Black Peppercorn Whole

[ 931 ]
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per 1/4 Pound
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per Pound

Black peppercorns are the hand-picked fruits of a tropical vine known by the botanical name of Piper nigrum. Before the fruits or drupes are set out in the sun to dry, they are subjected to a hot water bath. Aside from removing impurities and debris, this process makes them dry faster because certain enzymes responsible for the glycation or browning of the berries escape cell membranes as they break down in response to the heat.

At the table, whole black peppercorns reside inside a peppermill, waiting to be freshly crushed onto salads, soups, steamed or grilled vegetables, meats and other foods.

kosher certificate information

quick look

information at a glance

approximate cups to one pound4
originsri lanka
active compoundspiperine, safrole, beta-pinene, limonene, terpinene, alpha-pinene, various sesquiterpenes and monoterpene derivatives, including borneol, carvone, carvacrol, 1,8-cineol and linalool
plant part usedfruit
why buy whole black peppercorn?Adds culinary "kick" to many foods and beverages.

buying & keeping

general guidelines and tips

storage tipsStore in an airtight container away from heat, light and moisture.
appearance & aromaDark brown and fragrant.
good vs badWhole peppercorns retain flavor much longer than cracked or ground pepper.


try something new

decorativeAdd to potpourri mixtures and floral displays for texture and color contrast.
culinaryInfuse whole peppercorns in culinary oils and vinegars. Add to gin or vodka with other spices for flavored cocktails.
aromaticTincture whole peppercorns in alcohol for use in perfumery.

some recommendations

other products to love

[ star anise ]

[ star anise ]

Drop a few peppercorns and star anise pods into a bottle of gin or vodka to infuse flavors.

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[ mortar and pestle ]

[ mortar and pestle ]

Serious culinary enthusiasts prefer using a mortar and pestle to freshly crack black pepper.

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[ sea salt ]

[ sea salt ]

Set your table with a grinder full of black peppercorns and one full of sea salt.

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flavor profile

black peppercorn

Sharp and pungent with moderate heat. Black pepper pairs well with most foods, herbs and spices, including salt.

formulas & recipes

black peppercorn

coming soon

what else you should know

black peppercorn

Black pepper comes from a trailing vine that is native to India and China. While pepper production varies from year-to-year, India remains a top producer in close competition with Vietnam, Brazil and Malaysia.

In the United States, black pepper is the most popular of peppercorns, which are picked before reaching maturity and while the “berries” are still yellow. Sun-drying gives black pepper its distinctive dark, wrinkled appearance. Also, because the outer shell of the fruits remain intact, black peppercorns are more flavorful in terms of pungency than white, pink or green peppercorns.

Whole peppercorns can be added to simmering soups and stews and braised meats during cooking. Cracked fresh at the table, black pepper adds a finishing touch to most dishes, even enhancing the flavor of cheese, eggs, roasted vegetables and other foods.

for educational purposes only

This information has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.

please be advised: 
Before making any changes to your diet you should always consult with your doctor,
especially if you are pregnant, nursing or have existing conditions.