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One of the world’s most popular spices for cooking, black pepper has a sharp, pungent aroma and flavour. Black pepper is one of the most powerful digestive stimulants. Black peppercorns are the dried fruit of the pepper plant. Medicinal properties include stimulant, expectorant, carminative, febrifuge, anthelmintic. Indications include chronic indigestion, toxins in the colon, obesity, sinus congestion, fever.

Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit (the peppercorn), which is usually dried and used as a spice and seasoning. The fruit is a drupe (stone fruit) which is about 5 mm (0.20 in) in diameter (fresh and fully mature), dark red, and contains a stone which encloses a single pepper seed. Peppercorns and the ground pepper derived from them may be described simply as pepper, or more precisely as black pepper (cooked and dried unripe fruit), green pepper (dried unripe fruit), or white pepper (ripe fruit seeds).

Black pepper is native to the Malabar Coast of India, and the Malabar pepper is extensively cultivated there and in other tropical regions.

Ground, dried, and cooked peppercorns have been used since antiquity, both for flavour and as a traditional medicine. Black pepper is the world's most traded spice and is one of the most common spices added to cuisines around the world. Its spiciness is due to the chemical compound piperine, which is a different kind of spicy from the capsaicin characteristic of chili peppers. It is ubiquitous in the Western world as a seasoning, and is often paired with salt and available on dining tables in shakers or mills.