Black pepper is widely used in virtually every corner of the world as a
common seasoning, often as a table companion to salt. The pungent, spice
flavor is owing to a compound called piperine, which is also believed to
be responsible for causing people to sneeze.
The woodsy and slightly citrus-like scent of pepper is due to carvacrol,
linalool, sabinene and other terpenes that reside in the hulls of the
dried fruit, which remains intact in black peppercorns. Another
scent-making chemical found in the volatile oils in peppercorns is
rotundone, which is also found in geranium,
rosemary,
oregano,
basil and
thyme.
In cooking, cracked black pepper adds spice and brings out the flavors
of other ingredients. When freshly cracked black pepper is served at the
table in a small bowl, it is known as poivre mignonette.
