| Name in International
languages |
| Spanish |
Pimienta |
| French |
Poivre |
| German |
Pfeffer |
| Swedish |
Peppar |
| Arabic |
Filfil Aswad |
| Dutch |
Peper |
| Italian |
Pepe |
| Portuguese |
Pimenta |
| Russian |
Pyerets |
| Japanese |
Kosha |
| Chinese |
Hu-Chiao |
| Hindi |
Kali Mirch |
|
|
| DESCRIPTION |
| Pepper has a sharp, hot
and biting taste. It’s a warming
spice. It is one of the oldest and important
spices in the world. So important, that
in ancient times it was used to pay
taxes. In 410 A.D, when the Huns lay
seige of Rome, 3000 pounds of pepper
was demanded as ransom. |
| |
| India holds a supreme
position in the production of pepper.
Two of its celebrated varieties are
`Malabar Garbled’ and `Tellichery
Extra bold’. The finest Indian
pepper is grown in the monsoon forests
of the Malabar coast in Kerala. |
|
|
|
| |
| Botanical name |
Family name |
Commercial part |
|
Piper nigrum L
|
Piperaceae
|
Fruit
|
|
| |
| USAGE |
| Pepper is extensively used in the
wintry cusine of North India, to impart warmth and
pungency to veg. dishes. In the South, it is used
as a flavouring spice in non-veg preparations. Pepper
incidently is an important spice in the Indian four-spice
classic 'garam masala'. Pepper corns boiled in water
along with basil leaves, are said to relieve chest
congestions and asthematic condition. |
| |
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