Black Pepper Powder for Spices

Referred as “king of spice,” black pepper powder is incredibly popular among spices since ancient times. Peppercorn is native to the tropical evergreen rain forest of South Indian Kerala state, from where it spread to rest of the world through Indian and Arab traders. Pepper fruit, also known as the peppercorn, is actually a berry obtained from the pepper plant. Botanically peppercorn belongs to the family of Piperaceae, in the genus of Piper and known scientifically as Piper nigrum. It is a perennial vine and climber that requires supporting trellises (tree or pole) to grow resembling as growth characteristics as that of beetle leaf plant. The pepper plant begins producing small round berries after about three to four years of plantation. Technically, the pepper berry is a fruit (drupe), measuring about 5-6 mm in diameter, enclosing a single large seed at its center. Pepper is largely used by meat packers and in canning, pickling, baking, considering for its preservative value. It has the ability to correct the seasoning of dishes, therefore used as a final dash at the end of cooking to effectively adjust the flavour. It is an important component of culinary seasoning of universal use and is an essential ingredient of numerous commercial foodstuffs. It is also used as an ingredient in spice mixes. White pepper is used in products like mayonnaise where, black specks of black pepper is not liked. Other products in use are pepper oil, oleoresin, micro encapsulated pepper, green pepper in brine, dehydrated green pepper, frozen pepper etc. Black pepper is an essential ingredient in Indian system of medicine. Piperine, the pungent principle in pepper oleoresin helps to enhance bio-availability and therefore used in pharmaceuticals. The major functional properties of pepper are analgesic, anti-pyretic, anti-oxidant and anti-microbial.