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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.
Tellicherry Pepper- A Black pepper variety. This is a produce of Terre Exotique, France [10] After the annexation of Malabar, the British called upon Thalassery, the royal families and other major Nair and Namboothiri feudal lords to return, but this was heavily opposed by some local rulers.
The fruit, known as a peppercorn when dried, is a small drupe five millimetres in diameter, dark red when fully mature, containing a single seed. [4] Malabar pepper is classified under two grades known as garbled and un-garbled. The garbled variety is black in colour nearly globular with a wrinkled surface.
Moosa dominated trade in the north of Malabar from about 1783 until the first decade of the 1800s. After the Third Anglo-Mysore War in December 1793, he is listed as the first of five pepper merchants from the northern half of Malabar Province to sign a treaty with the British East India Company, guaranteeing the exclusive supply of all their pepper. [7]
Malabar cuisine varies throughout the region. In the modern era as communication improved exponentially, the differences of culture between coastal and hilly area became inconspicuous resulting in the amalgamation of food culture within the Muslim community in Malabar . [40] The Mughlai cuisine had a significant influence upon Malabar recipes.
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