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The outer fruit layer, left on black pepper, also contains aroma-contributing terpenes, including germacrene (11%), limonene (10%), pinene (10%), alpha-phellandrene (9%), and beta-caryophyllene (7%), [54] which give citrusy, woody, and floral notes. These scents are mostly missing in white pepper, as the fermentation and other processing ...
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.
Embelia ribes, commonly known as false black pepper, white-flowered embelia, viḍaṅga (Sanskrit: विडङ्ग), vaividang, vai vidang, or vavding [1] is a species in the family Primulaceae. It was originally described by Nicolaas Laurens Burman in his 1768 publication Flora Indica . [ 2 ]
Piper, the pepper plants or pepper vines, is an economically and ecologically important genus in the family Piperaceae. It contains about 1,000–2,000 species of shrubs, herbs, and lianas , many of which are dominant species in their native habitat.
Dennettia is a monotypic genus (i.e. a genus containing a single species) of plants in the custard apple family Annonaceae.The sole included species is Dennettia tripetala, a shrub or tree native to western and west-central tropical Africa, including Guinea, Sierra Leone, Ghana, Nigeria, and Cameroon. [2]
The fruit is a small drupe five millimetres in diameter, dark red when fully mature, containing a single seed. Dried and ground pepper is one of the most common spices in European cuisine and its descendants, having been known and prized since antiquity for both its flavour and its use as a medicine .
It is also known as lolot pepper. [3] In Vietnamese it is called lá lốt (or sometimes in the South lá lốp ). In Khmer, it is called japloo ចាព្លូ (or jeeploo ជីរភ្លូ), in Thai chaphloo ชะพลู, in Lao phak ee lert ຜັກອີ່ເລີດ (or phak nang lert ຜັກນາງເລີດ).
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.