Peppercorns are probably the oldest known and most widely used spice in the world today. This table companion to salt was once so highly valued that it was used as a form of currency, giving rise to the expressions “black gold” and “peppercorn rent.” Whole peppercorn adds peppery spice to sauces, soups and culinary vinegars. Ground to a course or fine texture, peppercorn, commonly referred to as just pepper, enhances the flavor of all kinds of foods, especially eggs, potatoes, tomatoes and cheeses. Depending on how the “berries” of the pepper plant are processed, peppercorns range in color from white to pink, green and black.
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