Pfeffer is the German name for Black pepper or black peppercorns. It is also known as “The King of Spices” is a commonly & widely used spice used in cuisines world over.
Pfeffer is indigenous to the rain forests of Kerala is also known as “the Black Gold”. It is still dried in direct sunlight.
The fruit or berries in the dried stage are known as peppercorns and that’s used as a spice, medicine and seasoning. After drying it’s consumed in the raw form by grinding peppercorns.
Pfeffer has a sharp and mildly spicy flavour that goes well with many dishes. Ground, dried, and cooked black peppercorns have been used since antiquity, both for flavour and as a traditional medicine.
Read more: Health Benefits of Pfeffer
Traditional Ayurvedic medicine has been using black pepper or Pfeffer for thousands of years due to its high concentration of potent, beneficial plant compounds.
Black pepper or Pfeffer is native to present-day Kerala, a state on the southwestern coast of India, and is extensively cultivated there and in other tropical regions.