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{{redirect|Peppercorn}} | {{redirect|Peppercorn}} | ||
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|authority = [[Carl Linnaeus|L.]]<ref name=GRIN>{{GRIN | access-date = 2 March 2008}}</ref> | |authority = [[Carl Linnaeus|L.]]<ref name=GRIN>{{GRIN | access-date = 2 March 2008}}</ref> | ||
}} | }} | ||
'''Black pepper''' (''Piper nigrum'') is a [[flowering plant|flowering]] [[vine]] in the family [[Piperaceae]], cultivated for its [[fruit]] (the '''peppercorn'''), which is usually dried and used as a [[spice]] and [[seasoning]]. The fruit is a [[drupe]] (stonefruit) which is about {{convert|5|mm|in|abbr=on}} in diameter (fresh and fully mature), dark red, and contains a [[Pyrena|stone]] which encloses a single pepper [[seed]]. Peppercorns and the ground pepper derived from them may be described simply as ''pepper'', or more precisely as ''black pepper'' (cooked and dried unripe fruit), ''green pepper'' (dried unripe fruit), or ''white pepper'' (ripe fruit seeds).<ref name=kind>{{cite web |url=https://www.foodrepublic.com/2016/01/27/what-are-the-different-kinds-of-peppercorns/ |title=What Are The Different Kinds of Peppercorns? |last=Harrison |first=Paul |date=27 January 2016 |website=Food Republic |language=en-US |access-date=21 November 2019}}</ref> | '''Black pepper''' ('''''Piper nigrum''''') is a [[flowering plant|flowering]] [[vine]] in the family [[Piperaceae]], cultivated for its [[fruit]] (the '''peppercorn'''), which is usually dried and used as a [[spice]] and [[seasoning]]. The fruit is a [[drupe]] (stonefruit) which is about {{convert|5|mm|in|abbr=on}} in diameter (fresh and fully mature), dark red, and contains a [[Pyrena|stone]] which encloses a single pepper [[seed]]. Peppercorns and the ground pepper derived from them may be described simply as ''pepper'', or more precisely as ''black pepper'' (cooked and dried unripe fruit), ''green pepper'' (dried unripe fruit), or ''white pepper'' (ripe fruit seeds).<ref name=kind>{{cite web |url=https://www.foodrepublic.com/2016/01/27/what-are-the-different-kinds-of-peppercorns/ |title=What Are The Different Kinds of Peppercorns? |last=Harrison |first=Paul |date=27 January 2016 |website=Food Republic |language=en-US |access-date=21 November 2019}}</ref> | ||
Black pepper is native to the [[Malabar Coast]]<ref name="Sen, Colleen-Taylor">{{cite book |title= Food Culture in India – Food culture around the world |first=Colleen Taylor |last=Sen |publisher=Greenwood Publishing Group |year=2004 |isbn=9780313324871 |page=58 |url=https://books.google.com/books?id=YIyV_5wrplMC |quote=Peppers, called the king of spices, are the dried berries of a tropical vine native to Kerala, which is India's major producer}}</ref><ref name="Hajeski">{{cite book |title=National Geographic Complete Guide to Herbs and Spices: Remedies, Seasonings, and Ingredients to Improve Your Health and Enhance Your Life |first=Nancy J |last=Hajeski |publisher=National Geographic Books |year=2016 |isbn=9781426215889 |url=https://books.google.com/books?id=DmscDQAAQBAJ |page=236}}</ref> of [[India]], and the [[Malabar pepper]] is extensively cultivated there and in other [[tropical]] regions. | Black pepper is native to the [[Malabar Coast]]<ref name="Sen, Colleen-Taylor">{{cite book |title= Food Culture in India – Food culture around the world |first=Colleen Taylor |last=Sen |publisher=Greenwood Publishing Group |year=2004 |isbn=9780313324871 |page=58 |url=https://books.google.com/books?id=YIyV_5wrplMC |quote=Peppers, called the king of spices, are the dried berries of a tropical vine native to Kerala, which is India's major producer}}</ref><ref name="Hajeski">{{cite book |title=National Geographic Complete Guide to Herbs and Spices: Remedies, Seasonings, and Ingredients to Improve Your Health and Enhance Your Life |first=Nancy J |last=Hajeski |publisher=National Geographic Books |year=2016 |isbn=9781426215889 |url=https://books.google.com/books?id=DmscDQAAQBAJ |page=236}}</ref> of [[India]], and the [[Malabar pepper]] is extensively cultivated there and in other [[tropical]] regions. | ||
Ground, dried, and cooked peppercorns have been used since antiquity, both for flavour and as a [[traditional medicine]]. Black pepper is the world's most traded [[spice]], and is one of the most common spices added to cuisines around the world. Its spiciness is due to the chemical compound [[piperine]], which is a different kind of spicy from the [[capsaicin]] characteristic of [[chili pepper]]s. It is ubiquitous in the Western world as a [[seasoning]], and is often paired with [[salt]] and available on dining tables in [[salt and pepper shakers|shakers]] or [[burr mill|mills]]. | Ground, dried, and cooked peppercorns have been used since antiquity, both for flavour and as a [[traditional medicine]]. Black pepper is the world's most traded [[spice]],<ref>(2018, February 6). These are the world’s three most traded spices. ITC. https://intracen.org/news-and-events/news/these-are-the-worlds-three-most-traded-spices </ref> and is one of the most common spices added to cuisines around the world. Its spiciness is due to the chemical compound [[piperine]], which is a different kind of spicy from the [[capsaicin]] characteristic of [[chili pepper]]s. It is ubiquitous in the Western world as a [[seasoning]], and is often paired with [[salt]] and available on dining tables in [[salt and pepper shakers|shakers]] or [[burr mill|mills]]. | ||
==Etymology== | ==Etymology== | ||
The word ''pepper'' derives from [[Old English]] ''pipor'', [[Latin]] ''piper'', and [[ | The word ''pepper'' derives from [[Old English]] ''pipor'', [[Latin]] ''piper'', and {{lang-el|πέπερι}} which is of [[Oriental]] origin,<ref name="OED1913_pepper">{{Cite encyclopedia|title=Pepper|encyclopedia=[[Oxford English Dictionary]] (OED)|year=1913|url=https://archive.org/details/in.ernet.dli.2015.99996/page/n949/mode/1up|access-date=2023-04-28|publication-place=Oxford, UK|edition=1 Corrected re-issue|volume=7 N–Poy |page=663|language=en}}</ref> likely from [[Dravidian languages|Dravidian]] ''pippali'', meaning "long pepper".<ref name="PTSrinivasaIyengar1912">{{Cite book |title=History of the Indian people. Life in ancient India in the age of the mantras |last=Srinivasa Iyengar |first=P. T. |author-link=P. T. Srinivasa Iyengar |publisher=Srinivasa Varadachari & Co. |year=1912 |location=Madras |pages=8 |language=en |url=https://archive.org/details/historyofindianp00srinrich/page/8/mode/1up?q=pepper |oclc=613210854}}</ref> [[Sanskrit]] ''pippali'' shares the same meaning.<ref name="OED1913_pepper"/> | ||
In the 16th century, people began using ''pepper'' to also mean the unrelated [[New World]] [[chili pepper]] (genus ''[[Capsicum]]'').{{r|"OED1913_pepper"|at=2b}} | |||
==Varieties== | ==Varieties== | ||
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Black pepper is produced from the still-green, unripe [[drupe]] of the pepper plant.<ref name=kind/> The drupes are cooked briefly in hot water, both to clean them and to prepare them for drying.<ref name=":0">{{Cite web |date=22 October 2021 |title=Why Is Pepper Black? - Know Your Pantry |url=https://www.knowyourpantry.com/seasonings/why-is-pepper-black/ |access-date=24 May 2022 |website=www.knowyourpantry.com |language=en-us}}</ref> The heat ruptures [[cell wall]]s in the pepper, speeding the work of [[browning (chemical process)|browning]] [[enzymes]] during drying.<ref name=":0" /> The drupes dry in the sun or by machine for several days, during which the pepper skin around the seed shrinks and darkens into a thin, wrinkled black layer. Once dry, the spice is called black peppercorn. On some estates, the berries are separated from the stem by hand and then sun-dried without boiling.<ref name=kind/> | Black pepper is produced from the still-green, unripe [[drupe]] of the pepper plant.<ref name=kind/> The drupes are cooked briefly in hot water, both to clean them and to prepare them for drying.<ref name=":0">{{Cite web |date=22 October 2021 |title=Why Is Pepper Black? - Know Your Pantry |url=https://www.knowyourpantry.com/seasonings/why-is-pepper-black/ |access-date=24 May 2022 |website=www.knowyourpantry.com |language=en-us}}</ref> The heat ruptures [[cell wall]]s in the pepper, speeding the work of [[browning (chemical process)|browning]] [[enzymes]] during drying.<ref name=":0" /> The drupes dry in the sun or by machine for several days, during which the pepper skin around the seed shrinks and darkens into a thin, wrinkled black layer. Once dry, the spice is called black peppercorn. On some estates, the berries are separated from the stem by hand and then sun-dried without boiling.<ref name=kind/> | ||
After the peppercorns are dried, pepper spirit and oil can be extracted from the berries by crushing them. Pepper spirit is used in many medicinal and beauty products. Pepper oil is also used as an [[ayurvedic]] massage oil and in certain beauty and herbal treatments. | After the peppercorns are dried, pepper spirit and oil can be extracted from the berries by crushing them. Pepper spirit is used in many medicinal and beauty products. Pepper oil is also used as an [[ayurvedic]] massage oil and in certain beauty and herbal treatments.{{citation needed|date=June 2023}} | ||
===White pepper=== | ===White pepper=== | ||
White pepper consists solely of the seed of the ripe fruit of the pepper plant, with the thin darker-coloured skin (flesh) of the fruit removed. This is usually accomplished by a process known as [[retting]], where fully ripe red pepper berries are soaked in water for about a week so the flesh of the peppercorn softens and [[decomposition|decomposes]]; rubbing then removes what remains of the fruit, and the naked seed is dried. Sometimes the outer layer is removed from the seed through other mechanical, chemical, or biological methods.<ref>{{cite web |url=https://www.thehindubusinessline.com/todays-paper/tp-agri-biz-and-commodity/Cleaner-technology-for-white-pepper-production/article20126987.ece |title=Cleaner technology for white pepper production |work=The Hindu Business line |date=27 March 2008 |access-date=29 January 2009 |url-status=live |archive-url=https://web.archive.org/web/20080509200302/http://www.thehindubusinessline.com/2008/03/27/stories/2008032751741300.htm |archive-date=9 May 2008}}</ref> | White pepper consists solely of the seed of the ripe fruit of the pepper plant, with the thin darker-coloured skin (flesh) of the fruit removed. This is usually accomplished by a process known as [[retting]], where fully ripe red pepper berries are soaked in water for about a week so the flesh of the peppercorn softens and [[decomposition|decomposes]]; rubbing then removes what remains of the fruit, and the naked seed is dried. Sometimes the outer layer is removed from the seed through other mechanical, chemical, or biological methods.<ref>{{cite web |url=https://www.thehindubusinessline.com/todays-paper/tp-agri-biz-and-commodity/Cleaner-technology-for-white-pepper-production/article20126987.ece |title=Cleaner technology for white pepper production |work=The Hindu Business line |date=27 March 2008 |access-date=29 January 2009 |url-status=live |archive-url=https://web.archive.org/web/20080509200302/http://www.thehindubusinessline.com/2008/03/27/stories/2008032751741300.htm |archive-date=9 May 2008}}</ref> | ||
Ground white pepper is commonly used in [[Chinese cuisine|Chinese]], [[Thai cuisine|Thai]], and [[Portuguese cuisine]]s. It finds occasional use in other cuisines in salads, [[Béchamel|light-coloured]] sauces, and [[mashed potatoes]] as a substitute for black pepper, because black pepper would visibly stand out. However, white pepper lacks certain compounds present in the outer layer of the drupe, resulting in a different overall flavour. | Ground white pepper is commonly used in [[Chinese cuisine|Chinese]], [[Thai cuisine|Thai]], and [[Portuguese cuisine]]s. It finds occasional use in other cuisines in salads, [[Béchamel|light-coloured]] sauces, and [[mashed potatoes]] as a substitute for black pepper, because black pepper would visibly stand out. However, white pepper lacks certain compounds present in the outer layer of the drupe, resulting in a different overall flavour.{{citation needed|date=June 2023}} | ||
===Green pepper=== | ===Green pepper=== | ||
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==History== | ==History== | ||
Black pepper is native to [[South Asia]] and Southeast Asia, and has been known to [[Indian cuisine|Indian cooking]] since at least 2000 BCE.<ref>{{cite book |last1=Aggarwal |first1=Bharat B. |last2=Kunnumakkara |first2=Ajaikumar B. |title=Molecular Targets and Therapeutic Uses of Spices: Modern Uses for Ancient Medicine |date=2009 |publisher=World Scientific |isbn=978-981-283-791-2 |pages=26–27 |url=https:// | Black pepper is native to [[South Asia]] and Southeast Asia, and has been known to [[Indian cuisine|Indian cooking]] since at least 2000 BCE.<ref>{{cite book |last1=Aggarwal |first1=Bharat B. |last2=Kunnumakkara |first2=Ajaikumar B. |title=Molecular Targets and Therapeutic Uses of Spices: Modern Uses for Ancient Medicine |date=2009 |publisher=World Scientific |isbn=978-981-283-791-2 |pages=26–27 |url=https://books.google.com/books?id=xblX4RL_qQgC&dq=black+pepper+indian+cooking+2000+bce&pg=PA27 |access-date=28 March 2022 |language=en}}</ref>{{how|date=March 2023}} J. Innes Miller notes that while pepper was grown in southern [[Thailand]] and in [[Malaysia]],{{when|date=February 2020}} its most important source was India, particularly the [[Malabar Coast]], in what is now the state of [[Kerala]].<ref>J. Innes Miller, ''The Spice Trade of the Roman Empire'' (Oxford: Clarendon Press, 1969), p. 80</ref> The lost ancient port city of [[Muziris]] in Kerala, famous for exporting black pepper and various other spices, gets mentioned in a number of classical historical sources for its trade with [[Roman Empire]], [[Egypt]], [[Mesopotamia]], [[Levant]], and [[Yemen]].<ref>[http://www.thehindu.com/news/cities/Delhi/artefacts-from-the-lost-port-of-muziris/article6657446.ece "Artefacts from the lost Port of Muziris."] {{Webarchive|url=https://web.archive.org/web/20160113025900/http://www.thehindu.com/news/cities/Delhi/artefacts-from-the-lost-port-of-muziris/article6657446.ece |date=13 January 2016 }} The Hindu. 3 December 2014.</ref><ref>[http://www.frontline.in/navigation/?type=static&page=flonnet&rdurl=fl2708/stories/20100423270806200.htm "Muziris, at last?"] {{Webarchive|url=https://web.archive.org/web/20210723201636/http://www.frontline.in/navigation/?type=static&page=flonnet&rdurl=fl2708%2Fstories%2F20100423270806200.htm |date=23 July 2021 }} R. Krishnakumar, ''www.frontline.in'' Frontline, 10–23 April 2010.</ref><ref name="Pattanam">[http://www.thehindu.com/todays-paper/tp-national/pattanam-richest-indoroman-site-on-indian-ocean-rim/article274715.ece "Pattanam richest Indo-Roman site on Indian Ocean rim."] {{Webarchive|url=https://web.archive.org/web/20160113025900/http://www.thehindu.com/todays-paper/tp-national/pattanam-richest-indoroman-site-on-indian-ocean-rim/article274715.ece |date=13 January 2016 }} The Hindu. 3 May 2009.</ref><ref name="Kodungallur">{{cite book |author=Prof. George Menachery |author2= Fr. Werner Chakkalakkal, CMI |chapter=Cranganore: Past and Present |title=Kodungallur – The Cradle of Christianity in India |chapter-url=http://www.indianchristianity.com/html/Books.htm#CRANGANORE:%20PAST%20AND%20PRESENT |date=10 January 2001 |access-date=11 May 2016}}</ref> Peppercorns were a much-prized trade good, often referred to as "black gold" and used as a form of [[commodity money]]. The legacy of this trade remains in some Western legal systems that recognize the term "[[peppercorn rent]]" as a token payment for something that is, essentially, a gift. | ||
The ancient history of black pepper is often interlinked with (and confused with) that of [[long pepper]], the dried fruit of closely related ''[[Piper longum]]''. The Romans knew of both and often referred to either as just ''piper''. In fact, the popularity of long pepper did not entirely decline until the discovery of the New World and of [[chili pepper]]s. Chili peppers—some of which, when dried, are similar in shape and taste to long pepper—were easier to grow in a variety of locations more convenient to Europe. Before the 16th century, pepper was being grown in [[Java]], [[Sunda Islands|Sunda]], [[Sumatra]], [[Madagascar]], Malaysia, and everywhere in Southeast Asia. These areas traded mainly with China, or used the pepper locally.<ref>Dalby, p. 93.</ref> Ports in the Malabar area also served as a stop-off point for much of the trade in other spices from farther east in the Indian Ocean. | The ancient history of black pepper is often interlinked with (and confused with) that of [[long pepper]], the dried fruit of closely related ''[[Piper longum]]''. The Romans knew of both and often referred to either as just ''piper''. In fact, the popularity of long pepper did not entirely decline until the discovery of the New World and of [[chili pepper]]s. Chili peppers—some of which, when dried, are similar in shape and taste to long pepper—were easier to grow in a variety of locations more convenient to Europe. Before the 16th century, pepper was being grown in [[Java]], [[Sunda Islands|Sunda]], [[Sumatra]], [[Madagascar]], Malaysia, and everywhere in Southeast Asia. These areas traded mainly with China, or used the pepper locally.<ref>Dalby, p. 93.</ref> Ports in the Malabar area also served as a stop-off point for much of the trade in other spices from farther east in the Indian Ocean. | ||
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Pepper contains [[phytochemical]]s,<ref>{{cite journal |last1=Dawid |first1=Corinna |last2=Henze|first2=Andrea |last3=Frank |first3=Oliver |last4=Glabasnia |first4=Anneke |last5=Rupp |first5=Mathias |last6=Büning |first6=Kirsten |last7=Orlikowski |first7=Diana |last8=Bader |first8=Matthias |last9=Hofmann |first9=Thomas |title=Structural and Sensory Characterization of Key Pungent and Tingling Compounds from Black Pepper (''Piper nigrum'' L.) |journal=Journal of Agricultural and Food Chemistry |volume=60 |issue=11 |year=2012 |pages=2884–2895 |pmid=22352449 |doi=10.1021/jf300036a}}</ref> including [[amide]]s, [[piperidine]]s, [[pyrrolidine]]s, and trace amounts of [[safrole]], which may be [[carcinogen]]ic in laboratory rodents.<ref name=duke>{{cite book |url=https://books.google.com/books?id=-tg7R4hU8hkC&pg=PA395 |title=CRC Handbook of Alternative Cash Crops |author=James A. Duke |publisher=CRC Press |date=16 August 1993 |isbn=978-0-8493-3620-1 |page=395 |access-date=29 January 2009}}</ref> | Pepper contains [[phytochemical]]s,<ref>{{cite journal |last1=Dawid |first1=Corinna |last2=Henze|first2=Andrea |last3=Frank |first3=Oliver |last4=Glabasnia |first4=Anneke |last5=Rupp |first5=Mathias |last6=Büning |first6=Kirsten |last7=Orlikowski |first7=Diana |last8=Bader |first8=Matthias |last9=Hofmann |first9=Thomas |title=Structural and Sensory Characterization of Key Pungent and Tingling Compounds from Black Pepper (''Piper nigrum'' L.) |journal=Journal of Agricultural and Food Chemistry |volume=60 |issue=11 |year=2012 |pages=2884–2895 |pmid=22352449 |doi=10.1021/jf300036a}}</ref> including [[amide]]s, [[piperidine]]s, [[pyrrolidine]]s, and trace amounts of [[safrole]], which may be [[carcinogen]]ic in laboratory rodents.<ref name=duke>{{cite book |url=https://books.google.com/books?id=-tg7R4hU8hkC&pg=PA395 |title=CRC Handbook of Alternative Cash Crops |author=James A. Duke |publisher=CRC Press |date=16 August 1993 |isbn=978-0-8493-3620-1 |page=395 |access-date=29 January 2009}}</ref> | ||
Piperine is under study for its potential to increase absorption of [[selenium]], [[vitamin B12|vitamin B<sub>12</sub>]], [[beta-carotene]], and [[curcumin]], as well as other compounds.<ref>{{cite journal |doi=10.1100/2012/637953 |title=A comprehensive review on pharmacotherapeutics of herbal bioenhancers |journal=The Scientific World Journal |year=2012 |volume=2012 |issue=637953 |pages=637953 |last1=Dudhatra |first1=GB |last2=Mody |first2=SK |last3=Awale |first3=MM |last4=Patel |first4=HB |last5=Modi |first5=CM |last6=Kumar |first6=A |last7=Kamani |first7=DR |last8=Chauhan |first8=BN |pmid=23028251 |pmc=3458266}}</ref> | [[Piperine]] is under study for its potential to increase absorption of [[selenium]], [[vitamin B12|vitamin B<sub>12</sub>]], [[beta-carotene]], and [[curcumin]], as well as other compounds.<ref>{{cite journal |doi=10.1100/2012/637953 |title=A comprehensive review on pharmacotherapeutics of herbal bioenhancers |journal=The Scientific World Journal |year=2012 |volume=2012 |issue=637953 |pages=637953 |last1=Dudhatra |first1=GB |last2=Mody |first2=SK |last3=Awale |first3=MM |last4=Patel |first4=HB |last5=Modi |first5=CM |last6=Kumar |first6=A |last7=Kamani |first7=DR |last8=Chauhan |first8=BN |pmid=23028251 |pmc=3458266}}</ref> | ||
Pepper is known to cause [[sneeze|sneezing]]. Some sources say that piperine, a substance present in black pepper, irritates the nostrils, causing the sneezing.<ref>U.S. Library of Congress Science Reference Services, "Everyday Mysteries", [https://www.loc.gov/rr/scitech/mysteries/pepper.html Why does pepper make you sneeze?] {{Webarchive|url=https://web.archive.org/web/20221031180231/https://www.loc.gov/everyday-mysteries/food-and-nutrition/item/why-does-pepper-make-you-sneeze/ |date=31 October 2022 }}. Retrieved 12 November 2005.</ref> Few, if any, controlled studies have been carried out to answer the question. | Pepper is known to cause [[sneeze|sneezing]]. Some sources say that piperine, a substance present in black pepper, irritates the nostrils, causing the sneezing.<ref>U.S. Library of Congress Science Reference Services, "Everyday Mysteries", [https://www.loc.gov/rr/scitech/mysteries/pepper.html Why does pepper make you sneeze?] {{Webarchive|url=https://web.archive.org/web/20221031180231/https://www.loc.gov/everyday-mysteries/food-and-nutrition/item/why-does-pepper-make-you-sneeze/ |date=31 October 2022 }}. Retrieved 12 November 2005.</ref> Few, if any, controlled studies have been carried out to answer the question. | ||
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* {{cite book | last = Dalby | first = Andrew | title = Dangerous Tastes | publisher = University of California Press | location = Berkeley | year = 2002 | isbn = 978-0-520-23674-5|url=https://books.google.com/books?id=7IHcZ21dyjwC}} | * {{cite book | last = Dalby | first = Andrew | title = Dangerous Tastes | publisher = University of California Press | location = Berkeley | year = 2002 | isbn = 978-0-520-23674-5|url=https://books.google.com/books?id=7IHcZ21dyjwC}} | ||
* {{cite book | last = Davidson | first = Alan | title = Wilder Shores of Gastronomy: Twenty Years of the Best Food Writing from the Journal Petits Propos Culinaires | publisher = Ten Speed Press | location = Berkeley | year = 2002 | isbn = 978-1-58008-417-8 | url-access = registration | url = https://archive.org/details/wildershoresofga00davi }} | * {{cite book | last = Davidson | first = Alan | title = Wilder Shores of Gastronomy: Twenty Years of the Best Food Writing from the Journal Petits Propos Culinaires | publisher = Ten Speed Press | location = Berkeley | year = 2002 | isbn = 978-1-58008-417-8 | url-access = registration | url = https://archive.org/details/wildershoresofga00davi }} | ||
* {{cite EB9 |wstitle = Pepper |volume= XVIII |last= Holmes |first= Edward Morell |author-link= Edward Morell Holmes| pages=516-517 |short=1 }} | |||
* {{cite journal|last=Jaffee|first=Steven|year=2004|title=Delivering and Taking the Heat: Indian Spices and Evolving Process Standards|journal=An Agriculture and Rural Development Discussion Paper|url=http://siteresources.worldbank.org/INTRANETTRADE/Resources/Topics/Standards/IndiaSpices.pdf|access-date=27 October 2005|archive-url=https://web.archive.org/web/20160303165643/http://siteresources.worldbank.org/INTRANETTRADE/Resources/Topics/Standards/IndiaSpices.pdf|archive-date=3 March 2016|url-status=dead}} | * {{cite journal|last=Jaffee|first=Steven|year=2004|title=Delivering and Taking the Heat: Indian Spices and Evolving Process Standards|journal=An Agriculture and Rural Development Discussion Paper|url=http://siteresources.worldbank.org/INTRANETTRADE/Resources/Topics/Standards/IndiaSpices.pdf|access-date=27 October 2005|archive-url=https://web.archive.org/web/20160303165643/http://siteresources.worldbank.org/INTRANETTRADE/Resources/Topics/Standards/IndiaSpices.pdf|archive-date=3 March 2016|url-status=dead}} | ||
* {{cite book | author=McGee, Harold|chapter=Black Pepper and Relatives | title=On Food and Cooking | publisher=Scribner | year=2004 | isbn=978-0-684-80001-1 | pages=427–429 | oclc=56590708|edition=Revised }} | * {{cite book | author=McGee, Harold|chapter=Black Pepper and Relatives | title=On Food and Cooking | publisher=Scribner | year=2004 | isbn=978-0-684-80001-1 | pages=427–429 | oclc=56590708|edition=Revised }} | ||
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==External links== | ==External links== | ||
* | * | ||
* | * | ||
* {{cookbook-inline|Pepper}} | * {{cookbook-inline|Pepper}} | ||