White pepper consists of the seed of the pepper plant alone, with the darker-coloured skin of the pepper fruit removed. This is usually accomplished by a process known as retting, where fully ripe red pepper berries are soaked in water for about a week, during which the flesh of the pepper softens and decomposes. Rubbing then removes what remains of the fruit, and the naked seed is dried. Sometimes alternative processes are used for removing the outer pepper from the seed, including removing the outer layer through mechanical, chemical or biological methods.

Ground white pepper is often used in cream sauces, Chinese and Thai cuisine, and dishes like salad, light-coloured sauces and mashed potatoes, where black pepper would visibly stand out. White pepper has a slightly different flavour than black pepper, due to the lack of certain compounds present in the outer fruit layer of the drupe, but not found in the seed. A slightly sweet version of white pepper from India is sometimes called Safed Golmirch (Hindi), Shada golmorich (Bengali), or Safed Golmirch (Punjabi).

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,

Long pepperis also called asThippili(Indian long pepper), it generally dried and used as spice for seasoning. Long pepper tastes similar as Black/White pepper but even hotter than pepper. Long pepper grow in a creeper type plants it climbs over other plants and spread on ground. It is the berry in the plants which long and looks like trunk of an elephant. It mainly grown in India and it origin is from Indonesia.

Long pepper is also used as medicinal ingredients inAyurvedic medicine. It is also called pippali or pipli. Now days Longa pepper is widely used in Indian, Nepalese pickles, African spice mixture, Malaysian and Indonesian cuisines. Long pepper contains chemical compound called piperlongumine. Its Botanical name is Piper longum.

Long pepperHelps in treatment of Insomnia.

Long pepper Heals Headache, Helps in treatment of Migraine(One Side Headache), Cures toothache, hiccoughs and vomiting.

Pippali Herbs Helps in treatment of Piles.

This Herbs Helps in treatment of Heart problems.

It Reduce Obesity.

Helps in Liver enlargement.

Long pepper enhances lactation(Mother Milk).

Black pepper (Piper nigrum) is a flowering vine in 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 approximately 5 millimetres (0.20 in) in diameter, dark red when fully mature, and, like all drupes, contains a single seed. Peppercorns, and the ground pepper derived from them, may be described simply as pepper, or more precisely as black pepper (cooked and dried unripe fruit), green pepper (dried unripe fruit) and white pepper (ripe fruit seeds).

Black pepper is native to south India, and is extensively cultivated there and elsewhere in tropical regions. Currently Vietnam is the world's largest producer and exporter of pepper, producing 34% of the world's Piper nigrum crop as of 2008.

Dried ground pepper has been used since antiquity for both its flavour and as a traditional medicine. Black pepper is the world's most traded spice. It is one of the most common spices added to European cuisine and its descendants. The spiciness of black pepper is due to the chemical piperine, not to be confused with the capsaicin that gives fleshy peppers theirs. It is ubiquitous in the modern world as a seasoning, and is often paired with salt.

White pepper consists of the seed of the pepper plant alone, with the darker-coloured skin of the pepper fruit removed. This is usually accomplished by a process known as retting, where fully ripe red pepper berries are soaked in water for about a week, during which the flesh of the pepper softens and decomposes. Rubbing then removes what remains of the fruit, and the naked seed is dried. Sometimes alternative processes are used for removing the outer pepper from the seed, including removing the outer layer through mechanical, chemical or biological methods.

Ground white pepper is often used in cream sauces, Chinese and Thai cuisine, and dishes like salad, light-coloured sauces and mashed potatoes, where black pepper would visibly stand out. White pepper has a slightly different flavour than black pepper, due to the lack of certain compounds present in the outer fruit layer of the drupe, but not found in the seed. A slightly sweet version of white pepper from India is sometimes called Safed Golmirch (Hindi), Shada golmorich (Bengali), or Safed Golmirch (Punjabi).

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,

Long pepperis also called asThippili(Indian long pepper), it generally dried and used as spice for seasoning. Long pepper tastes similar as Black/White pepper but even hotter than pepper. Long pepper grow in a creeper type plants it climbs over other plants and spread on ground. It is the berry in the plants which long and looks like trunk of an elephant. It mainly grown in India and it origin is from Indonesia.

Long pepper is also used as medicinal ingredients inAyurvedic medicine. It is also called pippali or pipli. Now days Longa pepper is widely used in Indian, Nepalese pickles, African spice mixture, Malaysian and Indonesian cuisines. Long pepper contains chemical compound called piperlongumine. Its Botanical name is Piper longum.

Long pepperHelps in treatment of Insomnia.

Long pepper Heals Headache, Helps in treatment of Migraine(One Side Headache), Cures toothache, hiccoughs and vomiting.

Pippali Herbs Helps in treatment of Piles.

This Herbs Helps in treatment of Heart problems.

It Reduce Obesity.

Helps in Liver enlargement.

Long pepper enhances lactation(Mother Milk).

Black pepper (Piper nigrum) is a flowering vine in 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 approximately 5 millimetres (0.20 in) in diameter, dark red when fully mature, and, like all drupes, contains a single seed. Peppercorns, and the ground pepper derived from them, may be described simply as pepper, or more precisely as black pepper (cooked and dried unripe fruit), green pepper (dried unripe fruit) and white pepper (ripe fruit seeds).

Black pepper is native to south India, and is extensively cultivated there and elsewhere in tropical regions. Currently Vietnam is the world's largest producer and exporter of pepper, producing 34% of the world's Piper nigrum crop as of 2008.

Dried ground pepper has been used since antiquity for both its flavour and as a traditional medicine. Black pepper is the world's most traded spice. It is one of the most common spices added to European cuisine and its descendants. The spiciness of black pepper is due to the chemical piperine, not to be confused with the capsaicin that gives fleshy peppers theirs. It is ubiquitous in the modern world as a seasoning, and is often paired with salt.