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Black Pepper

Black Pepper

Black Pepper

Common Name: Black Pepper

Genus Species: Piper nigrum

Family: Piperaceae

Origin: India

Cultivation: India, Indonesia, Brazil, Madagascar

Description: Freshly ground pepper is more aromatic than packaged powders, and the ceremony of the waiter grinding the pepper over one’s entrée has some gustatory merit in addition to offering a ceremonial reminder of pepper’s ancient importance. Most black pepper comes from India, where it is known as the king of the spices; it is also exported from Indonesia, Malaysia and Brazil. It has always been one of the most popular spices, and the successful sea voyages of U.S. importers of pepper and cloves made Salem, Massachusetts, one of the richest towns in the U.S.A. at the beginning of the 19th century. Black pepper is available on most Western dining tables, but yellow pepper is preferred in cooking since it does not add dark color to foods.

Information courteousy of UCLA Biomedical Library

Recipes that Use Black Pepper: