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Black pepper is the dried fruit of Piper nigrum, a climbing vine, and a very widely used spice. Its bite comes from a compound in the fruit that researchers have studied for its effect on how the body processes other substances, including some medicines. USDA data show that black pepper is notably high in manganese gram for gram, but a typical shake weighs a fraction of a gram, so its nutrient contribution is small. This guide covers USDA black pepper nutrition, black vs white pepper, what research on black pepper benefits actually tested, why pepper extracts matter for people who take medicines, and what FDA found about contamination in spices.
Peptide Labs does not sell black pepper as a food. This article is general nutrition information, not medical advice.
Key Takeaways
- Black and white pepper come from the same plant, Piper nigrum; FDA lists both as spices generally recognized as safe for their intended use.
- Per USDA, a teaspoon of ground black pepper has about 6 calories and 13% of the Daily Value for manganese.
- White pepper is the seed with the outer fruit layer removed, which gives a milder, different flavor.
- Most research on pepper compounds uses purified extracts in lab, animal or small human studies, not pepper used as seasoning.
- Pepper extracts can change how some medicines are processed; ask a pharmacist before using supplements that contain them.
- Cayenne, paprika and bell peppers belong to a different plant genus and are not related to black pepper.
What black pepper is
Black pepper comes from the berries of Piper nigrum. The FDA list of spices generally recognized as safe for their intended use (21 CFR 182.10) lists both “Pepper, black” and “Pepper, white” under Piper nigrum. Hot peppers are a separate group: the same FDA list names cayenne and red pepper as Capsicum species. So cayenne pepper, paprika and bell peppers share a name with black pepper but not a plant family, and their heat comes from a different compound.
A 2013 review in Phytotherapy Research describes black pepper as a very widely used spice known for its pungent constituent piperine. That compound is the reason pepper is often paired with turmeric in supplements; our guide to turmeric and black pepper explains the turmeric with black pepper absorption research in detail.
Black vs white pepper
Both start as berries on the same vine. According to a 2019 review in the Journal of the Science of Food and Agriculture, white pepper is the dried seed left after the outer layer of the fruit (the pericarp) is removed, most often by soaking in water, a process called retting. That gives white pepper a lighter color and a milder pungency. Researchers working on retting note that some white pepper carries an off odor linked to a compound called skatole, which is why it can smell earthy or barnyard-like. Black pepper keeps the dried outer layer.
| Feature | Black pepper | White pepper |
|---|---|---|
| Plant | Piper nigrum | Piper nigrum |
| What it is | Whole dried fruit | Seed with outer layer removed |
| Flavor | Sharp, aromatic | Milder heat, earthy note |
| Calories, 1 tsp ground (USDA) | 6 | 7 |
| Manganese, 1 tsp ground (USDA) | 0.29 mg (13% DV) | 0.10 mg (4% DV) |
| Typical use | General seasoning | Light sauces, soups, many Asian dishes |
Black pepper nutrition (USDA)
These values come from USDA FoodData Central, SR Legacy entries FDC 170931 (black pepper) and FDC 170933 (white pepper). Percent Daily Values use FDA reference amounts. USDA lists a teaspoon of ground black pepper at 2.3 grams and a dash at 0.1 grams, which is closer to what most people shake onto a plate.
| Nutrient | Black pepper, 1 dash (0.1 g) | Black pepper, 1 tsp ground (2.3 g) | White pepper, 1 tsp ground (2.4 g) |
|---|---|---|---|
| Calories | 0.3 | 5.8 | 7.1 |
| Fiber | 0 g | 0.6 g (2% DV) | 0.6 g (2% DV) |
| Manganese | 0.01 mg (1% DV) | 0.29 mg (13% DV) | 0.10 mg (4% DV) |
| Copper | 0 mg | 0.03 mg (3% DV) | 0.02 mg (2% DV) |
| Vitamin K | 0.2 mcg (0% DV) | 3.8 mcg (3% DV) | Not listed |
| Iron | 0.01 mg (0% DV) | 0.22 mg (1% DV) | 0.34 mg (2% DV) |
| Sodium | 0 mg | 0.5 mg (0% DV) | 0.1 mg (0% DV) |
The standout is manganese: per USDA, black pepper has about 12.8 milligrams per 100 grams. Even so, a teaspoon is more pepper than most dishes use per serving. Pepper’s real nutrition value is that it adds flavor with essentially no sodium, which can help when you cut back on salt; see our low-sodium foods guide. The USDA white pepper entry has no vitamin K value, so the table shows it as not listed rather than zero.
What research on black pepper benefits shows
Searches for black pepper benefits turn up long lists of effects. Most come from reviews that pool cell, animal and small human studies of purified piperine or pepper extracts, not pepper used to season food. The 2013 Phytotherapy Research review, for example, lists many activities from such studies, and its most consistent finding is narrower: piperine affects a transport pump called P-glycoprotein and several enzyme systems, which can raise the absorption of other compounds.
That absorption effect is the part with real-world relevance. The National Center for Complementary and Integrative Health (NCCIH) states that combining curcumin with piperine is one way to raise how much curcumin the body absorbs, and it also reports liver damage in some people using bioavailable curcumin formulations; our turmeric side effects post covers that safety signal. Beyond absorption, the research does not show that seasoning food with black pepper produces a health benefit, and this article makes no such claim.
Pepper extracts and medicines
The same property that helps curcumin can affect drugs. In lab experiments with human cells and liver tissue, Bhardwaj and colleagues (Journal of Pharmacology and Experimental Therapeutics, 2002) found that piperine blocked both P-glycoprotein and CYP3A4, a major drug-processing enzyme; they cited preliminary human data showing higher blood levels of drugs such as phenytoin and rifampin. A 2018 review in Expert Opinion on Drug Metabolism and Toxicology concluded that piperine can change how other drugs are handled, with effects that may be helpful or harmful, and that the clinical significance still needs long-term study.
- These studies used purified piperine or extracts, not pepper from a grinder. The sources reviewed here do not show that ordinary seasoning changes medicine levels.
- Supplements that add black pepper extract are a different matter. NCCIH advises anyone who takes medicine to talk with a health care provider before using any herbal product.
- If a supplement label lists black pepper extract or piperine and you take prescription drugs, show the label to your pharmacist.
Spice safety: what FDA found about black pepper
FDA reported that imported spice shipments offered for entry to the US had a Salmonella prevalence of about 6.6% in fiscal years 2007 to 2009, about twice the average of other imported FDA-regulated foods, and that about 12% of shipments contained filth such as insects or animal hair. FDA then sampled 11 packaged spices at retail, including black and white pepper, and found significantly lower Salmonella levels in nine of them, consistent with manufacturers applying a decontamination step after import. A 2025 study of black pepper farms in Brazil (Vinha et al., International Journal of Food Microbiology) found Salmonella in 22.2% of dried peppercorn samples and called for better farm practices and decontamination steps. FDA is not recommending that consumers change how they use spices; heat during cooking can reduce contamination, and basic food handling still applies.
Allergy and labeling
Black pepper is not one of the nine major food allergens under US law, and under 21 CFR 101.22 it can appear on a label simply as “spice”. The EU allergen list in Regulation (EU) No 1169/2011 does not include pepper either, although it does include mustard; see our mustard seeds guide. Anyone who reacts to a spice should see an allergist.
Frequently Asked Questions
What is the difference between black vs white pepper?
Both come from Piper nigrum. Black pepper is the whole dried fruit; white pepper is the seed after the outer layer is removed, usually by soaking. White pepper tastes milder and can have an earthy note.
What are the proven black pepper benefits?
Research mostly uses purified extracts in lab, animal or small human studies. The clearest finding is that piperine raises the absorption of some other compounds. Seasoning food with pepper has not been shown to produce a health benefit.
Is black pepper nutritious?
Per USDA, a teaspoon of ground black pepper has about 6 calories and 13% of the Daily Value for manganese. A typical dash is about 0.1 gram, so the contribution is small.
Can black pepper interact with medicines?
Lab and early human data show piperine can raise levels of some drugs. That evidence involves purified piperine or extracts, not table pepper. If you take medicines, ask a pharmacist before using supplements that contain pepper extract.
Is black pepper related to cayenne or bell peppers?
No. Black pepper is Piper nigrum. Cayenne, paprika and bell peppers are Capsicum species, a different plant group with a different hot compound.
What did FDA find about Salmonella in pepper?
FDA found Salmonella in about 6.6% of imported spice shipments but much lower levels in retail spices, likely because many are processed to reduce contamination after import. FDA has not advised consumers to change how they use spices.
Questions about a label? Contact us or read our Buyer’s Guide. Food comes first; follow the label and ask a healthcare provider before starting a supplement, especially if you take medicines, are pregnant or have a food allergy. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Last reviewed October 2026.
Related guides: Mustard Seeds: Nutrition, Yellow vs Brown Mustard Seeds, Allergy Facts, Turmeric and Black Pepper: Why Piperine Is Added and What to Know, Cayenne Pepper Benefits: What Capsaicin Research Shows, Plus Side Effects.