Peber

Peber, in Danish usage, refers to the spice produced from the dried berries of the climbing vine Piper nigrum. The plant is native to the tropical regions of South Asia and is now cultivated in many countries with warm, humid climates. Peppercorns are harvested when the fruit is green and unripe, then processed to produce the different forms commonly sold in stores: black pepper, white pepper, green pepper, and red pepper. Black pepper is made by drying the whole fruit with the outer skin intact, which darkens during drying. White pepper results from removing the outer layer after the fruit has ripened, leaving the seed. Green pepper is typically the unripe berry preserved by drying or brining, while red pepper consists of fully ripe berries that may be dried or preserved.

The spice has a long history in global trade. Pepper originated in India and was a highly valued commodity in antiquity, contributing to the development of trade routes between Asia, Europe, and Africa. Today, major producers include Vietnam, India, Indonesia, and Brazil, with Vietnam often cited as the leading supplier. Pepper is commonly used ground in spice blends or as whole peppercorns, crushed or freshly ground at the table. Its pungency comes mainly from piperine, a bioactive alkaloid, and a range of volatile oils that give pepper its characteristic aroma. Beyond flavoring, pepper has been studied for antimicrobial properties and its role in food preservation.