Black Pepper

Black pepper comes from the berry clusters called peppercorns that form on the pepper plant. The pepper plant is a woody vine that grows up to 33 feet tall and is found in hot, humid, and tropical climates. The peppercorns are picked when they are half ripe and dried. Black pepper is the most flavorful of all the types of pepper and is available as whole peppercorns, half peppercorns or as a powder. Black pepper is defined as a small and unripe fruit of Piper Nigrum, a weak climbing plant, which is dried to be used in the form of spice and seasoning. One of the earliest and the most widely used spices, it smells extremely pungent. In India, its production is largely concentrated in South India and other tropical regions. It is derived from the vine of Piper Nigrum. To get black peppers, the berries from the plant are picked when they are still not fully ripe, fermented and then dried in the sun till the time they dehydrate and turn brownish-black in color.

 
History of Black Peppers
Black pepper is one of the first form of spices to have been cultivated since pre-historic times. It has been addressed as a master spice because it has the ability of being stored for years without losing its flavor or aroma. The importance of the pepper can be judged from the fact that in the ancient times, it was used as a form of currency to pay taxes, dowry, rent, etc. In ancient times, the pepper was found in the nostrils of the Ramesses II, the third Egyptian pharaoh of the nineteenth dynasty. The pepper was placed there to mummify his corpse as part of the Egyptian ritual.

Black pepper is one of the most popular spices in the world and has a long history. Records show it being traded from south Asia dating back to 4000 years. Black pepper was such an important trade item that if single peppercorn were dropped on the floor it would be searched for like a lost pearl. Black pepper has also been used over the centuries for traditional medicinal purposes.

In the Middle Ages, it was used as a means to conceal the foul smell of meat. Black pepper is known to be a native to India and has been used since 2000 BCE. Its production was primarily concentrated in the Malabar Coast of Kerala in India. After the Middle Ages, the spice  traveled from this Malabar Coast to Europe, North Africa and Middle East. Malaysia and Indonesia have been growing the pepper for the last 2000 years. The importance of black pepper was one of the many important reasons that attracted the Europeans to come to India.

Types of Black Peppers

A wide range of black pepper is grown in different parts of India and around the world. Their names are taken from the areas where they are grown and differ in terms of color, shape, chemical characteristics, flavor, etc. Some of well known varieties  of the spice are:
Tellicherry: It is a high quality gourmet pepper with large and tasty berries. It's very big in size and does not take much of a time to mature. It is known for its strong aroma and pungent smell.

• Malabar: Grown on the coast of Malabar in Kerala, its flavor is the same as that of a Tellicherry black pepper. Its aroma is sweet and fruity and is largely used in desserts and savories.

• Lampong: Originating from Indonesia, it is known to be one of the best black peppers in the world. Its taste is extremely spicy and is equipped with the strongest aroma possible.

• Sarawak: Produced in the north east part of Bornea in Indonesia, it is considered to be one of the best black peppers in the world. It is extremely fresh, with sharp, pungent taste to it.

• Other Varieties: Allepey, Saigon, Penang, Singapore, etc.

Miscellaneous Facts about Black Peppers

Black pepper (Piper nigrum) stimulates the taste buds in such a way that an alert is sent to to the stomach to increase hydrochloric acid secretion, thereby improving digestion. Hydrochloric acid is necessary for the digestion of proteins and other food components in the stomach. This pepper has demonstrated impressive antioxidant and antibacterial effects--yet another way in which this wonderful seasoning promotes the health of the digestive tract. And not only does the pepper help you derive the most benefit from your food, the outer layer of the peppercorn stimulates the breakdown of fat cells, keeping you slim while giving you energy to burn.

A pinch of black pepper is added to almost every type of recipe imaginable. Once used as currency and presented to the gods as a sacred offering, it is fortunate that this most popular of spices is available throughout the year.