Pepper
Piper nigrum, the spice pepper, comes from the tropical piperaceae family of climbing plants or shrubs. Originally from Java, it is a perennial with long, slender spikes of minute flowers and small hard fruits. A derivative of Pyridine gives it its pungency.
Black peppercorns result from the drying of the mature fruits; milder white peppercorns, widely used in Chinese cooking, are black peppercorns which have been soaked and their skins removed; green peppercorns are the unripe, less fiery fruit, packed in brine or vinegar.
Pink peppercorns are misleadingly named. They are not from piperaceae, but are berries from Reunion Island in the Indian Ocean.
Then there's Szechuan peppercorn, which is scented and slightly numbs the tongue. It was recently banned from immport into this country because of a blight it suffered in China.
Hippocrates was aware of pepper and its medicinal properties as a heart and kidney stimulant, a tincture and a gargle. A supreme luxury in the early days of trade between India and Europe, its price was so high that a few pounds of peppercorns made a royal gift. One of the prime causes of the search for a sea route to the East was the great demand for it.
Like coffee, spices will keep their flavor only over a short period. They should be bought in small quantities and stored in a dark place.