Explore: Piper Nigrum

Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit (the peppercorn), which is usually dried and used as

catkin. Like Piper nigrum, the fruits contain the compound piperine, which contributes to their pungency. Another species of long pepper, Piper retrofractum

of Piper nigrum, the source plant of both black and white pepper. Piperine was also found in Piper longum and Piper officinarum (Miq.) C. DC. (=Piper retrofractum

Piper, the pepper plants or pepper vines, is an economically and ecologically important genus in the family Piperaceae. It contains about 1,000–2,000

this group is best described as pantropical. The best-known species, Piper nigrum, yields most peppercorns that are used as spices, including black pepper

as "pink peppercorns" although S. molle is unrelated to black pepper (Piper nigrum). The word molle in Schinus molle comes from mulli, the Quechua word

isolated from long pepper (Piper longum) and black pepper (Piper nigrum). It was first isolated, studied and named from Piper guineense. Guineensine inhibits

Zanthoxylum armatum, rattan pepper Dried or pickled unripe fruit of Piper nigrum This disambiguation page lists articles associated with the title Green

mrech Kampot; French: poivre de Kampot) is a cultivar of black pepper (Piper nigrum) grown and produced in Cambodia. During the early 20th century under

At that time, black pepper (peppercorns), from the unrelated plant Piper nigrum originating from India, was a highly prized condiment. The name pepper