Including Black Pepper

Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae. The fruit of the vine, called a peppercorn, is dried and used as a spice. It is native to South India and Southeast Asia. Peppercorns are typically harvested when green and then dried, which causes them to turn black.

Black pepper is primarily used as a spice to add flavor and pungency to foods. It is a common ingredient in savory dishes, marinades, rubs, and seasoning blends. Manufacturers use it to enhance the overall taste profile of a wide variety of processed foods.

Black pepper is generally recognized as safe (GRAS) by the FDA when used 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 set an acceptable daily intake. Some studies suggest potential antioxidant and anti-inflammatory properties, but more research is needed. Evidence on its health effects at typical dietary intake is mixed.