Pepper

Hindi Name: Kali Mirch

Botanical name: Piper nigrum L

Family name: Piperaceae

Commercial part: Fruit

The word pepper is derived from the Sanskrit name pippali or pippalii, which is only one of the many names of pepper in Sanskrit language and that was transferred via Greek péperi and Latin piper. The most important producer for pepper is India that accounts for about 50% of the whole production volume.

Black pepper is a native to Malabar, a region on the Western Coast of South India. This aromatic spice with an exotic flavor and a pungent odor is cultivated in the wilds of Burma apart from South India since millennia. Two thousand years ago pepper reached Southeast Asia and has been grown in the lands of Malaysia and Indonesia since then. In the last few decades of the 20.th century, pepper production increased as new plantations were founded in Thailand, Vietnam, China and Sri Lanka.

In India pepper is a known spice since ages. Even before the time of Alexander's conquest of India, Indians knew the flavor of pepper. This spice was prevalent in the biblical times as well. Later Arab traders established a pepper monopoly and transferred the spice via the spice route through the Arab peninsular and Egypt to European customers. Pepper was much used by the Romans and in the Early Middle Ages became a status symbol of fine cookery.

In the production of this spice that is popularly known as the king of all spices, India has always overshadowed others. India has always reigned supreme in the production and export of this most exotic and sought-after spice.

Two of the most celebrated trade varieties of Indian black pepper are 'Malabar Garbled' and 'Tellichery Extra Bold'. India also offers green pepper in several processed forms like, frozen, dehydrated, freeze-dried and packed in brine.

Name in international languages
Spanish	Pimienta
French	Poivre
German	Pfeffer
Swedish	Peppar
Arabic	Filfil Aswad
Dutch	Peper
Italian	Pepe
Portuguese	Pimenta
Russian	Pyerets
Japanese	Kosha
Chinese	Hu- Chiao