Collection: Black pepper (Piper nigrum)

These pages are devoted to just one peppersoort, the black pepper, with the botanical name Piper nigrum. This pepper does not have to be black at all. When it is, it is made from unripe berries. The more red, ripe berries black pepper contains, the blushier it is, with the red being the ultimate. Kampotpepper. Sometimes you can clearly see that your pepper does not contain exclusively black kernels, but also dark red ones. That is a pepper from a harvest that contains green and red berries. Such a pepper is more aromatic than a completely black one. It just depends on what you want.

White pepper is also a 'black pepper', at best a lightly fermented red berry, aromatic because it is made from ripe fruit and mildly to moderately 'cheesy' depending on the degree of fermentation. The only thing missing from white pepper is the skin, which on average contains just as much pungent substance (piperine) as the core of the pepper, which is white pepper.

The Piper pepper family includes other delicious varieties, such as Piper borbonense and Piper guineense.