AI overview
Black pepper is a plant species that produces the familiar black peppercorns used as a spice in cooking around the world. It has been one of the most important and widely traded spices throughout history, making it significant both economically and culturally across different societies.
AI-generated from the Wikipedia summary — may contain errors.
Wikidata facts
- Instance of
- crop
- Subclass of
- useful plant
- Part of
- Turkish cuisine
- Parent taxon
- Piper
- Image
- Piper nigrum dsc00198.jpg
Show 6 more facts
- P105
- species
- P4000
- drupe
- P1889
- peppercorn
- P366
- brewing
Article
Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit (the peppercorn), which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about 5 mm (1⁄4 in) in diameter (fresh and fully mature), dark red, and contains a stone which encloses a single pepper seed. Peppercorns and the ground pepper derived from them may be described simply as pepper, or more precisely as black pepper (cooked and dried unripe fruit), green pepper (dried unripe fruit), or white pepper (ripe fruit seeds).
Black pepper is native to Southeast or South Asia. Ground, dried, and cooked peppercorns have been used since antiquity, both for flavour and as a traditional medicine. Black pepper is one of the most commonly traded spices in the world. Its spiciness is due to the chemical compound piperine, which is a different kind of spiciness from that of capsaicin characteristic of chilli peppers. It is ubiquitous in the Western world as a seasoning and is often paired with salt and available on dining tables in shakers or mills.