Pippuri

Pippuri is the term used for pepper, the spice derived from the dried fruit of the tropical vine Piper nigrum. The plant is a woody climbing shrub in the family Piperaceae, native to the wet tropical regions of South India and Sri Lanka. Today it is cultivated in many tropical countries with suitable climates, notably Vietnam, India, Indonesia, and Brazil. Pepper has been a valuable trade commodity for centuries and helped spur global commerce.

The peppercorns originate as small berries on a flowering spike. When harvested unripe, the berries are processed with their outer skin intact to produce black pepper. If the outer skin is removed after ripening, the result is white pepper. Green and red pepper refer to unripe or ripened berries that have been preserved rather than dried, often through brining or other methods.

Chemically, pepper contains essential oils and piperine, the alkaloid responsible for its characteristic pungency. Piperine also enhances the bioavailability of some nutrients and medicines.

In cuisine, pippuri is used to season meats, vegetables, sauces, and condiments; it is a staple in many regional dishes and is frequently combined with salt and other spices. Globally, pepper remains one of the most widely traded spices, with major production in Vietnam and India contributing to a substantial portion of world supply.