PEPPER

Characteristics

Black pepper, Piper nigrum L. belonging to the family Piperaceae, is a perennial, climbing vine indigenous to the Malabar Coast of India. It is a branching vine with a smooth, woody, articulate stem swollen at the joints. As a woody climber, it may reach heights of 10 m by means of its aerial roots. Its broad, shiny green, pointed, petiolate leaves are alternately arranged. The sessile, white, small flowers are borne in pendulous, dense, slender spikes of about 50 blossoms each. The berry-like fruits, or peppercorns are round, about 0.5 - 1.0 cm in diameter and contain a single seed. They become yellowish red at maturity and bear a single seed. The odour is penetrating and aromatic; the taste is hot, biting and very pungent.

Black pepper is used universally in sauces, gravies, processed meats, poultry, snack foods etc. Both black and white pepper are used in cuisine worldwide, at all stages of the cooking process and as a table condiment.  White pepper has a distinguishably different flavour but is utilized to a lesser extent.  It is used in processed meats and in applications where dark specking is not desired.  Black pepper is added to fruitcakes and gingerbread and is also used as a light seasoning on fresh fruit.  Black pepper oleoresin is used for similar purposes.