Black pepper

Black pepper is the dried fruit of Piper nigrum, a climbing vine of the Piperaceae family native to southern India.

Characteristics

Contains about 2 to 7 % piperine, which gives the pungent taste.
Its essential oil makes up about 0.4 to 7 % of the dry fruit.
The oil is rich in beta-caryophyllene, limonene, sabinene and alpha-pinene.
Cited in traditional macerations together with garlic and chili.

Role in the preparation: Adds pungent and aromatic compounds to the maceration or extract in which it is ground.

Caution: Avoid inhaling the powder and eye contact when grinding, wear gloves and keep the maceration labelled and out of reach of children.

Sources: Clinical Phytoscience (Springer) - Black pepper (Piper nigrum): chemical composition review

Documentary information: this is neither a recommendation for use nor a plant-protection or veterinary claim. Check your country's regulations before any use.