Pepper black whole

also: Piper nigrum, Belem pepper

Description:
Black pepper is probably the classic among spices. Whether fish, meat, vegetables or legumes - it actually always fits.

For the production of black pepper, unripe berries are dried, whereby a fermentation occurs due to pepper's own enzymes, which is responsible for the black coloration. Black pepper tastes intensely peppery, pungent and has a fruity, citrus-like aroma.

This high-quality variety comes from Brazil and is ideal for everyday use in the kitchen. For seasoning at the table, we recommend the even better Tellicherry pepper.

Usage:
The whole grains are suitable for grinding in a mill, but can alternatively be crushed in a mortar. The ground pepper is ideal for seasoning.

Known dishes:
Pepper steak, gingerbread and much more.

Aroma/Taste:
Intense peppery, fruity, somewhat citrusy.

Harmonizes with:
almost all spices

Origin:
Brazil