Black Peppercorns Nutrition Benefits and Facts

Nutritional summary

Black pepper is a well-established bioenhancer (a substance that increases the bioavailability of other compounds), notably improving the absorption of curcumin when consumed with turmeric .
The spice contains a significant concentration of essential oils, typically ranging from 0.4% to 7% of its dry weight, which contribute to its characteristic aroma and phytochemical profile .
Mechanical spice grinders with plastic components can release microplastics into food; research indicates that the hardness of whole black peppercorns significantly abrades polymeric burrs during grinding .
Improper processing or storage of ground black pepper can facilitate the growth of Salmonella, as the spice can support the pathogen's development if it becomes wet .

Interesting fact

Historically known as 'black gold,' peppercorns were so valuable they were used as a form of currency and to pay ransoms during the Middle Ages.

Standout nutrients

EPIC

SOURCE

Manganese

EPIC

SOURCE

Copper

EPIC

SOURCE

Iron

EPIC

SOURCE

Crude fibre

294

kcal per 100g

Protein10.7g

Fat3.28g

Carbs43.9g

Fiber25.9g

Sugar0.60g

Fat breakdown

Polyunsat1.00g

Monounsat0.74g

Saturated1.39g

Seasonality

Not available

Diet

VeganVegetarianPescatarianGluten FreeDairy FreeKetoLow FodmapPaleo

Sustainability

Lighter footprint

Low weight per serving results in a negligible carbon footprint despite long-distance shipping.

Confidencemedium

Storage

Airtight Container

2+ years

Whole peppercorns retain flavor significantly longer than pre-ground pepper.

Cool Dark Place

2+ years

Flavour

Data & Sources

Harmonized from 3 validated sources

French Food Database

1 contributing source food

Phenol-Explorer

1 contributing source food

McCance & Widdowson

1 contributing source food

Claim citations

Bioenhancer Assessment of Black Pepper with Turmeric on Self-Reported Pain Ratings in Adults: A Randomized, Cross-Over, Clinical Trial - PMC

[1]pmc.ncbi.nlm.nih.gov

“Pepper”: Different Spices, One Name—Analysis of Sensory and Biological Aspects - PMC

[3]pmc.ncbi.nlm.nih.gov

The Presence of Micro- and Nanoplastics in Food and the Estimation of the Amount Consumed Depending on Dietary Patterns - PMC

[4]pmc.ncbi.nlm.nih.gov

Risk Profile on Pathogens and Filth in Spices

[5]www.fda.govfda.gov

Coverage

Nutrients

FoodCompass

86.3

Version

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