Description/Taste
Black pepper is produced from the unripe green berries of the pepper plant, which are cooked briefly and then dried until the outer skin turns black and wrinkled. It has a sharp, pungent aroma with a bold spicy flavor that enhances the taste of both savory and sweet dishes. Known as the “King of Spices,” black pepper adds warmth and depth to global cuisines.

Seasons/Availability
Available all year round with peak harvest from June to September in major producing regions of Indonesia.

Current Facts
Black pepper (Piper nigrum L.) is one of Indonesia’s top export commodities, widely cultivated in Lampung, Bangka Belitung, and Kalimantan. It is used in culinary, food processing, and seasoning industries worldwide.

Nutritional Value
Rich in piperine, black pepper aids digestion and improves nutrient absorption. It also contains antioxidants, iron, calcium, magnesium, and dietary fiber.