Pepper

Pepper is a common name for two distinct groups of pungent culinary ingredients. In one sense it refers to peppercorns, the dried berries of the climbing vine Piper nigrum, produced as black, white, or green pepper depending on processing. In another sense it refers to peppers of the genus Capsicum, including bell peppers and hot chili peppers, which are fruits of domesticated Capsicum species.

Peppercorns (Piper nigrum) are native to south and southwest India and Sri Lanka. The berries are harvested while still unripe for green pepper, or later ripened and dried to produce black pepper. Drying and sometimes aging develop the distinct aroma and heat. White pepper comes from ripe berries with the outer skin removed. The pungency of pepper comes mainly from piperine. The crop is grown in tropical regions, with major producers including India, Vietnam, Indonesia, and Brazil.

Capsicum peppers are a separate plant group native to the Americas and widely cultivated worldwide. They include sweet bell peppers and a range of hot peppers such as jalapeño, cayenne, and habanero. Species in the Capsicum genus include annuum, chinense, baccatum, and pubescens. Heat is measured on the Scoville scale. Peppers are consumed fresh or cooked and are used for flavor, color, and heat. They are low in calories and a source of vitamins, notably vitamin C and various carotenoids.

Historically, peppercorns were a highly valued spice in global trade. In antiquity and the Middle Ages they were exchanged for precious metals and used in barter. Today peppercorns remain a common seasoning and are often milled at the table. Capsicum peppers are one of the most widely grown vegetable crops and are central to many regional cuisines.