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CULTURAL AND WILD PLANTS
Black pepper. Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Black pepper, Piper nigrum. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Pepper Family: Pepper (Piperaceae) Origin: South India Area: Black pepper grows in the tropical regions of South India, as well as in other countries of Southeast Asia, Africa and South America. Chemical composition: The main biologically active substance of black pepper is the alkaloid piperine. It also contains other alkaloids, essential oils, carotenoids, vitamins C and K, trace elements and other beneficial substances. Economic value: Black pepper is widely used in cooking to add spice and flavor to various dishes. It can be used as a powder or whole grains. In addition, black pepper has a number of health benefits, such as stimulating digestion, lowering blood cholesterol, and maintaining healthy skin. In traditional medicine, black pepper is used to treat various ailments such as colds, joint pains and headaches. Legends, myths, symbolism: In Indian mythology, black pepper is associated with the god Shiva and is considered a sacred plant. The symbolism of black pepper is associated primarily with its taste and aroma. This spicy spice refers to "hot" spices that can liven up and heat up any dish. Its pungent taste and smell are associated with energy and passion, which may explain its popularity in the culinary arts of many cultures. There are also myths and legends that black pepper has magical properties and can be used in rituals and spells. In general, black pepper can symbolize energy, passion, strength, and healing, as well as have magical properties in various cultures.
Black pepper, Piper nigrum. Description, illustrations of the plant Black pepper, Piper nigrum L. Botanical description, history of origin, nutritional value, cultivation, use in cooking, medicine, industry
Semi-woody evergreen liana up to 15 m long. The leaves are large, alternate, oblong, leathery, dark green above, greenish-gray below. The flowers are small, grayish-yellow in color, collected in. loose earrings. The fruit is a drupe, which when ripe, depending on the variety, first acquires a green, then red, yellow or dark brown color. Liana blooms twice a year. The plant is native to India. It is cultivated in many tropical countries. Black pepper has long been in great demand. in the countries of the East, in Greece, Rome, and then in Europe. It was worth its weight in gold. Currently, the main country supplying pepper to the world market is Indonesia, to a lesser extent - the countries of Indochina and India. A well-known spice - commercial black pepper - is dried, not quite ripe fruits about 3-5 mm in diameter, with a wrinkled surface, red-brown or black in color. The aroma characteristic of pepper is due to the presence of essential oil in it, and the sharpness of taste is due to the presence of piperine and methylpyrolline alkaloids. In addition, nitrogenous substances, starch, fat, fiber, resins and vitamin C are found in black pepper. Since ancient times, people have used black pepper to strengthen nerves and memory. And now in folk medicine it is used for colds, with bronchial asthma. It is believed that crushed pepper mixed with honey cleanses the lungs and bronchi well. In scientific medicine, black pepper is rarely used. Sometimes it is used to increase appetite, improve digestion. Black pepper is called a universal spice. Black peppercorns are widely used in whole and ground form in the preparation of first and second courses - vegetable, meat and fish. It is also used for meat and fish aspic, marinades and sauces. Fully ripened (yellow or red) fruits are the raw material for white pepper production. They are either soaked in sea water or lime water or fermented in the sun for seven to ten days until the pulp comes off the stone. Peppers cooked in the latter way are more fragrant. White pepper is more valued than black. It is less spicy in taste, and more fragrant and subtle in smell. White pepper is used as a spice, but it is not put in soups and salads; most often used for flavoring products from beef, veal. Authors: Kretsu L.G., Domashenko L.G., Sokolov M.D.
Black pepper, Piper nigrum. Botanical description of the plant, areas of growth and ecology, economic importance, applications
Perennial climbing plant of the pepper family with a semi-lignified flexible thin stem 10-12 m long and aerial adventitious roots formed at the nodes. The leaves are simple, ovate, leathery, alternate. The flowers are small, gray-yellow or white, collected in loose inflorescences 7-10 cm long. The fruit is a rounded, one-seeded drupe (3-5 mm in diameter), green, red when ripe, black when dried. The plant is monoecious, in the wild - dioecious. The homeland of black pepper is today's Malabar, a relatively narrow coastal strip on the southwest coast of India, which was formerly called Malihabar, which means "land of pepper". Initially, it grew in the forests, then the locals began to grow pepper on the edges, using the marginal trees as a support. Now it is already an agricultural crop, common in all tropical regions of Southeast Asia, East Africa, and America. Well cultivated in greenhouses. The best soils for it are fertile, moist, but not drained. The optimum air temperature during the growing season is 24-26 °C. Black pepper is propagated by seeds and vegetatively. When propagated by seeds, it blooms in the 3-4th year. The fruit ripens in 5-10 months. At the same time, black pepper is well cut and branches strongly when pruned. Therefore, it is propagated mainly by cuttings. They are planted 3 per hole and up to 7500 per 1 ha. With vegetative propagation, the plant blooms in 5-6 months. Pepper is grown from root shoots on special plantations equipped with long four-meter poles, along which the plant rises. After planting, the bushes begin to bear fruit in the third year, and the maximum yield (up to 3 kg per plant) is given at the age of 7-9 years. The berries are picked when unripe, green or yellow, but before they turn red. Harvesting lasts several months, as the fruits ripen gradually. The harvested unripe fruits are left to dry in the sun. At the same time, they turn black and wrinkle. The peppers are then sorted by size and are ready to eat. Dried pepper is black or black-brown wrinkled grains with a diameter of 3,5-5 mm. The darker, harder and heavier the black pepper, the higher its quality. Well-dried peppers should not turn gray during storage. Graying indicates its deterioration, accompanied by the loss of aromatic and healing properties. If fully ripened fruits are removed, then after harvesting they are soaked in water for 23 days, while the pericarp ferments, becomes soft and can be easily removed mechanically. Dried and peeled mature seeds, devoid of pericarp, are also eaten and sold under the name of white pepper. White pepper is more aromatic and less spicy than black pepper. The sharpness and spiciness of black pepper depend on the content of piperine alkaloid and essential oils. A very delicate smell of unripe green pepper, preserved in vinegar and salt. Of all the spices consumed in the world, black pepper is the most consumed. Everywhere, as a rule, it is customary to put not only a salt shaker, but also a pepper shaker on the dining table. Black pepper is used both as whole peas and ground, as the only spice, as well as in various mixtures for meat, fish, vegetable, mushroom dishes, both cold and hot. It is part of the marinades and dry mixes of spices. Sometimes it is even used for the manufacture of confectionery (cookies, gingerbread). Authors: Yurchenko L.A., Vasilkevich S.I.
Black pepper, Piper nigrum L. Botanical description, distribution, chemical composition, features of use
Pepper family - Piperaceae. Liana up to 15 m long. Leaves 80-100 mm long, reach even the size of a hand. The fruits are round, green at first, then turn yellow or red. Cobs 80-140 mm long contain 20-30 drupes. It bears fruit 2 times a year for 25-30 years. Peppers are native to Assam and Malabar. Known only in culture. Pepper contains resin (1-2%), fatty oil (6-12%), a lot of starch. The pungent substance of pepper is the alkaloid piperine (5-9%), and the smell is due to the presence of essential oil (0,9-2,5%). The composition of the essential oil includes dipentene, phellandrene and sesquiterpene caryophyllene. It is widely used in the food industry as a spicy-flavoring plant. As a spice in the diet, it promotes digestion and improves appetite. Used for soups, gravies, sauces, vegetable salads, marinades, cooking all kinds of meat, fish, tomatoes, canned vegetables. Authors: Dudchenko L.G., Kozyakov A.S., Krivenko V.V.
Black pepper, Piper nigrum. Methods of application, origin of the plant, range, botanical description, cultivation
Black pepper (Piper nigrum L.) is a tropical spicy crop of the Pepper family (Piperaceae). Fruits - drupes (of varying degrees of maturity) - are used as a seasoning for various hot and cold dishes (meat, fish, vegetables), they are also part of marinades, spice mixtures and medicinal arsenic preparations. Pepper fruits contain piperine and chavicin (4,6-10,0%), essential oil (1,2-3,6%), fatty oils (up to 12%), resin, starch, ash (up to 4%). Black pepper is native to India. From here it spread to Indonesia and other Southeast Asian countries; later introduced to Africa and America. Black pepper is a typical tropical plant. The altitudinal boundary of cultivated plantations of pepper in India is 1200 m a.s.l. seas. Favorable conditions for its growth and fruiting are created at an average annual air temperature of 25-27 ° C with slight monthly fluctuations. The absolute minimum temperature is 9-10 °C. Pepper growing areas are characterized by abundant precipitation - 1000-3500 mm and high relative humidity - 80-90%. World production of black pepper in recent years is 155-160 thousand tons, world consumption - 120 thousand tons. The main exporters of this spice at the end of the 80s were India - 32 tons, Indonesia - 261, Brazil - 29, Malaysia - 995, Sri Lanka - 25 and Madagascar - 465 tons. Black pepper is a perennial tropical vine. Stem up to 10-12 m long and 8-12 mm in diameter, densely leafy, consists of nodes and internodes. Leaves, inflorescences and aerial roots form at the nodes. The leaves are leathery, shiny, ovate or lanceolate. The inflorescence is spike-shaped, 15-20 cm long. The flowers are bisexual or dioecious, located on one inflorescence, small, yellowish-white. Pollination is entomophilous (with the help of insects) or with the help of wind. The fruit is a drupe, non-cracking, spherical in shape, reddens when ripe. Dried fruits are black or black-brown with a wrinkled surface, 3,5-5,0 mm in diameter. The seed is greyish white and consists of perisperm, endosperm remnant and a small embryo. The best soils for black pepper are powerful humus red soils, yellow soils, brown soils, as well as well-drained alluvial carbonate-free soils. The reaction of the soil solution is acidic - pH 4,5-6,0. For planting black pepper, fertile virgin areas on the slopes of the mountains are used. They are preliminarily cleared of forest vegetation, and then planting pits are dug. 1-570 plants are planted per 2500 ha. Black pepper is propagated by seeds and vegetatively. When propagated by seed, seedlings are ready for planting at the age of 90 days. This method of reproduction gives genetically heterogeneous material with many populations, often low-yielding. Therefore, black pepper is usually propagated vegetatively - cuttings, which are harvested from high-yielding mother plants. They strive to select nodes with emerging aerial roots. When planting cuttings, the upper part is left no more than 2-3 cm. The nursery is shaded by 35-50% of natural light. After 2,5-3 months, the seedlings are transferred to a permanent place. Sometimes seedlings are obtained by aerial rooting of stems. Simultaneously with the planting of pepper, fast-growing supporting plants are planted or an artificial support is constructed. Plant care consists in controlling weeds, loosening the soil, removing excess shoots and trimming the stems to limit their height to 4-5 m. After that, the bushes branch out strongly and form a cylindrical crown. The first fruiting of pepper occurs in the 3-5th year of life. The yield increases until the age of 12-15, after which it gradually decreases and completely stops by the age of 35. Some plants bear fruit up to 100 years. The productivity of 3-5 year old plants is 0,13-1,03 kg, 15-20 year old plants is 1,68 kg of dry product per year. The average yield of marketable fruits in 1988 in individual countries ranged from 0,27 t/ha (India) to 3,17 t/ha (Malaysia). Harvest processing. To obtain black pepper, green, unripe fruits are harvested. After separation from the stalks, they are dried in the sun for 7-10 days. Sometimes, to speed up drying, the fruits are dipped in hot water for a short time. The dried product is wrinkled black-brown grains up to 5 mm in diameter. White pepper is obtained from red, ripe fruits. They are placed in water for several days for a better separation of the pericarp. After being freed from the pulp, the kernels are dried, and they become smooth, round, off-white in color. The smell and taste of such peppers are less sharp, the aroma is stronger. Authors: Baranov V.D., Ustimenko G.V.
Black pepper. The birthplace of the plant, the history of distribution and cultivation
Pepper, which we call black, grows in East India and on the islands of the Malay Archipelago, which are now part of Indonesia. The black pepper plant is a special type of shrub whose branches climb even very tall trees. Europeans recognized black pepper about six centuries ago and appreciated it very highly. So high that they counted every pea, every grain. Black pepper in the truest sense of the word was worth its weight in gold: they could be paid off like gold coins when buying goods, estates, houses. Pepper could not only pay, but also pay off. An interesting document is kept in one French archive, which says that the inhabitants of the city of Beziers, guilty of the death of a certain Viscount Roger, were fined three pounds of pepper - more than a kilogram. For counterfeiting ground pepper, merchants were threatened with a complete seizure of property and imprisonment. And rich merchants in that era were called "pepper bags". These "bags of pepper" sometimes had to do quite difficult and dangerous work. After all, to get to the places where the pepper grew, it was necessary to sail on a ship, go through the desert and sail again. And then return the same way, crossing many countries. And in each to pay duties. And the robbers? And the pirates? In general, black pepper made medieval European merchants work and think hard. For example, over how to shorten, facilitate and reduce the cost of travel to India and the Malay Archipelago. Is it possible to get to the Indian Ocean by sea, bypassing the African continent? There were also people who were ready to take on the realization of this dream. So pepper became not only a seasoning, but also an engine of progress. It was for the sake of black pepper and other spices that grew in the southeast that many great geographical discoveries were made.
On July 8, 1497, a squadron consisting of four ships set off from Lisbon, the capital of Portugal. It was led by Captain Vasco da Gama. Exactly four months later, on November 8, the ships reached the southern tip of Africa - the Cape of Good Hope - rounded it and ended up in the Indian Ocean. The path has been opened! In the Indian city of Calicut, Vasco da Gama loaded his ships with spices, sailed back and returned to Lisbon in September 1499. Of the 168 people who went on the expedition, only 55 returned - the rest died in the voyage. There are more peppers in Europe. At the same time, other changes took place: the Portuguese became the main suppliers of spices; the Arabs, former masters of the waterways of the Indian Ocean, have lost their power; the prosperous Italian city-republics of Genoa and Venice, located on the trade route between the East and Europe, lost their former importance. Modern historians and geographers believe that the discovery of the sea route from Europe to India was the most important geographical discovery after the discovery of America by Columbus. So, the main suppliers of spices were the Portuguese. They were careful to make sure no one crossed their path. The ships of other countries were not allowed to sail to the South Seas along the route opened by Vasco da Gama. Many people did not like this state of affairs. For example, the Spanish king Charles I. Therefore, when Captain Ferdinand Magellan suggested that Charles find a new road for the Spaniards to pepper, the king provided equipment and paid for the expedition. Five ships with a crew of 265 left the Spanish port of Sanlúcar de Barrameda in September 1519. At the end of November they reached South America and set up for the winter. In May of the following year, we moved on. And immediately the trouble began. The ship "Santiago" was lost in a storm. Then, in October, the San Antonio team mutinied and turned back to Spain. So only three sailboats passed through the strait, later called Magellan. Before the travelers opened the ocean, not yet listed on any geographical map. They named him Quiet. It so happened that Magellan led the ships through its most deserted part, where the sailors met only two islands for all the time - and even those uninhabited. There was nothing to replenish food supplies. An epidemic of scurvy broke out on the ships. The sailors died one by one. In March 1520, the remaining ships of Ferdinand Magellan approached the Philippine Islands. This was already Asia. However, Magellan's luck turned out to be bitter as pepper: soon the captain died in a skirmish with the local population. And the dilapidated ship "Concepción" sank. Now only two sailboats continued their search for black pepper, which proved successful. The ships reached the Malay Archipelago, without much adventure took on board the precious cargo and sailed back. But one of the two, "Trinidad", was captured by the Portuguese, who were vigilantly guarding the pepper islands. And only "Victoria" across the Indian Ocean, rounding Africa, returned to Sanlucar de Barrameda. Victoria! Victory! The first circumnavigation of the world is over! Of the 265 people, only 18 returned to their homeland. But the pepper has become even more. And besides, the expedition of Magellan finally proved the sphericity of the Earth and established the existence of a single world ocean; thanks to her, people learned that most of the planet is covered with water! We can safely say that black pepper is the most informative plant in the world. Author: Gol N.
Black pepper. Interesting plant facts
Black pepper is a vine of the tropical forests of India and the islands - Java and Ceylon. On the stalk of pepper, which is not thicker than two centimeters, roots grow with which it clings to the trunks and branches of trees. From the flowers collected in paniculate inflorescences, first red, then yellow berries are formed, which, when dried in the sun, become "black pepper". In the Middle Ages, pepper was valued like gold. They were paid instead of money. Ships were valued by the amount of pepper they carried in their holds. Merchants at that time were called not "money bags", but "pepper bags". Pepper, as well as other spices - cloves, cinnamon - was valued as a medicinal, warming and digestive remedy. They were valued so highly also because they were brought from distant countries: India, Java, the Moluccas. The geographical discoveries of Vasco da Gama, Magellan, Columbus were made in search of the shortest route to India and the "spice islands". The little tough pepper berry that fell into your spoonful of soup has come a long way. Author: Verzilin N.
Black pepper, Piper nigrum. Recipes for use in traditional medicine and cosmetology
Ethnoscience:
Cosmetology:
Attention! Before use, consult with a specialist!
Black pepper, Piper nigrum. Tips for growing, harvesting and storing
Black pepper, also known as paprika, is one of the most widely used spices in the world. Tips for growing, harvesting and storing black pepper: Cultivation:
Workpiece:
Storage:
Black pepper can be used to enhance the flavor of many dishes and can easily be stored for later use.
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