Black Pepper, a flowering vine, used as a spice and seasoning - Black pepper (Piper nigrum) is a vine of flowers 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 about 5 millimeters (0.20 inches) in diameter, dark red at maturity, and, like all berries, contains a single seed. Peppercorn and powdered pepper are derivatives from grinding, can be described simply as pepper, or more specifically as black pepper, white pepper and green pepper. Green peppercorns are simply immature black peppercorns.
Black pepper is native to India and widely cultivated there and elsewhere in tropical regions. Currently, Vietnam is by far the largest producer and exporter of pepper, produces 34% of the global harvest of Piper nigrum by 2008.
Dried ground Pepper has been used since antiquity for its flavor and as much as a drug. Black pepper is the spice beer in the world. One of the most common spices added to the European cuisine and its descendants. The spiciness of black pepper is due to the chemical piperine. Can be found at almost every table in the industrialized world, often alongside table salt.
The "pepper" is ultimately derived from the Tamil / Malayalam word, long pepper, pippali. Black pepper is Marica. Ancient greek and Latin pippali loan is in reference to Latin Piper who used to refer to the Romans, and pepper, long pepper, as the Romans erroneously believed that both the spices came from the same plant. Pepper is the English word derives from Old English pipor. Latin word is also a source of German Pfeffer, poivre French, Dutch, pepper, and other similar forms. The 16 th century, pepper started referring to relate to the New World, Chile peppers, too. "Pepper" was used in a figurative sense meaning "spirit" or "energy", since at least 1840, in the 20th century, this was shortened peptides. Nepal is known Marich.
Black pepper produced from unripe green pepper plants growing and ripening. Drupes cooked briefly in hot water, and clean them and prepare them for drying. The heat ruptures cell walls in the pepper, speeding the work of browning enzymes during drying. Olives sun-dried or mechanically for several days, during which the pepper around the seed shrinks and darkens into a thin, wrinkled black. Once dried, spice called black pepper. Black pepper is more pungent than the white pepper. (@ agriculture commodities)