peppar

Peppar is a spice made from the dried berries of the tropical vine Piper nigrum, in the pepper family (Piperaceae). The berries, or peppercorns, are processed to produce black pepper, white pepper, green pepper, and red pepper. The term pepper in some languages can refer to chili peppers (Capsicum), but this article focuses on peppercorns.

Origin and cultivation: Piper nigrum is native to the western Ghats of India and has been cultivated for thousands of years. It grows best in warm, humid tropical climates and climbs with support, often on trellises or shade trees. Today it is cultivated in many countries, with major producers including Vietnam, India, Indonesia, Brazil, and Sri Lanka. Pepper is one of the most traded spices globally.

Processing and varieties: Black pepper is made from unripe berries that are cooked briefly and dried, yielding wrinkled black peppercorns. White pepper is the seed of a ripe berry with the husk removed. Green peppercorns are unripe berries preserved by drying; red peppercorns are fully ripe and may be dried.

Flavor and use: The pungent heat comes mainly from piperine, while aroma derives from volatile oils. Intensity and flavor vary by cultivar, processing, and freshness. Pepper is widely used to season a broad range of dishes and is often paired with salt in meats, vegetables, sauces, and soups.

Storage and safety: Pepper should be kept in a cool, dark place and sealed to preserve aroma. Excessive consumption is generally safe for most people, though those with sensitive stomachs or certain medical conditions may wish to limit intake. Peppercorn dust can irritate the eyes or lungs.