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Maheshwari Blend Industries Pvt. Ltd. - [ A Leading Exporter of Indian Spices =- Serving You From Last 30 Yrs.]

Maheshwari Blend Industries Pvt. Ltd.

G-1, 35-37, Industrial Area, Udyog Vihar

Jetpura,Jaipur-303704

State:- Rajasthan, Country- India.

malpani@spicesworld.com
 

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Indian Spices

Indian Spices > Black Pepper

Name - Black Pepper

Plant Family - Piperaceae (pepper family).

 

Sensoric quality - Pungent and aromatic. The pungency is strongest in white pepper and weakest in green pepper, while black and green pepper are more aromatic than the white one.

Origin - Black pepper is native to Malabar, a region in the Western Coast of South India; today, this region belongs to the union state Kerala. Pepper is cultivated since millennia. The wild form has not yet been unambigously identified, but there are closely related pepper species in South India and Burma. While black and white pepper were already known in antiquity, but green pepper (and even more, red pepper) is a recent invention.

Pepper reached South East Asia more than two thousand years ago and is grown in Malaysia and Indonesia since about that time. In the last decades of the 20.th century, pepper production increased dramatically as new plantations were founded in Thailand, Vietnam, China and Sri Lanka. In the New World, Brazil is the only important producer; pepper plantations there go back to the 1930s.
Black pepper leaf and unripe fruits

The most important producers are India before Indonesia, which together account for about 50% of the whole production volume.
In trade, the pepper grades are identified by their origin. The most important Indian grades are Malabar and Tellicherry (Thalassery). The Malabar grade is regular black pepper with a slightly greenish hue, while Tellicherry is a special product (see below). Both Indian black peppers, but especially the Tellicherry grade, are very aromatic and pungent. In the past, Malabar pepper was also traded under names like Goa or Aleppi. Cochin is the pepper trade center in India.

In South East Asia, the most reputated proveniences for black pepper are Sarawak in insular Malaysia and Lampong from Sumatra/Indonesia. Both produce small-fruited black pepper that takes on a greyish colour during storage; both have a less-developed aroma, but Lampong pepper is pretty hot. Sarawak pepper is mild and often described fruity. Black pepper from other countries where it has been introduced to more recently is named after the trade center (Bangkok, Saigon); these proveniences are less valued, as they vary in heat and lack the complex aroma found in Indian and (to lesser degree) Malesian cultivars.

      [Black Pepper]
      Chile Pepper
      Coriander (Cilantro)
      Turmeric
      Saffron
      Garlic
      Red Chilly
      Cardamom
      Cumin
      Ginger
 

..:: Richa Masala ::..

..:: Rajani Masala ::..

..:: Indian Spices ::..

                    Aachar Masala

                   Red Chilly Powder

                      Black Pepper

                    Channa Masala

                    Turmeric Powder                      Chile Pepper
                    Chat Masala                    Coriander Powder                      Coriander (Cilantro)
                    Garam Masala                       Turmeric
                    Kasoori Methi                       Saffron
                    Meat Masala                       Garlic
                    Pav Bhaji Masala                       Red Chilly
                    Poodina Powder                       Cardamom
                    Sabji Masala                       Cumin
                    White Pepper                       Ginger