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Known as the ‘king of spices’, black pepper has remained the most precious and valuable form of spices in the world. It is the 3rd most added ingredient in food among the wide range of spices. India is one of the largest producers of black pepper, after China and Vietnam. Black pepper has played a pivotal role in India’s international trade and it is said that the Europeans came to India primarily for this very spice. A wide variety of black pepper is traded at an international level, with India as one of the top five exporters of black pepper, along with Vietnam, Indonesia, Brazil and Malaysia.
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What is Black Pepper?
Black pepper is defined as a small and unripe fruit of Piper Nigrum, a weak climbing plant, which is dried to be used in the form of spice and seasoning. One of the earliest and the most widely used spices, it smells extremely pungent. In India, its production is largely concentrated in South India and other tropical regions. It is derived from the vine of Piper Nigrum. To get black pepper, the berries from the plant are picked when they are still not fully ripe, fermented and then dried in the sun till the time they dehydrate and turn brownish-black in colour.
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History of Black Pepper In the Middle Ages, it was used as a means to conceal the foul smell of meat. Black pepper is known to be a native to India and has been used since 2000 BCE. Its production was primarily concentrated in the Malabar coast of Kerala in India. After the Middle Ages, black pepper traveled from this Malabar Coast to Europe, North Africa and Middle East. Malaysia and Indonesia have been growing black pepper for the last 2000 years. The importance of black pepper was one of the many important reasons that attracted the Europeans to come to India. |
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