Description
The dried, unripe fruit of the Piper nigrum vine is used to make black pepper, one of the most trafficked spices in the world. It has been in use since ancient times and is indigenous to India’s Malabar Coast. The chemical ingredient piperine gives the spice its strong, pungent heat, which sets it apart from chili peppers. It is used all over the world as a finishing condiment and to season a wide variety of savory foods while they are cooking. In addition to its culinary applications, black pepper has a small historical medical function as a carminative.
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