Pepper
PEPPER (Piper nigrum – Piperaeeae)
The white or black peppercorns mainly used as a seasoning condiment are the fruit of a creeping perennial vine indigenous to the moist low-lying forests of monsoon Asia, from the Malabar Coast of India to the islands of the East Indies (it is also found in the West Indies). If uncultivated, the vine can grow to more than 6 m (20 ft) in height, but in cultivation for commercial reasons, it is limited to about 3 – 4 m (10-12 ft). It is encouraged up stakes or supports or, most economically, up shade trees such as mango or kapok. The vine has thick, dark green leaves and small white flowers which are followed by spikes or strings bearing the peppercorns. Vines can only start fruiting after 2 – 3 years, and can bear until about 15 – 20 years old. A full-grown vine can produce about 1.5-2.25 kg (3-5lb) peppercorns annually.
Black, white and green peppercorns are the product of the same plant. The fruit are green when immature, ripening to an orange-red. For both black and green peppercorns, they are plucked green or immature; if they are dried in the sun, they become the familiar black pepper spice; if they are canned or preserved in brine or oil they are what is known as green peppercorns. White peppercorns come from the mature berry: this is picked when red, fermented and soaked in water, and then the skin and fleshy parts are rubbed off. The inner part of the berry is then dried and it becomes the white-grey spice.
Pepper, both white and black, has long been used in cooking and medicine. It was mentioned in old Sanskrit and Chinese texts in the tenth century BC, and Theophrastus sang its culinary and medicinal praises in the fourth century Be. Pliny recorded that pepper was more expensive than gold, an attribute that was to cling to the berries for many centuries. In the Middle Ages, there was a French saying about items being ‘as dear as pepper’, and kings and princes would receive tribute in peppercorns (Attila the Hun was ‘paid off in cinnamon and peppercorns by a besieged Rome). There was an enormous trade in the spice – the fortunes of Venice and Genoa being made in pepper – and its value in Britain is still remembered in Pepper Street (in Southwark in London), and in the peppercorn rents paid by tenants to landlords.
Pepper was one of the spices which inspired the great voyages of explo¬ration, and the trade was dominated in turn by the Arabs, Venetians, Portuguese, Dutch and the British.
Black, white and green peppercorns are the product of the same plant.
The fruit are green when immature, ripening to an orange-red. For both black and green peppercorns, they are plucked green or immature; if they are dried in the sun, they become the familiar black spice; if they are canned or preserved in brine or oil they are what is known as green peppercorns. White peppercorns come from the mature berry: this is picked when red, fermented and soaked in water, and then the skin and fleshy parts are rubbed off. The inner part of the berry is then dried and it becomes the white-grey spice.
Pepper, both white and black, has long been used in cooking and medicine. It was mentioned in old Sanskrit and Chinese texts in the tenth century BC, and Theophrastus sang its culinary and medicinal praises in the fourth century Be. Pliny recorded that pepper was more expensive than gold, an attribute that was to cling to the berries for many centuries. In the Middle Ages, there was a French saying about items being ‘as dear as pepper’, and kings and princes would receive tribute in peppercorns (Attila the Hun was ‘paid off in cinnamon and peppercorns by a besieged Rome). There was an enormous trade in the spice – the fortunes of Venice and Genoa being made in pepper – and its value in Britain is still remembered in Pepper Street (in Southwark in London), and in the peppercorn rents paid by tenants to landlords.
Pepper was one of the spices which inspired the great voyages of explo¬ration, and the trade was dominated in turn by the Arabs, Venetians, Portuguese, Dutch and the British.
Peppercorns seem first to have been distilled for pepper oil in the fifteenth century, mentioned by Saladin in his Compendium Aromatorium in 1488. In the sixteenth century Valerius Cordius and J B Porta gave precise instructions on ways of distillation together with other spices such as cinnamon and clove.
PEPPER ESSENTIAL OIL
Description: Pepper oil is steam distilled from the crushed berries (black or white), is greenish-yellow with a characteristic smell of phellandrene, a soft, spicy, hot, aromatic and piquant odour. Unlike over 80 per cent of essential oils, it is not dissolved by alcohol.
The principal constituents: Mainly terpenes (phellandrene, pinene and limonene in small quantity). A major constituent is the stimulant alkaloid piperine which is identical in composition to morphia. (A substance called piperonal or synthetic heliotrope derived from piperine is used in the preparation of perfumes.) It also contains starch and cellulose.
Dangers: The undiluted oil can be toxic and irritate the skin. Always dilute as recommended in the remedies.
ITS USES
In illness
Pepper and its oil have long been associated with the treatment of sciatica and nervous conditions. It is classified as a stimulant of the digestive system – the piperine content stimulates the flow of saliva and gastric juices, thereby aiding digestion.
It is one of the most complete essential oils and should, I believe, be more thoroughly researched. Interesting results have been obtained when it is used, especially with dermatitis, aches and pains due to ‘flu, with rheumatic conditions, and it is truly a remarkable remedy for sciatica. For all of these, make a massage oil by adding 4 drops pepper oil to 20 ml (4 tsp) grape seed oil. I have had a good response in the cicatrization of wounds: add 2 drops pepper oil and 2 drops wheatgerm oil to 5 ml (1 tsp) soya oil and rub gently on the wound.
I have also explored its uses in inhalations in conjunction with other plant oils. For example, I have combined it with eucalyptus to treat catarrh, colds and even hayfever. When I’m running out of tea tree oil, pepper is a good replacement in a gargle for a sore throat: use 1 drop in a tumbler of water.
(See also backache, chest infections, headaches and neuralgia.)
In cookery
Pepper is one of the seasoning spices which is constantly in use in the kitchen, in fact, has a permanent place on most tables. It should always be bought whole and freshly ground in a mill, as it quickly loses its aroma when ground (and bought ground pepper may have been adulterated). Pepper should always be added to food at the last moment for the same reason. White pepper is a little less aromatic than black (although there is debate about this), and seems mainly to be valued for its non-speckling effect in white sauces.
Peppercorns can be used in savoury stocks, marinades and court-bouil¬lons. They can also be coarsely ground and used to coat steaks. Many people like pepper in sweet dishes – and coarsely ground black pepper is reputed to have an affinity with fresh strawberries.
Other uses
It is said that Buddhist monks in the Himalayas take peppercorns with them on a long journey; they suck them from time to time to give them strength and to alleviate the pangs of hunger.