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 same fruit is also used to produce white pepper and green pepper. Black pepper is native to South India and is extensively cultivated there and elsewhere in tropical regions. We offer Malabar and Tellicheery grade high quality Indian black pepper that has history for hundreds of years. All chefs know about our pepper since it is best in the world !
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, via the Latin piper and Old English pipor. The Latin word is also the source of German pfeffer, French poivre, Dutch peper, and other similar forms.
Usage:
White pepper is used extensively in cooking and as a table top spice. It is made from black pepper by removing the outer skin. We offer white pepper in whole and powder form. Product usage are not tested and approved by USFDA. Products are suggestions by natural health practioner, please consult your doctor.