pieprz

Pieprz, in Polish usage, denotes pepper, specifically the dried fruit of the tropical vine Piper nigrum. It is one of the world's most widely used spices. The term refers to several forms—black, white, green, and red pepper—derived from the same fruit but processed differently.

The plant is a climbing evergreen native to the humid regions of the Indian subcontinent, notably the Malabar Coast. It is cultivated in tropical regions with warm temperatures and ample rainfall, including India, Vietnam, Indonesia, Brazil, Sri Lanka, and Madagascar. Pepper berries are harvested at different stages: unripe green for some products, or ripe red for others; after harvest they are processed by drying, soaking, or other methods to produce the various forms.

Black pepper is produced by drying unripe green berries; white pepper comes from ripe berries with the outer skin removed. Green pepper refers to unripe berries preserved to retain color. Red pepper can refer to fully ripe berries, sometimes preserved or dried.

Pungency mainly derives from piperine, an alkaloid, while aroma comes from volatile oils. The spice has a history spanning millennia and has driven global trade and cuisine.

In cooking, pepper is used ground or cracked to season dishes, and is commonly stored in a cool, dry place to preserve flavor.