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Black pepper has always been a valuable trading commodity from times
gone by. In the 18th Century, Venice and Genoa depended on its trade.
Native to southern India and Sri Lanka, introduced and cultivated in
Indonesia, Malaysia and Brazil and in many other tropical regions.
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Black Pepper is a perennial climber, growing to 20ft tall with a strong woody
stem with heart shaped veined dark green leaves. It has dropping spikes of white
flowers followed by long clusters of round green fruits of berries and as they
mature they turn red. The Black pepper is produced from the whole fruits just as
they start to go red and then dried. White and green pepper are also produced in
the same way and picked when the maturity is right. It would have to be grown in
a heated green house or conservatory here in UK – but who knows what the future
holds with global warming!
Pepper plants need several years’ growth before they will be mature enough to
fruit. Sow the seeds or offsets from an established plant, plant in rich soil
with plenty of water, in a humid atmosphere and a shady position. In the UK it
is best grown indoors.
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Medicinal
Black pepper is a pungent stimulating digestive, which relieves
flatulence. Its fruits are valued for a range of properties; it is used for
coughs and colds, breathing, heart problems, colic, diabetes and piles. It
can also be mixed into a paste and used to treat boils and hair loss, it is
even said that a mixture of black pepper and honey is a remedy of night
blindness. Patients in a coma have been given black pepper as an inhalation.
Black pepper can even be chewed to reduce throat inflammation.
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Culinary
Black pepper can be used for many dishes, but is mainly used as a condiment
and flavouring. White pepper is mainly used at the table, but black, red and
green can be added to soups, stews, salads, cheeses and to enhance many
vegetables especially when roasting. Try crushing mixed whole peppers and
rolling goats cheese in them, this crunchy topping and creamy centre is superb
when served with warm bread.
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