Brown pepper (Peziza badia)
- Ẹka: Ascomycota (Ascomycetes)
- Ìpín: Pezizomycotina (Pezizomycotins)
- Kilasi: Pezizomycetes (Pezizomycetes)
- Ipele-kekere: Pezizomycetidae (Pezizomycetes)
- Bere fun: Pezizales (Pezizales)
- Idile: Pezizaceae (Pezitsaceae)
- Ipilẹṣẹ: Peziza (Petsitsa)
- iru: Peziza badia (Brown pepper)
- Pepsi dark chestnut
- chestnut pepper
- Pepsi brown-chestnut
- Pepsi dark brown
Fruiting body 1-5 (12) cm in diameter, at first almost spherical, later cup-shaped or saucer-shaped, wavy-rounded, sometimes oval flattened, sessile. The inner surface is matte brown-olive, the outside is brown-chestnut, sometimes with an orange tint, with whitish fine grain, especially along the edge. The pulp is thin, brittle, brownish, odorless. Spore powder is white.
Brown pepper (Peziza badia) grows from mid-May to September, sometimes appearing along with the morel cap. It lives on the soil in coniferous (with pine) and mixed forests, on dead hardwood (aspen, birch), on stumps, near roads, always in damp places, in groups, often, annually. One of the most common species of the genus.
Can be confused with other brown peppers; there are many of them, and they are all equally tasteless.