General Information
The Pepper plant is a perennial woody vine belonging to the family Piperaceae. It is known as the “King of the Spices” and is the most popular and the most widely used spice in the world. The plant which is cultivated extensively in the tropical regions of Asia is a clinging vine that needs to be supported by trees or other objects in order to grow steadily. The fruits of this tree, called Peppercorns are its most valued produce which are dried and used as spices. It is dark red when fully mature. Pepper can be described more precisely as black Pepper (cooked and dried unripe fruit), green Pepper (dried unripe fruit) and white Pepper (dried ripe seeds). Pepper accounts for one-fourth of the world’s spice trade and Pepper is ranked the third most added ingredient to recipes, with water and salt leading the list.
Uses
Pepper has been a perennial favorite from time immemorial. This wonderful hot, spicy favorite is widely used in many countries especially the Asian region, Mexico and Spain. Used primarily as a spice and flavoring agent in the food industry it is also widely used in the perfumery and pharmaceutical industries. Pepper is also known to have powerful antioxidant as well as cancer fighting properties.
Medicinal and Nutritional Properties
Black Pepper extract, containing bioperine has been used extensively in ayurvedic medicine to treat fevers, digestive disorders, urinary difficulties, rheumatism, neuralgia and boils. Bioperine is a standardized extract from the fruits of black Pepper (piper nigrum) or long Pepper (piper longum) and enhances the bioavailability of nutrients and due its potential to increase the absorption of nutrients comprising nutritional supplement formulations, bioperine has been termed a natural thermo nutrient and bioavailability enhancer. Black Pepper (or perhaps long Pepper) was believed to cure illness such as constipation, diarrhoea, earache, gangrene, hernia, hoarseness, indigestion, insect bites, insomnia, joint pain, liver problems, lung disease, oral abscesses, sunburn, tooth decay, heart diseases and toothaches.
| Chemical composition of Sri Lanka Pepper is unmatched with other Peppers in the world and hence the flavour and aroma has a unique characteristic of Sri Lankan Pepper. |
| Sri Lankan Pepper has particularly high piperine levels which is the major component responsible for Sri Lankan Pepper, the pungency of Pepper |
| Sri Lankan Pepper is rated as one of the highest piperine containing produce which, goes even up to 8-10% where as in most other varieties piperine content is approximately less than 4% , hence BS , ISO and ASTM standard specifications are set to have minimum 4% piperine. |
Volatile oil, piperine concentration in oleoresins from different black Pepper / Perfumer & Flavorist – Nov 1989
History
It is a pungent spice that has been valued for centuries. Pepper being one of the most popular spices has been in much demand playing an important role in the European voyages to the spice growing east in the 15th century. This powerfully aromatic spice was heavily traded with other expensive items such as precious metals and was also used as a form of currency in the middle ages. Until recently all the Pepper found in Europe, the Middle East and North Africa came from India’s Malabar region. However by the 16th century Pepper was also being grown in other countries such as Madagascar, Malaysia, Indonesia and Sri Lanka. With the establishment of the British East India Company the Pepper trade was taken over by the British.
