pepper |
| Origin | Mainland Tanzania |
| Quality | Conventional and organic, premium, air-dried |
| Weight | 25 kg bags 20-foot container |
| Best Use Within | 1 year |
| Packaging | Peppercorns, powder (ground) |
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