Black pepper

How to make black pepper

Black pepper

Chinese name:黑胡椒

  Black pepper (scientific name: Piper nigrum), scientific name Piper nigrum, is a flowering vine in the Piperaceae family, also known as Kurokawa, native to the Malabar Coast of India. Its fruity and spicy flavor is one of the earliest spices used by people, and may be the most widely used spices now.

  Its fruits are usually used as spices and seasonings after drying. The seasoning made with it is used when cooking.

  The same fruit is the raw material for white pepper , red pepper and green pepper. Black pepper is native to South India and is widely cultivated locally and in other tropical regions. The fruit of black pepper will appear black-red when ripe and contain a single seed; when the fruit is dried, it will become a peppercorn with a diameter of 5 mm.

  Dried black pepper is a common spice in European-style dishes. Since ancient times, black pepper has been prized for its dual value in seasoning and medicine. The fragrance of black pepper comes from the piperine it contains. Black pepper , often referred to as “pepper” , is one of the most widely used spices in the world. It can be found on tables all over the world, and is usually placed with refined salt.

  Black pepper is made from immature berries on pepper vines. The berries are first boiled in hot water for a while to clean the surface and prepare for drying. At the same time, heat will destroy the cell wall of the fruit and accelerate the action of browning enzymes during the drying process. In the next few days, the berries will be exposed to the sun or dried in a machine. During this process, due to the action of the fungus, the peel that envelops the seeds will gradually darken and shrink, and finally become a thin, wrinkled layer. After the drying process, the product obtained is black pepper seeds.

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