a majority of its recipes. Edward Gibbon wrote, in The History of the Decline and Fall of the Roman Empire, that pepper was "a favorite ingredient of the most expensive Roman cookery". Postclassical Europe[edit] Pepper was so valuable that it was often used as collateral or even currency. In the Dutch language, "pepper expensive" (peperduur) i

t all the way from India! Who was the first to make trial of it as an article of food? and who, I wonder, was the man that was not content to prepare himself by hunger only for the satisfying of a greedy appetite? (N.H. 12.14)[21]
Black pepper was a well-known and widespread, if expensive, seasoning in the Roman Empire. Apicius' De re coquinaria, a 3rd-century cookbook probably based at least partly on one from the 1st century CE, includes pepper in a majority of its recipes. Edward Gibbon wrote, in The History of the Decline and Fall of the Roman Empire, that pepper was "a favorite ingredient of the most expensive Roman cookery".
Postclassical Europe[edit]
Pepper was so valuable that it was often used as collateral or even currency. In the Dutch language, "pepper expensive" (peperduur) is an expression for something very expensive. The taste for pepper (or the appreciation of its monetary value) was passed on to those who would see Rome fall. Alaric the Visigoth included 3,000 pounds of pepper as part of the ransom he demanded from Rome when he besieged the city in 5th century.[22] After the fall of Rome, others took over the middle legs of the spice trade, first the Persians and then the Arabs; Innes Miller cites the account of Cosmas Indicopleustes, who travelled east to India, as proof that "pepper was still being exported from India in the sixth century".[23] By the end of the Early Middle Ages, the central portions of the spice trade were firmly under Islamic control. Once into the Mediterranean, the trade was largely monopolized by Italian powers, especially Venice and Genoa. The rise of these city-states was funded in large part by the spice trade.
A riddle authored by Saint Aldhelm, a 7th-century Bishop of Sherborne, sheds some light on black pepper's role in England at that time:
I am black on the outside, clad in a wrinkled cover,
Yet within I bear a burning marrow.
I season delicacies, the banquets of kings, and the luxuries of the table,
Both the sauces and the tenderized meats of the kitchen.
But you will find in me no quality of any worth,
Unless your bowels have been rattled by my gleaming marrow.[24]
It is commonly believed that during the Middle Ages, pepper was used to conceal the taste of partially rotten meat. There is no evidence to support this claim, and historians view it as highly unlikely: in the Middle Ages, pepper was a luxury item, affordable only to the wealthy, who certainly had unspoiled meat available as well.[25] In addition, people of the time certainly knew that eating spoiled food would make them sick. Similarly, the belief that pepper was widely used as a preservative is questionable: it is true that piperine, the compound that gives pepper its spiciness, has some antimicrobial properties, but at the concentrations present when pepp

Orange pepper or red pepper usually consists of ripe red pepper drupes preserved in brine and vinegar. Ripe red peppercorns can also be dried using the same color-preserving techniques used to produce green pepper.[10] Pink pepper and other plants used as pepper[edit] Pink pepper from Piper nigrum is distinct from

Green pepper, like black, is made from the unripe drupes. Dried green peppercorns are treated in a way that retains the green color, such as treatment with sulfur dioxide, canning or freeze-drying. Pickled peppercorns, also green, are unripe drupes preserved in brine or vinegar. Fresh, unpreserved green pepper drupes, largely unknown in the West, are used in some Asian cuisines, particularly Thai cuisine.[8] Their flavor has been described as spicy and fresh, with a bright aroma.[9] They decay quickly if not dried or preserved.
Orange pepper and red pepper[edit]
Orange pepper or red pepper usually consists of ripe red pepper drupes preserved in brine and vinegar. Ripe red peppercorns can also be dried using the same color-preserving techniques used to produce green pepper.[10]
Pink pepper and other plants used as pepper[edit]
Pink pepper from Piper nigrum is distinct from the more-common dried "pink peppercorns", which are actually the fruits of a plant from a different family, the Peruvian pepper tree, Schinus molle, or its relative the Brazilian pepper tree, Schinus terebinthifolius.
The bark of Drimys winteri (Canelo or Winter's Bark) is used as a substitute for pepper in cold and temperate regions of Chile and Argentina where it is easily available.
In New Zealand the seeds of Kawakawa (Macropiper excelsum), a relative of black pepper, are sometimes used as pepper and the leaves of Pseudowintera colorata (Mountain horopito) are another replacement for pepper.
Several plants in the United States are used also as pepper substitutes, such as Lepidium campestre, Lepidium virginicum, shepherd's purse, horseradish,and field Pennycress.
Region of origin[edit]
Peppercorns are often categorized by their place of origin. Two types come from India's Malabar Coast: Malabar and Tellicherry. Tellicherry comes from grafted Malabar plants grown on Mount Tellicherry.[11]
Sarawak pepper is native to the Malaysian portion of Borneo. White Muntok pepper comes from Indonesia and Lampung hails its island of Sumatra. Vietnam produces both white and black pepper in the provinces of Bà Rịa–Vũng Tàu, Chu Se and Bình Phước.[12]
Plant[edit]



Piper nigrum from an 1832 print