Black Pepper
Spice◎ Good year-round
Used in 17 of 45 cuisines (38%)
The universal spark that ignites the flavors of the world.
Universally used spice from dried berries; piperine provides sharp heat and aromatic warmth.
Where it comes from
Black pepper has a rich history dating back to ancient trade routes, originally prized in ancient Rome for its value as a spice and a form of currency.
In the kitchen
Black pepper is used whole or ground, enhancing savory dishes, sauces, and marinades with its heat and depth, making it an essential seasoning.
Nutrition (per 100g)
251kcalCal
10.4gProtein
3.3gFat
64.0gCarbs
26.0gFiber
Values are AI-estimated, not from a laboratory database
Pairs well with
Strawberry
Crack pepper over strawberries, just a pinch. The pepper's warmth sharpens the berry's sweetness — perfect for desserts or salads.
Beef
Crack fresh over seared steak. High heat unlocks pepper's bite, beef's juices catch and carry the warmth.
Lemon
Finish with a squeeze. Pepper's heat sharpens lemon's tang, lifting the dish's brightness.
Parmesan
Freshly cracked, added last. Pepper's heat cuts through Parmesan's richness, lifting its nutty notes.
Beef slices
Quick sear, high heat. Black pepper's sharpness cuts through beef's richness, adding a spicy kick that complements the meat.
