Derived from the fruit of the Piper nigrum plant, this spice is also known as organic medium black pepper. Pepper is technically a berry, consisting of a skin, a fruity outer layer, and a single seed inside. Its signature heat comes from piperine, an alkaloid found in both the seed and the fruit. The outer layer also contains terpenes (pronounced tur-peans), which give black pepper its unmistakable citrusy, floral, and woody notes. High-quality pepper typically contains 4.6–9.7% piperine and 1–2.5% essential oils, ensuring robust flavor and aroma. Uses: Cooking: Add early in roasts, casseroles, or soups for mellow depth, or sprinkle at the end for a sharper bite. Pairings: Complements herbs and spices like basil, cardamom, cinnamon, cloves, coriander, cumin, garlic, ginger, nutmeg, parsley, rosemary, thyme, and turmeric. Foods: Enhances chicken, eggs, fish, pork, salads, soups, strawberries, and tomatoes — and can even surprise in desserts.