| Scientific Name | Piper nigrum |
| Form | Whole peppercorns or ground powder |
| Color (Exterior) | Dark brown to black (whole peppercorns); blackish-brown (ground powder) |
| Shape | Round, wrinkled peppercorns |
| Size (Peppercorns) | 3-5 mm in diameter |
| Texture (Exterior) | Hard and coarse for whole peppercorns; fine to slightly coarse when ground |
| Aroma | Pungent, sharp, and slightly woody scent |
| Taste | Spicy, hot, and pungent with a biting sensation |
| Weight (Peppercorns) | 5-8 grams per teaspoon of whole peppercorns (approx. 50-60 peppercorns per teaspoon) |
| Nutritional Value | Contains small amounts of Vitamin C, Vitamin K, fiber, and antioxidants |
| Water Content | Low, as black peppercorns are dried fruits |
| Harvest Time | 6-8 months after flowering; usually harvested when the berries turn red, then dried to form black peppercorns |
| Growing Regions | Grown primarily in tropical regions such as India, Vietnam, Indonesia, and Brazil |
| Temperature Tolerance | Thrives in warm tropical climates with temperatures between 25°C to 30°C (77°F to 86°F) |
