| THE WORLDWIDE VEGETABLES |
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1- Introduction to the Species Piper nigrum - Black Pepper
1.1- Scientific Classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Magnoliids
Order: Piperales
Family: Piperaceae Giseke.
Subfamily: Piperoideae
Genus: Piper L.
Species: Piper nigrum L.
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Magnoliids
Order: Piperales
Family: Piperaceae Giseke.
Subfamily: Piperoideae
Genus: Piper L.
Species: Piper nigrum L.
1.2- Species Piper nigrum - Black Pepper
+ Overview
Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. When dried, the fruit is known as a peppercorn. When fresh and fully mature, it is approximately 5 millimetres (0.20 in) in diameter, dark red, and, like all drupes, contains a single seed. Peppercorns, and the ground pepper derived from them, may be described simply as pepper, or more precisely as black pepper (cooked and dried unripe fruit), green pepper (dried unripe fruit) and white pepper (ripe fruit seeds).
Black pepper is native to south India, and is extensively cultivated there and elsewhere in tropical regions. Currently, Vietnam is the world's largest producer and exporter of pepper, producing 34% of the world's Piper nigrum crop as of 2013.
Dried ground pepper has been used since antiquity for both its flavour and as a traditional medicine. Black pepper is the world's most traded spice. It is one of the most common spices added to cuisines around the world. The spiciness of black pepper is due to the chemical piperine, not to be confused with the capsaicin characteristic of fresh hot peppers. Black pepper is ubiquitous in the modern world as a seasoning and is often paired with salt.
+ Etymology
The word "pepper" has its roots in the Dravidian word for long pepper, pippali. Ancient Greek and Latin turned pippali into the Latin piper, which was used by the Romans to refer both to black pepper and long pepper, as the Romans erroneously believed that both of these spices were derived from the same plant. Today's "pepper" derives from the Old English pipor. The Latin word is also the source of Romanian piper, Italian pepe, Dutch peper, German Pfeffer, French poivre, and other similar forms.
In the 16th century, pepper started referring to the unrelated New World chili pepper as well. "Pepper" was used in a figurative sense to mean "spirit" or "energy" at least as far back as the 1840s; in the early 20th century, this was shortened to pep.
+ Overview
Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. When dried, the fruit is known as a peppercorn. When fresh and fully mature, it is approximately 5 millimetres (0.20 in) in diameter, dark red, and, like all drupes, contains a single seed. Peppercorns, and the ground pepper derived from them, may be described simply as pepper, or more precisely as black pepper (cooked and dried unripe fruit), green pepper (dried unripe fruit) and white pepper (ripe fruit seeds).
Black pepper is native to south India, and is extensively cultivated there and elsewhere in tropical regions. Currently, Vietnam is the world's largest producer and exporter of pepper, producing 34% of the world's Piper nigrum crop as of 2013.
Dried ground pepper has been used since antiquity for both its flavour and as a traditional medicine. Black pepper is the world's most traded spice. It is one of the most common spices added to cuisines around the world. The spiciness of black pepper is due to the chemical piperine, not to be confused with the capsaicin characteristic of fresh hot peppers. Black pepper is ubiquitous in the modern world as a seasoning and is often paired with salt.
+ Etymology
The word "pepper" has its roots in the Dravidian word for long pepper, pippali. Ancient Greek and Latin turned pippali into the Latin piper, which was used by the Romans to refer both to black pepper and long pepper, as the Romans erroneously believed that both of these spices were derived from the same plant. Today's "pepper" derives from the Old English pipor. The Latin word is also the source of Romanian piper, Italian pepe, Dutch peper, German Pfeffer, French poivre, and other similar forms.
In the 16th century, pepper started referring to the unrelated New World chili pepper as well. "Pepper" was used in a figurative sense to mean "spirit" or "energy" at least as far back as the 1840s; in the early 20th century, this was shortened to pep.
2- Characteristics of the Species Piper nigrum - Black Pepper
2.1- Description
Black pepper comes from the berries of the pepper plant. Black pepper, green pepper and white peppercorns are actually the same fruit (Piper nigrum); the difference in their color is a reflection of varying stages of development and processing methods.
+ The plant
The pepper plant is a perennial woody vine rowing up to 4 metres (13 ft) in height on supporting trees, poles, or trellises. It is a spreading vine, rooting readily where trailing stems touch the ground.
A single stem will bear 20 to 30 fruiting spikes. The harvest begins as soon as one or two fruits at the base of the spikes begin to turn red, and before the fruit is fully mature, and still hard; if allowed to ripen completely, the fruit lose pungency, and ultimately fall off and are lost. The spikes are collected and spread out to dry in the sun, then the peppercorns are stripped off the spikes.
The cuttings are usually cultivars, selected both for yield and quality of fruit.
+ The roots
The roots are covered in leaf mulch and manure, and the shoots are trimmed twice a year. On dry soils the young plants require watering every other day during the dry season for the first three years.
+ The leaves
The leaves are alternate, entire, 5 to 10 centimetres (2.0 to 3.9 in) long and 3 to 6 centimetres (1.2 to 2.4 in) across.
+ The flowers
The flowers are small, produced on pendulous spikes 4 to 8 centimetres (1.6 to 3.1 in) long at the leaf nodes, the spikes lengthening up to 7 to 15 centimetres (2.8 to 5.9 in) as the fruit matures.
+ The fruits
The fruit of the black pepper is called a drupe and when dried is known as a peppercorn. Black peppercorns are made by picking the pepper berries when they are half ripe and just about to turn red. They are then left to dry which causes them to shrivel and become dark in color. Alternatively, green peppercorns are picked while still unripe and green in color, while white peppercorns are picked when very ripe and subsequently soaked in brine to remove their dark outer shell leaving just the white pepper seed.
Technically, the pepper berry is a drupe, measuring about 5 mm in diameter, containing a single large seed at its center. The plants bear fruit from the fourth or fifth year, and typically continue to bear fruit for seven years.
+ The seeds
The pepper berry is a drupe, it contains a single large seed at its center.
Black pepper comes from the berries of the pepper plant. Black pepper, green pepper and white peppercorns are actually the same fruit (Piper nigrum); the difference in their color is a reflection of varying stages of development and processing methods.
+ The plant
The pepper plant is a perennial woody vine rowing up to 4 metres (13 ft) in height on supporting trees, poles, or trellises. It is a spreading vine, rooting readily where trailing stems touch the ground.
A single stem will bear 20 to 30 fruiting spikes. The harvest begins as soon as one or two fruits at the base of the spikes begin to turn red, and before the fruit is fully mature, and still hard; if allowed to ripen completely, the fruit lose pungency, and ultimately fall off and are lost. The spikes are collected and spread out to dry in the sun, then the peppercorns are stripped off the spikes.
The cuttings are usually cultivars, selected both for yield and quality of fruit.
+ The roots
The roots are covered in leaf mulch and manure, and the shoots are trimmed twice a year. On dry soils the young plants require watering every other day during the dry season for the first three years.
+ The leaves
The leaves are alternate, entire, 5 to 10 centimetres (2.0 to 3.9 in) long and 3 to 6 centimetres (1.2 to 2.4 in) across.
+ The flowers
The flowers are small, produced on pendulous spikes 4 to 8 centimetres (1.6 to 3.1 in) long at the leaf nodes, the spikes lengthening up to 7 to 15 centimetres (2.8 to 5.9 in) as the fruit matures.
+ The fruits
The fruit of the black pepper is called a drupe and when dried is known as a peppercorn. Black peppercorns are made by picking the pepper berries when they are half ripe and just about to turn red. They are then left to dry which causes them to shrivel and become dark in color. Alternatively, green peppercorns are picked while still unripe and green in color, while white peppercorns are picked when very ripe and subsequently soaked in brine to remove their dark outer shell leaving just the white pepper seed.
Technically, the pepper berry is a drupe, measuring about 5 mm in diameter, containing a single large seed at its center. The plants bear fruit from the fourth or fifth year, and typically continue to bear fruit for seven years.
+ The seeds
The pepper berry is a drupe, it contains a single large seed at its center.
Black pepper plants at Phu Quoc, Vietnam
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Peppercorns
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Black Peppercorns
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2.2- Origin and Distribution
+ Origin
Black pepper is native to Kerala, the southern state of India. Within the genus Piper, it is most closely related to other Asian species such as Piper caninum.
Other source: Black pepper is either native to Southeast Asia or South Asia.
Region of origin
Peppercorns are often categorized by their place of origin. Two types come from India's Malabar Coast: Malabar and Tellicherry. Tellicherry comes from grafted Malabar plants grown on Mount Tellicherry.
Sarawak pepper is native to the Malaysian portion of Borneo. White Muntok pepper comes from Indonesia and Lampung hails its island of Sumatra. Vietnam produces both white and black pepper in the provinces of Bà Rịa - Vũng Tàu, Chu Se District, Bình Phước, and Phú Quốc Island in Kiên Giang Province.
Kampot Pepper is native to Kampot, Cambodia and received Geographical indication (GI) status in 2008. This pepper is grown in a limited geographical region in four varieties: black, green, red, and white.
+ Distribution
Black pepper is native to south India, and is extensively cultivated there and elsewhere in tropical regions. Currently, Vietnam is the world's largest producer and exporter of pepper, producing 34% of the world's Piper nigrum crop as of 2013.
As of 2013, Vietnam was the world's largest producer and exporter of black peppercorns, producing 163,000 tonnes or 34% of the world total of 473,000 tonnes (table). Other major producers include Indonesia 19%), India (11%) and Brazil (9%) (table). Global pepper production may vary annually according to crop management, disease and weather. Vietnam dominates the export market, using almost none of its production domestically.
+ Origin
Black pepper is native to Kerala, the southern state of India. Within the genus Piper, it is most closely related to other Asian species such as Piper caninum.
Other source: Black pepper is either native to Southeast Asia or South Asia.
Region of origin
Peppercorns are often categorized by their place of origin. Two types come from India's Malabar Coast: Malabar and Tellicherry. Tellicherry comes from grafted Malabar plants grown on Mount Tellicherry.
Sarawak pepper is native to the Malaysian portion of Borneo. White Muntok pepper comes from Indonesia and Lampung hails its island of Sumatra. Vietnam produces both white and black pepper in the provinces of Bà Rịa - Vũng Tàu, Chu Se District, Bình Phước, and Phú Quốc Island in Kiên Giang Province.
Kampot Pepper is native to Kampot, Cambodia and received Geographical indication (GI) status in 2008. This pepper is grown in a limited geographical region in four varieties: black, green, red, and white.
+ Distribution
Black pepper is native to south India, and is extensively cultivated there and elsewhere in tropical regions. Currently, Vietnam is the world's largest producer and exporter of pepper, producing 34% of the world's Piper nigrum crop as of 2013.
As of 2013, Vietnam was the world's largest producer and exporter of black peppercorns, producing 163,000 tonnes or 34% of the world total of 473,000 tonnes (table). Other major producers include Indonesia 19%), India (11%) and Brazil (9%) (table). Global pepper production may vary annually according to crop management, disease and weather. Vietnam dominates the export market, using almost none of its production domestically.
2.3- Nutrition
+ Introduction
One tablespoon (6 grams) of ground black pepper contains moderate amounts of vitamin K (13% of the daily value or DV), iron (10% DV) and manganese (18% DV), with trace amounts of other essential nutrients, protein and dietary fibre.
+ Black peppers (Piper nigrum), Nutritional value per 100 g
Source: USDA National Nutrient data base.
See the table below for in depth analysis of nutrients:
+ Introduction
One tablespoon (6 grams) of ground black pepper contains moderate amounts of vitamin K (13% of the daily value or DV), iron (10% DV) and manganese (18% DV), with trace amounts of other essential nutrients, protein and dietary fibre.
+ Black peppers (Piper nigrum), Nutritional value per 100 g
Source: USDA National Nutrient data base.
See the table below for in depth analysis of nutrients:
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Principle
Energy Carbohydrates Protein Total Fat Cholesterol Dietary Fiber Vitamins.......................... Choline Folic acid Niacin Pyridoxine Riboflavin Thiamin Vitamin A Vitamin C Vitamin E-γ Vitamin K Electrolytes........................ Sodium Potassium Minerals............................. Calcium Copper Iron Magnesium Manganese Phosphorus Zinc Phyto-nutrients................. Carotene-β Carotene-α Crypto-xanthin-β Lutein-zeaxanthin Lycopene......................... |
Nutrient Value
255 Kcal 64.81 g 10.95 g 3.26 g 0 mg 26.5 g -............................ 11.3 mg 10 mcg 1.142 mg 0.340 mg 0.240 mg 0.109 mg 299 IU 21 mg 4.56 mg 163.7 mcg -.......................... 44 mg 1259 mg -........................... 437 mg 1.127 mg 28.86 mg 194 mg 5.625 mg 173 mg 1.42 mg -................................. 156 mcg 0 mcg 48 mcg 205 mcg 6 mcg................................... |
Percentage of RDA
13% 49% 19.5% 11% 0% 69% - 2% 2.5% 7% 26% 18% 9% 10% 35% 30% 136% - 3% 27% - 44% 122% 360% 48.5% 244.5% 25% 13% - -- -- -- -- -- |
2.4- Health benefits of Black Pepper
The health benefits of black pepper include relief from respiratory disorders, coughs, the common cold, constipation, indigestion, anemia, impotency, muscular strains, dental disease, pyorrhea, diarrhea, and heart disease.
Because of its antibacterial properties, pepper is also used to preserve food. It is a rich source of manganese, iron, potassium, vitamin-C, vitamin K, and dietary fiber. Black pepper is also a very good anti-inflammatory agent.
The health benefits of black pepper include the following:
1- Good for the Stomach
Pepper increases the hydrochloric acid secretion in the stomach, thereby facilitating digestion. Proper digestion is essential to avoid diarrhea, constipation and colic. Pepper also helps to prevent the formation of intestinal gas, and when added to a person’s diet, it can promote sweating and urination, which remove toxins from the body. Sweating removes toxins and cleans out the pores of any foreign bodies that may have lodged there, and it can also remove excess water or accumulation, also known as edema. In terms of urination, you can remove uric acid, urea, excess water, and fat, since 4% of urine is made of fat. For digestion, inducing digestion can help you lose weight and increase the overall functioning of your body and prevent various gastrointestinal conditions and colorectal cancer. Its ability to expel gas is because black pepper is a carminative, which forces gas out of the body in a healthy, downward motion, rather than pressing upwards in a dangerous way and straining the upper chest cavity and vital organs. It also inhibits more gas from forming in the body.
2- Weight Loss
The outer layer of peppercorn assists in the breakdown of fat cells. Therefore, peppery foods are a good way to help you shed weight naturally. When fat cells are broken down into their component parts, they are easily processed by the body and applied to other, more healthy processes and enzymatic reactions, rather than simply sitting on your body and making you look overweight.
3- Skin Health
Pepper helps to cure Vitiligo, which is a skin disease that causes some areas of skin to lose its normal pigmentation and turn white. According to researchers in London, the piperine content of pepper can stimulate the skin to produce pigment. Topical treatment of piperine combined with ultra violet light therapy is much better than the other harsher, more chemically-based treatments for vitiligo. It also reduces the chances of skin cancer due to excessive ultraviolet radiation.
4- Respiratory Relief
In Ayurvedic practices, pepper is added to tonics for colds and coughs. Pepper also provides relief from sinusitis and nasal congestion. It has an expectorant property that helps to break up the mucus and phlegm depositions in the respiratory tract, and its natural irritant quality helps you to expel these loosened material through the act of sneezing or coughing, which eliminates the material from the body and helps you to heal from whatever infection or illness caused the deposition in the first place.
5-Antibacterial Quality
The antibacterial property of black pepper helps to fight against infections and insect bites. Pepper added to the diet helps to keep your arteries clean by acting in a similar way to fiber and scraping excess cholesterol from the walls, thereby helping to reduce atherosclerosis, the condition highly responsible for heart attacks and strokes.
6- Antioxidant Potential
An antioxidant like pepper can prevent or repair the damage caused by the free radicals and thus help to prevent cancer, cardiovascular diseases and liver problems. Free radicals are the byproducts of cellular metabolism that attack healthy cells and cause their DNA to mutate into cancerous cells. Antioxidants like black pepper neutralize these harmful compounds and protect your system from many conditions, even premature aging symptoms like wrinkles, age spots, macular degeneration, and memory loss.
7- Enhances Bioavailability
Black pepper helps in transporting the benefits of other herbs to different parts of body, maximizing the efficiency of the other health foods that we consume. That is why adding it to foods not only makes them taste delicious, but also helps make those nutrients more available and accessible to our system.
8- Cognitive Impairment and Neurological Health
Piperine, one of the key components of black pepper, has been shown in numerous studies to reduce memory impairment and cognitive malfunction. Chemical pathways in the brain appear to be stimulated by this organic compound, so early research demonstrates the possibility for pepper to benefit Alzheimer’s patients and those that are suffering from dementia and other age-related or free radical-related malfunctions in cognition.
9- Peptic Ulcers
A number of studies have shown that black pepper may have beneficial effects on gastric mucosal damage and peptic ulcers, due to its antioxidant and anti-inflammatory properties. More research is still being done on this aspect of black pepper health effects.
10- Asthma and Whooping Cough
Pepper is a good treatment for respiratory conditions like due to its properties as an expectorant, as well as its strong anti-inflammatory properties.
11- Other Benefits
According to Ayurvedic medicine, black pepper also helps to prevent ear-aches and gangrene. It is also good for conditions of hernia, hoarseness and insect bites. It is also commonly used to treat conditions of tooth decay and toothache. In ancient times, pepper was also administered to treat vision problems.
Warning!
Pepper may cause sneezing. Patients who have undergone abdominal surgery should not add excessive pepper to their diet because it can have an irritating effect on the intestines. Black pepper should not be taken in high concentrations, and if you show signs of an allergic reaction, discontinue its use and consult a doctor!
Source: Health benefits of black pepper.
The health benefits of black pepper include relief from respiratory disorders, coughs, the common cold, constipation, indigestion, anemia, impotency, muscular strains, dental disease, pyorrhea, diarrhea, and heart disease.
Because of its antibacterial properties, pepper is also used to preserve food. It is a rich source of manganese, iron, potassium, vitamin-C, vitamin K, and dietary fiber. Black pepper is also a very good anti-inflammatory agent.
The health benefits of black pepper include the following:
1- Good for the Stomach
Pepper increases the hydrochloric acid secretion in the stomach, thereby facilitating digestion. Proper digestion is essential to avoid diarrhea, constipation and colic. Pepper also helps to prevent the formation of intestinal gas, and when added to a person’s diet, it can promote sweating and urination, which remove toxins from the body. Sweating removes toxins and cleans out the pores of any foreign bodies that may have lodged there, and it can also remove excess water or accumulation, also known as edema. In terms of urination, you can remove uric acid, urea, excess water, and fat, since 4% of urine is made of fat. For digestion, inducing digestion can help you lose weight and increase the overall functioning of your body and prevent various gastrointestinal conditions and colorectal cancer. Its ability to expel gas is because black pepper is a carminative, which forces gas out of the body in a healthy, downward motion, rather than pressing upwards in a dangerous way and straining the upper chest cavity and vital organs. It also inhibits more gas from forming in the body.
2- Weight Loss
The outer layer of peppercorn assists in the breakdown of fat cells. Therefore, peppery foods are a good way to help you shed weight naturally. When fat cells are broken down into their component parts, they are easily processed by the body and applied to other, more healthy processes and enzymatic reactions, rather than simply sitting on your body and making you look overweight.
3- Skin Health
Pepper helps to cure Vitiligo, which is a skin disease that causes some areas of skin to lose its normal pigmentation and turn white. According to researchers in London, the piperine content of pepper can stimulate the skin to produce pigment. Topical treatment of piperine combined with ultra violet light therapy is much better than the other harsher, more chemically-based treatments for vitiligo. It also reduces the chances of skin cancer due to excessive ultraviolet radiation.
4- Respiratory Relief
In Ayurvedic practices, pepper is added to tonics for colds and coughs. Pepper also provides relief from sinusitis and nasal congestion. It has an expectorant property that helps to break up the mucus and phlegm depositions in the respiratory tract, and its natural irritant quality helps you to expel these loosened material through the act of sneezing or coughing, which eliminates the material from the body and helps you to heal from whatever infection or illness caused the deposition in the first place.
5-Antibacterial Quality
The antibacterial property of black pepper helps to fight against infections and insect bites. Pepper added to the diet helps to keep your arteries clean by acting in a similar way to fiber and scraping excess cholesterol from the walls, thereby helping to reduce atherosclerosis, the condition highly responsible for heart attacks and strokes.
6- Antioxidant Potential
An antioxidant like pepper can prevent or repair the damage caused by the free radicals and thus help to prevent cancer, cardiovascular diseases and liver problems. Free radicals are the byproducts of cellular metabolism that attack healthy cells and cause their DNA to mutate into cancerous cells. Antioxidants like black pepper neutralize these harmful compounds and protect your system from many conditions, even premature aging symptoms like wrinkles, age spots, macular degeneration, and memory loss.
7- Enhances Bioavailability
Black pepper helps in transporting the benefits of other herbs to different parts of body, maximizing the efficiency of the other health foods that we consume. That is why adding it to foods not only makes them taste delicious, but also helps make those nutrients more available and accessible to our system.
8- Cognitive Impairment and Neurological Health
Piperine, one of the key components of black pepper, has been shown in numerous studies to reduce memory impairment and cognitive malfunction. Chemical pathways in the brain appear to be stimulated by this organic compound, so early research demonstrates the possibility for pepper to benefit Alzheimer’s patients and those that are suffering from dementia and other age-related or free radical-related malfunctions in cognition.
9- Peptic Ulcers
A number of studies have shown that black pepper may have beneficial effects on gastric mucosal damage and peptic ulcers, due to its antioxidant and anti-inflammatory properties. More research is still being done on this aspect of black pepper health effects.
10- Asthma and Whooping Cough
Pepper is a good treatment for respiratory conditions like due to its properties as an expectorant, as well as its strong anti-inflammatory properties.
11- Other Benefits
According to Ayurvedic medicine, black pepper also helps to prevent ear-aches and gangrene. It is also good for conditions of hernia, hoarseness and insect bites. It is also commonly used to treat conditions of tooth decay and toothache. In ancient times, pepper was also administered to treat vision problems.
Warning!
Pepper may cause sneezing. Patients who have undergone abdominal surgery should not add excessive pepper to their diet because it can have an irritating effect on the intestines. Black pepper should not be taken in high concentrations, and if you show signs of an allergic reaction, discontinue its use and consult a doctor!
Source: Health benefits of black pepper.
3- The Ues of Black Peppers
3.1- Culinary Uses
Black pepper is one of the most versatile spices used in virtually in all kinds of savoury cooking. In order to keep their fragrance and flavor intact, they are generally ground just before preparing dishes and added at the last minutes in the recipes (since prolonged cooking results in evaporation of essential oils).
Ground pepper can be added to almost any cooked dish, as well as certain fresh recipes. It has a pungent, sharp taste that freshens most recipes. Additionally, though, black pepper can improve digestion and reduce gas.
Ground pepper only stays fresh for about three months, but peppercorns will last indefinitely. To make the most of your harvest, store peppercorns in an airtight container in a cool, dark location. Grind them immediately before use for best flavor.
Add pepper to soups, meat dishes, or salad dressings. Combine olive oil, balsamic vinegar, and ground black pepper for a simple but elegant dipping sauce for bread.
Here are some preparation tips:
- Black peppercorns along with other spices and seasonings are used to marinate chicken, fish, and meat.
- The spice is used liberally in Indian vegetarian and chicken curries and in the Middle-East, in meat and rice dishes.
- They can be used in the preparation of soups, barbecue sauces, pickling and as a main ingredient in variety of curry powders (Indian garam masala powder).
- Although preferred in savoury foods, this spice is also used in tiny quantities in sweet preparations like fruitcakes, breads, pies to add a spicy note.
- In India and Pakistan, black peppercorn powder is mixed with salt, and the mixture is a common item found on the serving table in restaurants. The mixture is used as sprinkle over vegetable/fruit salads, chats, lemonades, in soups, etc. Lassi (churned yogurt) is often flavored with this spice-salt mixture in the Punjab province.
- Cubeb peppers mainly feature in Indonesian curries.
Black pepper is one of the most versatile spices used in virtually in all kinds of savoury cooking. In order to keep their fragrance and flavor intact, they are generally ground just before preparing dishes and added at the last minutes in the recipes (since prolonged cooking results in evaporation of essential oils).
Ground pepper can be added to almost any cooked dish, as well as certain fresh recipes. It has a pungent, sharp taste that freshens most recipes. Additionally, though, black pepper can improve digestion and reduce gas.
Ground pepper only stays fresh for about three months, but peppercorns will last indefinitely. To make the most of your harvest, store peppercorns in an airtight container in a cool, dark location. Grind them immediately before use for best flavor.
Add pepper to soups, meat dishes, or salad dressings. Combine olive oil, balsamic vinegar, and ground black pepper for a simple but elegant dipping sauce for bread.
Here are some preparation tips:
- Black peppercorns along with other spices and seasonings are used to marinate chicken, fish, and meat.
- The spice is used liberally in Indian vegetarian and chicken curries and in the Middle-East, in meat and rice dishes.
- They can be used in the preparation of soups, barbecue sauces, pickling and as a main ingredient in variety of curry powders (Indian garam masala powder).
- Although preferred in savoury foods, this spice is also used in tiny quantities in sweet preparations like fruitcakes, breads, pies to add a spicy note.
- In India and Pakistan, black peppercorn powder is mixed with salt, and the mixture is a common item found on the serving table in restaurants. The mixture is used as sprinkle over vegetable/fruit salads, chats, lemonades, in soups, etc. Lassi (churned yogurt) is often flavored with this spice-salt mixture in the Punjab province.
- Cubeb peppers mainly feature in Indonesian curries.
3.2- Medicinal Uses
+ Black peppercorns have been used in traditional medicine since ancient times:
- The Ayurvedic doctors in India used black pepper for constipation, diarrhea, tooth decay, arthritis, heart disease, and lung disease, as well as many other minor ailments.
- Traditional Chinese medicine used black peppercorns to relieve diarrhea and relieve the symptoms of colds. Ancient Romans buried their meat and other perishable food items under pepper in order to keep it from spoiling. Modern research has discovered that the chemical compound in black peppercorns called ‘piperine’ gives this spice very powerful antibacterial properties and that ‘piperine’ can even inhibit the deadly botulism bacteria.
- Piperine is not only antibacterial, it also stimulates the taste buds and encourages the pancreas to begin producing digestive enzymes, which in turn helps keep your digestive system healthy.
- Piperine also increases the effectiveness of medications including antibiotics, cough medicines, as well as drugs for arthritis, respiratory diseases, heart disease, and other serious diseases. It also helps increase the effectiveness of other spices. Turmeric, for example, is more potent medicinally if it is taken with black peppercorns.
- Peppers have been used therapeutically in dentistry as an antiseptic for tooth-decay and gum swellings.
- Peppercorns are also being used as traditional medicines in treating flatulence and indigestion, however, there is little or no data to support these claims in modern medicine.
+ Black pepper may also help prevent and/or treat:
1- Alzheimer’s disease:
In animal studies, researchers have found that piperine significantly improved the memory and neuro-degeneration caused by Alzheimers.
2- Arthritis:
Researchers have been studying black pepper on both humans and animals and have found that the amazing chemical compound piperine reduces the cell compounds that make arthritic inflammation worse.
3- Cancer:
Piperine has been found to play an important role in both preventing and treating the following cancers: colon cancer, lung cancer, and breast cancer. Most research is only in the animal-study stage, but the prognosis is hopeful for the future ability for humans.
4- Dysphagia (difficulty swallowing):
After a stroke, many people have dysphagia, or difficulty in swallowing. Researchers have found that if you sniff black pepper oil for a minute, it helps improve the ability to swallow.
5- Hearing loss:
Piperine has been found to protect cells in the cochlea (an organ in the ear for hearing) from chemical damage.
6- Heart disease/High blood pressure:
In animal studies, researchers have found that piperine, when given with high fat foods, had less oxidation, a process that turns cholesterol into artery clogging junk. Their conclusion is that piperine reduces the oxidation stress on your cells. Piperine also has been found (so far in animal studies) to lower blood pressure.
7- Indigestion:
Black pepper has been found to speed up the time it takes for food to move through the digestive tract. Slow-moving digestion has been linked to many digestive problems including constipation, so black pepper is a positive thing for managing your digestion.
8- Smoking addiction:
Researchers have been studying smokers and have found that the craving for cigarretes decreases when smokers puff on a vapor that contains black pepper essential oil.
9- Vitiligo:
Vitiligo is a skin disease that results in abnormal patches of pale skin. Piperine has been found to promote the growth of melanocytes, which are the cells that produce pigment.
+ Safety profile
Consumption of dishes prepared with excessive amounts of black pepper can cause gastrointestinal irritation, and bleeding from the ulcer sites. Therefore, recipes prepared with pepper should be avoided in individuals with stomach ulcers, ulcerative colitis, and diverticulitis conditions.
Source: The spice series black peppercorns medicinal benefits.
+ Black peppercorns have been used in traditional medicine since ancient times:
- The Ayurvedic doctors in India used black pepper for constipation, diarrhea, tooth decay, arthritis, heart disease, and lung disease, as well as many other minor ailments.
- Traditional Chinese medicine used black peppercorns to relieve diarrhea and relieve the symptoms of colds. Ancient Romans buried their meat and other perishable food items under pepper in order to keep it from spoiling. Modern research has discovered that the chemical compound in black peppercorns called ‘piperine’ gives this spice very powerful antibacterial properties and that ‘piperine’ can even inhibit the deadly botulism bacteria.
- Piperine is not only antibacterial, it also stimulates the taste buds and encourages the pancreas to begin producing digestive enzymes, which in turn helps keep your digestive system healthy.
- Piperine also increases the effectiveness of medications including antibiotics, cough medicines, as well as drugs for arthritis, respiratory diseases, heart disease, and other serious diseases. It also helps increase the effectiveness of other spices. Turmeric, for example, is more potent medicinally if it is taken with black peppercorns.
- Peppers have been used therapeutically in dentistry as an antiseptic for tooth-decay and gum swellings.
- Peppercorns are also being used as traditional medicines in treating flatulence and indigestion, however, there is little or no data to support these claims in modern medicine.
+ Black pepper may also help prevent and/or treat:
1- Alzheimer’s disease:
In animal studies, researchers have found that piperine significantly improved the memory and neuro-degeneration caused by Alzheimers.
2- Arthritis:
Researchers have been studying black pepper on both humans and animals and have found that the amazing chemical compound piperine reduces the cell compounds that make arthritic inflammation worse.
3- Cancer:
Piperine has been found to play an important role in both preventing and treating the following cancers: colon cancer, lung cancer, and breast cancer. Most research is only in the animal-study stage, but the prognosis is hopeful for the future ability for humans.
4- Dysphagia (difficulty swallowing):
After a stroke, many people have dysphagia, or difficulty in swallowing. Researchers have found that if you sniff black pepper oil for a minute, it helps improve the ability to swallow.
5- Hearing loss:
Piperine has been found to protect cells in the cochlea (an organ in the ear for hearing) from chemical damage.
6- Heart disease/High blood pressure:
In animal studies, researchers have found that piperine, when given with high fat foods, had less oxidation, a process that turns cholesterol into artery clogging junk. Their conclusion is that piperine reduces the oxidation stress on your cells. Piperine also has been found (so far in animal studies) to lower blood pressure.
7- Indigestion:
Black pepper has been found to speed up the time it takes for food to move through the digestive tract. Slow-moving digestion has been linked to many digestive problems including constipation, so black pepper is a positive thing for managing your digestion.
8- Smoking addiction:
Researchers have been studying smokers and have found that the craving for cigarretes decreases when smokers puff on a vapor that contains black pepper essential oil.
9- Vitiligo:
Vitiligo is a skin disease that results in abnormal patches of pale skin. Piperine has been found to promote the growth of melanocytes, which are the cells that produce pigment.
+ Safety profile
Consumption of dishes prepared with excessive amounts of black pepper can cause gastrointestinal irritation, and bleeding from the ulcer sites. Therefore, recipes prepared with pepper should be avoided in individuals with stomach ulcers, ulcerative colitis, and diverticulitis conditions.
Source: The spice series black peppercorns medicinal benefits.
4- Growing Black Peppers on the World
4.1- History
Pepper is native to South Asia and Southeast Asia and has been known to Indian cooking since at least 2000 BCE.
Pepper has played a very important role throughout history and has been a prized spice since ancient times.
The ancient history of black pepper is often interlinked with (and confused with) that of long pepper, the dried fruit of closely related long pepper Piper longum.
Long pepper, growing in the north-western part of India, was more accessible than the black pepper from further south; this trade advantage, plus long pepper's greater spiciness, probably made black pepper less popular at the time.
Pepper became an important spice that catalyzed much of the spice trade. This not only led to exploration of many undiscovered lands, but also to the development of major merchant cities in the Middle East and Europe.
Black peppercorns were found stuffed in the nostrils of Ramesses II, placed there as part of the mummification rituals shortly after his death in 1213 BCE. Little else is known about the use of pepper in ancient Egypt and how it reached the Nile from South Asia.
Pepper (both long and black) was known in Greece at least as early as the 4th century BCE, though it was probably an uncommon and expensive item that only the very rich could afford. Trade routes of the time were by land, or in ships which hugged the coastlines of the Arabian Sea.
Since ancient Greece, pepper has held such high prestige that it was not only used as a seasoning but as a currency and a sacred offering. Pepper was used to both honor the gods and to pay taxes and ransoms. During the fall of ancient Rome, the invading barbarians were even honored by being given black pepper. Additionally, in the Middle Ages the wealth of a man was oftentimes measured by his stockpile of pepper.
The reason that pepper was so cherished is that it served important culinary purposes. Not only could its pungency spice up otherwise bland foods, but it could disguise a food's lack of freshness, the latter being an especially important quality in the times before efficient means of preservation.
Pepper is native to South Asia and Southeast Asia and has been known to Indian cooking since at least 2000 BCE.
Pepper has played a very important role throughout history and has been a prized spice since ancient times.
The ancient history of black pepper is often interlinked with (and confused with) that of long pepper, the dried fruit of closely related long pepper Piper longum.
Long pepper, growing in the north-western part of India, was more accessible than the black pepper from further south; this trade advantage, plus long pepper's greater spiciness, probably made black pepper less popular at the time.
Pepper became an important spice that catalyzed much of the spice trade. This not only led to exploration of many undiscovered lands, but also to the development of major merchant cities in the Middle East and Europe.
Black peppercorns were found stuffed in the nostrils of Ramesses II, placed there as part of the mummification rituals shortly after his death in 1213 BCE. Little else is known about the use of pepper in ancient Egypt and how it reached the Nile from South Asia.
Pepper (both long and black) was known in Greece at least as early as the 4th century BCE, though it was probably an uncommon and expensive item that only the very rich could afford. Trade routes of the time were by land, or in ships which hugged the coastlines of the Arabian Sea.
Since ancient Greece, pepper has held such high prestige that it was not only used as a seasoning but as a currency and a sacred offering. Pepper was used to both honor the gods and to pay taxes and ransoms. During the fall of ancient Rome, the invading barbarians were even honored by being given black pepper. Additionally, in the Middle Ages the wealth of a man was oftentimes measured by his stockpile of pepper.
The reason that pepper was so cherished is that it served important culinary purposes. Not only could its pungency spice up otherwise bland foods, but it could disguise a food's lack of freshness, the latter being an especially important quality in the times before efficient means of preservation.
Black pepper was a well-known and widespread, if expensive, seasoning in the Roman Empire. Apicius' De re coquinaria, a 3rd-century cookbook probably based at least partly on one from the 1st century CE, includes pepper in a majority of its recipes. Edward Gibbon wrote, in The History of the Decline and Fall of the Roman Empire, that pepper was "a favorite ingredient of the most expensive Roman cookery".
The Romans knew of both and often referred to either as just "piper". In fact, it was not until the discovery of the New World and of chili peppers that the popularity of long pepper entirely declined. Chili peppers, some of which when dried are similar in shape and taste to long pepper, were easier to grow in a variety of locations more convenient to Europe.
It is possible that black pepper was known in China in the 2nd century BCE, if poetic reports regarding an explorer named Tang Meng are correct. Sent by Emperor Wu to what is now south-west China, Tang Meng is said to have come across something called jujiang or "sauce-betel". He was told it came from the markets of Shu, an area in what is now the Sichuan province. The traditional view among historians is that "sauce-betel" is a sauce made from betel leaves, but arguments have been made that it actually refers to pepper, either long or black.
In the 3rd century CE, black pepper made its first definite appearance in Chinese texts, as hujiao or "foreign pepper". It does not appear to have been widely known at the time, failing to appear in a 4th-century work describing a wide variety of spices from beyond China's southern border, including long pepper.
By the 12th century, however, black pepper had become a popular ingredient in the cuisine of the wealthy and powerful, sometimes taking the place of China's native Sichuan pepper (the tongue-numbing dried fruit of an unrelated plant).
Marco Polo testifies to pepper's popularity in 13th-century China when he relates what he is told of its consumption in the city of Kinsay (Hangzhou): "... Messer Marco heard it stated by one of the Great Kaan's officers of customs that the quantity of pepper introduced daily for consumption into the city of Kinsay amounted to 43 loads, each load being equal to 223 lbs." Marco Polo is not considered a very reliable source regarding China, and this second-hand data may be even more suspect, but if this estimated 4,500 kg (10,000 pounds) a day for one city is anywhere near the truth, China's pepper imports may have dwarfed Europe's.
During the course of the treasure voyages in the early 15th century, Admiral Zheng He and his expeditionary fleets returned with such a large amount of black pepper that the once-costly luxury became a common commodity.
It is commonly believed that during the Middle Ages, pepper was used to conceal the taste of partially rotten meat. There is no evidence to support this claim, and historians view it as highly unlikely: in the Middle Ages, pepper was a luxury item, affordable only to the wealthy, who certainly had unspoiled meat available as well. In addition, people of the time certainly knew that eating spoiled food would make them sick. Similarly, the belief that pepper was widely used as a preservative is questionable: it is true that piperine, the compound that gives pepper its spiciness, has some antimicrobial properties, but at the concentrations present when pepper is used as a spice, the effect is small. Salt is a much more effective preservative, and salt-cured meats were common fare, especially in winter. However, pepper and other spices certainly played a role in improving the taste of long-preserved meats.
Its exorbitant price during the Middle Ages - and the monopoly on the trade held by Italy - was one of the inducements which led the Portuguese to seek a sea route to India. In 1498, Vasco da Gama became the first person to reach India by sailing around Africa (see Age of Discovery); asked by Arabs in Calicut (who spoke Spanish and Italian) why they had come, his representative replied, "we seek Christians and spices". Though this first trip to India by way of the southern tip of Africa was only a modest success, the Portuguese quickly returned in greater numbers and eventually gained much greater control of trade on the Arabian sea. The 1494 Treaty of Tordesillas with the Spanish granted Portugal exclusive rights to the half of the world where black pepper originated
Unsurprisingly, the Portuguese proved unable to monopolize the spice trade. Older Arab and Venetian trade networks successfully imported enormous quantities of spices, and pepper once again flowed through Alexandria and Italy, as well as around Africa. In the 17th century, the Portuguese lost almost all of their valuable Indian Ocean trade to the Dutch and the English who, taking advantage from the Spanish ruling over Portugal (1580 - 1640), occupied by force almost all Portuguese dominations in the area. The pepper ports of Malabar began to trade increasingly with the Dutch in the period 1661-1663.
Following the British hegemony in India, virtually all of the black pepper found in Europe, the Middle East, and North Africa was traded from Malabar region.
As pepper supplies into Europe increased, the price of pepper declined (though the total value of the import trade generally did not). Pepper, which in the early Middle Ages had been an item exclusively for the rich, started to become more of an everyday seasoning among those of more average means.
Before the 16th century, pepper was being grown in Java, Sunda, Sumatra, Madagascar, Malaysia, and everywhere in Southeast Asia. These areas traded mainly with China, or used the pepper locally. Ports in the Malabar area also served as a stop-off point for much of the trade in other spices from farther east in the Indian Ocean.
J. Innes Miller notes that while pepper was grown in southern Thailand and in Malaysia, its most important source was India, particularly the Malabar Coast, in what is now the state of Kerala. Peppercorns were a much-prized trade good, often referred to as "black gold" and used as a form of commodity money. The legacy of this trade remains in some Western legal systems which recognize the term "peppercorn rent" as a form of a token payment made for something that is in fact being given.
The Romans knew of both and often referred to either as just "piper". In fact, it was not until the discovery of the New World and of chili peppers that the popularity of long pepper entirely declined. Chili peppers, some of which when dried are similar in shape and taste to long pepper, were easier to grow in a variety of locations more convenient to Europe.
It is possible that black pepper was known in China in the 2nd century BCE, if poetic reports regarding an explorer named Tang Meng are correct. Sent by Emperor Wu to what is now south-west China, Tang Meng is said to have come across something called jujiang or "sauce-betel". He was told it came from the markets of Shu, an area in what is now the Sichuan province. The traditional view among historians is that "sauce-betel" is a sauce made from betel leaves, but arguments have been made that it actually refers to pepper, either long or black.
In the 3rd century CE, black pepper made its first definite appearance in Chinese texts, as hujiao or "foreign pepper". It does not appear to have been widely known at the time, failing to appear in a 4th-century work describing a wide variety of spices from beyond China's southern border, including long pepper.
By the 12th century, however, black pepper had become a popular ingredient in the cuisine of the wealthy and powerful, sometimes taking the place of China's native Sichuan pepper (the tongue-numbing dried fruit of an unrelated plant).
Marco Polo testifies to pepper's popularity in 13th-century China when he relates what he is told of its consumption in the city of Kinsay (Hangzhou): "... Messer Marco heard it stated by one of the Great Kaan's officers of customs that the quantity of pepper introduced daily for consumption into the city of Kinsay amounted to 43 loads, each load being equal to 223 lbs." Marco Polo is not considered a very reliable source regarding China, and this second-hand data may be even more suspect, but if this estimated 4,500 kg (10,000 pounds) a day for one city is anywhere near the truth, China's pepper imports may have dwarfed Europe's.
During the course of the treasure voyages in the early 15th century, Admiral Zheng He and his expeditionary fleets returned with such a large amount of black pepper that the once-costly luxury became a common commodity.
It is commonly believed that during the Middle Ages, pepper was used to conceal the taste of partially rotten meat. There is no evidence to support this claim, and historians view it as highly unlikely: in the Middle Ages, pepper was a luxury item, affordable only to the wealthy, who certainly had unspoiled meat available as well. In addition, people of the time certainly knew that eating spoiled food would make them sick. Similarly, the belief that pepper was widely used as a preservative is questionable: it is true that piperine, the compound that gives pepper its spiciness, has some antimicrobial properties, but at the concentrations present when pepper is used as a spice, the effect is small. Salt is a much more effective preservative, and salt-cured meats were common fare, especially in winter. However, pepper and other spices certainly played a role in improving the taste of long-preserved meats.
Its exorbitant price during the Middle Ages - and the monopoly on the trade held by Italy - was one of the inducements which led the Portuguese to seek a sea route to India. In 1498, Vasco da Gama became the first person to reach India by sailing around Africa (see Age of Discovery); asked by Arabs in Calicut (who spoke Spanish and Italian) why they had come, his representative replied, "we seek Christians and spices". Though this first trip to India by way of the southern tip of Africa was only a modest success, the Portuguese quickly returned in greater numbers and eventually gained much greater control of trade on the Arabian sea. The 1494 Treaty of Tordesillas with the Spanish granted Portugal exclusive rights to the half of the world where black pepper originated
Unsurprisingly, the Portuguese proved unable to monopolize the spice trade. Older Arab and Venetian trade networks successfully imported enormous quantities of spices, and pepper once again flowed through Alexandria and Italy, as well as around Africa. In the 17th century, the Portuguese lost almost all of their valuable Indian Ocean trade to the Dutch and the English who, taking advantage from the Spanish ruling over Portugal (1580 - 1640), occupied by force almost all Portuguese dominations in the area. The pepper ports of Malabar began to trade increasingly with the Dutch in the period 1661-1663.
Following the British hegemony in India, virtually all of the black pepper found in Europe, the Middle East, and North Africa was traded from Malabar region.
As pepper supplies into Europe increased, the price of pepper declined (though the total value of the import trade generally did not). Pepper, which in the early Middle Ages had been an item exclusively for the rich, started to become more of an everyday seasoning among those of more average means.
Before the 16th century, pepper was being grown in Java, Sunda, Sumatra, Madagascar, Malaysia, and everywhere in Southeast Asia. These areas traded mainly with China, or used the pepper locally. Ports in the Malabar area also served as a stop-off point for much of the trade in other spices from farther east in the Indian Ocean.
J. Innes Miller notes that while pepper was grown in southern Thailand and in Malaysia, its most important source was India, particularly the Malabar Coast, in what is now the state of Kerala. Peppercorns were a much-prized trade good, often referred to as "black gold" and used as a form of commodity money. The legacy of this trade remains in some Western legal systems which recognize the term "peppercorn rent" as a form of a token payment made for something that is in fact being given.
4.2- Varieties
+ Introduction
There are hundreds of Pepper varieties. All Pepper varieties are derived from the same vine (Piper nigrum). Different varieties result from picking the berries at various stages of ripening and processing them differently. Common varieties include the following:
1- Black peppercorns:
This is the most popular form of pepper on the World. Black peppercorns are produced by picking the mature but unripoe berries as they are beginning to turn from green to yellow. They are then boiled briefly and then allowed to ferment and dry naturally in the sun (or by forced-air heating) until wrinkled and black. Black Pepper is moderatly hot, pungent and aromatic.
Most generic black pepper sold in stores is a mixture from a variety of sources bought at the lowest possible price. None of the vareties or grades that we offer would fall into thois category.
On the World’s markets sell only distinct varieties of the highest grade available with the names indicating the origin as follows:
a. Malabar: is the "original" pepper and is a popular variety that originates from the Malabar Coast in the SW portion of India, where peppercorn cultivation first began. The berries have a slightly greenish hue. This is an excellent pepper with pungent aroma and robust flavor available at a modest price. This variety represents for many what "pepper" should smell and taste like.
b. Tellicherry: comes from the same region as Malabar and is a family of quality designations representing the largest and highest quality berries, and is widely recognized as a premium product with more name regognition than any other variety. These berries are picked much cloer to fully ripe than the Malabar, as the berry color reaches yellow-orange or even red. The color is a dark chocolate brown to black and the flavor is highly complex and aromatic. Tellicherry peppercorns are large in size and have a complex spicy aroma and slighly more heat with hints of cedar, flowers and cherries. The complexity in aroma and flavor somes at the expense of pungency, which is why some tastes prefer Malabr. There are several grades of Tellicherry and they vary in price and flavor.
c. Sarawak Black: In recent years the Malaysian Pepper Board has encouraged growers and processors to experiment with techniques such as rapid harvesting and collection and forced air drying, aimed at increasing product quality rather than reducing costs, and these efforts are paying off. Premium Sarawak Black pepper is a medium-sized pepper with brown-grayish hues. It has a mild flavor with a fresh aroma that is often described as fruity with hints of chocolate, licorice and syrah.
d. Lampong: comes from the island of Sumatra in Indonesia and is similar in some respects to Sarawak except for being hotter. This is the variety most often sold in the UK. Lampong peppercorns have an earthy and smoky aroma. This peppercorn is slightly smaller in average size than others, and it grinds extremely well in almost any mill.
e. Vietnamese: Some of the world's best spices are coming from Vietnam these days and their pepper is no exception. This pepper is often compared to Lampong but It is found the berries to be much larger and with a pleasant lemony/citrus aroma and taste that is different from Lampong. This variety is very versatile and worth trying. It has few retailers to offer it as a distinct variety.
f. Talamanca Del Caribe: This was one of our most popular peppercorns untill the production ended as described above. Not everyone's favorite, it but it was a "pepper-lover's pepper". The aroma was earthy, bold, and pungent. The flavor was bold and hot and it had what we called "the ten-second delayed fuse", after which a second, stronger sensation of heat would come on and linger. It was and and is, the hottest black pepper we have tasted to date. Our stocks sold out before the end of 2010, there is no more available anywhere, and we do not have another product that is equivalent.
g. Madagasacar: This is another variety largely unknown to American Chefs. Madagascar was once a colony of France, and the close relationship continues with most of their peppercorns being exported to there. Madagascar pepper features a medium sized berry, brownish-gray in color, with a rich aroma reminiscent of hickory smoke or charred oak barrels. The flavor is mild and not too hot. Some Chefs in France refuse to use anything else. Definitely worth a try.
h. Kampot: Hailing from Cambodia, Kampot is an organic, luscious black peppercorn that is crisply sweet in fragrance with overtones of guava and eucalyptus. It is a large berry with an equally large paper-white center that ensures good heat. Kampot’s flavor is crisp with a mildly smoky finish.
Pepper has been grown in this region for over 100 years, but, the Kmer Rouge regime destroyed the pepper plantations in favor of rice production in the latter part of the 20th century and the industry has only recently begun to emerge from this wreckage. This variety is largely unknown in the USA, but highly regarded abroad, with most of the production going to Japan or France. We have this variety in stock on occasion.
k. Pohnpei: This is another area of micro-production that only dates back to the early 1960's. Pohnpei (formerly Ponape) is a small island in Micronesia that became famous for its high quality but limited pepper production. The industry was virtually eliminated by government policies in the 1980's and 1990's. As a result there is only a single surviving groweer on Pohnpei. As a result, the price remains very high. This peppercorn is organically grown, and has a deep black color, an appealing balanced aroma, and a flavor that is often described as sweet. This peppercorn has a small but intensely loyal following. We kep this peppercorns in stock until mid 2012 when the government meddled once again, and prohibited shipping via the Postal Service, which was the only practical way to ship from this remote location.
l. Penja Black: As detailed above, the pepper indistry is Cameroon has existed for only 50 years and is very small in sizeand total production, almost all of which goes to France (which is we we get it from). The Penja Black Peppercorn is a small to medium-sized peppercorn with a uniform dark brown/black color. The aroma is rich and pungent with a hint of Cumin. The flavor is also pungent with a high heat that comes on quickly and has "depth". This is another "pepper lover's pepper". If you are mourning the loss of the Talamanca Del Caribe, you might like this one, It is expensive, but it will be work it to many.
+ Introduction
There are hundreds of Pepper varieties. All Pepper varieties are derived from the same vine (Piper nigrum). Different varieties result from picking the berries at various stages of ripening and processing them differently. Common varieties include the following:
1- Black peppercorns:
This is the most popular form of pepper on the World. Black peppercorns are produced by picking the mature but unripoe berries as they are beginning to turn from green to yellow. They are then boiled briefly and then allowed to ferment and dry naturally in the sun (or by forced-air heating) until wrinkled and black. Black Pepper is moderatly hot, pungent and aromatic.
Most generic black pepper sold in stores is a mixture from a variety of sources bought at the lowest possible price. None of the vareties or grades that we offer would fall into thois category.
On the World’s markets sell only distinct varieties of the highest grade available with the names indicating the origin as follows:
a. Malabar: is the "original" pepper and is a popular variety that originates from the Malabar Coast in the SW portion of India, where peppercorn cultivation first began. The berries have a slightly greenish hue. This is an excellent pepper with pungent aroma and robust flavor available at a modest price. This variety represents for many what "pepper" should smell and taste like.
b. Tellicherry: comes from the same region as Malabar and is a family of quality designations representing the largest and highest quality berries, and is widely recognized as a premium product with more name regognition than any other variety. These berries are picked much cloer to fully ripe than the Malabar, as the berry color reaches yellow-orange or even red. The color is a dark chocolate brown to black and the flavor is highly complex and aromatic. Tellicherry peppercorns are large in size and have a complex spicy aroma and slighly more heat with hints of cedar, flowers and cherries. The complexity in aroma and flavor somes at the expense of pungency, which is why some tastes prefer Malabr. There are several grades of Tellicherry and they vary in price and flavor.
c. Sarawak Black: In recent years the Malaysian Pepper Board has encouraged growers and processors to experiment with techniques such as rapid harvesting and collection and forced air drying, aimed at increasing product quality rather than reducing costs, and these efforts are paying off. Premium Sarawak Black pepper is a medium-sized pepper with brown-grayish hues. It has a mild flavor with a fresh aroma that is often described as fruity with hints of chocolate, licorice and syrah.
d. Lampong: comes from the island of Sumatra in Indonesia and is similar in some respects to Sarawak except for being hotter. This is the variety most often sold in the UK. Lampong peppercorns have an earthy and smoky aroma. This peppercorn is slightly smaller in average size than others, and it grinds extremely well in almost any mill.
e. Vietnamese: Some of the world's best spices are coming from Vietnam these days and their pepper is no exception. This pepper is often compared to Lampong but It is found the berries to be much larger and with a pleasant lemony/citrus aroma and taste that is different from Lampong. This variety is very versatile and worth trying. It has few retailers to offer it as a distinct variety.
f. Talamanca Del Caribe: This was one of our most popular peppercorns untill the production ended as described above. Not everyone's favorite, it but it was a "pepper-lover's pepper". The aroma was earthy, bold, and pungent. The flavor was bold and hot and it had what we called "the ten-second delayed fuse", after which a second, stronger sensation of heat would come on and linger. It was and and is, the hottest black pepper we have tasted to date. Our stocks sold out before the end of 2010, there is no more available anywhere, and we do not have another product that is equivalent.
g. Madagasacar: This is another variety largely unknown to American Chefs. Madagascar was once a colony of France, and the close relationship continues with most of their peppercorns being exported to there. Madagascar pepper features a medium sized berry, brownish-gray in color, with a rich aroma reminiscent of hickory smoke or charred oak barrels. The flavor is mild and not too hot. Some Chefs in France refuse to use anything else. Definitely worth a try.
h. Kampot: Hailing from Cambodia, Kampot is an organic, luscious black peppercorn that is crisply sweet in fragrance with overtones of guava and eucalyptus. It is a large berry with an equally large paper-white center that ensures good heat. Kampot’s flavor is crisp with a mildly smoky finish.
Pepper has been grown in this region for over 100 years, but, the Kmer Rouge regime destroyed the pepper plantations in favor of rice production in the latter part of the 20th century and the industry has only recently begun to emerge from this wreckage. This variety is largely unknown in the USA, but highly regarded abroad, with most of the production going to Japan or France. We have this variety in stock on occasion.
k. Pohnpei: This is another area of micro-production that only dates back to the early 1960's. Pohnpei (formerly Ponape) is a small island in Micronesia that became famous for its high quality but limited pepper production. The industry was virtually eliminated by government policies in the 1980's and 1990's. As a result there is only a single surviving groweer on Pohnpei. As a result, the price remains very high. This peppercorn is organically grown, and has a deep black color, an appealing balanced aroma, and a flavor that is often described as sweet. This peppercorn has a small but intensely loyal following. We kep this peppercorns in stock until mid 2012 when the government meddled once again, and prohibited shipping via the Postal Service, which was the only practical way to ship from this remote location.
l. Penja Black: As detailed above, the pepper indistry is Cameroon has existed for only 50 years and is very small in sizeand total production, almost all of which goes to France (which is we we get it from). The Penja Black Peppercorn is a small to medium-sized peppercorn with a uniform dark brown/black color. The aroma is rich and pungent with a hint of Cumin. The flavor is also pungent with a high heat that comes on quickly and has "depth". This is another "pepper lover's pepper". If you are mourning the loss of the Talamanca Del Caribe, you might like this one, It is expensive, but it will be work it to many.
2- White Peppercorns:
These are fully mature berries that have been picked partiall ripe and had their outer skin removed. This is generally done by soaking the berries in water for a number of days and then rubbing the outer skins off. It is also sometimes done mechanically while dry. The aroma is earthy and taste is hot and creamy but not pungent or aromatic. It is quite distinctive in aroma anf flavor from that of the black pepper and almost never used as final seasoning.
White pepper is commonly used for sauces, soups, potatoes and beverages. (This is most popular pepper in northern Europe, outselling black pepper by 10:1, reverse the ratio of the USA.) Due to the extra processing involved white pepper is slightly more expensive than black peppercorns from the same origin.
There are several varieties as follows:
a. Muntok: The most common and well known variety of White Pepper originates from the small Indonesian Island of Bangka and the berries are named Muntok after the islands main port. It is commonly available, economical and preferred by some compared to the more rare white peppercorns.
b. Sarawak: Sometimes a superior product is produced in a region not known for a different type of product. This is the case with Sarawak "extra Fancy" White Peppercorns from Malaysia. These berries are large and flavorful and with a uniform creamy white color and hot flavor. The price is higher than for Muntok and is popular with our customers.
c. Penja White: This may be our hottest white pepper and quite expensive. It originates from the Penja Valley of Cameroon where pepper was only first culivated in the late 1950's.. Their production is quite small, and almost all of ot goes to France, which is where our supplier is located. If you prefer white pepper and like it hot, this may be the one for you.
d. Talamanca Del Caribe: This single-estate pepper was grown in Ecuador, processed to a very high quality standard, and was the hottest white pepper we have ever tasted. Unfortunately, the owner sold this farm in about 2007 and it was incorporated into a neighboring pineapple plantation. It was sold the last of stocks in late 2011 and so this product no longer exists.
These are fully mature berries that have been picked partiall ripe and had their outer skin removed. This is generally done by soaking the berries in water for a number of days and then rubbing the outer skins off. It is also sometimes done mechanically while dry. The aroma is earthy and taste is hot and creamy but not pungent or aromatic. It is quite distinctive in aroma anf flavor from that of the black pepper and almost never used as final seasoning.
White pepper is commonly used for sauces, soups, potatoes and beverages. (This is most popular pepper in northern Europe, outselling black pepper by 10:1, reverse the ratio of the USA.) Due to the extra processing involved white pepper is slightly more expensive than black peppercorns from the same origin.
There are several varieties as follows:
a. Muntok: The most common and well known variety of White Pepper originates from the small Indonesian Island of Bangka and the berries are named Muntok after the islands main port. It is commonly available, economical and preferred by some compared to the more rare white peppercorns.
b. Sarawak: Sometimes a superior product is produced in a region not known for a different type of product. This is the case with Sarawak "extra Fancy" White Peppercorns from Malaysia. These berries are large and flavorful and with a uniform creamy white color and hot flavor. The price is higher than for Muntok and is popular with our customers.
c. Penja White: This may be our hottest white pepper and quite expensive. It originates from the Penja Valley of Cameroon where pepper was only first culivated in the late 1950's.. Their production is quite small, and almost all of ot goes to France, which is where our supplier is located. If you prefer white pepper and like it hot, this may be the one for you.
d. Talamanca Del Caribe: This single-estate pepper was grown in Ecuador, processed to a very high quality standard, and was the hottest white pepper we have ever tasted. Unfortunately, the owner sold this farm in about 2007 and it was incorporated into a neighboring pineapple plantation. It was sold the last of stocks in late 2011 and so this product no longer exists.
3- Green peppercorns:
These are berries that are picked long before maturity in the green stage and either air-dried, freeze-dried or pickled in brine to prevent fermentation. They are aromatic with a fresh flavor, but are not pungent. In the dried form they are considered essential for French, Creole and some Thai cooking. This is the also the pepper called for in a traditional "peppercorn" sauce.
Because of the extra processing required and the smaller yield, these are some of the more expensive peppercorns. In recent years Brazil has become the chief source for this variety if you are able to find them at all.
It is offer freeze-dried green peppercorns from Brazil, which are more expensive, but widely recognized to have superior appearance and a flavor that some prefer. It is also offer air-dried peppercorns from India. These are much more economical and some prefer the flavor of the air-dried variety.
These are berries that are picked long before maturity in the green stage and either air-dried, freeze-dried or pickled in brine to prevent fermentation. They are aromatic with a fresh flavor, but are not pungent. In the dried form they are considered essential for French, Creole and some Thai cooking. This is the also the pepper called for in a traditional "peppercorn" sauce.
Because of the extra processing required and the smaller yield, these are some of the more expensive peppercorns. In recent years Brazil has become the chief source for this variety if you are able to find them at all.
It is offer freeze-dried green peppercorns from Brazil, which are more expensive, but widely recognized to have superior appearance and a flavor that some prefer. It is also offer air-dried peppercorns from India. These are much more economical and some prefer the flavor of the air-dried variety.
4- Red Peppercorns
In the world of pepper, there is probably no other term that causes more confusion than "Red Peppercorns". Some persons or cookbook publishers use this term interchangeably with what we call "Rose" or "Pink" peppercorns. That wid be fines except for the fact that there is a true (piper nigrum) Red Peppercorn. (Do not confuse with “Red Pepper” which is finely ground Cayenne and other capsicum peppers.) Red Peppercorns are extremely rare and not presently imported into the USA to someone knowledge. It is generally safe to assume that any recipe that calls for "Red Peppercorns" is in fact referring to the "Rose or Pink Pepper" described below.
So what are they? Red peppercorns are fully ripened berries that are bright red in color when they are picked. They may be used fresh, but they spoil quickly, so they can be preserved in brines, freeze-dried, or air dried. The air-dried samples someone evaluated from Cambodia looked like very large black peppercorns, with a slight reddish-burgundy hue mixed with the black color. The aroma is complex with little pungency, and the flavor is hot.. (Is this respect the flavor is very similar to what you get with the highest grades of Tellicherry, as those berries are almost ripe when picked.) It would be expected that thr frezzeed dried or brend repeppercorns would retain their red color and have a completely different flavor. We can't say for sure until we get some to try.
In the world of pepper, there is probably no other term that causes more confusion than "Red Peppercorns". Some persons or cookbook publishers use this term interchangeably with what we call "Rose" or "Pink" peppercorns. That wid be fines except for the fact that there is a true (piper nigrum) Red Peppercorn. (Do not confuse with “Red Pepper” which is finely ground Cayenne and other capsicum peppers.) Red Peppercorns are extremely rare and not presently imported into the USA to someone knowledge. It is generally safe to assume that any recipe that calls for "Red Peppercorns" is in fact referring to the "Rose or Pink Pepper" described below.
So what are they? Red peppercorns are fully ripened berries that are bright red in color when they are picked. They may be used fresh, but they spoil quickly, so they can be preserved in brines, freeze-dried, or air dried. The air-dried samples someone evaluated from Cambodia looked like very large black peppercorns, with a slight reddish-burgundy hue mixed with the black color. The aroma is complex with little pungency, and the flavor is hot.. (Is this respect the flavor is very similar to what you get with the highest grades of Tellicherry, as those berries are almost ripe when picked.) It would be expected that thr frezzeed dried or brend repeppercorns would retain their red color and have a completely different flavor. We can't say for sure until we get some to try.
+ Varieties that are not true pepper (not Piper nigrum)
5- Pink or Rose Pepper:
This is not a true pepper but is a dried berry from a small mastic tree related to the rose bush and found on the French Island of Reunion in the Indian Ocean. (These are also commonly referred to as "Red Peppercorns" in trade and in many cookbooks.) They are related to, but different from the berries of the "pepper tree" that grows wild in Brazil and some parts of the southern USA.
These are used whole in nouveau cuisine dishes or mixed with other varieties for general use. The flavor is most similar to that of Black Pepper, but milder and more acidic with a hint of sweetness. This variety is expensive and difficult to find at the average grocery store. We have found a quality source with reasonable prices.
6- Szechuan peppercorns:
Szechuan (Sichuan) peppercorns are not a true pepper at all, but berries from the Prickly Ash tree native to China. It is widely grown and consumed in Asia and is a vital component in many Chinese and Japanese dishes. The peppercorns are air-dried rust-colored berries with hair-thin stem connecting to a split husk containing a black seed. The husk and the seeds are often separated as they have different flavors.
Szechuan peppercorns have an aromatic and resinous flavor that leaves the lips tingly and slightly numb when tasted directly followed by a moderate heat that lingers. The peppercorns are often lightly roasted before crushing in a mortar and pestle and go well with fish, chicken and duck, or any dish where a spice heat is desired.
Source: http://pepper-passion.com/peppercorn-varieties.
+ Other important varieties
Source: Black pepper varieties.
5- Pink or Rose Pepper:
This is not a true pepper but is a dried berry from a small mastic tree related to the rose bush and found on the French Island of Reunion in the Indian Ocean. (These are also commonly referred to as "Red Peppercorns" in trade and in many cookbooks.) They are related to, but different from the berries of the "pepper tree" that grows wild in Brazil and some parts of the southern USA.
These are used whole in nouveau cuisine dishes or mixed with other varieties for general use. The flavor is most similar to that of Black Pepper, but milder and more acidic with a hint of sweetness. This variety is expensive and difficult to find at the average grocery store. We have found a quality source with reasonable prices.
6- Szechuan peppercorns:
Szechuan (Sichuan) peppercorns are not a true pepper at all, but berries from the Prickly Ash tree native to China. It is widely grown and consumed in Asia and is a vital component in many Chinese and Japanese dishes. The peppercorns are air-dried rust-colored berries with hair-thin stem connecting to a split husk containing a black seed. The husk and the seeds are often separated as they have different flavors.
Szechuan peppercorns have an aromatic and resinous flavor that leaves the lips tingly and slightly numb when tasted directly followed by a moderate heat that lingers. The peppercorns are often lightly roasted before crushing in a mortar and pestle and go well with fish, chicken and duck, or any dish where a spice heat is desired.
Source: http://pepper-passion.com/peppercorn-varieties.
+ Other important varieties
Source: Black pepper varieties.
|
Common varieties
Cheriakodi Chola Chumala Karimkotta Karivilanchi Kumbhakodi Perumkodi Thommankodi Uthirankotta Valliyakaniyakadan Vellanamban Nedumchola Kottan Chengannurkodi Cheppakulamundi Jeerakamundi |
Hybrid varieties
Panniyur-1 Panniyur-2 Panniyur-3 Panniyur-4 Panniyur-5 Panniyur-6 Panniyur-7 Sreekara Subhakara Panchami Pournami PLD-2 IISR Thevam IISR Girimunda IISR Malabar Excel IISR Shakthi |
4.3- Growing
Black pepper comes from the pepper plant, a smooth woody vine that can grow up to 33 feet in hot and humid tropical climates. They begin to bear small white clustered flowers after 3 to 4 years and develop into berries known as peppercorns. Ground peppercorns produce the spice we call pepper.
+ Requirements for Growing Black Pepper
- Temperatures
Pepper plant is native to South India, and is extensively cultivated there and other tropical regions like Brazil, Myanmar and Indonesia. Pepper plant is tropical, moreover, it grows mostly in the Southern states of India and these states have very humid climate (almost 90% of pepper cultivation of the world done there). It means black pepper loves extremely humid climates where temperature never falls below 16oC (60oF).
While planting pepper plant always remember to choose a location that remains humid and temperature mostly be maintained constantly around 24 to 30 degrees C (75 to 85 degrees Fahrenheit). However, pepper plant can tolerate temperature between 10 - 40 degrees C (50 - 104 degrees F).
If you are looking to optimize your flowering and fruiting, then providing daytime temperatures above 20oC (70oF) is ideal. Black Pepper grows best in temperatures above 15oC (60oF).
Plant black pepper when soil temperatures are at least 20oC (75°F) or start it indoors year round. Transplant outside in the spring if possible when conditions are mild.
It prefers hot, humid and tropical climates and can not tolerate areas where temperatures drop below 60°F. In cooler areas, grow black pepper in a container and overwinter it indoors or in a greenhouse.
- Light
In its native habit of southern India, Black Pepper is an understory plant that climbs up trees and grows in dappled light. Like other tropical plants, Black Pepper can be grown outside during the summer months and brought inside for the winter.
Look for dappled shade, a spot that receives daylong filtered sunlight is optimal as the plant can be damaged if exposed to too much direct sunlight. If planting in a sunny area must use a shade cloth that filters the sunlight to at least 50%.
When grown as a houseplant, it needs moderate light in an east or west window and it should be placed directly on the windowsill or close to your light source if grown in a light garden. It does benefit from some direct sunlight but not hot noonday sun.
- Soil
Black pepper needs rich soil that drains easily. A fertile potting mix works great. Garden soil should be amended with lots of compost. Plant in raised beds for better drainage.
Pepper can be grown in soil that is neither too dry nor susceptible to flooding, moist, well-drained and rich in organic matter (the vines do not do too well over an altitude of 900 m (3,000 ft) above sea level).
Black Pepper plants do best in fertile and medium clayey soil that retain slight moisture. Good drainage is always the most essential need while growing black pepper, waterlogged soil can damage the plant. Soil pH level could be anywhere between 5.5 and 7, add lime if the soil is too acidic and sulfur if alkaline.
- Water Needs
Black pepper plants require consistent moisture year-round, but their needs vary according to the season and their growing conditions. The plant loves humidity, the more the better. For this, mist the plant often with soft water. If you’re growing black pepper in pots place them on saucer filled with water, this will also increase the humidity level.
Allow the soil of indoor and garden-grown black pepper plants to dry out on the surface between waterings. Provide garden-grown plants 1 inch of water at each watering, moistening the soil to a 6- to 15-inch-depth. Saturate potted black pepper plants until the excess water pours from the pot's drainage holes. Decrease water during the winter, providing just enough to keep leaves from wilting. Cooler temperatures slow moisture evaporation, so check the soil before watering in winter and provide water only if it feels dry beneath the surface.
Be sure to give the pepper plant plenty of water to keep the soil slightly moist always, not allowing the soil to dry out between watering spells.
Keep the soil constantly moist for good results. Mist regularly with a spray bottle to keep a humid environment. Water container plants even more often as they will dry out fast. No need to keep the soil sopping wet but don’t let it completely dry out between each watering either.
- Mulching
Do mulching with organic matter to prevent moisture and weeds.
Black pepper comes from the pepper plant, a smooth woody vine that can grow up to 33 feet in hot and humid tropical climates. They begin to bear small white clustered flowers after 3 to 4 years and develop into berries known as peppercorns. Ground peppercorns produce the spice we call pepper.
+ Requirements for Growing Black Pepper
- Temperatures
Pepper plant is native to South India, and is extensively cultivated there and other tropical regions like Brazil, Myanmar and Indonesia. Pepper plant is tropical, moreover, it grows mostly in the Southern states of India and these states have very humid climate (almost 90% of pepper cultivation of the world done there). It means black pepper loves extremely humid climates where temperature never falls below 16oC (60oF).
While planting pepper plant always remember to choose a location that remains humid and temperature mostly be maintained constantly around 24 to 30 degrees C (75 to 85 degrees Fahrenheit). However, pepper plant can tolerate temperature between 10 - 40 degrees C (50 - 104 degrees F).
If you are looking to optimize your flowering and fruiting, then providing daytime temperatures above 20oC (70oF) is ideal. Black Pepper grows best in temperatures above 15oC (60oF).
Plant black pepper when soil temperatures are at least 20oC (75°F) or start it indoors year round. Transplant outside in the spring if possible when conditions are mild.
It prefers hot, humid and tropical climates and can not tolerate areas where temperatures drop below 60°F. In cooler areas, grow black pepper in a container and overwinter it indoors or in a greenhouse.
- Light
In its native habit of southern India, Black Pepper is an understory plant that climbs up trees and grows in dappled light. Like other tropical plants, Black Pepper can be grown outside during the summer months and brought inside for the winter.
Look for dappled shade, a spot that receives daylong filtered sunlight is optimal as the plant can be damaged if exposed to too much direct sunlight. If planting in a sunny area must use a shade cloth that filters the sunlight to at least 50%.
When grown as a houseplant, it needs moderate light in an east or west window and it should be placed directly on the windowsill or close to your light source if grown in a light garden. It does benefit from some direct sunlight but not hot noonday sun.
- Soil
Black pepper needs rich soil that drains easily. A fertile potting mix works great. Garden soil should be amended with lots of compost. Plant in raised beds for better drainage.
Pepper can be grown in soil that is neither too dry nor susceptible to flooding, moist, well-drained and rich in organic matter (the vines do not do too well over an altitude of 900 m (3,000 ft) above sea level).
Black Pepper plants do best in fertile and medium clayey soil that retain slight moisture. Good drainage is always the most essential need while growing black pepper, waterlogged soil can damage the plant. Soil pH level could be anywhere between 5.5 and 7, add lime if the soil is too acidic and sulfur if alkaline.
- Water Needs
Black pepper plants require consistent moisture year-round, but their needs vary according to the season and their growing conditions. The plant loves humidity, the more the better. For this, mist the plant often with soft water. If you’re growing black pepper in pots place them on saucer filled with water, this will also increase the humidity level.
Allow the soil of indoor and garden-grown black pepper plants to dry out on the surface between waterings. Provide garden-grown plants 1 inch of water at each watering, moistening the soil to a 6- to 15-inch-depth. Saturate potted black pepper plants until the excess water pours from the pot's drainage holes. Decrease water during the winter, providing just enough to keep leaves from wilting. Cooler temperatures slow moisture evaporation, so check the soil before watering in winter and provide water only if it feels dry beneath the surface.
Be sure to give the pepper plant plenty of water to keep the soil slightly moist always, not allowing the soil to dry out between watering spells.
Keep the soil constantly moist for good results. Mist regularly with a spray bottle to keep a humid environment. Water container plants even more often as they will dry out fast. No need to keep the soil sopping wet but don’t let it completely dry out between each watering either.
- Mulching
Do mulching with organic matter to prevent moisture and weeds.
+ Prepare seedlings
Black pepper can be directly planted from seeds or from cutting stems.
- Planting seedlings from seeds
Soak your black pepper seeds in water for 24 hours prior to planting.
To propagate it from seeds fill the container with a quality potting mix that contains a good amount of organic matter. Use your finger to poke three holes, each 1/2 inch deep and about 1 to 1.5 inches apart. Drop a seed in each hole, then cover it with soil. Water the seeds often and keep the soil moist.
Sow seeds very lightly, only about ¼ inch below the surface of the soil and about 3 inches apart. Moisten carefully with a spray bottle. Keep the soil moist and warm until the seeds germinate about 30 days later. Place them on top of a radiator or refrigerator if possible to help keep them warm. Move to indirect sunlight once they sprout.
In one month, roots will grow about an inch at the nodes.
This can now be transferred to plastic bags with holes at the bottom, half filled with sand and the other half with loose soil. When transplanting, thrust a stick into the plastic bag, and in its hole, put in the plant.
Transplant the healthiest seedlings outside or to larger growing pots when they are 4 to 6 inches high.
In 2-3 months when there are about 4-5 new growths (shoots) in the upper part of the plant, it can now be transferred in the fields.
- Planting seedlings from cutting stems
Black pepper can also be propagated from cutting stems.
Growing black pepper plants are actually vines most often propagated through vegetative cuttings and interspersed among shade crop trees, such as coffee.
Plant materials in pepper consist of the stem with 3 nodes. Separate these from the mother plant at the beginning of the rainy season, and plant in the nursery side by side for growing roots in a rooting bed.
Transplant the healthiest seedlings outside or to larger growing pots when they have new roots and stems at 40 to 60 cm high.
Black pepper can be directly planted from seeds or from cutting stems.
- Planting seedlings from seeds
Soak your black pepper seeds in water for 24 hours prior to planting.
To propagate it from seeds fill the container with a quality potting mix that contains a good amount of organic matter. Use your finger to poke three holes, each 1/2 inch deep and about 1 to 1.5 inches apart. Drop a seed in each hole, then cover it with soil. Water the seeds often and keep the soil moist.
Sow seeds very lightly, only about ¼ inch below the surface of the soil and about 3 inches apart. Moisten carefully with a spray bottle. Keep the soil moist and warm until the seeds germinate about 30 days later. Place them on top of a radiator or refrigerator if possible to help keep them warm. Move to indirect sunlight once they sprout.
In one month, roots will grow about an inch at the nodes.
This can now be transferred to plastic bags with holes at the bottom, half filled with sand and the other half with loose soil. When transplanting, thrust a stick into the plastic bag, and in its hole, put in the plant.
Transplant the healthiest seedlings outside or to larger growing pots when they are 4 to 6 inches high.
In 2-3 months when there are about 4-5 new growths (shoots) in the upper part of the plant, it can now be transferred in the fields.
- Planting seedlings from cutting stems
Black pepper can also be propagated from cutting stems.
Growing black pepper plants are actually vines most often propagated through vegetative cuttings and interspersed among shade crop trees, such as coffee.
Plant materials in pepper consist of the stem with 3 nodes. Separate these from the mother plant at the beginning of the rainy season, and plant in the nursery side by side for growing roots in a rooting bed.
Transplant the healthiest seedlings outside or to larger growing pots when they have new roots and stems at 40 to 60 cm high.
+ Transplant
- With seedlings from seeds
Transplant the healthiest seedlings outside or to larger growing pots when they are 4 to 6 inches high.
- With seedlings from cutting stems
Transplant the healthiest seedlings outside or to larger growing pots when they have new roots and stems.
The plants are propagated by cuttings about 40 to 50 centimetres (16 to 20 in) long, tied up to neighbouring trees or climbing frames at distances of about 2 metres (6 ft 7 in) apart; trees with rough bark are favoured over those with smooth bark, as the pepper plants climb rough bark more readily. Competing plants are cleared away, leaving only sufficient trees to provide shade and permit free ventilation.
- With seedlings from seeds
Transplant the healthiest seedlings outside or to larger growing pots when they are 4 to 6 inches high.
- With seedlings from cutting stems
Transplant the healthiest seedlings outside or to larger growing pots when they have new roots and stems.
The plants are propagated by cuttings about 40 to 50 centimetres (16 to 20 in) long, tied up to neighbouring trees or climbing frames at distances of about 2 metres (6 ft 7 in) apart; trees with rough bark are favoured over those with smooth bark, as the pepper plants climb rough bark more readily. Competing plants are cleared away, leaving only sufficient trees to provide shade and permit free ventilation.
+ Prepare trellis, tree or pole to climb
Black pepper is a climbing plant, so it needs a trellis, tree or pole to climb. The best is the madre cacao (kakawate). Its long branchesare cut like poles and thrust into the ground, 2-3 m apart, in April and May. These branches will grow leaves and branches in the first rain in June. Change the branch that does not grow.
Plant two seedlings of pepper at the base of every pole. Remove them from the plastic bag and plant one feet away from the kakawate pole. Tie the stem to the pole to help it climb. In one week, the roots of the pepper will adhere to the pole and the plant will climb by itself.
Provide a fence or trellis for the black pepper vines, which may reach about 15 feet long. Indoors, grow them in a hanging pot so the vines can spread out.
Black pepper is a climbing plant, so it needs a trellis, tree or pole to climb. The best is the madre cacao (kakawate). Its long branchesare cut like poles and thrust into the ground, 2-3 m apart, in April and May. These branches will grow leaves and branches in the first rain in June. Change the branch that does not grow.
Plant two seedlings of pepper at the base of every pole. Remove them from the plastic bag and plant one feet away from the kakawate pole. Tie the stem to the pole to help it climb. In one week, the roots of the pepper will adhere to the pole and the plant will climb by itself.
Provide a fence or trellis for the black pepper vines, which may reach about 15 feet long. Indoors, grow them in a hanging pot so the vines can spread out.
+ Fertilizer
Black Pepper needs low to moderate fertilization with a balanced fertilizer.
The fertilizer needs of black pepper plants vary depending on their growing conditions. Those grown in leaner soil outdoors on in pots require more supplemental fertilizer, while those grown in rich, moist soil outdoors need less. Potted black pepper plants benefit from the addition of 2 cups of slow release, 14-14-14 analysis fertilizer per 2 gallons of soil in their container at planting. The ongoing fertilizer needs of garden-grown and potted black pepper plants are the same. Dissolve 1/4 teaspoon of 15-15-15 or 7-9-5 analysis fertilizer in 1 gallon of water. Replace one watering every one to two weeks with the solution. Stop feeding in autumn and winter to allow the plant to rest.
Fertilize every spring with a well balanced organic fertilizer. Fertilize house plants every four weeks. Application of epsom salt is also beneficial. It is best to get your soil tested before fertilizing.
If your pepper plant is grown under lower light and temperature levels, then decrease the fertilizer. During the winter months stop fertilizing the plant until warmer temperatures and higher light levels resume in spring.
Black Pepper needs low to moderate fertilization with a balanced fertilizer.
The fertilizer needs of black pepper plants vary depending on their growing conditions. Those grown in leaner soil outdoors on in pots require more supplemental fertilizer, while those grown in rich, moist soil outdoors need less. Potted black pepper plants benefit from the addition of 2 cups of slow release, 14-14-14 analysis fertilizer per 2 gallons of soil in their container at planting. The ongoing fertilizer needs of garden-grown and potted black pepper plants are the same. Dissolve 1/4 teaspoon of 15-15-15 or 7-9-5 analysis fertilizer in 1 gallon of water. Replace one watering every one to two weeks with the solution. Stop feeding in autumn and winter to allow the plant to rest.
Fertilize every spring with a well balanced organic fertilizer. Fertilize house plants every four weeks. Application of epsom salt is also beneficial. It is best to get your soil tested before fertilizing.
If your pepper plant is grown under lower light and temperature levels, then decrease the fertilizer. During the winter months stop fertilizing the plant until warmer temperatures and higher light levels resume in spring.
+ Special Care
True to their tropical origins, black peppercorn plants perform best when humidity levels are above 50 percent. Lower levels will not cause significant or long-term damage, but prolonged dryness can stress the plants and decrease the likelihood of blooming. Mist black peppercorn plants frequently to keep their foliage and stems hydrated. Increase misting to several times daily during hot, dry weather. Growing black peppercorn plants in a naturally humid location such as a kitchen or bathroom is another less-involved method of meeting their humidity needs, as is placing their pot on a shallow tray filled with moist pebbles.
True to their tropical origins, black peppercorn plants perform best when humidity levels are above 50 percent. Lower levels will not cause significant or long-term damage, but prolonged dryness can stress the plants and decrease the likelihood of blooming. Mist black peppercorn plants frequently to keep their foliage and stems hydrated. Increase misting to several times daily during hot, dry weather. Growing black peppercorn plants in a naturally humid location such as a kitchen or bathroom is another less-involved method of meeting their humidity needs, as is placing their pot on a shallow tray filled with moist pebbles.
+ Pest and Disease Control
- Pests
Black pepper has few insect pests. Mealy bug is the main culprit but only if other infected plants are nearby.
In pests it can be attacked by aphids, slugs and scale insects. Also beware of red spiders during indoor cultivation.
Outdoors, flea beetles or pepper weevils might bother young plants. The damage is rarely severe, although an application of rotenone can dispatch the pests.
Indoors, you might notice aphids on the undersides of the leaves. Try spraying the leaves with a steady stream of water or applying an insecticidal soap or oil.
- Diseases
For most gardeners, the biggest challenge is simply providing enough heat and humidity for these tender plants.
Pepper plants are not susceptible to many pests or disease if they are well taken care of. Plant them in high quality soil and do not over or under water. Blast off pests with a hose. Use organic sprays if bugs appear to be a nuisance. Remove diseased or infested foliage from the garden.
Black Spots on the Pepper Leaf : Black spots on the backsides of the pepper leaves are totally normal. They are small crystalline balls that contain sugars called exudates. Over time, these balls turn black. They are sometimes mistaken for insects. They are not. Do not try to remove them. They are part of the plant’s normal physiology and do not harm the plant.
Root disease : If your growing conditions are too cool and wet, then your pepper plant can be susceptible to root disease. The best way to prevent this problem is to grow the plant in a clay pot and allow the soil to dry out between waterings and make sure your daytime temperatures are above 70°F and your night temperatures don’t drop below 60°F.
Root rots can afflict pepper plants, but they are easily prevented by providing well-draining soil. A mend heavy soils with compost or grow peppers in raised beds.
Most common disease that infect is root rot, which happens due to overwatering.
- Pests
Black pepper has few insect pests. Mealy bug is the main culprit but only if other infected plants are nearby.
In pests it can be attacked by aphids, slugs and scale insects. Also beware of red spiders during indoor cultivation.
Outdoors, flea beetles or pepper weevils might bother young plants. The damage is rarely severe, although an application of rotenone can dispatch the pests.
Indoors, you might notice aphids on the undersides of the leaves. Try spraying the leaves with a steady stream of water or applying an insecticidal soap or oil.
- Diseases
For most gardeners, the biggest challenge is simply providing enough heat and humidity for these tender plants.
Pepper plants are not susceptible to many pests or disease if they are well taken care of. Plant them in high quality soil and do not over or under water. Blast off pests with a hose. Use organic sprays if bugs appear to be a nuisance. Remove diseased or infested foliage from the garden.
Black Spots on the Pepper Leaf : Black spots on the backsides of the pepper leaves are totally normal. They are small crystalline balls that contain sugars called exudates. Over time, these balls turn black. They are sometimes mistaken for insects. They are not. Do not try to remove them. They are part of the plant’s normal physiology and do not harm the plant.
Root disease : If your growing conditions are too cool and wet, then your pepper plant can be susceptible to root disease. The best way to prevent this problem is to grow the plant in a clay pot and allow the soil to dry out between waterings and make sure your daytime temperatures are above 70°F and your night temperatures don’t drop below 60°F.
Root rots can afflict pepper plants, but they are easily prevented by providing well-draining soil. A mend heavy soils with compost or grow peppers in raised beds.
Most common disease that infect is root rot, which happens due to overwatering.
+ Harvesting black pepper fruits
Black, white, green, and red peppercorns can all be harvested from Piper nigrum.
A pepper plant can take three to four years to produce fruit from the time you plant the seed. Peppercorns can sometimes be harvested starting about one year after planting, but most will take 3 to 4 years to develop. Houseplants may never produce fruit.
Peppers need a long, long growing season to produce peppercorns. Fortunately, the flowers are attractive in their own right and the foliage is glossy and evergreen. The cream, white, or yellow flowers appear from spring through summer, followed by the slow fruit production.
The fruit will take on slightly difference characteristic depending on when it is collected. For black peppercorns, the fruits can be collected at the earlier stages of ripeness.
First, flowers will appear throughout the spring and summer. Fruit will begin to form shortly after in clusters.
They will ripen from green to red and can be harvested at these different stages. Most gardeners will harvest peppercorns when they begin to turn red.
Green and red peppercorn fruits are often found on the plant at the same time. The red fruit is the ripening fruit. The peppercorn can be picked whether the color is green or red depending on which type of peppercorn you desire. If you want black or green pepper as your final color then, harvest the peppercorn when it’s green. If you want white or red pepper, then harvest the peppercorn when it is red.
Peppercorns form in clusters of fruit that slowly ripen from green to red. They are usually harvested just as they reach the red stage. Once harvested, the red peppercorns are separated and dried, either in the sun or in a food dryer for about three days. The process is complete when the peppercorns are blackened and fully dry. At this point, they can be ground as black pepper.
Dry peppercorns in the sun for about three days. They should turn black when completely dry. Grind them up to make black pepper.
White peppercorn is made by removing the red hull. The remaining peppercorns are then dried and ground into a mild-tasting form of pepper. Finally, green pepper is made by harvesting the peppercorns while they are still green and drying them.
Black, white, green, and red peppercorns can all be harvested from Piper nigrum.
A pepper plant can take three to four years to produce fruit from the time you plant the seed. Peppercorns can sometimes be harvested starting about one year after planting, but most will take 3 to 4 years to develop. Houseplants may never produce fruit.
Peppers need a long, long growing season to produce peppercorns. Fortunately, the flowers are attractive in their own right and the foliage is glossy and evergreen. The cream, white, or yellow flowers appear from spring through summer, followed by the slow fruit production.
The fruit will take on slightly difference characteristic depending on when it is collected. For black peppercorns, the fruits can be collected at the earlier stages of ripeness.
First, flowers will appear throughout the spring and summer. Fruit will begin to form shortly after in clusters.
They will ripen from green to red and can be harvested at these different stages. Most gardeners will harvest peppercorns when they begin to turn red.
Green and red peppercorn fruits are often found on the plant at the same time. The red fruit is the ripening fruit. The peppercorn can be picked whether the color is green or red depending on which type of peppercorn you desire. If you want black or green pepper as your final color then, harvest the peppercorn when it’s green. If you want white or red pepper, then harvest the peppercorn when it is red.
Peppercorns form in clusters of fruit that slowly ripen from green to red. They are usually harvested just as they reach the red stage. Once harvested, the red peppercorns are separated and dried, either in the sun or in a food dryer for about three days. The process is complete when the peppercorns are blackened and fully dry. At this point, they can be ground as black pepper.
Dry peppercorns in the sun for about three days. They should turn black when completely dry. Grind them up to make black pepper.
White peppercorn is made by removing the red hull. The remaining peppercorns are then dried and ground into a mild-tasting form of pepper. Finally, green pepper is made by harvesting the peppercorns while they are still green and drying them.
+ Select and Store
Dry peppercorns in the sun for about three days. They should turn black when completely dry. Grind them up to make black pepper.
Fruits collected after this stage at full ripeness will become white after drying.
After collection, fruits can be placed on a screen and dried in the sun for several days, turning over periodically.
Black pepper is available whole, crushed or ground into powder. To ensure best flavor, buy whole peppercorns and grind them yourself in a mill just before adding to a recipe. In addition to superior flavor, buying whole peppercorns will help to ensure that you are purchasing unadulterated pepper since ground pepper is oftentimes mixed with other spices. Whole peppercorns should be heavy, compact and free of any blemishes.
Even through dried herbs and spices like black pepper are widely available in supermarkets, you may want to explore the local spice stores in your area. Often times, these stores feature an expansive selection of dried herbs and spices that are of superior quality and freshness than those offered in regular markets. Just like with other dried spices, when purchasing black pepper try to select that which is organically grown since this will give you more assurance that it has not been irradiated (among other potential adverse effects, irradiating black pepper may lead to a significant decrease in its vitamin C content.)
Black pepper should be kept in a tightly sealed glass container in a cool, dark and dry place. Whole peppercorns will keep almost indefinitely, while ground pepper will stay fresh for about three months. Pepper can also be frozen although this will make its flavor more pronounced.
Dry peppercorns in the sun for about three days. They should turn black when completely dry. Grind them up to make black pepper.
Fruits collected after this stage at full ripeness will become white after drying.
After collection, fruits can be placed on a screen and dried in the sun for several days, turning over periodically.
Black pepper is available whole, crushed or ground into powder. To ensure best flavor, buy whole peppercorns and grind them yourself in a mill just before adding to a recipe. In addition to superior flavor, buying whole peppercorns will help to ensure that you are purchasing unadulterated pepper since ground pepper is oftentimes mixed with other spices. Whole peppercorns should be heavy, compact and free of any blemishes.
Even through dried herbs and spices like black pepper are widely available in supermarkets, you may want to explore the local spice stores in your area. Often times, these stores feature an expansive selection of dried herbs and spices that are of superior quality and freshness than those offered in regular markets. Just like with other dried spices, when purchasing black pepper try to select that which is organically grown since this will give you more assurance that it has not been irradiated (among other potential adverse effects, irradiating black pepper may lead to a significant decrease in its vitamin C content.)
Black pepper should be kept in a tightly sealed glass container in a cool, dark and dry place. Whole peppercorns will keep almost indefinitely, while ground pepper will stay fresh for about three months. Pepper can also be frozen although this will make its flavor more pronounced.
4.4- Production of black pepper on the World
+ General
As of 2013, Vietnam was the world's largest producer and exporter of black peppercorns, producing 163,000 tonnes or 34% of the world total of 473,000 tonnes (table). Other major producers include Indonesia (19%), India (11%) and Brazil (9%) (table). Global pepper production may vary annually according to crop management, disease and weather. Vietnam dominates the export market, using almost none of its production domestically.
Currently, Vietnam is the world's largest producer and exporter of pepper, producing 34% of the world's Piper nigrum crop as of 2013.
+ Top 5 black pepper producers in 2013
Source: FAO STAT
+ General
As of 2013, Vietnam was the world's largest producer and exporter of black peppercorns, producing 163,000 tonnes or 34% of the world total of 473,000 tonnes (table). Other major producers include Indonesia (19%), India (11%) and Brazil (9%) (table). Global pepper production may vary annually according to crop management, disease and weather. Vietnam dominates the export market, using almost none of its production domestically.
Currently, Vietnam is the world's largest producer and exporter of pepper, producing 34% of the world's Piper nigrum crop as of 2013.
+ Top 5 black pepper producers in 2013
Source: FAO STAT
Edited by Ho Dinh Hai
Long An - Vietnam
References
1- https://en.wikipedia.org/wiki/Piperales
2- https://en.wikipedia.org/wiki/Aristolochiaceae
3- https://en.wikipedia.org/wiki/Hydnoraceae
4- https://en.wikipedia.org/wiki/Lactoris
5- https://en.wikipedia.org/wiki/Saururaceae
6- https://en.wikipedia.org/wiki/Piperaceae
7- http://theworldwidevegetables.weebly.com/subfamily-piperoideae.html
8- https://en.wikipedia.org/wiki/Peperomia
9- https://en.wikipedia.org/wiki/Piper_(genus)
10- http://www.amjbot.org/content/88/12/2143.full
11- https://en.wikipedia.org/wiki/Black_pepper
12- http://herbalacademyofne.com/2014/08/medicinal-uses-of-black-pepper
13- http://www.thehomesteadgarden.com/the-spice-series-black-peppercorns-medicinal-benefits
14- http://www.growthis.com/how-to-grow-black-pepper
15- http://www.mixph.com/how-to-grow-black-pepper-high-value-crops
16- http://www.offthegridnews.com/survival-gardening-2/the-ultimate-guide-to-growing-black-pepper.
Long An - Vietnam
References
1- https://en.wikipedia.org/wiki/Piperales
2- https://en.wikipedia.org/wiki/Aristolochiaceae
3- https://en.wikipedia.org/wiki/Hydnoraceae
4- https://en.wikipedia.org/wiki/Lactoris
5- https://en.wikipedia.org/wiki/Saururaceae
6- https://en.wikipedia.org/wiki/Piperaceae
7- http://theworldwidevegetables.weebly.com/subfamily-piperoideae.html
8- https://en.wikipedia.org/wiki/Peperomia
9- https://en.wikipedia.org/wiki/Piper_(genus)
10- http://www.amjbot.org/content/88/12/2143.full
11- https://en.wikipedia.org/wiki/Black_pepper
12- http://herbalacademyofne.com/2014/08/medicinal-uses-of-black-pepper
13- http://www.thehomesteadgarden.com/the-spice-series-black-peppercorns-medicinal-benefits
14- http://www.growthis.com/how-to-grow-black-pepper
15- http://www.mixph.com/how-to-grow-black-pepper-high-value-crops
16- http://www.offthegridnews.com/survival-gardening-2/the-ultimate-guide-to-growing-black-pepper.
See Video about: How to Grow Black Pepper (Piper nigrum)
See Video about: Vietnam - Black Pepper Harvesting
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