Pepper

Black pepper comes from the fruit of Piper nigrum, a climbing plant in the Piperaceae family. Native to the humid regions of southwestern India, especially the Western Ghats, it is now grown in many tropical areas. The plant develops as a vine and produces slender spikes of small flowers that become round fruits called drupes.

Their color and name depend mainly on harvesting and processing. Green pepper is made from immature fruits, while black pepper usually comes from unripe fruits that are dried until their skin wrinkles and darkens. White pepper is obtained from fully ripe fruits whose outer layers are removed after soaking and processing.

Pink peppercorns are different: they generally come from plants of other genera and are not true black pepper. The characteristic heat of black pepper is mainly caused by piperine, a natural compound in the fruit. Unlike capsaicin in chili peppers, piperine produces a different type of pungent sensation and contributes to pepper’s warm, sharp flavor.

Whole peppercorns can be ground just before use to preserve their aroma. Because pepper is normally used in small amounts, it is best considered a seasoning rather than a major source of nutrients. Pepper also played an important role in historical trade between South Asia, the Middle East, Africa, and Europe.