Also known as Piper nigrum, it is a premium spice grown in the fertile soils of Nigeria. It is carefully hand-picked and sun-dried to preserve its rich, bold flavor and strong aroma. The history of black pepper cultivation in Nigeria dates back to the pre-colonial era. Indigenous people were known to use them in traditional culinary and remedies. However, commercial cultivation of black pepper in Nigeria did not begin in earnest until the 20th century, with the introduction of new varieties and farming techniques.
Today, Nigeria is a significant producer and exports large quantities to various countries. In Nigerian cuisine, it is commonly used in dishes such as jollof rice, suya, and pepper soup.
It is perfect for adding a spicy kick to soups, stews, marinades, and rubs. Its robust flavor pairs well with meats, seafood, and vegetables. It can also be used to add depth and complexity to spice blends and rubs for grilling. Its rich, bold flavor and strong aroma make black pepper a versatile ingredient that can be used in a wide variety of dishes.
Some additional examples include: