History/Region of Origin: In South India wild, and in Cochin-China; also cultivated in East and West Indies,Malay Peninsula, Malay Archipelago, Siam, Malabar, etc.
Varieties - In trade, the pepper grades are identified by their origin. In India -> The most important Indian grades are Malabar and Tellicherry (Thalassery). The Malabar grade is regular black pepper with a slightly greenish hue, while Tellicherry is a special product. Both Indian black peppers, but especially the Telicherry grade, are very aromatic and pungent. In the past, Malabar pepper was also traded under names like Goa or Aleppi. Cochin is the pepper trade center in India.
In South East Asia, the most reputated proveniences for black pepper are Sarawak in Malaysia and Lampong from Sumatra/Indonesia. Both produce small-fruited black pepper that takes on a greyish colour during storage; both have a less-developed aroma, but Lampong pepper is pretty hot. Sarawak pepper is mild and often described fruity.
Composition -> Piperine, which is identical in composition to morphia, volatile oil, a resin called Chavicin. Its medicinal activities depends mainly on its pungent resin and volatile oil, which is colourless, turning yellow with age, with a strong odour, and not so acrid a taste as the peppercorn; it also contains starch, cellulose and colouring.Black pepper contains about 3% essential oil,
The essential oil of white pepper has received less attention; the content of essential oil is lower (1%).The pungent principle in pepper is an alkaloid-analog compound piperine.
Varieties - In trade, the pepper grades are identified by their origin. In India -> The most important Indian grades are Malabar and Tellicherry (Thalassery). The Malabar grade is regular black pepper with a slightly greenish hue, while Tellicherry is a special product. Both Indian black peppers, but especially the Telicherry grade, are very aromatic and pungent. In the past, Malabar pepper was also traded under names like Goa or Aleppi. Cochin is the pepper trade center in India.
In South East Asia, the most reputated proveniences for black pepper are Sarawak in Malaysia and Lampong from Sumatra/Indonesia. Both produce small-fruited black pepper that takes on a greyish colour during storage; both have a less-developed aroma, but Lampong pepper is pretty hot. Sarawak pepper is mild and often described fruity.
Composition -> Piperine, which is identical in composition to morphia, volatile oil, a resin called Chavicin. Its medicinal activities depends mainly on its pungent resin and volatile oil, which is colourless, turning yellow with age, with a strong odour, and not so acrid a taste as the peppercorn; it also contains starch, cellulose and colouring.Black pepper contains about 3% essential oil,
The essential oil of white pepper has received less attention; the content of essential oil is lower (1%).The pungent principle in pepper is an alkaloid-analog compound piperine.
Black Pepper keeps bright colors from fading and running in the laundry. Put a teaspoon into the washer, add clothes and detergent, wash as usual.
Black Pepper helps relieve toothache pain. Boil a tablespoon of Black Pepper in one cup of water, cool, strain the pepper and use the water to gargle.
Black Pepper acs as a diuretic to remove excess bloating. Black Pepper also reduces intestinal gas.
Black Pepper helps to alleviate symptoms of colds and allergy. Add a teaspoon of Black Pepper to 2 cups of chicken broth, strain pepper and sip. Pepper will induce sweating, helping the body to cool and reduce fever. Black Pepper opens the sinuses and also breaks up excess phlegm, making it easier to expectorate.
Black Pepper aids in the digestion of fats in meat. Add some extra pepper to produce more saliva which in turn will increase gastric juices therefore making the meat more easily digestible.
Black Pepper is also helpful in your garden. Mix Black Pepper with flour and sprinkle around the base of plants. The bugs that like to eat the leaves of the plants do not like pepper and stay away.
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