India/ Sri Lanka/ Vietnam/ Indonesia
Product: Organic Black Pepper, Ground
Latin Name: Piper nigrum
Plant Family: Piperaceae
Other Names: Poivre Noir, Pimienta Negra, Poivre, Pfeffer, Peppar, Pepe, Filfil Aswad, Peper, Hu- Chiao, Kosha & Pyerets.
Description: Pepper comes from a perennial, woody, climbing vine native to south-western India but is now cultivated in Africa, Brazil, China, Sri Lanka and Vietnam. It grows to a height of 2-5 metres and uses surrounding trees and structures to support itself. The leaves are entire, alternate, 5-10cm in length and cordately ovate in shape, dark glossy-green in colour. The flowers are small, yellowy-white to greenish-white in colour and present in clusters of long drooping spikes 4-8cm in length in the leaf nodes. As the pepper berries develop, the spikes lengthen to between 7-15cm.
Interesting Fact: Do you know that one of the reasons that pepper makes us sneeze is down to the alkaloid chemical piperine that it contains? Black pepper contains more piperine than white pepper as the piperine is found in the pericarp (skin) of the peppercorn which is removed to make white pepper, the alkaloid is an irritant to the delicate nerve endings inside the nose; this stimulation causes the itchy sensation that makes us sneeze and sneezing is the noses way of getting rid of the irritating invader. Long seen as the ‘king’ of spices, black pepper is a key ingredient in the Indian spice blend Sambaar and in the Middle Eastern spice blend Baharat.
Ingredients: Dried and finely ground corns of organic Piper nigrum.
Allergy Advice: Black Pepper contains a naturally occurring source of salicylates and is best avoided by people eating a salicylate free diet.
SUGGESTED USEBlack pepper is one of the most versatile spices and can be used in all kinds of savory recipes, it can also be used in sweet recipes, try dusting strawberries or watermelon lightly with black pepper to bring out their flavours, black pepper can also be added sparingly to biscuits and sugar cookies. Add to salad dressings and sauces and use as a condiment. Ground pepper can be added to rubs, marinades and curry powders for aroma and heat.
Shelf life of two years provided that goods are stored in an airtight container in ambient conditions.
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