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Black pepper is native to southern India and is extensively cultivated there and elsewhere in tropical regions. The fruit is a small drupe five millimetres in diameter, dark red when fully mature, containing a single seed .
Diseases of Black Pepper: 1991 3: Biological control in Spices: 1996 4: Protocols for Micro propagation of Spices and Aromatic crops [15] 1996 5: Bio diversity conservation and utilisation of Spices Medicinal and Aromatic Plants [16] 1999 6: Varieties of Spices: 2001 7: Bush Pepper, White Pepper, Rapid Multiplication of Black Pepper, Storage of ...
Piper ribesioides, also known as Lao chili wood, mai sakhaan (Lao: ສະຄ້ານ, Lao pronunciation: [sā.kʰâːn]), sankhaan, sankharn, sankahn or sakahn is a species of black pepper plant. [1] The woody vine or stem of the plant has a hot, peppery and chili flavour, with a lingering aftertaste and slightly numbing sensation to the tongue.
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The amount of piperine varies from 1–2% in long pepper, to 5–10% in commercial white and black peppers. [6] [7] Piperine can also be prepared by treating the solvent-free residue from a concentrated alcoholic extract of black pepper with a solution of potassium hydroxide to remove resin (said to contain chavicine, an isomer of piperine). [7]
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The pungent sensation provided by chili peppers, black pepper and other spices like ginger and horseradish plays an important role in a diverse range of cuisines across the world. Pungent substances, like capsaicin , are used in topical analgesics and pepper sprays .