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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.
Members of the Piperaceae may be small trees, shrubs, or herbs. The distribution of this group is best described as pantropical. The best-known species, Piper nigrum, yields most peppercorns that are used as spices, including black pepper, although its relatives in the family include many other spices. [5]
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]
Kampot pepper (Khmer: ម្រេចកំពត, mrech Kampot; French: poivre de Kampot) is a cultivar of black pepper (Piper nigrum) grown and produced in Cambodia. During the early 20th century under the French protectorate within French Indochina it was also known as Indochinese pepper ( French : poivre d'Indochine ; Khmer ...
Quickly add the crab, crème fraîche, tarragon, pepper, and lemon zest and toss with tongs to combine. Add 1 to 2 tablespoons lemon juice and more salt and pepper to taste.
Black pepper (P. nigrum) essential oil is sometimes used in herbalism, and long pepper (P. longum) is similarly employed in Ayurveda, where it was an ingredient of Triphala Guggulu and (together with black pepper) of Trikatu pills, used for rasayana (rejuvenating and detoxifying) purposes. One Piper species has gained large-scale use as a ...
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