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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 ]
Black pepper is native to the Malabar Coast of India, [3] [4] and the Malabar pepper is extensively cultivated there and in other tropical regions. Ground, dried, and cooked peppercorns have been used since antiquity, both for flavour and as a traditional medicine .
The Topography mentions a pepper emporium called Male, which clearly gave its name to Malabar ('the country of Male'). [11] [12] The second part of the name is thought by scholars to be the Arabic word barr ('continent') or its Persian relative bar ('country'). Al-Biruni (AD 973 - 1048) is the first known writer to use the name Malabar. [1]
The characteristic use of spices is the hallmark of Mappila cuisine—black pepper, cardamom, and clove are used profusely. Kuzhi Mandi (Mandi (food)) is another popular item, which has an influence from Yemen. Malabar biriyani is known as Thalassery biriyani which uses kaima rice for preparation and is called dum biriyani.
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