Black pepper

Piper nigrum, or black pepper, is native to India's Western Ghats, where it has been farmed for thousands of years. Ancient civilizations such as the Greeks, Romans, and Arabs valued it and traded it through the spice routes. It was also employed as a medicinal, a preservative, and a medium of exchange. In fact, black pepper was so expensive that it was dubbed "black gold" at times.

The chemical component piperine gives black pepper its particular pungent and spicy flavor. From soups and salads to curries and biryanis, it may improve the flavor of practically any food. It can also bring fire, contrast, and complexity to sweet items like sweets and drinks. To retain the scent and flavor of black pepper, it is normally put at the end of cooking or as a finishing touch.

With its distinct flavor and scent, black pepper can enrich any food, making it more healthful and enjoyable. Whether you use whole peppercorns, freshly ground pepper, or pre-ground pepper, every bite will have a flavor of India.