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Black pepper is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about 5 mm in diameter, dark red, and contains a stone which encloses a single pepper seed. Peppercorns and the ground pepper derived from them may be described simply as pepper, or more precisely as black pepper, green pepper, or white pepper.
Highlighted compounds are flavor-active · click to view molecular profile
Sweet bay
20 shared
Based on shared molecular compounds · click to explore
Safety thresholds
black pepper→ was contaminated with →Salmonella oranienburg
“In an investigation limited to 26 patients in the Trøndelag region, the Trondheim Public Food Control Laboratory isolated S. oranienburg from six samples of black, ground pepper from the patients' households and from 15 samples of black, ground pepper from unopened, original packings having the trademark of the Norwegian Cooperative Association (Co-op).”
What science says
flavor pairing evidence
“Low-alcohol wines were lowest in perceived viscosity and intensity of bitterness and berry and black pepper flavors perceived orally, while being chemically characterized as having lower phenols and physical viscosity.”
low-alcohol Zinfandel wines→have→lower perceived viscosity, intensity of bitterness, and berry and black pepper flavors
