Black pepper

Piper nigrum

Flower name
Black pepper
Scientific name
Piper nigrum
Aliasブラックペッパー, 黒胡椒, Black pepper, コショウ
Place of originIndia
Place of floweringGreenhouse, Overseas, Subtropical region, Specific area
Flowering seasonJune, July, August, September, October

What is Black pepper

Black pepper or Piper nigrum (scientific name: Piper nigrum) is a vineous perennial and its fruit in the family Piperaceae, native to India. It is a black pepper made by drying the unripe fruits with their outer skins and has a strong, pungent and refreshing aroma. As a spice, it is used as a scent remover and flavoring in meat dishes. It is said to have medicinal properties that warm the body and promote digestion. There are four different names for pepper, depending on when it is harvested and how it is dried. The black pepper was harvested from the unripe fruit and dried for a long time. Green pepper is made from the unripe fruit harvested and then dried or salted for a short time. White pepper is made from the ripe fruits harvested and then dried and soaked in water to remove the outer skin. Pink pepper is made from the ripe fruit harvested and dried.

Common name: Black pepper, scientific name: Piper nigrum, also known as: pepper, Piper nigrum, place of origin: Travancore region of southern India, taxonomic name: Euphorbiaceae, Brassicaceae, Pepper family, genus Leaf shape: oval-ovate, leaf shape: ovate/elliptic, leaf margin: marginal, inflorescence: alternate, leaf color: dark green, leaf length: 8-15 cm, leaf width: 6-9 cm, inflorescence: spikelets, covering: none, flower color: white/light yellow, flower spike length: 10-20 cm, fruit type: drupe, fruit cluster length: 15-17 cm, fruit diameter: 0 .5 cm, fruit color: green, fruiting season: April-October (year-round in the region of origin), Remarks: piperine has a distinctive flavor.