Peppers

Peppers fall into two categories: peppercorns originate from the Piper Nigrum vine, and other sweet and spicy fruits referred to as “peppers” (bell peppers, jalapenos, etc.) come from the Capsicum genus.

Peppercorns originate from India and belong to the Piperaceae family. The main types are black, white, and green, which are all the same fruit but are processed differently at various stages of ripeness. There are other true peppercorns, including long pepper, cubeb pepper, Sichuan pepper, and Kampot pepper.

The plant's vines naturally wrap around trees in the wild, but in commercial farming, they are trained to wrap around sturdy stakes. The small flowers on the vines produce rows of berries.

Once harvested, they are considered green berries and are allowed to ripen until they turn red. They are then dried in the sun until they are ready, and subsequently sifted and sorted to determine their quality; the larger ones are of the highest grade. The outer layer of a dried black peppercorn (known as the "pericarp") is dark brown/black and wrinkled. Inside the peppercorn is a large seed that is lighter in color. This is why cracked and ground pepper seems lighter in color than whole peppercorns. 

Throughout history, peppers have been named after their places of origin, including Tellicherry and Malabar from India, Bellum from Brazil, Sancho from Japan, Lampong from Indonesia, Sichuan from China, Sarawak from Malaysia, Grains of Paradise from Africa, and Phu Quoc from Vietnam.

Peppers vary in color and are available in black, white, green, red, and pink varieties.  The black peppercorns are the matured fruit, and the white pepper is similar, but the skins are removed by soaking. Green peppercorns are unripe peppercorns picked at the same stage as the black but not dried, and are often pickled in vinegar or brine.  Red peppercorns are the unhulled version of the peppercorn, and pink peppercorns are unrelated to black peppercorns, coming from the Baies plant in Madagascar.

Black pepper contains 2-4% essential oils, and the compound "piperine" is responsible for its characteristic spicy heat.  Differences in place of origin and age lead to variations in pepper flavor.

Besides its use as a seasoning or condiment, it has been valued as a preservative for meats and other perishable foods. It is widely used medicinally in Ayurvedic, Chinese, and Unami medicines and is considered a digestive and tonic.

Pepper was first introduced to the West by Alexander the Great (4th century BC). It was a precious commodity used to pay taxes, tributes, dowries, and rent in ancient times. When Christopher Columbus stumbled upon the Americas, he discovered a completely unrelated species of pepper known as chili peppers (Capsicum family), which are native to the region, and introduced them to Europe as a substitute for black pepper due to their pungent flavor, but without success.

Ayurvedically, pepper is pungent and hot, which benefits Kapha and can be somewhat drying for Vata, while causing excess and overheating for Pitta. The only exception is Pippali, which has a sweeter and less intense energetics and is acceptable in small amounts for Pitta. The pungent taste of pepper stimulates the heart, improves circulation, destroys mucus, and acts as a carminative (relieves gas). Its biomedical actions include being a digestive aid, spleen tonic, toxin burner, detoxifier, diaphoretic, respiratory tonic, decongestant, cardiac stimulant, blood tonic, and vasodilator. 

Types of Peppers:

Black peppercorns are harvested before full maturity and then dried, developing their characteristic wrinkly, dark skin and sharp, pungent flavor.

White peppercorns have their skin removed after the fully ripe fruit is soaked, resulting in a milder, brighter, and smokier taste compared to black pepper. 

Green peppercorns are picked while young; they are either freeze-dried for a chewy texture or brined, providing a milder, more vegetal, and earthy flavor. 

Red peppercorns are left to fully mature on the vine; these are less common but have a sweet and fruity profile. 

Long pepper, officially known as Piper longum, is a close relative of standard black pepper. It is also known as Indian long pepper, pippali, or pippali.

Sichuan Peppercorn, also known as Zanthoxylum piperitum, is commonly referred to as ground Sichuan pepper, ground Sichuan peppercorns, or ground Szechuan peppercorns.

Cubeb pepper, also known as "tailed pepper" or Java pepper, is a spice from the dried berries of Piper cubeba, characterized by a peppery, bitter, and slightly allspice-like flavor with a hint of eucalyptus and camphor.

Kampot pepper is from Cambodia and comes in various colors (red, white, and black), ranging from sweet to tangy to hot and creamy.