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Whole black peppercorn is generally used in grinders to make a fresh granulated pepper which is then added to different types of savory cuisines. Black pepper helps to increase the taste and aroma of other spices in a recipe.
Black pepper (Piper nigrum) grows on a perennial woody flowering vine and is a member of the Piperaceae family. It is processed from the still-green, unripe drupe of this pepper plant. It is cooked briefly to clean and prepare it for drying. The heat during this cooking process ruptures the cell walls which speeds the work of browning enzymes during the drying process. These cooked drupes are then either dried in the sun or by machine until the skin surrounding the seed shrinks and darkens into a thin, wrinkled black layer.
Black pepper gets its spiciness from the chemical compound piperine. Nutritionally, it contains moderate amounts of vitamin K, iron, and manganese. It also contains trace amounts of other essential nutrients, protein, and dietary fiber. Black pepper is the world's most traded spice and is the most common spice added to different cuisines around the world.
Moisture: ≤ 12.0%
Particle Size: Whole