Pepper
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Source: Piper nigrum L. (Family Piperaceae).
A perennial woody vine with many nodes, climbing to about 5 m, stem terete; leaves coriaceous, broadly ovate, acuminate, glabrous, 5–9 nerved with rounded base; flowers in spikes; fruits globose 6 mm in diameter, yellowish and then becoming black; native to southwestern India and widely cultivated in tropical countries.
Black pepper is the dried full-grown but unripe fruit.
White pepper is the dried ripe fruit with the outer part of the pericarp removed by soaking in water, followed by rubbing. It is less aromatic than black pepper but has a more delicate flavor.
Pepper oil is the volatile oil obtained from black pepper by steam distillation; yield is usually 2–4%.
The oleoresin is obtained from black pepper by solvent extraction followed by removal of the solvent.
Major producers of black and white peppers include India, Indonesia, Malaysia, and China.
Black and white peppers should not be confused with red pepper or cayenne pepper, which is obtained from Capsicum species (see
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Leung's Encyclopedia of Natural Ingredients
Leung's Encyclopedia of Common Natural Ingredients Used in Food, Drugs, and Cosmetics Copyright © 2010 by Wiley-Blackwell. Wiley and the Wiley logo are registered trademarks of John Wiley & Sons, Inc. and/or its affiliates in the United States and other countries. Used here by license. Read more