Piper nigrum

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About


The common black pepper we use at the table. It is available as whole green, black or white peppercorns and as black or white powder. The green corns, or berries, are picked from the pepper vine plant, and then sun-dried, which turns them black. The white peppercorns are simply green peppercorns which have been left to ripen fully. Green peppercorns have a fresh and pungent flavour and are usually sold pickled in brine. Black and white pepper are similar in flavour, but the black is the more pungent of the two. Pepper can be used on virtually any savoury dish.