a flowering vine cultivated for its fruit, known as a peppercorn, which is dried and used as a pungent cooking spice.
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How It Is Processed
Harvesting: Unripe green berries are picked just as they begin to change color.
Cooking: The berries are briefly boiled in hot water to clean them and trigger an enzymatic change.
Drying: They are sun-dried for several days, causing the skin to shrivel, ferment, and turn dark black.
What It Is and Plant Profile
The Plant: A perennial woody climbing vine that can grow up to 10 meters tall using aerial roots.
Origin: Native to the Malabar Coast of southern India (modern-day Kerala).
The Fruit: Produces small, round berries called drupes that grow in clusters and turn dark red when fully ripe.
Classification: According to the Britannica Guide on Black Pepper, it belongs to the family Piperaceae and is often called the "King of Spices.