Black Pepper (Piper nigrum)

Family: Piperaceae | Edibility: Choice Edible (4/5)

Piper nigrum or commonly known as Black Pepper is a perennial flowering woody vine growing about 8-10 m long and commonly found in East Asia. The leaves are thick and leathery, and arranged alternately. It is widely cultivated for its fruits, known as peppercorns, which are usually dried then ground into powder and used as a spice and food flavoring. The fruits lower fever, improve digestion, and can be used as disinfectant.

Edible Parts & Harvest Seasons

Edible Parts: Fruit, Nuts/Seeds

Harvest Seasons: Early Summer, Fall, Late Summer, Spring

Flavor & Culinary Uses

pungent fruits, known as peppercorns, are dried, ground into a powder known as black pepper, and used as a condiment. — The pungent fruits, known as peppercorns, are dried, ground into a powder known as black pepper, and used as a condiment.; The globose, red fruit is 4 - 6mm in diameter.; A milder flavoured spice, known as white pepper, can be obtained if the outer coverings of the fruit are removed.; Unripe green fruits are pickled in vinegar and used as a relish.

Habitat & North American Range

Not known. (Zone 10)