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The spiciness of black pepper is due to the chemical piperine. Ground black peppercorn, usually referred to simply as "pepper", may be found on nearly every dinner table in some parts of the world, often alongside its frequent companion, table salt.
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.
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.
Malabar pepper is a variety of black pepper from the Malabar region of the present day of the Indian state of Kerala. It originated as a chance seedling in the region and was one of the spices traded with Roman and Arab traders, and later with European navigators. [ 1 ]
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Piperidine itself has been obtained from black pepper, [14] [15] from Psilocaulon absimile , [16] and in Petrosimonia monandra. [17] The piperidine structural motif is present in numerous natural alkaloids. These include piperine, which gives black pepper its spicy taste. This gave the compound its name.
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