Natural Black Pepper, For Cooking, Certification : FSSAI Certified

Black Pepper is the dried mature berry of Piper nigrum, a climbing, perennial shrub mostly found in hot, moist region of Southern India. Under cultivation pepper vines are trailed over support as columns, 5-6 mtr tall, 1-2 meter diameter. The climbing woody stems have swollen nods with clinging roots at each node, which helps in anchoring the vine to the support trees (standards).

It has straight upward growing main stem and have lateral shoots from the axils of the leaves having shorter inter nodes without adventitious roots. In such branches the terminal buds get modified into an inflorescence (spike) and the auxiliary buds continue further growth.

The root system confined to 75-100 cm radius and depth. The inflorescence is a pendent spike, 3-15 cm long with 50-150 flowers. Flowers are minute, white pale yellow, arranged spirally on fleshy pedantries. The specie is naturally self-pollinated and pollen dispersal is aided by the presence of water droplets. Fruit is a single seeded drupe often called berry. It is spherical in shape, green in colour, changing to red on ripping.

Origin and Distribution

Pepper is considered originated in the hills of South Western Ghats of India. It is now grown in Indonesia, Malaysia, Sri Lanka, Thailand, China, Vietnam, Cambodia, Brazil, Mexico, and Guatemala apart from the country of origin. Pepper requires hot and humid climate and grows between 20 degree North and South latitudes, from sea level to up to 1500 meters above MSL. The crop tolerates temperatures between 10 degree and 40 degree C. A well-distributed annual rainfall of 125 to 200 cm is considered ideal for pepper.

Uses

Pepper is largely used by meat packers and in canning, pickling, baking, considering for its preservative value. It has the ability to correct the seasoning of dishes, therefore used as a final dash at the end of cooking to effectively adjust the flavour. It is an important component of culinary seasoning of universal use and is an essential ingredient of numerous commercial foodstuffs. It is also used as an ingredient in spice mixes. White pepper is used in products like mayonnaise where, black specks of black pepper is not liked. Other products in use are pepper oil, oleoresin, micro encapsulated pepper, green pepper in brine, dehydrated green pepper, frozen pepper etc. Black pepper is an essential ingredient in Indian system of medicine. Piperine, the pungent principle in pepper oleoresin helps to enhance bio-availability and therefore used in pharmaceuticals. The major functional properties of pepper are analgesic, anti-pyretic, anti-oxidant and anti-microbial.

Indian Name of Spices

• Hindi : Kali mirch
• Bengali : Kala morich, golmorich
• Gujarati : Kalamari, kalomirich
• Kannada : Kare menasu
• Kashmiri : Marutis
• Malayalam : Kurumulaku, nallamulaku
• Marathi : Mira, kali mirch
• Oriya : Gol maricha
• Punjabi : Kali mirch
• Sanskrit : Marich ushna, hapusha
• Tamil : Milagu
• Telugu : Miriyala tige
• Urdu : Kali mirch, Siah mirch

Foreign Name of Spices

• Spanish : Pimienta
• French : Poivre
• German : Pfeffer
• Swedish : Peppar
• Arabic : Filfil Aswad
• Dutch : Peper
• Italian : Pepe
• Portuguese : Pimenta
• Russian : Pyerets
• Japanese : Kosha
• Chinese : Hu-Chiao