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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.
There is a record from Tamil texts of Greeks purchasing large sacks of black pepper from India, and many recipes in the 1st-century Roman cookbook Apicius make use of the spice. The trade in spices lessened after the fall of the Roman Empire, but demand for ginger, black pepper, cloves, cinnamon and nutmeg revived the trade in later centuries. [19]
Spices and herbs such as black pepper, cinnamon, turmeric, and cardamom have been used by Indians for thousands of years for culinary and health purposes. Routes of ancient commerce. Greece and Rome
But the rise of technology has led to an evolved "black market" -- and rather than exotic animals and tangible exports, data like credit card information and even streaming accounts are up for grabs.
[44] [45] It is a single spice, so called because it seems to combine the flavours and scents of many spices, especially cinnamon, nutmeg, cloves and black pepper. [46] Monosodium glutamate has not been found to cause headaches and other feelings of discomfort, known as "Chinese restaurant syndrome" in placebo-controlled trials.
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Salt is one of the oldest and most ubiquitous food seasonings, and is known to uniformly improve the taste perception of food, including otherwise unpalatable food. [2] Its pairing with pepper as table accessories dates to seventeenth-century French cuisine, which considered black pepper (distinct from herbs such as fines herbes) the only spice that did not overpower the true taste of food. [3]
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