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Description
Black and White Pepper are both obtained from the small dried
berry of the vine Piper nigrum. For Black Pepper, the berries
are picked while still green, allowed to ferment and are then
sun-dried until they shrivel and turn a brownish-black color.
They have a hot, piney taste.
Uses
Black Pepper adds flavor to almost every food of every nation in
the world. It is used in rubs, spice blends, salad dressings,
and peppercorn blends.
Origins
The principal exporters for Black Pepper are India (Malabar and
Tellicherry Pepper), Indonesia (Lampong Pepper), Brazil and
Malaysia. Tellicherry is actually a special type of Malabar
Pepper designated for its bold size and uniform appearance. Both
have excellent flavor, aroma and pungency properties. The flavor
and aroma of Lampong Pepper is similar to the Malabar type. The
Malaysian and Brazilian varieties are relatively milder in
flavor.
Folklore
Because pepper can be stored for many years without losing its
flavor and aroma, it has long been known as the master spice.
Pepper was so precious in ancient times that it was used as
money to pay taxes, tributes, dowries, and rent. It was weighed
like gold and used as a common medium of exchange. In A.D. 410,
when Rome was captured, 3,000 pounds of pepper were demanded as
ransom.
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