Piper nigrum Linn.
(a) Classification:
Kingdom : Plantae
Division : Angiosperma
Class : Dicotyledonae
Order : Piperales
Family : Piperaceae
Genus : Piper
Species : nigrum Linn.
(b) Vernacular names:
Sanskrit : Maricha, Ushana
Hindi : Kali mirch
Kannada : Karemenasu
Marathi : Kali mirch
Gujarati : Kalamari
English : Black pepper
Bengali : Kalamorichi
Telugu : Miriyala
(c) Part used : Fruits
(d) Botanical Description : A climbing perennial shrub. Branches are stout,
trailing and rooting
at the node. Leaves entire, variable in breadth, 12.5 – 17.5cm by 5.0 – 12.5cm.
Flowers are minute
in spikes, usually dioecious, often female bears 2 anthers and the male, a
pistillode. Fruiting spikes
are variable in length. Fruits are globose and bright red when ripe, seeds
usually globose. Fruits
botanically described as drupe.
(e) Geographical Distribution1 : The plant is widely cultivated in India, Ceylon
and other tropical
countries. This climbing perennial shrub grows in hot and moist places.
Piper nigrum
(f) Traditional Use 1-3: In modern Indian medicine, it is much employed as an
aromatic stimulant,
in cholera weakness following fevers, vertigo, coma, etc., as a stomachic in
dyspepsia and
flatulence, as an antiperiodic in malarial fever. It is also used as an
alterative in paraplegia and
arthritic diseases. Externally, it is valued for its rubefacient properties and
as a local application for
relaxed sore throat, piles and some skin diseases.
(g) Pharmacognosy1-2 :
Macroscopic : The entire fruit almost globular about 4- 6.5mm diameter, brownish
to black in
colour, the surface is uneven , seeds almost white, aromatic with a pagent
taste.
Microscopic : Epicarp shows an outer layer of polygonal cells having a distinct
cuticle and
containing a dark brown to blackish contents, followed by 2-3 layers of thin
walled parenchyma
cells intermingled with greatly thickened isodiametric to radically elongated
stone cells. Mesocarp
is a comparatively broad zone constituting the greater area of the pericarp. The
outer 7-8 layers of
cells are parenchymatous and certain small starch grains and scattered among
these cells will be
noted larger secretion sacs with suberized walls and oil/resin contents. The
next several layers of
cells are compressed and fibrovascular bundles ramify in these region. Beneath
the compressed
cells a layer of larger oil cells having suberized walls and then a zone of two
layers of small
parenchyma cells are present. Endocarp consisting of single layer of stone cells
whose radius &
inner walls are more strongly signified than outer layer.
A test consisting of 2-3 layers of compressed elongated cells beneath which is a
pigment layer
containing a dark – brown tannin substance. Inner zone of perisperm cells are
radically elongated
which embeds largely oleoresins besides starch and proteins substance. Tracheids
are pitted, some
of them show helical thickenings on their secondary wall.
(h) Pharmacology1-5 : It has anti-allergic activity. Piperine strongly inhibits
hepatic
arylhydrocarbon hydroxylase and UDP-glucuronyl transferase activities, thus
prolonging
hexabartital sleeping time and zoxazolamine paralysis time in mice. Piperine
enhanced the
bioavailability of oxyphenylbutazone and there by potentiated its
anti-inflammatory activity in rats.
Trikatu (a combination of Piper longum, Piper nigrum and Zingiber officinale) is
reported to
enhance bioavailability6.
Piper nigrum
(i).Phytochemistry1-4 : Pepper contains volatile oil, the crystalline alkaloids,
piperine, piperidine,
piperettine and a resin. The minor alkaloids present are piperitine, piperolein
A, piperolein B,
piperanine, trichostachine. The volatile oil contains large amounts of terpenes,
and a a-pinene,
phellandrene, dipentene and sesquiterpenes. The pungency is ascribed to piperine
and the resin.
They do not have any of the alkaloids and isobutyl amides found in the fruit.
PEPPER
PRODUCTS AND END-USES
The two major primary products of P. nigrum, which are internationally traded,
are black pepper and white pepper. The former is prepared by drying the immature
berry and the latter is produced by removal of the mesocarp of the mature berry.
Black pepper is used directly as a spice and also for the preparation of its
derivatives, pepper oleoresin and black pepper oil; white pepper is used almost
exclusively as a direct spice. There are several other products prepared from
the berry of the pepper vine, which enter international trade on a smaller
scale. These include a form of white pepper, prepared by mechanical removal of
the skin of dried black peppercorns, known as decorticated black pepper and
possessing a flavour closer to the traditional black pepper than white pepper;
various forms of green (immature) pepper, preserved by artificially drying or by
bottling in vinegar, brine or water; and pink pepper (poivre rose) prepared from
berries harvested when they begin to turn red and preserved by bottling in brine
and vinegar.
The major use of black and white pepper on a world-wide basis is for domestic
culinary purposes while in the industrialised Western countries both forms find
extensive use in the flavouring of processed foods. Black pepper is employed in
a very wide range of foodstuffs, particularly in meat products, while white
pepper is used primarily in cases where dark particles are undesirable, such as
in light-coloured sauces, mayonnaise and cream soups. Some of the pepper is used
whole but the greater volume of both forms is comminuted before use, either for
domestic culinary purposes or for seasoning processed foods. Black and white
peppers have been traditionally traded internationally in whole form and are
ground in the consuming centres. Export of the ground products from the
spice-producing countries is on an extremely small scale. Pepper is ground to
different degrees of fineness, depending upon the use to which it is put; white
pepper, which lacks the fibrous mesocarp, is ground to a finer state than black
pepper.
Pepper oleoresin is obtained by solvent extraction of black pepper and is
prepared both in certain industrialised Western countries and in some of the
spice-producing countries. This product possesses the full organoleptic
properties of the spice and is mainly used for the flavouring of processed
foods. A very small quantity of pepper oleoresin is used in certain
pharmaceutical formulations.
Black pepper oil is distilled in relatively small quantities in the major
spice-importing countries and in some of the spice-producing countries. This
product possesses the aroma and flavour of the spice but lacks the pungency; it
finds applications in food flavouring and in perfumery.
The various forms of whole, preserved green and pink pepper are prepared in
several of the spice-producing countries for the export market. These products
are recent entrants to the pepper trade and as yet have found an outlet only as
speciality items in certain importing consumer markets.
The major types of black and white pepper
The trade in black pepper is dominated by India, Indonesia, Sarawak (Malaysia)
and Brazil. Smaller quantities are exported from Sri Lanka and a number of other
countries. The major exporters of white pepper are Indonesia, Sarawak and
Brazil. Although India is the world's major producer of black pepper, only a
small amount of white pepper is produced, and that too for domestic, novelty use
only, since the berries are not easily husked or decorticated.
Both black and white pepper are normally marketed on the basis of geographical
origin, i.e., according to the area of production or the port of shipment. The
physical and chemical characteristics of both forms differ from one producing
country to another, and certain users in certain applications express
preferences as to the origin of the spice.
The characteristics of some of the more important types of pepper entering
international trade:
Indian Black Pepper
The spice is grown mainly in Karnataka, Tamilnadu and Kerala, but the major
production area is along the Malabar coast in Kerala. The vernacular names used
for the various types of Indian pepper entering trade were derived from the
ports of shipment: Malabar, Mangalore, Tellicherry and Alleppey. Indian pepper
is normally of a high grade, clean, and free from dust and foreign matter.
The two major types of Indian pepper currently on the market originate from the
two main centres on the Malabar Coast – Alleppey in the southern region and
Tellicherry in the north. The pepper grown in the south was formerly known as
‘Alleppey’ black pepper, but it is now more generally called Malabar or Malabar
Alleppey. This pepper is noted for its excellent aroma, flavour and pungency; it
is used for domestic and industrial seasoning of food.
The pepper grown in the north retains its regional identity – Tellicherry black
pepper – and, in addition to possessing the full organoleptic properties of
Indian pepper, it is characterised by the berries being large, very regular in
size and of good appearance (or ‘bold’). Traditionally it commands a higher
price in the market than Malabar black pepper. In India these forms are given
separate standards. Tellichery pepper is preferred by Italian sausage makers for
use in salamis, in which it is used whole both for its flavour and for the
distinctive appearance, which it gives to the products.
Both Malabar and Tellicherry black peppers are highly regarded by certain
oleoresin extractors and oil distillers since they give high non-volatile
solvent extract and steam-volatile oil yields.
Lampong Black Pepper
This Pepper takes its name from the Lampong district of South-eastern Sumatra,
the principal centre of pepper production in Indonesia. Lampong pepper berries
tend to be smaller than those of Indian pepper, but are thin-shelled and
suitable for machine decortication. They compare well with Indian pepper in
flavour, but are more pungent and are highly regarded by oleoresin extractors
and oil distillers.
Sarawak Black Pepper
The Malaysian pepper crop is grown almost entirely (96 per cent) in Sarawak,
being shipped mainly from Kuching and, like Lampong pepper, through Singapore.
Sarawak black pepper is relatively milder in odour, flavour and pungency than
the Indian and Indonesian peppers, and provides a lower yield of solvent extract
and steam distilled essential oil. Most of this pepper goes to British
Commonwealth countries, where it is used as a pickling spice and for seasoning
of foods both in the domestic and manufacturing sectors.
Brazilian Black Pepper
This pepper is grown in the neighbourhood of Belem in the state of Para. It has
a characteristic smooth surface and black appearance. The endocarp has a more
brilliant white colour than other peppers, the contrast between these colours
becoming particularly evident in the ground form. It has relatively lower
contents of volatile oil and extractives than Indian and Indonesian peppers, and
possesses a characteristic, rather bland flavour.
Sri Lankan Black Pepper
This pepper is greyish-black in colour and is much bolder than the Lampong type.
It has an excellent aroma, being characterised by high contents of volatile oil
and extractives, and it is highly regarded by manufacturers of pepper oleoresin.
Muntok White Pepper
This is produced on the island of Bangka, Indonesia, and is exported from the
port of Muntok. It has a good appearance, characteristic aroma and, as with
white pepper in general, is considered to have a relatively mild flavour.
Sarawak White Pepper
This has a better appearance than Muntok, being bolder and of a more uniform
light colour.
Brazilian White Pepper
This is lighter in colour and less pungent than Muntok pepper, and is considered
to have a characteristic, rather bland flavour.