Native to India and other parts of South Asia such as Sri Lanka,Black Pepper is the mature dried berries of the woody perennial evergreen vine Piper nigryumbetter known as Gammiris (Sinhala) and Milahu (Tamil). Peppercorns were often referred to as "Black Gold" and used as currency and sacred offerings to gods. Black pepper or the "King of Spice" is the second largest spice commodity in terms of world trade. It is the second most important spice crop grown in Sri Lanka, first being Cinnamon. Sri Lankan black pepper fetches a premium price in the international spice trade as it has a high content of Piperline.
Black Pepper comes from berries of the Pepper plant. Black Pepper, Green Pepper and White Peppercorns are actually the same fruit; the difference in their colour is a reflection of varying stages of development and processing methods. Pepper berries when they are half ripe and just about to turn red and then left to dry which causes them to shrivel and become dark in color. Alternatively, green peppercorns are picked while still unripe and green in color, while white peppercorns are picked when they are very ripe. The white pepper is subsequently soaked in brine to remove their dark outer shell leaving just the white pepper seed.
In Sri Lanka, the Black Pepper cultivation is spread throughout low and mid country from sea level up to 1,000 meters above sea level. Total extent of Black Pepper in Sri Lanka is around 29,378 Hectares. Major growing areas include Matale, Kandy, Kegalle, Badulla, Ratnapura, Monaragala and Kurunegala and NuwaraEliya Districts. It can be grown as mono or mixed crop in coconut and tea plantations. Black Pepper crop is an ideal plant for home gardens. Areas with prolonged drought may not be suitable for Black Pepper cultivation unless adequate facilities are available for irrigation. Sufficient rainfall is vital during the flowering season for maximum pollination. The plant is able to tolerate a wide variety of temperatures from 10 to 40 Celsius. Soil prone to water logging is not suitable for the growth of the Black Pepper plant.
Black Pepper is available whole, crushed or ground into powder. To ensure best flavour, buy whole peppercorns and grind them yourself. In addition to superior flavour, buying whole peppercorns will help to ensure that you are purchasing unadulterated pepper since ground pepper is oftentimes mixed with other spices. Whole peppercorns should be heavy, compact and free of any blemishes.
Black pepper should be kept in a tightly sealed glass container in a cool, dark and dry place. Whole peppercorns will keep almost indefinitely, while ground pepper will stay fresh for about three months. Pepper can also be frozen although this will make its flavour more pungent.
Black pepper is used for its disease preventing and health promoting properties. It possesses anti-inflammatory properties and relieves flatulence. Black pepper is packed with essential minerals such as Potassium, Calcium, Zinc, Manganese, Iron, Magnesium. It is also an excellent source of Vitamin B –complex and anti-oxidants such as Vitamins A and C which protects against cancer and other life threatening diseases.
In Sri Lanka it is popularly used to treat stomach upsets and bronchitis.It is sometimes applied to skin to relive nerve pain and scabies.Black Pepper stimulates the taste buds and improves digestion. Hydrochloric acid in Black Pepper aids the digestion of proteins and other food components. Black Pepper has long been recognized as a carminitive - a substance that helps prevent the formation of intestinal gas. In addition, Black Pepper has diaphoretic (promotes sweating), and diuretic (promotes urination) properties.
Black Pepper is a condiment that has been salt’s partner on food tables for several centuries. It adds flavour to dishes and enhances the flavour of other ingredients. It increases appetite and gives foods gentle warmth. Fresh Black Pepper has more flavour than ready-ground pepper so it is advisable to invest in a pepper grinder.Black Pepper is one of the most versatile spices used in virtually all kinds of savoury dishes; lightly crushed Black Pepper can be used to spice up sauces or season meats and sea food. In order to keep its flavour and aroma intact, they are generally ground just before preparing the dish and added as the final step in recipes since prolonged cooking results in the loss of its nutrients.
In the world market Black Pepper is used as a key ingredient in manufacturing essential oils, bath oils, bath salts, skin moisturizers, specialty soaps, shampoos, perfumes, perfumed candles,snacks and teas. As Black pepper is the second most important spice grown in Sri Lanka, the Agricultural Department should motivate more growers to cultivate this priced spice. It is also recommended that Sri Lanka develop some of the innovative products as mentioned above for export. The export quality products should meet the current global trends and demands.
A version of this story originally appeared in Island Newspaper, Sri Lanka
Black Pepper comes from berries of the Pepper plant. Black Pepper, Green Pepper and White Peppercorns are actually the same fruit; the difference in their colour is a reflection of varying stages of development and processing methods. Pepper berries when they are half ripe and just about to turn red and then left to dry which causes them to shrivel and become dark in color. Alternatively, green peppercorns are picked while still unripe and green in color, while white peppercorns are picked when they are very ripe. The white pepper is subsequently soaked in brine to remove their dark outer shell leaving just the white pepper seed.
In Sri Lanka, the Black Pepper cultivation is spread throughout low and mid country from sea level up to 1,000 meters above sea level. Total extent of Black Pepper in Sri Lanka is around 29,378 Hectares. Major growing areas include Matale, Kandy, Kegalle, Badulla, Ratnapura, Monaragala and Kurunegala and NuwaraEliya Districts. It can be grown as mono or mixed crop in coconut and tea plantations. Black Pepper crop is an ideal plant for home gardens. Areas with prolonged drought may not be suitable for Black Pepper cultivation unless adequate facilities are available for irrigation. Sufficient rainfall is vital during the flowering season for maximum pollination. The plant is able to tolerate a wide variety of temperatures from 10 to 40 Celsius. Soil prone to water logging is not suitable for the growth of the Black Pepper plant.
Black Pepper is available whole, crushed or ground into powder. To ensure best flavour, buy whole peppercorns and grind them yourself. In addition to superior flavour, buying whole peppercorns will help to ensure that you are purchasing unadulterated pepper since ground pepper is oftentimes mixed with other spices. Whole peppercorns should be heavy, compact and free of any blemishes.
Black pepper should be kept in a tightly sealed glass container in a cool, dark and dry place. Whole peppercorns will keep almost indefinitely, while ground pepper will stay fresh for about three months. Pepper can also be frozen although this will make its flavour more pungent.
Black pepper is used for its disease preventing and health promoting properties. It possesses anti-inflammatory properties and relieves flatulence. Black pepper is packed with essential minerals such as Potassium, Calcium, Zinc, Manganese, Iron, Magnesium. It is also an excellent source of Vitamin B –complex and anti-oxidants such as Vitamins A and C which protects against cancer and other life threatening diseases.
In Sri Lanka it is popularly used to treat stomach upsets and bronchitis.It is sometimes applied to skin to relive nerve pain and scabies.Black Pepper stimulates the taste buds and improves digestion. Hydrochloric acid in Black Pepper aids the digestion of proteins and other food components. Black Pepper has long been recognized as a carminitive - a substance that helps prevent the formation of intestinal gas. In addition, Black Pepper has diaphoretic (promotes sweating), and diuretic (promotes urination) properties.
Black Pepper is a condiment that has been salt’s partner on food tables for several centuries. It adds flavour to dishes and enhances the flavour of other ingredients. It increases appetite and gives foods gentle warmth. Fresh Black Pepper has more flavour than ready-ground pepper so it is advisable to invest in a pepper grinder.Black Pepper is one of the most versatile spices used in virtually all kinds of savoury dishes; lightly crushed Black Pepper can be used to spice up sauces or season meats and sea food. In order to keep its flavour and aroma intact, they are generally ground just before preparing the dish and added as the final step in recipes since prolonged cooking results in the loss of its nutrients.
In the world market Black Pepper is used as a key ingredient in manufacturing essential oils, bath oils, bath salts, skin moisturizers, specialty soaps, shampoos, perfumes, perfumed candles,snacks and teas. As Black pepper is the second most important spice grown in Sri Lanka, the Agricultural Department should motivate more growers to cultivate this priced spice. It is also recommended that Sri Lanka develop some of the innovative products as mentioned above for export. The export quality products should meet the current global trends and demands.
A version of this story originally appeared in Island Newspaper, Sri Lanka