Black
peppercorns are
the fruit of a
tropical vine
which flourishes
within 15
degrees of the
equator, in
places where the
sun is hot and
monsoons bring
over 100 inches
of rainfall per
year. India,
Malaysia,
Indonesia,
Vietnam, and
Brazil are the
biggest
producers, but
it is also grown
around the
world, from Sri
Lanka, Thailand
and China to
Madagascar,
Nigeria,
Australia and
Guatemala.
The vine has
shiny, vibrant
green,
heart-shaped
leaves that are
deeply veined
and have a
sweetly aromatic
flavor. In late
spring, it
produces tiny
white flowers
which develop
into spikes of
50 to 100 small
green berries
that turn yellow
and eventually a
deep rosy red as
they ripen into
long, dangling
clusters.
There are many varieties of
black pepper in India,
particularly in south India,
where many pepper corns are
available and green pepper,
black pepper and white pepper
are its derivatives. Pepper is
known for its strong smell and
though it has subtle taste, its
smell registers its presence in
a dish. It is used as a medicine
and as a seasoning as well. We
provide the choicest of pepper
picked from exclusive fields of
South India and they can be used
in the seed form or can be
crushed to fine powder for
diverse usage.
Facts about Black Peppers
Black pepper (Piper nigrum) is a
flowering vine in the family
Piperaceae, cultivated for its
fruit, which is usually dried
and used as a spice and
seasoning. The same fruit is
also used to produce white
pepper, red/pink pepper, and
green pepper.[2] Black pepper is
native to South India (Tamil:
milagu, ?????; Telugu: miriyam)
and is extensively cultivated
there and elsewhere in tropical
regions. The fruit, known as a
peppercorn when dried, is a
small drupe five millimeters in
diameter, dark red when fully
mature, containing a single
seed.
Dried ground pepper is one of
the most common spices in
European cuisine and its
descendants, having been known
and prized since antiquity for
both its flavor and its use as
a medicine. The spiciness of
black pepper is due to the
chemical piperine. Ground black
peppercorn, usually referred to
simply as "pepper", may be found
on nearly every dinner table in
some parts of the world, often
alongside table salt.
Product Specification
These Pepper is known for its
strong smell and though it has
subtle taste, its smell
registers its presence in a
dish. It is used as a medicine
and as a seasoning as well. We
provide the choicest of pepper
picked from exclusive fields
of South India and they can be
used in the seed form or can
be crushed to fine powder for
diverse usage.
Harvest period from January to
May
Black pepper FAQ 500g/l quality
Specifications:
+ Density 500g/l min
+ Moisture: 13.5%max
+ Admixture: 1%max
+ Packing in new jute bags of
60kgs net
+ Inspection: SGS
Black pepper FAQ 550g/l quality
Specifications:
+ Density 550g/l min
+ Moisture: 13%max
+ Admixture: 0.5%max
+ Packing in new jute bags of
60kgs net
+ Inspection: SGS
Taj Black Pepper Prices :
2700
/ 2750 (+50)
Note :- Rate of the
products Mention in the Website
will be verified by day to day
fluctuation in the Indian Agro
Market Actual Rate of the
Products will be provide at the
time of final Confirmation of
Order
Wallpaper :
Note :- Rate of the
products Mention in the Website
will be verified by day to day
fluctuation in the Indian Agro
Market Actual Rate of the
Products will be provide at the
time of final Confirmation of
Order
History: The word
"pepper" is ultimately derived
from the Sanskrit pippali, the
word for long pepper ,
Pepper has been used as a
spice in India since prehistoric
times. Pepper is native to India
and has been known to Indian
cooking since at least 2000 BCE.
J. Innes Miller notes that while
pepper was grown in southern
Thailand and in Malaysia, its
most important source was India,
particularly the Malabar Coast,
in what is now the state of
Kerala. Peppercorns were a much
prized trade good, often
referred to as "black gold" and
used as a form of commodity
money. The term "peppercorn
rent" still exists today.
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, it was not
until the discovery of the New
World and of chile peppers that
the popularity of long pepper
entirely declined. Chile
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.
Until well after the Middle
Ages, virtually all of the black
pepper found in Europe, the
Middle East, and North Africa
travelled there from India's
Malabar region. By the 16th
century, pepper was also being
grown in Java, Sunda, Sumatra,
Madagascar, Malaysia, and
elsewhere in Southeast Asia, but
these areas traded mainly with
China, or used the pepper
locally. 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.
Black pepper, along with other
spices from India and lands
farther east, changed the course
of world history. It was in some
part the preciousness of these
spices that led to the European
efforts to find a sea route to
India and consequently to the
European colonial occupation of
that country, as well as the
European discovery and
colonisation of the Americas.
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