The seeds (peppercorns) of the plant Piper nigrum which is commonly used as a spice. Usually but not always used ground or crushed. Pepper corns also come in forms that produce white pepper and several other varieties
climber having dark red berries (peppercorns) when fully ripe; southern India and Sri Lanka; naturalized in northern Burma and Assam
Black pepper is pepper which is dark in colour and has been made from the dried berries of the pepper plant, including their black outer cases. The small, dark, unripe fruit of the pepper plant (Piper nigrum), used whole or ground as a pungent spice. pepper made from crushed seeds from which the dark outer covering has not been removed white pepper. or pepper Perennial, woody climbing vine (Piper nigrum) of the family Piperaceae, native to India; also, the hotly pungent spice made from its berries. One of the earliest spices known, pepper is probably the most widely used spice in the world today. It early became an important article of overland trade between India and Europe. The plant is cultivated throughout Indonesia and has been introduced into tropical areas elsewhere. It has broad, shiny leaves and dense, slender spikes of small flowers. The small berrylike fruits are called peppercorns. See also pepper
Green, white, and black peppercorns all come from the berries of the Piper nigrum plant; black peppercorns are the strongest of the three varieties Preground black pepper is sold is sold cracked and coarsely or finely ground, but loses its flavor quickly and should be stored in a cool dark place for no more than 3 months Freshly ground black pepper is far superior