WHY BLACK PEPPER IS BLACK?

Black pepper gets its dark color from drying unripe green pepper berries. These berries are picked before they are fully ripe. Once picked, they are dried—usually in the sun—which causes their outer skin to shrink, wrinkle, and turn black. This drying is what gives black peppercorns their unique look and color.

 

Black pepper is usually black or dark brown in color. It comes from the unripe green berries of a plant called Piper nigrum. These berries are picked before they fully ripen. After harvesting, they are dried. During drying, the outer skin of the berries shrinks, wrinkles, and turns black. This process is what gives black pepper its rough texture and dark color. The drying also makes the flavor stronger and spicier. That’s why black pepper is one of the most used spices in cooking around the world.

 

Why This Is Important

Flavor: Drying makes the flavor of the pepper stronger. It becomes sharp, warm, and spicy—what we expect from black pepper.

Look: The wrinkled, black outer skin helps us easily tell black pepper apart from green or white pepper.

Cooking Use: Black pepper is used all over the world in many types of food. Its color and taste make it easily recognizable.

Chemical Changes: During drying, chemical changes happen—similar to how fruit browns. This forms dark pigments called melanoidins, which add to the black color.

Drying Methods: Most black pepper is dried in the sun, but it can also be dried in machines or by dipping in hot water. These other methods can slightly change the color or flavor.

 

Black Pepper Pickle Recipe (South Indian Style)

Ingredients:

Green peppercorns (fresh) – 1 cup (or use 2–3 tbsp whole black peppercorns if green is unavailable)

Lemon juice – ½ cup

Salt – 1.5 tsp (adjust to taste)

Turmeric powder – ½ tsp

Mustard seeds – 1 tsp

Fenugreek seeds – ½ tsp

Hing (asafoetida) – a pinch

Sesame oil – 2 tbsp (or any oil)

Optional: Curry leaves – a few

 

Instructions:

Prepare the Peppercorns:

If using fresh green peppercorns, rinse and pat them dry.

If using black peppercorns, lightly crush them.

Make the Spice Mix:

Dry roast fenugreek seeds and mustard seeds until aromatic.

Grind them coarsely once cooled.

Heat the Oil:

In a pan, heat sesame oil.

Add mustard seeds, let them splutter.

Add hing and curry leaves (if using).

Mix the Pickle:

Add peppercorns, salt, turmeric, and ground spices.

Sauté for 2–3 minutes on low flame.

Turn off the heat and add lemon juice.

Mix well and cool completely.

Store:

Transfer to a clean, dry glass jar.

Let it sit for a day or two before using.

Keep refrigerated for longer shelf life.