Black pepper, scientifically known as Piper nigrum, is a perennial climbing vine belonging to the Piperaceae family. It is primarily cultivated for its fruits, which are processed to produce black, white, and green peppercorns, commonly used as a spice in cooking.

A long-lived plant, black pepper can survive for over 30 years, with a commercial lifespan typically ranging from 12 to 20 years. Native to South and Southeast Asia, this versatile spice is a key ingredient in numerous spice blends, such as curry. Black, white, and green peppercorns are all derived from the same black pepper plant.

Peppercorns contain various components, including essential oil, piperine, chavicine, piperidine, fatty oils, resin, starch, and water. The alkaloid piperine is primarily responsible for the characteristic pungent taste associated with pepper.

Black pepper is a good source of vitamins (K, E, A, B) and minerals (manganese, copper, and iron), contributing to bone health, immunity, energy, and more.