Black pepper has a dry, piney heat and a faint floral edge, and it seasons everything from beef stew and dauphinoise to croquettes and shakshuka. Pre-ground pepper loses its aroma quickly, so grind it fresh. Add some early to mellow into a stew or sauce, and more at the end for the sharper bite.
45 recipes use this ingredient
| Nutrient | Per 100 g |
|---|---|
| Fibre | 25.3 g |
| Iron | 9.7 mg |
Not a common allergen. It is not on the UK list of 14 foods that must be declared on labels.
6–8 months
Mashed
A little is fine. NHS guidance limits salt, not spice — pepper is not the thing to avoid.
9–11 months
Mashed
As part of seasoned family cooking, without added salt.
12–24 months
Mashed
With the family meal.
Per 100 g from CoFID (13-070). Weaning guidance from NHS. Not medical advice.
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Answers are drawn from the sources named on this page. Not medical or veterinary advice.
The earliest stage on this page is 6–8 months: A little is fine. NHS guidance limits salt, not spice — pepper is not the thing to avoid.
6–8 months (Mashed): A little is fine. NHS guidance limits salt, not spice — pepper is not the thing to avoid.
9–11 months (Mashed): As part of seasoned family cooking, without added salt.
12–24 months (Mashed): With the family meal.
胡椒 · hú jiāo
How black pepper is seen in traditional Chinese food therapy. Traditional context, not medical advice.
Sources: Chinese Pharmacopoeia 2020, 胡椒 monograph
The ingredients that most often share a recipe with black pepper on Nourishible.