Black peppercorns
Peppercorns are, by monetary value, the most widely traded spice in the world, accounting for 20 percent 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 percent of all spice imports in 1998.[35] By weight, slightly more chilli peppers are traded worldwide than peppercorns. The International Pepper Exchange is located in Kochi, India.
As of 2008, Vietnam is the world's largest producer and exporter of pepper, producing 34%
of the worlds Piper nigrum crop as of 2008. Other major producers include Indonesia (9%), India (19%), Brazil (13%), Malaysia (8%), Sri Lanka (6%), Thailand (4%), and China (6%).
Global pepper production peaked in 2003 with over 355,000 t (391,000 short tons), but has fallen to just over 271,000 t (299,000 short tons) by 2008 due to a series of issues including
poor crop management, disease and weather. Vietnam dominates the export market, using almost none of its production domestically; however its 2007 crop fell by nearly 10% from the previous year to about 90,000 t (99,000 short tons). Similar crop yields occurred in 2007 across the other pepper producing nations as well.[36]
Notes
1. ^ "Piper nigrum information from NPGS/GRIN". www.ars-grin.gov. http://www.ars-grin.gov/cgi-bin/npgs/html/taxon.pl?28589. Retrieved 2008-03-02.
2. ^ Pippali is Sanskrit for long pepper. Black pepper is marica. Ancient Greek and Latin borrowed pippali to refer to either.
3. ^ Douglas Harper's Online Etymology Dictionary entries for pepper and pep.
Retrieved 13 November 2005.
4. ^ "Cleaner technology for white pepper production". The Hindu Business line. 2008-03-27.
http://www.thehindubusinessline.com/2008/03/27/stories/2008032751741300.htm.
Retrieved 2009-01-29.
5. ^ See Thai Ingredients Glossary. Retrieved 6 November 2005.
6. ^ Ochef, Using fresh green peppercorns. Retrieved 6 November 2005.
7. ^ Katzer, Gernot (2006). Pepper. Gernot Katzer's Spice Pages. Retrieved 12 August 2006.
8. ^ pink peppercorn Definition in the Food Dictionary at Epicurious.com 9. ^ Peppercorns, from Penzey's Spices. Retrieved 17 October 2006.
10. ^ Pepper varieties information from A Cook's Wares. Retrieved 6 November 2005.
11. ^ ab "BLACK PEPPER" (PDF). The Philippine Department of Agriculture. 2006-11-20.
http://www.da.gov.ph/wps/wcm/resources/file/ebb81841763712b/black%20pepper.pd f. Retrieved 2009-01-29.
12. ^ "Piper nigrum Linnaeus". Flora of China.
http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200005581.
13. ^ ab Jaramillo, M. Alejandra (2001), "Phylogeny and Patterns of Floral Diversity in the Genus Piper (Piperaceae)", American Journal of Botany 88: 706,
doi:10.2307/2657072, PMID 11302858,
http://www.amjbot.org/cgi/content/full/88/4/706 14. ^ Davidson & Saberi 178
15. ^ J. Innes Miller, The Spice Trade of the Roman Empire (Oxford: Clarendon Press, 1969), p. 80
16. ^ Dalby p. 93.
17. ^ Jack Turner (2004-08-10). Spice. Random House. ISBN 0375407219.
18. ^ Stephanie Fitzgerald (2008-09-08). Ramses II, Egyptian Pharaoh, Warrior, and Builder. Compass Point Books. p. 88. ISBN 075653836X.
http://books.google.com/books?id=J8mGcvFkatIC&pg=PT24&lpg=PT24&dq=Rame ses+Peppercorn&source=web&ots=5YpEReILiF&sig=6ESXxaWNnR8x7tpap-T1Y7I32P0&hl=en&sa=X&oi=book_result&resnum=9&ct=result#PPT24,M1.
Retrieved 2008-01-29.
19. ^ From Bostock and Riley's 1855 translation. Text online.
20. ^ Innes Miller, The Spice Trade, p. 83
21. ^ Translation from Turner, p 94. The riddle's answer is of course pepper.
22. ^ Dalby p. 156; also Turner pp. 108–109, though Turner does go on to discuss spices (not pepper specifically) being used to disguise the taste of partially spoiled wine or ale.
23. ^ H. J. D. Dorman and S. G. Deans (2000). "Antimicrobial agents from plants:
antibacterial activity of plant volatile oils". Journal of Applied Microbiology 88 Issue 2: 308. doi:10.1046/j.1365-2672.2000.00969.x.. Full text at Blackwell website;
purchase required. "Spices, which are used as integral ingredients in cuisine or added as flavoring agents to foods, are present in insufficient quantities for their
antimicrobial properties to be significant."
24. ^ Jaffee p. 10.
25. ^ Dalby pp. 74–75. The argument that jujiang was long pepper goes back to the 4th century CE botanical writings of Ji Han; Hui-lin Li's 1979 translation of and
commentary on Ji Han's work makes the case that it was piper nigrum.
26. ^ Dalby p. 77.
27. ^ Translation from The Travels of Marco Polo: The Complete Yule-Cordier Edition, Vol. 2, Dover. ISBN 0-486-27587-6. p. 204.
28. ^ Turner p. 160.
29. ^ Turner p. 171.
30. ^ U.S. Library of Congress Science Reference Services "Everyday Mysteries", Why does pepper make you sneeze?. Retrieved November 12, 2005.
31. ^ ab James A. Duke (1993-08-16). CRC Handbook of Alternative Cash Crops. CRC Press. p. 395. ISBN 0849336201.
http://books.google.com/books?id=-tg7R4hU8hkC&pg=PA395&lpg=PA395&dq=Pepper+safrole&source=web&ots=38F TJNPPOy&sig=JDE99CMOeifZNgGPIhJoscno5kA&hl=en&sa=X&oi=book_result&
resnum=3&ct=result. Retrieved 2009-01-29.
32. ^ Thanissaro Bhikkhu (1990-11-30). Buddhist Monastic Code II. Cambridge University Press. ISBN 0521367085.
http://www.accesstoinsight.org/lib/authors/thanissaro/bmc2/bmc2.ch05.html.
Retrieved 2008-01-29.
33. ^ ab McGee p. 428.
34. ^ Montagne, Prosper (2001). Larousse Gastronomique. Hamlyn. pp. 726. ISBN 0-600-60235-4. OCLC 47231315 50747863 83960122. "Mill".
35. ^ Jaffee p. 12, table 2.
36. ^ "Karvy's special Reports - Seasonal Outlook Report Pepper". Karvy Comtrade Limited. 2008-05-15.
http://www.karvycomtrade.com/downloads/karvySpecialReports/karvysSpecialReport s_20080515_01.pdf. Retrieved 2008-01-29.
References
Dalby, Andrew (2002). Dangerous Tastes. Berkeley: University of California Press. ISBN 0520236742. http://books.google.com/books?id=7IHcZ21dyjwC.
Davidson, Alan (2002). Wilder Shores of Gastronomy: Twenty Years of the Best Food Writing from the Journal Petits Propos Culinaires. Berkeley: Ten Speed Press. ISBN 9781580084178.
Jaffee, Steven (2004). "Delivering and Taking the Heat: Indian Spices and Evolving Process Standards" (PDF). An Agriculture and Rural Development Discussion Paper (Washington: World Bank).
http://siteresources.worldbank.org/INTRANETTRADE/Resources/Topics/Standar ds/IndiaSpices.pdf.
McGee, Harold (2004). "Black Pepper and Relatives". On Food and Cooking (Revised Edition). Scribner. pp. 427–429. ISBN 0-684-80001-2. OCLC 56590708.
Turner, Jack (2004). Spice: The History of a Temptation. London: Vintage Books.
ISBN 0375707050. OCLC 61213802.