Black peppercorns are the most prevalent type harvested. For black pepper, peppercorn berries are picked while still green, allowed to ferment, and are sun-dried until they shrivel and turn a brownish-black color (1, 2). Botanically, black pepper is a member of the Piperaceae (pepper family).

Whole Dried Black Peppercorns has a sharp and pungent aroma and flavour and adds a mild heat to dishes. The taste is hot.