Black Peppercorns, Piper nigrum, are also called peppercorn black, whole black peppercorns, or best black peppercorns.

Our Black Peppercorns contain between 1-2.5% essential oil.

Black Peppercorns are a berry, the fruit of a climbing vine that emerged on the west coast of India and now thrives in tropical climates around the world. A peppercorn is technically a “drupe”, a thin-skinned and fleshy fruit that surrounds a single pit. Other examples of drupes are fruits like cherries and nectarines. Black, green, and white peppercorns are all products of the same vine, harvested and processed at different times to create these varied spices. You can browse the different varieties of peppercorns on our main peppercorn page. 

Whole black peppercorns are a favorite with our small-batch seasoning companies, independent spice stores, and sandwich restaurants.

Flavor Profile

Black Peppercorns have a resinous pine heat and deep, earthy flavor with a grassy edge. There is a citrusy aroma with a top floral note.

How To Use

Black Peppercorns are ubiquitous in kitchens across the country. Use them in any recipe that calls for pepper. They are best when ground to the coarseness or fineness called for in a recipe right before use.

Black pepper goes well with basil, beef, cilantro, coconut milk, creamy sauces, eggs, fermented soybeans, garlic, ginger, lemon, pork, red wine, seafood, soy sauce, and vegetables.

1/4 cup Black Peppercorns = approximately 1 oz. ground peppercorns.