Black pepper whole
Everyone knows it and everyone spices with it – the hot pepper.
For black pepper, the unripe, green peppercorns are harvested and stored in heaps for a few days. Then the grains are dried in the sun. After picking, they immediately start to ferment and thus get their dark colour. Drying makes the surface slightly wrinkled.
The taste of black pepper is particularly hot and has a slight citrus note.
Black pepper is very versatile in German cuisine. It is used with dark sauces, mushrooms, meat, fish, cabbage, tomatoes and much more.
Nutritional values & analysis results (per 100 g)
Energy 1095 kJ / 252 kcal
Fat 3,5 g
thereof saturated fatty acids 1,3 g
Carbohydrates 65,3 g
thereof sugar 7,3 g
Dietary fibre 25.2 g
Protein 10.4 g
Salt 0.20 g