Black pepper (
Piper nigrum) is a
flowering weed in the family
Piperaceae, cultivated for its
fruit, which is usually dried and used as a
spice and
seasoning. The same fruit is also used to produce white pepper, red/pink pepper, and green pepper.
[2] Black pepper is native to
South India (Tamil milagu, ?????; Telugu miriyam) and is extensively cultivated there and elsewhere in tropical regions. The
fruit, known as a peppercorn when dried, is a small
drupe five millimetres in diameter, dark red when fully mature, containing a single
seed.
Dried ground pepper is one of the most common spices in European cuisine and its descendants, having been known and prized since antiquity for both its flavour and its use as a medicine. The spiciness of black pepper is due to the chemical piperine. Ground black peppercorn, usually referred to simply as "pepper", may be found on nearly every dinner table in some parts of the world, often alongside table salt.
The word "pepper" is derived from the Sanskrit pippali, the word for long pepper[3] via the Latin piper which was used by the Romans to refer both to pepper and long pepper, as the Romans erroneously believed that both of these spices were derived from the same plant. The English word for pepper is derived from the Old English pipor. The Latin word is also the source of German pfeffer, French poivre, Dutch peper, and other similar forms. In the 16th century, pepper started referring to the unrelated New World chile peppers as well. "Pepper" was used in a figurative sense to mean "spirit" or "energy" at least as far back as the 1840s; in the early 20th century, this was shortened to pep.[4]
Black pepper is produced from the still-green unripe berries of the pepper plant. The berries are cooked briefly in hot water, both to clean them and to prepare them for drying. The heat ruptures cell walls in the fruit, speeding the work of browning enzymes during drying. The berries are dried in the sun or by machine for several days, during which the fruit around the seed shrinks and darkens into a thin, wrinkled black layer, the result of a fungal reaction. Once dried, the fruits are called black peppercorns.
