Black pepper | Lada hitam

Black pepper, also known as Piper nigrum, is a type of spice that is commonly used in Indonesian cuisine. It is produced from the fruit of a climbing vine that grows in the tropical regions of India and Indonesia. The fruit, known as peppercorns, are small and round and grow in clusters on the vine. Black pepper is the most commonly used type of pepper in the world and is known for its pungent flavor and strong aroma.

The peppercorns are harvested when they are still green and unripe and are then left to dry in the sun for several days. As they dry, the outer layer of the fruit shrinks and darkens, creating the characteristic black color of the pepper. Once dried, the peppercorns can be ground into a fine powder or used whole in cooking. Black pepper is used in a wide variety of dishes, from soups and stews to marinades and spice blends. Its sharp flavor and heat make it a popular ingredient in many Indonesian dishes such as rendang and satay.

In summary, black pepper is a spice that is produced from the fruit of a climbing vine native to Indonesia and India. The fruit, known as peppercorns, are harvested when still green and then dried in the sun to create the characteristic black color and strong flavor. Black pepper is a widely used ingredient in Indonesian cuisine and is known for its pungent flavor and heat.