poivre

Poivre is the spice derived from the dried fruit of the pepper vine, Piper nigrum. The plant is a tropical climbing vine native to southern India and Sri Lanka, cultivated in warm, humid climates. It produces small white flowers on spikes, followed by berry-like fruits that mature from green to red. The harvested peppercorns are processed in various ways to produce different forms of pepper used in cooking.

Different forms are produced from the same botanical fruit at different stages and by different processing methods. Black pepper is made from unripe berries that are dried until the skins wrinkle. White pepper comes from ripe berries with the outer husk removed. Green pepper often results from unripe berries that are preserved, dried, or frozen. Red pepper refers to fully ripe berries, sometimes preserved or dried. These forms have distinct flavors and heat levels, and they are widely used in many culinary traditions.

Origin and production: Pepper has a long history in global trade, particularly from the Malabar Coast of India. Today, major producers include Vietnam, India, Indonesia, and Brazil, among others. Pepper vines require trellises or supports, with harvest typically by hand as berries turn red; after harvest, peppercorns are cleaned, dried, and packaged for sale. Processing practices vary by form and region and influence aroma and pungency.

Flavor and chemistry: The characteristic pungency of poivre comes from piperine, the primary alkaloid, while the aroma is contributed by a range of volatile oils. The intensity of flavor can be affected by cultivar, climate, harvest time, and processing method.

Uses and storage: Poivre is a universal seasoning, used whole or ground in virtually all cuisines. Whole peppercorns retain aroma longer than ground pepper and should be stored in a cool, dry place away from light. Ground pepper should be used relatively soon to preserve its freshness.