Black peppercorns

Black peppercorns are the small dried seeds of the Piper nigrum plant, known for their intense aroma and spicy flavor that enhance a wide variety of dishes in world cuisine. These dark-colored, rough-textured grains are used whole or ground to season meats, soups, sauces, stews, and salads, providing a warm and spicy touch.

The origin of black pepper dates back to the tropical region of India, specifically the state of Kerala, where it has been cultivated for thousands of years. From there, its use and cultivation spread throughout Asia, Africa, and the Americas, making it one of the most valued and traded condiments in history.

Regarding its properties, black peppercorns contain active compounds like piperine, which not only gives them their characteristic spicy flavor but also helps improve digestion and has antioxidant and anti-inflammatory effects. Furthermore, its consumption has been linked to improved nutrient absorption in the body.

In the Hispanic American culinary sphere, black pepper is also known by names such as whole black pepper, black pepper in grain, or simply peppercorns. These terms are used interchangeably depending on the region, but all refer to the same small dried fruits that add intensity and depth to recipes.