Black pepper is produced from whole fruit picked fully grown, but at an immature green stage. It is then fermented and dried, usually in the sun, to a wrinkled dark brown or black. The result is a strongly pungent, flavorful peppercorn with a robust aroma. When ground, it is a mixture of dark particles of skin and light-colored core.
Usage: Add with 5-15 minutes left in the boil. The amount depends on taste and the recipe and you.