To produce black pepper, immature green berries are picked, briefly fermented, and then dried. During drying the pepper shrivels, becomes wrinkled, and turns black or dark brown.
Black pepper is widely used in almost all cuisines of the world. Black pepper has a fine, fruity, pungent fragrance with warm, woody, and lemony notes. The taste is hot and biting with a clean, penetrating aftertaste. Black pepper complements all savory foods, whether included in cooking or added at the table. It goes well with red meats, game, strongly flavored seafood, and egg dishes when used in moderation.