Black Pepper, also known as the King of Spices, is the most widely consumed spice in the world. It is native to the Malabar Coast of India and is one of the earliest known spices. Due to its high demand, it was also referred to as Black Gold and used as currency in the past. During the middle Ages, it spread to Europe, the Middle East, and North Africa. Currently, the main suppliers of black pepper are Vietnam, Indonesia, Malaysia, India, and Brazil. However, there is a high demand for Ceylon Black Pepper due to its high piperine content.

There are two varieties of pepper: Black and White.

Black pepper is made by drying ripe green berries. The fruits are harvested when they start turning red, then immersed in boiling water for about 10 minutes, causing them to turn dark brown or black within an hour. The berries are then spread out in the sun to dry for 3-4 days. Well-dried black peppers are used as whole nuts, powder, oil, and oleoresin. Due to the high aroma of oleoresin, it is mostly used in perfume, food flavoring, and the medical industry.

White pepper is made from finely matured pepper corns. To soften the pericarp, the berries are soaked in running water for 7-15 days, depending on the region. The pericarp is then smoothly removed, and the berries are sun-dried. White pepper is used for soups, sauces, and light-colored dishes. Its flavor is less pungent than that of black pepper.

Environmental Factors which causes,

Altitude needs            : Sea level 800ml

Annual rain fall           : 1750mm

Temperature               : 15C – 30C