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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 a spice and seasoning. The fruit is a drupe (stonefruit) which is about 5 mm (0.20 in) in diameter (fresh and fully mature), dark red, and contains a stone which encloses a single pepper seed.
Piper ribesioides, also known as Lao chili wood, mai sakhaan (Lao: ສະຄ້ານ, Lao pronunciation: [sā.kʰâːn]), sankhaan, sankharn, sankahn or sakahn is a species of black pepper plant. [1] The woody vine or stem of the plant has a hot, peppery and chili flavour, with a lingering aftertaste and slightly numbing sensation to the tongue.
P. K. Venugopalan Nambiar (1924–1996) was an Indian agricultural scientist credited with the development of the first hybrid variety of black pepper in the world, Panniyur-1. As the Head of Pepper Research Station, Panniyur in Kerala , he developed and released Panniyur-1 for commercial cultivation in 1971.
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Capsicum annuum, commonly known as paprika, chili pepper, red pepper, sweet pepper, jalapeño, cayenne, or bell pepper, [5] is a fruiting plant from the family Solanaceae (nightshades), within the genus Capsicum which is native to the northern regions of South America and to southwestern North America.
Black pepper, to taste. Shrimp. 1 1/2 lb. medium shrimp (41-50 count), peeled and deveined ... horseradish, hot sauce, lemon juice, Worcestershire sauce, salt, and pepper. Let chill in the ...
The steak is seasoned with salt, pepper, and a drizzle of olive oil, then cooked over a hot grill or open flame. The result is a seared, crunchy exterior with a tender and juicy interior.
The name pepper comes from the similarity of piquance (spiciness or "heat") of the flavor to that of black pepper, Piper nigrum, although there is no botanical relationship with it or with Sichuan pepper. The original term chilli came from the Nahuatl word chīlli, denoting a larger Capsicum variety cultivated at least since 3000 BC. [7]