Black pepper is the “king of spices.” In US multi-cuisine restaurants serve food with black pepper powder and salt importantly. Both whole seeds and pepper powder enhance the flavor in any food preparation. The chavicine resin in pepper gives the hot sensation in our tongue when consumed.
The brandy contains Piperine. The same alkaloid present in peppercorns to give the hot effect. It contributes pungency to the pepper, while the volatile oil gives the flavor. Black pepper tastes tangy or spicy.
Piper nigrum shrubs yield black peppercorns. Though India and Brazil are the largest cultivators, it is also cultivated in Indonesia, Malaysia, Sri Lanka, and Vietnam. The corns are fine ground to get black pepper powder. Black pepper is a highly aromatic spice that gives an excellent taste when ground in the garam masala powder.