Good source
Protein
10.7 g · 21% DV target
A pungent, woody spice derived from dried drupes, black pepper serves as a universal seasoning that enhances flavor profiles while acting as a potent bioenhancer for other nutrients.
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 .1
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 .3
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 .4
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 .5
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
10.7 g · 21% DV target
29.6 g · 11% DV target
25.9 g · 93% DV target
0.15 g · Top 20% of herbs & spices
0.85 g · Top 19% of herbs & spices
81.8 μg · 68% DV target
Seasonality has not been estimated for this ingredient yet.
Whole peppercorns retain flavor significantly longer than pre-ground pepper.
Low weight per serving results in a negligible carbon footprint despite long-distance shipping.
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.