Peper

Peper is the spice derived from the berries of the pepper plant, most commonly from the species Piper nigrum, a tropical climbing vine in the family Piperaceae. The term peper is the Dutch word for pepper and is used in several languages to refer to the spice produced by these berries. Peppercorns are harvested when mature and processed to produce a range of varieties, including black, white, green, and pink peppercorns.

Black pepper is produced by drying unripe berries with their outer skin intact, resulting in dark, wrinkled peppercorns. White pepper is obtained by removing the outer skin from ripe berries and drying the seed. Green peppercorns are typically unripe berries preserved by brining or freeze-drying, while red peppercorns refer to ripe fruit that is dried or preserved and are less commonly sold in some markets. Pink peppercorns marketed for culinary use come from certain Schinus species and are not true peppercorns.

History and cultivation: Pepper originated in the Western Ghats region of India and became a highly valued commodity in ancient and medieval trade. It facilitated long-distance commerce between Asia, the Middle East, Europe, and later the Americas, influencing economic and exploratory activities. Today, pepper is grown in tropical regions around the world, with spice quality influenced by climate, soil, and harvesting practices.

Culinary uses and health notes: Pepper is a ubiquitous seasoning used to flavor meats, sauces, soups, and vegetables. It is commonly ground fresh at the table. Piperine, the main pungent compound in pepper, contributes heat and may affect digestion and the absorption of certain drugs. In large quantities, pepper can irritate mucous membranes; most people consume it in moderate amounts as part of a normal diet. Storage in a cool, dry place helps preserve aroma and potency.