Coarsely ground black pepper

Coarsely ground black pepper is an essential condiment in cooking, obtained by crushing whole black pepper berries into larger fragments than finely ground pepper. Its granular texture provides an intense, slightly spicy, and aromatic flavor that enhances a wide variety of dishes, from meats and stews to salads and sauces.

The origin of black pepper dates back to the tropical regions of India, especially the state of Kerala, where it has been cultivated for thousands of years. This condiment was highly valued in historical trade and quickly spread throughout the world, becoming a staple in global cuisine.

Properties: Coarsely ground black pepper not only adds flavor but also possesses digestive benefits and may stimulate metabolism. Furthermore, it contains piperine, a compound responsible for its characteristic aroma and antioxidant properties.

Synonyms in Latin American Spanish: depending on the region, coarsely ground black pepper may simply be called "pimienta gruesa", "pimienta en grano molida gruesa", or "pimienta negra gruesa". In some countries, it is also known as "pimienta negra molida gruesa" to distinguish it from fine pepper.