Botanical: Piper nigrum
Family: N.O. Piperaceae
Hindi Name : Gol Mirch
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Geographical Sources: Black pepper is native to Malabar, a region in the Western Coast of South India; part o the union state Kerala. It is also grown in Malaysia and Indonesia since
History/Region of Origin: In South India wild, and in Cochin-China; also cultivated in East and West Indies, Malay Peninsula, Malay Archipelago, Siam, Malabar, etc.
Varieties -> In trade, the pepper grades are identified by their origin. In India -> The most
In South East Asia, the most reputated proveniences for black pepper are Sarawak in Malaysia and Lampong from Sumatra/Indonesia. Both produce small-fruited black pepper that takes on a greyish colour during storage; both have a less-developed aroma, but Lampong pepper is pretty hot. Sarawak pepper is mild and often described fruity.
Composition -> Piperine, which is identical in composition to morphia, volatile oil, a resin called Chavicin. Its medicinal activities depends mainly on its pungent resin and volatile oil, which is colourless, turning yellow with age, with a strong odour, and not so acrid a taste as the peppercorn; it also contains starch, cellulose and colouring. Black pepper contains
The essential oil of white pepper has received less attention; the content of essential oil is lower (1%).The pungent principle in pepper is an alkaloid-analog compound piperine.
Good quality cloves -> Pungent and aromatic. The pungency is strongest in white pepper and weakest in green pepper, while black and green pepper are more aromatic than the white one. Taste and Aroma Malabar for weight, Sumatra for colour, and Penang for strength. Pepper has an aromatic odour, pungent and bitterish taste.
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Manufacturing Process : It is obtained by the solvent extraction of Black Pepper and the solvent traces are removed by distilling it in vacua at controlled temperature.
Physical Appearance : It is a yellowish brown viscous liquid with pungent slightly biting aroma of Black Pepper.