Cracked Pepper

Cracked pepper is made from dried peppercorns (Piper nigrum) that have been coarsely ground or crushed. This process releases more volatile oils and flavour compounds than grinding peppercorns finely, resulting in a more pungent and aromatic spice. It is used whole or cracked in a wide variety of savoury dishes.

Cracked pepper is primarily used to add a pungent, spicy flavour and aroma to foods. It is a versatile seasoning found in countless savoury dishes, including meat, fish, vegetable preparations, sauces, soups, and baked goods like crackers and bread. It is not an additive with a specific technological function.

Cracked pepper is not a regulated food additive and does not have an E-number. It is considered a spice and is generally consumed in small quantities as part of a balanced diet. While some studies have explored the potential health benefits of compounds found in black pepper, such as piperine, the evidence at typical dietary intake levels is not conclusive. Regulatory bodies like EFSA have evaluated piperine in the context of novel foods, but it is not subject to the same additive regulations as E-numbers. There are no widespread controversies regarding its consumption as a spice.