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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A rustic and flavorful Assamese delicacy, this duck curry features tender meat slow-cooked with winter melon (ash gourd) and whole black peppercorns. A true taste of Assam's culinary heritage, this dish is known for its unique peppery warmth and rich, hearty gravy.
A rich and rustic duck curry from the heart of Assam, slow-cooked to perfection with tender ash gourd. The duck's natural fat renders down, creating a deeply flavorful, aromatic gravy punctuated by the bold warmth of whole black peppercorns. A true regional delicacy.
Tender, bite-sized chicken pieces stir-fried with crunchy onions and bell peppers in a bold, pungent sauce made from freshly crushed black peppercorns. A classic Indo-Chinese favorite that comes together in under 30 minutes.
Whole peppercorns can last 3-4 years if stored in a cool, dark place in an airtight container.
White peppercorns, green peppercorns, or pink peppercorns are the best substitutes, though they vary in heat and floral notes.
It is not recommended as freezing can cause the peppercorns to lose their volatile oils and characteristic pungency.
Crush one peppercorn; it should have a strong, sharp, and pungent aroma. If the smell is faint, they are likely stale.
Once ground, the piperine and essential oils oxidize quickly, causing the pepper to lose its heat and complex flavor profile.
No, black pepper is the dried fruit (drupe) of the Piper nigrum flowering vine.
Black pepper is the whole dried fruit, while white pepper is the seed with the outer fruit layer removed.
Yes, the compound piperine significantly increases the bioavailability of nutrients like selenium, B12, and curcumin.
Black Peppercorn is a versatile ingredient found in cuisines around the world. With 251 calories per 100g and 10.4 grams of protein, it's a nutritious addition to many dishes.
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