Black Pepper

Pepper is native to south asia and southeast asia and has been known to indian cooking since at least 2 bce. J. Innes miller notes that while pepper was grown in southern thailand and in malaysia, its most important source was india, particularly the malabar coast, in what is now the state of kerala peppercorns were a much-prized trade good, often referred to as "black gold" and used as a form of commodity money. The legacy of this trade remains in some western legal systems which recognize the term "peppercorn rent" as a form of a token payment made for something that is in fact being given.
The ancient history of black pepper is often interlinked with (and confused 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, it was not until the discovery of the new world and of chili peppers that the popularity of long pepper entirely declined. Chili 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. Following the british hegemony in india, virtually all of the black pepper found in europe, the middle east, and north africa was traded from malabar region.