Black peppercorns are the dried fruits of Piper nigrum, a perennial vine
that is native to India, China and other tropical portions of Asia. The
plant is also commercially cultivated in Cambodia, Vietnam, Sumatra, and
Malaysia.
The fine texture of this product makes you more likely to sneeze should
you take a good whiff of it. But setting ease of inhalation aside, the
chemical component thought to be responsible for this reaction is
actually nothing to sneeze at. Piperine, the alkaloid that gives black
pepper its pungent flavor and aroma is also the reason the spice is
considered thermogenic, meaning that it generates “heat” through
metabolic stimulation.
