Black pepper begins as the dried berry of a climbing vine called Piper nigrum. The McCormick Science Institute describes the plant as native to Malabar on India’s western coast, and notes that harvest and processing affect the peppercorn’s color and form.
Whole peppercorns are handy for grinding as needed, while cracked pepper gives a coarser texture. Ground pepper is convenient when you want it mixed evenly through a dish. Pepper’s flavour mellows as it cooks, so freshly ground pepper can also work well as a finishing touch.
To keep peppercorns aromatic, store them in a tightly closed container in a dry cupboard, away from steam and heat. For curries, soups, eggs, or a simple pepper seasoning, start with a small amount and adjust to taste.
See the current listing for Wayanad Black Pepper, including its pack size and availability.
