Wrinkled black peppercorns, sold whole, cracked or ground, with a more floral, woody aroma than white pepper. On Chinese menus it appears in black pepper sauce, as in black pepper beef.
Pair: 黑胡椒 (black pepper) vs. 白胡椒 (white pepper, more common in traditional Chinese cooking, especially Cantonese soups). The bare word 胡椒 usually defaults to white pepper in mainland kitchens.