Black Pepper is an important component of culinary seasoning

Black Pepper (Piper nigrum): Black pepper or kali mirch is the dried, mature but unripe fruit or berries of a perennial climbing vine cultivated as a plantation crop. It is considered as the “king of spices” because it is the largest used spice in the domestic and industrial sectors.

Pepper is obtained by harvesting the spikes when the fruits are fully mature and start yellowing or become yellowish. The berries are removed from the spikes by rubbing, threshing or trampling and sun-dried for a few days. When completely dry, the outer skin of the berries becomes dark brown to black and gets shrivelled. Before glossy uniform black product is obtained on drying. Heat treatment arrests enzyme and the dried product has better aroma.

Composition: The Indian black pepper gives the following ranges of values: moisture, 8.7-14.0; total nitrogen, 1.55-2.60; ether extract and nonvolatile), 4.2-15.7; carbohydrates (starch), 28.0-49.0; ect (volatile 8.7-14.0; and ash, 3.5-5.7 per cent. A considerable portion of the nitrogen in pepper is nonprotein nitrogen and is due to alkaloids. The spice value of pepper is mainly due to the presence of 4-5 per cent of a group of alkaloids, piperine and related compounds (chavicine, piperidine and pipercaloids. Apart from the pungent constituents, pepper contains about 2.5 per cent volatile oil (pepper oil) having about 95 per cent terpene hydrocarbons and about 4 per cent oxygenated terpenes, which are responsible for the characteristic odour of the oil.

Nutritive value per 100 g of Pepper Black:

Energy (kcal) : 304
Protein (g) : 11.5
Fat (g) : 6.8
Carbohydrates (g) : 49.2
Crude Fibre (g) : 14.9
Minerals (g) : 4.4
Calcium (mg) : 460
Phosphorus (mg) : 198
Iron (mg) : 12.4
Magnesium (mg) : 177

Vitamins:

Carotene (µg) : 1080
Thiamine (mg) : 0.09
Riboflavin (mg) : 0.14
Niacin (mg) : 1.4

White pepper: White pepper also is obtained from the berries of P. nigrum by harvesting them when they have become ripe, i.e., the berries are yellowish red or red in colour. White pepper is prepared by removing the outer coating of the seeds either before or after drying. White pepper has less flavour and less pungency than black pepper, for the reason that the outer skin which also contains some of these ingredients is removed. India does not produce and export white pepper on a large scale. It is prepared by one of the following method.

A method involves the boiling of fully ripe pepper for a few minutes in water (just long enough to soften the skins), cooling and then rubbing off the skin manually or mechanically. On drying, this gives a very pleasant-smelling product. In the alternative, the pepper heated in water till the blackening enzymes are inactivated is treated with sulphur dioxide and the berries are then dried. This gives a buff-coloured pepper with the skin intact. On grinding, a powder similar to traditional white pepper powder is obtained and the aroma is superior. White pepper is also prepared by the decortication of dry black pepper mechanically.

Green pepper: In recent years there has been a growing demand for canned and bottled green pepper in western countries for garnishing meat dishes. India is producing and exporting green pepper. Immature pepper is harvested and is canned in brine or vinegar. Dehydrated green pepper is also being produced in the country for export purposes.

Pepper oil and oleoresins: The characteristic odour of pepper is due to the volatile oil present in the pericarp of pepper. This oil is obtained by steam distillation using ground black pepper or light pepper obtained during the grading of pepper. Some pepper oil of commerce is a byproduct from the oleoresin industry. The quality and composition of the pepper oil varies considerably. This is generally due to a variation in the variety, grade, Storage condition, and processing of pepper.

Pepper oleoresin is obtained by the solvent extraction of ground pepper and subsequent removal of solvent. It contains the oil responsible for the aroma and the resinous portion containing the pungency factors. Pepper oleoresin has the largest sales among all spice oleoresins.

Long pepper (Pipir longum): Long pepper is cultivated in India only to a limited extent. It is derived mostly from wild plants grown in the northern and north-eastern parts of the country. Long pepper contains alkaloids having a pungent pepper-like taste and produces marked salivation and numbness of the mouth. It contains an essential oil with a spicy odour resembling that of pepper and ginger oils. Long pepper is used as a spice and also in pickles and preserves.

Uses: Pepper is used for a variety of purposes. It is used for relieving various types of bodily ailments. For centuries it has been used as an essential preservative for meat and other perishable foods. It is largely used in meat packing and canning, pickling, baking, confectionery and preparation of beverages. Its principal use is as a seasoning agent. Black pepper is an important component of culinary seasoning and an essential ingredient of many commercial foods.

White pepper has been in use for a long time and currently large quantities are being produced. There is scope for the increased use of white pepper in food processing. It is chiefly used in white sauces, mayonnaise and salad dressings where black particles are undesirable. it is also a favourite with users who prefer its mild flavour to the strong one of black pepper.

Canned and dehydrated green pepper is relished as a flavouring agent for eating with meat. Since the product has a very fresh smell of harvested green pepper and a higher oil content, it has found new uses besides the garnishing of meat.

Pepper oil is used in the flavouring of foods in conjunction with other
spice oils. It is used in oleoresins to bring about a balance between aroma
and pungency. To a limited extent, it is used in perfumery. Pepper oleoresins are chiefly used in the processed food industries.