Black Pepper Whole
- Nutritional Value
Black pepper is the world's most traded spice and is one of the most common spices added to cuisines around the world. It is usually dried and used as a spice and seasoning, often paired with salt. Black pepper is produced from the still-green, unripe drupe of the pepper plant. Pepper loses flavour and aroma through evaporation, so airtight storage helps preserve its spiciness longer. Once ground, pepper's aromatics can evaporate quickly; most culinary sources recommend grinding whole peppercorns immediately before use for this reason.
Protein - 11.5 g | Fat - 6.8 g | Minerals - 4.4 g | Carbohydrates - 49.2 g | Energy - 304 kcal | Calcium - 460 mg | Phosphorus - 198 mg | Iron - 12.4 mg