black pepper
黑胡椒粉· hei hu jiao fen
Taste & Role
Provides sharp, warming heat and aromatic depth in stir-fries, marinades, and dipping sauces. It is the signature seasoning in dishes like black pepper beef, black pepper crab, and steak-style Chinese preparations, and it balances richer meats and seafood.
What it is
Black pepper is the ground form of dried berries from the Piper nigrum vine, native to South India and one of the most widely used spices in the world. In Chinese cooking it appears both as pre-ground powder and freshly cracked whole peppercorns. While white pepper is the more traditional choice in many Chinese dishes, black pepper stars in Cantonese and Southeast Asian-influenced recipes.
Nutrition
per 100 g- Calories
- 0 kcal
- Protein
- 0 g
- Total fat
- 0 g
- Carbs
- 167 g
- Fiber
- 41.7 g
- Sodium
- 0 mg
USDA FoodData Central (closest standard match)
Substitutes
No registered substitutes — this one is usually easy to find.
Recipes using it
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