peppery

Peppery is a culinary descriptor used to characterize flavors or aromas that are sharp, biting, and reminiscent of black pepper. In tasting notes, peppery notes are often described as bracing, warm, and sometimes slightly bitter, with a sensation that tingles or warms the mouth rather than being purely sweet or sour.

The peppery sensation arises from pungent compounds that stimulate the trigeminal nerve rather than taste buds. Piperine in black pepper provides a characteristic bite, while allyl isothiocyanate and other compounds in mustard family greens contribute similar sharpness. Pepperiness is related to, but distinct from, other forms of spiciness caused by capsaicin in chili peppers; all can be described as spicy, but pepperiness emphasizes a specific pungent bite.

Peppery flavors are common in a variety of ingredients. Leafy greens such as arugula (rocket), watercress, and radishes are frequently noted for their peppery bite. Herbs and spices like black pepper, white pepper, horseradish, and certain mustards also display peppery characteristics. In culinary practice, pepperiness is often balanced with fats, acids, or mild sweetness to create a rounded profile.

Etymology-wise, the term derives from pepper and is used across cuisines to denote a sharp, pungent flavor. While sometimes used interchangeably with spicy in informal speech, peppery more precisely refers to a brisk, pepper-like bite rather than heat from capsaicin.