Known as "the King of spices", Black Pepper has a pungent, biting aroma and taste. Black pepper is obtained from the small dried berry of the Piper nigrum. The berries are picked while still green, allowed to ferment and are then sun dried until they shrivel and turn a brownish black colour.
Add to salad dressings, barbecue sauces, meat and chicken marinades, chowder, and bisque, vegetable and meat salads, and stews and gravies. Sprinkle on tossed green salads, sandwiches, baked potatoes, pot roast, pork chops and rib roasts. Add it to tomato juice, casseroles and meat loaf.