Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. When dried, the fruit is known as a peppercorn. When fresh and fully mature, it is approximately 5 millimetres (0.20 in) in diameter, dark red, and, like all drupes, contains a single seed. Peppercorns, and the ground pepper derived from them, may be described simply as pepper, or more precisely as black pepper (cooked and dried unripe fruit), green pepper (dried unripe fruit) and white pepper (ripe fruit seeds).
Food Property | Type | Description |
---|---|---|
Flavor Profile | Spiciness | Black peppercorn has a strong and pungent spiciness. |
Texture | Graininess | Black peppercorn has a coarse and grainy texture. |
Aroma | Volatile Compounds | Black peppercorn has a pungent and aromatic smell. |
Nutritional Value | Phytochemicals | Black peppercorn contains phytochemicals that are beneficial for health. |
Color | Natural Pigments | Black peppercorn has a dark color due to natural pigments present in the peppercorns. |
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