Pepper

Peppercorns are the dried berries of the Piper nigrum vine, native to South Asia. They are harvested when ripe and then dried, which causes them to darken and develop their characteristic pungent flavour and aroma. Black, white, and green peppercorns all come from the same plant, differing in the stage of ripeness and processing.

Pepper is primarily used as a spice to add flavour and pungency to a wide variety of savoury and sometimes sweet dishes. Manufacturers use it in processed foods like sauces, ready meals, and marinades to enhance or provide a spicy, warm taste. It is one of the most common spices globally, used both by food manufacturers and in home cooking.

Pepper is not considered a food additive and is used as a flavouring spice. It contains piperine, which is responsible for its pungent taste. Some research suggests piperine may have antioxidant and anti-inflammatory properties, but robust evidence from large-scale human studies is limited. The UK's Food Standards Agency (FSA) and Food Standards Scotland (FSS) do not set specific limits for pepper consumption as it is a common food ingredient.