Black pepper - food
Black pepper is used universally around the world. India is the top producer and exports much of what is grown. Peppercorns from Malabar and Tellicherry in Kerala, India, are particularly prized for flavour and pungency.
|Image: Mixed white, green and black peppercorns.|
Both black and white pepper are widely used in South Asian savoury cuisine, in all stages of cooking and as a table condiment. It is used in sauces, meat dishes and snack foods. The oil and oleoresin is used to produce convenience foods and sometimes in perfumery. Of secondary importance is the use of preserved immature green pepper or fresh pepper fruits. They are eaten more like a vegetable.