Black Pepper (Piper nigrum)

Latin Name:  Other Names: pepper, peppercorns

Medicinal Uses: Digestive system tonic, Rheumatism, Nausea, Flatulence, Laxative
 
Black Pepper: (spice)  Dried, mature berries of a tropical vine. The whole dried berry (peppercorn) is used for black pepper.

 

 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. The fruit, known as a peppercorn when dried, is approximately 5 millimetres (0.20 in) in diameter, dark red when fully mature, and, like all drupes, contains a single seed. Peppercorns, and the powdered pepper derived from grinding them, may be described simply as pepper, or more precisely as black pepper, white pepper, or green pepper. Green peppercorns are simply the immature black peppercorns.
 
Black peppers are native to India and are extensively cultivated there and elsewhere in tropical regions. CurrentlyVietnam is by far the world’s largest producer and exporter of pepper, producing 34% of the world’s Piper nigrum crop as of 2008.
 
Dried ground pepper has been used since antiquity for both its flavor and as a medicine. Black pepper is the world’s most traded spice. It is one of the most common spices added to European cuisine and its descendants. The spiciness of black pepper is due to the chemical piperine. It may be found on nearly every dinner table in the industrialized world, often alongside table salt.
 
Black pepper is produced from the still-green unripe drupes of the pepper plant. The drupes are cooked briefly in hot water, both to clean them and to prepare them for drying. The heat ruptures cell walls in the pepper, speeding the work of browning enzymes during drying. The drupes are dried in the sun or by machine for several days, during which the pepper around the seed shrinks and darkens into a thin, wrinkled black layer. Once dried, the spice is called black peppercorn. Black peppercorn is considered spicier than white

 

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