Karabiber

Karabiber is the Turkish word for black pepper. It refers to the dried, unripe fruit of the flowering vine Piper nigrum, a native to the Malabar Coast of India. Black pepper is one of the most widely traded spices in the world, and is used in cuisines globally for its pungent aroma and spicy flavor. In Turkish cuisine, karabiber is a staple ingredient, found in a vast array of dishes from soups and stews to grilled meats and vegetable preparations. It is often used alongside other spices like red pepper flakes (pul biber) to add depth and heat. The ground form is most common, but whole peppercorns are also used, particularly in pickling and slow-cooked dishes. The plant itself requires a warm, humid climate to grow and is typically cultivated in tropical regions. The berries are harvested when they are still green and then dried, during which process they turn black and develop their characteristic wrinkled appearance and strong flavor. Its historical significance is notable, having been a valuable commodity in trade routes for centuries.