Black pepper
Black pepper 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 is a drupe which is about in diameter, dark red, and contains a stone which encloses a single pepper seed. Peppercorns and the ground pepper derived from them may be described simply as pepper, or more precisely as black pepper, green pepper, or white pepper.
Black pepper is native to Southeast or South Asia. Ground, dried, and cooked peppercorns have been used since antiquity, both for flavour and as a traditional medicine. Black pepper is one of the most commonly traded spices in the world. Its spiciness is due to the chemical compound piperine, which is a different kind of spiciness from that of capsaicin characteristic of chilli peppers. It is ubiquitous in the Western world as a seasoning and is often paired with salt and available on dining tables in shakers or mills.
Etymology
The word pepper derives from Old English pipor, Latin piper, and. The Greek likely derives from Dravidian pippali, meaning "long pepper". Sanskrit pippali shares the same meaning.In the 16th century, people began using pepper to also mean the New World chilli pepper, which is not closely related.
Description
The pepper plant is a perennial woody vine growing up to in height on supporting trees, poles, or trellises. It is a spreading vine, rooting readily where trailing stems touch the ground. The leaves are alternate, entire, long and across.The flowers are small, produced on pendulous spikes long at the leaf nodes, the spikes lengthening up to as the fruit matures. A single stem bears 20 to 30 fruiting spikes. The fruit of the black pepper is a drupe and when dried is known as a peppercorn.Within the genus Piper, black pepper is most closely related to other Asian species such as P. caninum.
Varieties
Processed peppercorns come in a variety of colours, any one of which may be used in food preparation, especially common peppercorn sauce.Black pepper
Black pepper is produced from the still-green, unripe drupe 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, accelerating enzymes that cause browning during drying.The pepper drupes can also be dried in the sun or by machine for several days, during which the pepper skin around the seed shrinks and darkens into a thin, wrinkled black layer containing melanoidin. Once dry, the spice is called black peppercorn. After the peppercorns are dried, pepper powder for culinary uses is obtained by crushing the berries, which may also yield an essential oil by extraction.
White pepper
White pepper consists solely of the seed of the ripe fruit of the pepper plant, with the thin darker-coloured skin of the fruit removed. This is usually accomplished by a process known as retting, where fully ripe red pepper berries are soaked in water for about a week so the flesh of the peppercorn softens and decomposes; rubbing then removes what remains of the fruit, and the naked seed is dried. Sometimes the outer layer is removed from the seed through other mechanical, chemical, or biological methods.Ground white pepper is commonly used in Chinese, Thai, and Portuguese cuisines. It finds occasional use in other cuisines in salads, light-coloured sauces, and mashed potatoes as a substitute for black pepper, because black pepper would visibly stand out. However, white pepper lacks certain compounds present in the outer layer of the drupe, resulting in a different overall flavour.
Green pepper
Green pepper, like black pepper, is made from unripe drupes. Dried green peppercorns are treated in a way that retains the green colour, such as with sulphur dioxide, canning, or freeze-drying. Pickled peppercorns, also green, are unripe drupes preserved in brine or vinegar.Fresh, unpreserved green pepper drupes are used in some cuisines like Thai cuisine and Tamil cuisine. Their flavour has been described as "spicy and fresh", with a "bright aroma." They decay quickly if not dried or preserved, making them unsuitable for international shipping.
Red peppercorns
Red peppercorns usually consist of ripe peppercorn drupes preserved in brine and vinegar. Ripe red peppercorns can also be dried using the same colour-preserving techniques used to produce green pepper.Pink pepper and other plants
s are the fruits of the Peruvian pepper tree, Schinus molle, or its relative, the Brazilian pepper tree, Schinus terebinthifolius, plants from a different family. As they are members of the cashew family, they may cause allergic reactions, including anaphylaxis, for persons with a tree nut allergy.The bark of Drimys winteri is used as a substitute for pepper in cold and temperate regions of Chile and Argentina, where it is easily found and readily available. In New Zealand, the seeds of kawakawa, a relative of black pepper, are sometimes used as pepper; the leaves of Pseudowintera colorata are another replacement for pepper. Several plants in the United States are also used as pepper substitutes, such as field pepperwort, least pepperwort, shepherd's purse, horseradish, and field pennycress.
Distribution and habitat
Black pepper is native either to Southeast Asia or South Asia, perhaps including the Malabar Coast of India where the Malabar pepper is extensively cultivated. Wild pepper grows in the Western Ghats region of India. Into the 19th century, the forests contained expansive wild pepper vines, as recorded by Scottish botanist Francis Buchanan. Deforestation resulted in wild pepper growing in more limited forest patches from Goa to Kerala, with the wild source gradually decreasing as the quality and yield of the cultivated variety improved.Pepper grows in soil that is neither too dry nor susceptible to flooding, moist, well-drained, and rich in organic matter. The vines grow best under above sea level.
Cultivation
The plants are propagated by cuttings about long, usually cultivars selected both for yield and quality of fruit. These are tied up to neighbouring trees or climbing frames at distances of about 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. 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 plants bear fruit from the fourth or fifth year, and then typically for seven years.Harvesting 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 fruits 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.
History
Black pepper has been known to Indian cooking since at least 2000 BCE. J. Innes Miller notes that while pepper was grown in southern Thailand and in Malaysia started in early 10th to the 11th century when the South Indian Kings began to extend their empire. The crop was brought to East Malaysia in 1840 by Chinese settlers, its most important source was India, particularly the Malabar Coast, in what is now the state of Kerala. The lost ancient port city of Muziris of the Chera Dynasty, famous for exporting black pepper and various other spices, is mentioned in a number of classical historical sources for its trade with the Roman Empire, Egypt, Mesopotamia, Levant, and Yemen.The ancient history of black pepper is often interlinked with that of long pepper, the dried fruit of closely related Piper longum. The Romans knew of both and often referred to either as just piper. In fact, the popularity of long pepper did not entirely decline until the discovery of the New World and of chilli peppers. Chilli 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. 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. The Maluku Islands, historically known as the "Spice Islands", are a region in Indonesia known for producing nutmeg, mace, cloves, and pepper, and were a major source of these spices in the world. The presence of these spices in the Maluku Islands sparked European interest to buy them directly in the 16th century.
Black pepper was a well-known and widespread, if expensive, seasoning in the Roman Empire. Apicius' De re coquinaria, a third-century cookbook probably based at least partly on one from the first century CE, includes pepper in a majority of its recipes. In the 18th century, Edward Gibbon wrote that pepper was "a favorite ingredient of the most expensive Roman cookery".
In the third 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 fourth-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.
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 : "... 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." During the course of the Ming 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.
Pepper's exorbitant price during the Middle Ages – and the monopoly on the trade held by Venice – helped motivate 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; asked by Arabs in Calicut 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, including through the 1494 Treaty of Tordesillas.
However, the Portuguese monopolised the spice trade for 150 years. Portuguese even became the lingua franca of the then known world. The spice trade made Portugal rich. However, in the 17th century, the Portuguese lost most of their valuable Indian Ocean trade to the Dutch and the English, who, taking advantage of the Spanish rule over Portugal during the Iberian Union, occupied by force almost all Portuguese interests in the area. The pepper ports of Malabar began to trade increasingly with the Dutch in the period 1661–1663.
As pepper supplies into Europe increased, the price of pepper declined. 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. Today, pepper accounts for one-fifth of the world's spice trade.