And Pepper

And pepper, also known as black pepper, is a flowering vine in the family Piperaceae. It is native to South India and widely cultivated for its fruit, which is dried to produce the spice we know as black pepper. The peppercorns are harvested while green and then dried, during which they turn black.

Black pepper is primarily used as a spice and flavoring agent in a vast array of savory and sometimes sweet dishes. Its pungent, slightly spicy flavor adds depth and complexity to foods. It is commonly found in spice blends, marinades, sauces, soups, and as a finishing touch on many prepared meals.

Black pepper is generally recognized as safe (GRAS) by the FDA for use as a food ingredient. It contains piperine, which is responsible for its pungent taste and may affect nutrient absorption. JECFA has evaluated black pepper and did not set a numeric limit (ADI not specified). Research into the health effects of black pepper is ongoing, with some studies suggesting antioxidant and anti-inflammatory properties, while others explore its potential interactions with medications.