Black Pepper (Piper nigrum) – Overview & Varieties
Introduction
Widely known as the “King of Spices”, Black Pepper is a globally treasured spice derived from the dried, unripe berries of the Piper nigrum plant. Its sharp flavor, aroma, and medicinal benefits make it essential in kitchens and traditional medicine worldwide.
- Scientific Name: Piper nigrum
- Family: Piperaceae
- Native Origin: Western Ghats, India
- Leading Producing Countries: India, Vietnam, Indonesia, Brazil, Sri Lanka, Malaysia
- Major Indian Producing States: Kerala, Karnataka, Tamil Nadu, Assam, Tripura
- Harvesting Season: December to March
Key Characteristics
- Color: Dark brown to black
- Flavor: Bold, pungent, and spicy
- Active Compound: Piperine
- Aroma: Warm and woody
- Essential Oil Content: 2%–4%
Popular Varieties of Black Pepper
- Malabar Pepper (India): Medium berries, strong aroma, export-quality.
- Tellicherry Pepper (India): Large bold berries, premium spice, gourmet use.
- Panniyur Pepper (India): Large berries, high yield, culinary & medicinal use.
- Karimunda (India): Small, aromatic berries; ideal for organic farming.
- Kottanadan (India): Medium size, highly pungent; used in spice blends.
- Wayanad Pepper (India): Bold grains, high oil; top export quality.
- Lampong Pepper (Indonesia): Small, smoky, pungent; used in Asian cuisine.
- Sarawak Pepper (Malaysia): Mild, light brown; used in soups and sauces.
- Brazilian Black Pepper (Brazil): Large, moderate pungency; for food processing.
- Vietnamese Black Pepper (Vietnam): High yield, commercial-grade exports.
Types Based on Processing
- Black Pepper: Dried unripe berries; pungent and aromatic; used in spice mixes & medicine.
- White Pepper: Ripe berries with outer skin removed; milder taste; perfect for sauces and soups.
- Green Pepper: Unripe berries preserved; fresh, mild taste; used in gourmet recipes.
- Red (Pink) Pepper: Fully ripe dried berries; mildly sweet; used in gourmet foods.