(Piper nigrum), perennial climbing vine of the family Piperaceae indigenous to the Malabar Coast of India, or the hotly pungent spice made from its berries. One of the earliest spices known, pepper is probably the most widely used spice in the world today. It has a limited usage in medicine as a carminative and as a stimulant of gastric secretions.
In early historic times pepper was widely cultivated in the tropics of Southeast Asia, where it became highly regarded as a condiment. Pepper early became an important article of overland trade between India and Europe. It became a medium of exchange, and tributes were levied in pepper in ancient Greece and Rome. In the Middle Ages the Venetians and the Genoese became the main distributors, their virtual monopoly of the trade helping instigate the search for an eastern sea route.
The plant is widely cultivated throughout Indonesia. It has been introduced into tropical areas of Africa and of the Western Hemisphere. A woody climber, it may reach heights of 10 m (33 feet) by means of its aerial roots. Its broad, shiny green leaves are alternately arranged. The small flowers are in dense, slender spikes of about 50 blossoms each. The berrylike fruits, or peppercorns, are about 5 mm (0.2 inch) in diameter. They become yellowish red at maturity and bear a single seed. Their odour is penetrating and aromatic; the taste is hot, biting, and very pungent.
The plant requires a long rainy season, fairly high temperatures, and partial shade for best growth. Propagation is usually by stem cuttings, which are set out near a tree or a pole that will serve as a support. Pepper plants are sometimes interspersed in tea or coffee plantations. They begin bearing in 2 to 5 years and may produce for as long as 40 years.
The berries are picked when they begin to turn red. The collected berries are immersed in boiling water for about 10 minutes, which causes them to turn dark brown or black in an hour. Then they are spread out to dry in the sun for three or four days. The whole peppercorns, when ground, yield black pepper. White pepper is obtained by removing the outer part of the pericarp. The outer coating is softened either by keeping the berries in moist heaps for 2 or 3 days or by keeping them in sacks submerged in running water for 7 to 15 days, depending on the region. The softened outer coating is then removed by washing and rubbing or by trampling, and the berries are spread in the sun to dry. Whole white pepper can also be prepared by grinding off the outer coating mechanically. The flavour is less pungent than that of black pepper.
Pepper contains up to 3 percent essential oil that has the aromatic flavour of pepper but not the pungency. The pungent principles are contained in the oleoresin and consist of piperine, chavicine, piperidine, and piperettine.
Various plants called pepper, including the California pepper tree Schinus molle, the pepper vine Ampelopsis arborea, and the sweet pepper bush Clethra alnifolia, are grown as ornamental plants and are not used as spices.
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