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Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit (the peppercorn), which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about 5 mm (0.20 in) in diameter (fresh and fully mature), dark red, and contains a stone which encloses a single pepper seed.
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]
The Piperaceae (/ ˌ p ɪ p ə ˈ r eɪ ʃ iː /), also known as the pepper family, are a large family of flowering plants. The group contains roughly 3,600 currently accepted species in five genera. The group contains roughly 3,600 currently accepted species in five genera.
The name pepper comes from the similarity of piquance (spiciness or "heat") of the flavor to that of black pepper, Piper nigrum, although there is no botanical relationship with it or with Sichuan pepper. The original term chilli came from the Nahuatl word chīlli, denoting a larger Capsicum variety cultivated at least since 3000 BC. [7]
Guineesine (or guineensine) is a compound isolated from long pepper (Piper longum) [1] and black pepper (Piper nigrum). [ 2 ] It was first isolated, studied and named from Piper guineense .
Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit (the peppercorn), which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about 5 mm (0.20 in) in diameter (fresh and fully mature), dark red, and contains a stone which encloses a single pepper seed .
P. K. Venugopalan Nambiar (1924–1996) was an Indian agricultural scientist credited with the development of the first hybrid variety of black pepper in the world, Panniyur-1. As the Head of Pepper Research Station, Panniyur in Kerala , he developed and released Panniyur-1 for commercial cultivation in 1971.
They mistakenly thought the spicy fruits were a variety of the black pepper plant, which also has spicy fruit. However, these two plants are not closely related. [10] Commonly used names for the fruit of Capsicum annuum in English vary by location and cultivar. The larger, sweeter cultivars are called "capsicum" in Australia and New Zealand. [11]