Black Peppercorns (Piper nigrum) — Whole Dried Spice, 150g Pouch for Steak & BBQ

Black Peppercorns (Piper nigrum) are the dried, whole unripe berries of the climbing vine known in Traditional Chinese Medicine (TCM) as Hēi Hú Jiāo (黑胡椒). Revered for centuries as both a warming culinary spice and a traditional food-herb, black pepper has been prized as a pungent, dispersing ingredient used to warm the middle, scatter cold, and awaken the appetite. Its nature is hot and its flavor pungent, making it a lively yet familiar spice for daily cooking and traditional food therapy alike.

Key Selling Points

• Whole dried black peppercorns (Piper nigrum)
• Traditional food-herb with warming pungent nature
• 150g resealable pouch, non-imported
• Dried by controlled hot-air process
• Ideal for steak, BBQ, and commercial kitchens

Quality & Sensory

Each batch is carefully dried to preserve the berries' deep charcoal-black color, wrinkled outer skin, and firm, dense texture. When crushed or ground, the peppercorns release a sharp, resinous aroma with citrus and pine notes. On the palate they deliver a bold, lingering heat that blooms across the tongue, followed by a warm, slightly woody finish that lingers pleasantly in the throat.

Technical Specifications

Usage Scenarios

• Steak and grilled meat seasoning
• BBQ and barbecue rubs
• Commercial kitchen and food service
• Soup, stew, and braised dish seasoning
• Household daily cooking

Traditional Uses

In folk herbal practice, black pepper is a classic warming spice added to soups, braised meats, and congee to rouse the appetite and counter cold. It is often paired with ginger and cinnamon in winter broths, and sprinkled over rich dishes to aid digestion. As a daily condiment, it sits on the table alongside salt, bringing warmth and depth to everyday meals.

FAQ Q&A