peppercorn

Peppercorn refers to the dried berry of the pepper plant, Piper nigrum, a tropical climbing vine in the family Piperaceae. The peppercorn is used as a spice and seasoning, and in ground form as black, white, or other colored pepper. The berries are drupes that contain piperine, the principal compound responsible for the pungent heat.

Native to the tropical regions of South India, pepper vines are cultivated in warm, humid climates with support trellises. Flowers form small green berries that ripen to red before harvest. Harvesting can target unripe green berries for black pepper; or fully ripe berries for white pepper after removing the outer skin. Processing yields various colors: black pepper is dried with the pericarp intact; white pepper is seeds with the outer layer removed; green peppercorns are either dried or preserved while still green; red peppercorns are fully ripe and dried or preserved.

Pink peppercorns, often sold in blends, are not true pepper from Piper nigrum; they typically come from Schinus species (Schinus terebinthifolius or Schinus molle) and have a delicate, fruity flavor.

Pepper is one of the most common spices worldwide. Black pepper is the default table seasoning; white pepper is milder in aroma and used in light-colored sauces; green peppercorns are used in marinades, sauces, and pickles; pink peppercorns are used mainly for garnish and in certain blends. Piperine provides heat; other components contribute aroma.

Major producing countries include Vietnam, India, Indonesia, Brazil, and Sri Lanka; pepper has a long history in global trade and was highly valued in ancient and medieval times. It remains a widely traded spice with a long shelf life when dried.