Peeper
Scientific name:Piper nigrum Linn.
Family:PIPERACEAE
Vernacular name:Prik Thai
Pepper is native to the monsoon forests of the Malabar coast in southwest India. The pepper vine is now grown in much of tropical Asia. Pepper is the most popular spice in most of the recipes in cookery, to aid digestion, to preserve food and to enchance its flavour. Pepper has a warm, woody smell that is fresh, pungent and agreeably aromatic. Pepper is neither sweet nor savoury, just pungent, and can therefore be used in both types of dish. It is so popular that it has given its name to a wide rang of dishes.
Pepper is perennial vine with stout stem, dark green leaves, white flowering spikes and green to dark red fruit. The vine takes seven to eight years to teach full maturity, and continues to bear fruit for 15-20 years. It is trained up posts of the tress grown for hade in coffee plantations.
There are black, white and green peppercorns. The black pepper which are the whole berries picked unripe and sum dried until shriveled. Is the most widely used, while the white peppercorns are ripe berries with the red skins removed before being bleached white by...
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