Description :
Black pepper is obtained from the small dried berries (peppercorns) of the vine Piper nigrum. Black pepper is native to Malabar, a tropical region on the Western Coast of Southern India (part of the Indian state of Kerala). The pepper vine is a perennial ivy-like climber which adheres itself to a support tree or man-made structure. The small (about 0.2 inches), round, berry-like fruits (known as “drupes”) grow in clusters called “spikes”. A dried drupe is known as a “peppercorn”. Depend­ing on harvest time and pro­cessing, pepper­corns can be black, white, green, or red. Black peppercorns are the most prevalent type harvested. For black pepper, peppercorn berries are picked while still green, allowed to ferment, and are sun-dried until they shrivel and turn a brownish-black color (1, 2).
 
Uses :
Black pepper can be a tasty seasoning for cooked vegetables, pasta dishes, meat, fish, poultry, and many more.
Black pepper is used to add flavor and aroma to a wide range of dishes, including soups, stews, sauces, and grilled meats.
Black pepper is sometimes used in skincare and cosmetic products exfoliating properties and potential to improve circulation.
The essential oil of black pepper is used in aromatherapy for its warming and stimulating properties.