The black peppercorn is a small berry picked just as it ripens from green to red: the centre is a white seed which contains more piperine and gives the pepper its heat and bite, while the black husk is the flesh of the fruit and gives the fruity, floral aromatic character. 
To unleash it fully, a peppermill or pestle and mortar works best, but be advised – once crushed, the punchy, volatile oils concealed inside each corn soon evaporate. Be sure to add towards the end of cooking, or at the table – which can add a certain amount of finesse when serving. A natural companion to steak in particular, its natural flavour is enhanced by heat, and its distinct, woody aroma is instantly recognisable to many.

See other listings for various spices and to combine postage.

Sample size - 2g