Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The same fruit is also used to produce white pepper and green pepper.[1] Black pepper is native to South India and is extensively cultivated there and elsewhere in tropical regions. The fruit, known as a peppercorn when dried, is a small drupe five millimetres in diameter, da ...

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Black pepper - Varieties of pepper Black pepper - The pepper plant Black pepper - History
Black pepper - Ancient times Black pepper - Postclassical Europe Black pepper - China Black pepper - Pepper as a medicine
Black pepper - Flavour Black pepper - World trade Black pepper - Notes

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Black pepper, Black pepper - Varieties of pepper, Black pepper - The pepper plant, Black pepper - History, Black pepper - Ancient times, Black pepper - Postclassical Europe, Black pepper - China, Black pepper - Pepper as a medicine, Black pepper - Flavour, Black pepper - World trade, Black pepper - Notes

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Black pepper is produced from the still-green unripe berries of the pepper plant. The berries are cooked briefly in hot water, both to clean them and to prepare them for drying. The heat ruptures cell walls in the fruit, speeding the work of browning enzymes during drying. The berries are dried in the sun or by machine for several days, during which the fruit around the seed shrinks and darkens into a thin, wrinkled black layer around the seed. ...

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Black pepper, Black pepper - Varieties of pepper, Black pepper - The pepper plant, Black pepper - History, Black pepper - Ancient times, Black pepper - Postclassical Europe, Black pepper - China, Black pepper - Pepper as a medicine, Black pepper - Flavour, Black pepper - World trade, Black pepper - Notes

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Pepper may refer to: Plants Black pepper and white pepper, piper nigrum, in the Piperaceae family and Piper genus The Capsicum genus, including: Chile pepper Bell pepper Brazilian pepper, Schinus terebinthifolius, a tree producing "pink peppercorns" Sichuan pepper, Zanthoxylum piperitum Or "Pepper (song)", from the album Electriclarryland by the Butthole Surfers Pepper (band), a US pop band Barry Pepper ...

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Chermoula is a mixture of herbs that originated in Morocco. It is usually used to flavor fish, but it can be used on other meats or vegetables. Chermoula usually includes onion, garlic, coriander, ground chili peppers, cumin, black pepper, and saffron. There are many different recipes that use different spices, however. Other related archivesMorocco, black pepper, chili peppers, coriander, cumin, fish, garlic, herbs, meats, onion, saffron, vegetables

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Nutritive values for fruits, Nutrition calculation and fruit ranking for amino acid content, vitamins and minerals. Nutritional content and nutrition value for fruits. Compose a fruit meal and see the nutritive content as well as rank the fruits on different values.

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The chemical compound capsaicin (8-methyl-N-vanillyl-6-nonenamide) is the active component of chilli peppers (Capsicum). It is an irritant for mammals including humans and produces a sensation of burning in the mouth. Capsaicin and several related compounds are called capsaicinoids and are produced as a secondary metabolite by certain plants of the genus Capsicum (chile peppers), probably as deterrants against herbivores. Birds are generally not sensitive to capsaicinoids. Pure capsaicin is a lipophilic col ...

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Capsaicin - Capsaicinoids Capsaicin - Uses
Capsaicin - Food Capsaicin - Medical Capsaicin - Non-lethal force Capsaicin - Pest deterrent
Capsaicin - Mechanism of action Capsaicin - Capsaicin high

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A Bloody Mary is a cocktail containing vodka, tomato juice, and usually other spices or flavorings such as Worcestershire sauce, Tabasco sauce, beef consomme or bouillon, horseradish, celery or celery salt, salt, black pepper, cayenne pepper, and lemon juice. The epithet "Bloody Mary" is associated with a number of historical and fictional women, most notably Queen Mary I of England (see Bloody Mary (person) for others); however, there is no known connect ...

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Bloody Mary cocktail - Variants Bloody Mary cocktail - Ingredients - Typical

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Ayran (IPA: [aɪˈran])is a popular drink in Turkey made up of a yoghurt and water mixture. The ayran made from yoghurt that has been from sheep milk has a quite thick taste, fatty but also tasty. Salt is usually added to ayran for flavour, and sometimes ground black pepper. It is served cool, and usually accompanies döner, kebab, banitsa or pastry. ...

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A Caesar, sometimes referred to as a Bloody Caesar after the similar Bloody Mary, is a cocktail popular mainly in Canada. It contains vodka, clamato (a blend of tomato juice and clam broth), Worcestershire sauce, Tabasco sauce, celery, salt and black pepper, served in a salt-rimmed glass. It is not well known in the U.S., and many Canadians living abroad prize a bartender who can mix a good Caesar. Caesar cocktail - History. The cocktail was invented by bartender Walter Chell at the Ow ...

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Caesar cocktail - History Caesar cocktail - Ingredients

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The Black-tailed Jackrabbit (Lepus californicus) is the common hare of the western United States and Mexico, found at elevations of up to 3000 m. Like other jackrabbits, the Black-tailed Jackrabbit has unmistakable long ears, and the long powerful rear legs characteristic of hares. Its fur is dark buff peppered with black. Its ears are tipped with black, and it has a black stripe down its back. The tail is black above but white beneath. It is the largest North American hare, reaching a ...

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Black-tailed Jackrabbit - Morphology of the skull

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The pepper plant is a perennial woody vine growing to four metres in height on supporting trees, poles, or trellises. It is a spreading vine, rooting readily where trailing stems touch the ground. The leaves are alternate, entire, five to ten centimetres long and three to six centimetres broad. The flowers are small, produced on pendulous spikes four to eight centimetres long at the leaf nodes, the spikes lengthening ...

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Black pepper, Black pepper - Varieties of pepper, Black pepper - The pepper plant, Black pepper - History, Black pepper - Ancient times, Black pepper - Postclassical Europe, Black pepper - China, Black pepper - Pepper as a medicine, Black pepper - Flavour, Black pepper - World trade, Black pepper - Notes

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Pepper gets its spicy heat mostly from the piperine compound, which is found both in the outer fruit and in the seed. Refined piperine, milligram-for-milligram, is about one per cent as hot as the capsaicin in chile peppers. The outer fruit layer, left on black pepper, also contains important odour-contributing terpenes including pinene, sabinene, limonene, caryophyllene, and linalool, which give citrusy, woody, and floral notes. These scents are mostly missing in white pepper, which is stripped of the fruit layer. White pepper can gain some ...

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Black pepper, Black pepper - Varieties of pepper, Black pepper - The pepper plant, Black pepper - History, Black pepper - Ancient times, Black pepper - Postclassical Europe, Black pepper - China, Black pepper - Pepper as a medicine, Black pepper - Flavour, Black pepper - World trade, Black pepper - Notes

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Peppercorns are, by monetary value, the most widely traded spice in the world, accounting for 20 per cent of all spice imports in 2002. The price of pepper can be volatile, and this figure fluctuates a great deal year to year; for example, pepper made up 39 per cent of all spice imports in 1998.[22] By weight, slightly more chile pe ...

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Black pepper, Black pepper - Varieties of pepper, Black pepper - The pepper plant, Black pepper - History, Black pepper - Ancient times, Black pepper - Postclassical Europe, Black pepper - China, Black pepper - Pepper as a medicine, Black pepper - Flavour, Black pepper - World trade, Black pepper - Notes

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The taste of Sichuan Pepper is not hot like black or red pepper, but is a kind of tingly numbness (caused by its 3% of hydroxy-alpha-sanshool) that sets the stage for these hot spices. Recipes often suggest lightly toasting and then crushing the tiny seedpods before adding them to food. It is generally added at the last moment. Star anise and ginger are often used with it and it figures prominently in spicy Sichuan cuisine. It is considere ...

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Sichuan Pepper, Sichuan Pepper - Culinary uses, Sichuan Pepper - Composition of various species, Sichuan Pepper - Miscellanea, Sichuan Pepper - Other names

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Capsaicin - Food. Because of the burning sensation capsaicin is commonly used in food products to give them added spice or "heat" (piquancy). The degree of heat found within a food is measured on the Scoville scale. Typically the capsaicin is obtained by using chilli peppers as the source. Another common source is hot sauces (which may contain pure capsaicin or chile peppers). These sources are preferred over pure capsaicin for reasons of safety resul ...

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Capsaicin, Capsaicin - Capsaicinoids, Capsaicin - Uses, Capsaicin - Food, Capsaicin - Medical, Capsaicin - Non-lethal force, Capsaicin - Pest deterrent, Capsaicin - Mechanism of action, Capsaicin - Capsaicin high

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The burning and painful sensations associated with capsaicin result from capsaicin's chemical interaction with sensory neurons. Capsaicin, as a member of the vanilloid family, binds to a receptor called the vanilloid receptor subtype 1 (VR1). First cloned in 1997, VR1 is an ion channel-type receptor. VR1, which can also be stimulated with heat and physical abrasion, permits positively-charged ions (i.e. cations) to pass through the cell membrane and into the cell from outside when activated. The resulting "depolarization" of the neuron stimu ...

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Capsaicin, Capsaicin - Capsaicinoids, Capsaicin - Uses, Capsaicin - Food, Capsaicin - Medical, Capsaicin - Non-lethal force, Capsaicin - Pest deterrent, Capsaicin - Mechanism of action, Capsaicin - Capsaicin high

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While the British were busy with the political settlement of the district, a serious revolt was headed by Kerala Varma Pazhassi Raja of the ~ Padinjare Kovilakom of the Kottayam family. The potent cause of the revolt was the unpopular revenue policy followed by the British East India Company in Malabar. He stopped all collections of revenue in Kottayam. The Raja further threatened to cut down all the black pepper vines if the Company's officers persisted in revenue collection. In April 1796, a determined effort was made by the British to capt ...

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Pazhassi Raja, Pazhassi Raja - Fightings with British army, Pazhassi Raja - Death

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Curry - Thickeners. onions/shallots cream coconut milk yoghurt nuts Curry - Spices. allspice anise seed asafoetida (hing) black cumin black pepper cardamom chile peppers (dried red) cinnamon cloves coriander cumin seeds fennel fenugreek seeds mace mustard seeds nigella (kalonji) nutmeg poppy seeds ...

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Curry, Curry - Curries around the world, Curry - Tamil cuisine, Curry - Malayali cuisine, Curry - Other Indian cuisine, Curry - Thai cuisine, Curry - British cuisine, Curry - Malaysian cuisine, Curry - Elsewhere, Curry - Curry addiction, Curry - Ingredients, Curry - Thickeners, Curry - Spices, Curry - Sour ingredients, Curry - Fresh herbs and spices, Curry - Other, Curry - Curry powder, Curry - Curry leaves

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A common example is the peppered moth (Biston betularia). Before the industrial revolution in England (1740?), the peppered moth was mostly found in a light gray form with little black speckled spots. The allele for dark-bodied moths is dominant, while the allele for light-bodied moths is recessive. The light-bodied moths were able to blend in with the light colored lichens and tree bark. The less common black peppered moth was more likely to be eaten by birds. Therefore, the frequency of the dark allele was about 0.01%. During the industria ...

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Directional selection, Directional selection - Example, Directional selection - Sources

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