撈飯).Black pepper From Wikipedia, the free encyclopedia "Peppercorn" redirects here. For other uses, see Peppercorn (disambiguation). Black pepper Pepper plant with immature peppercorns

 They are generally topped with onions, served with salt and paprika, and eaten as a side-dish with beer. All of these are commonly translated on menus as "lard" sandwiches, perhaps due to the lack of familiarity of most contemporary English native speakers with dripping. Attempts to use Hungarian zsír or Polish smalec (both meaning "fat/lard") when British recipes calling for lard will reveal the difference between the wet-rendered lard and dripping.[33][34] In Taiwan, Hong Kong, and Macao, as well as in many parts of China, lard was often consumed mixed into cooked rice along with soy sauce to make "lard rice" (豬油拌飯 or 豬油撈飯).Black pepper
From Wikipedia, the free encyclopedia
"Peppercorn" redirects here. For other uses, see Peppercorn (disambiguation).
Black pepper

Pepper plant with immature peppercorns
Scientific classification
Kingdom:    Plantae
(unranked):    Angiosperms
(unranked):    Magnoliids
Order:    Piperales
Family:    Piperaceae
Genus:    Piper
Species:    P. nigrum
Binomial name
Piper nigrum
L.[1]
Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The fruit, known as a peppercorn when dried, is approximately 5 millimetres (0.20 in) in diameter, dark red when fully mature, and, like all drupes, contains a single seed. Peppercorns, and the ground pepper derived from them, may be described simply as pepper, or more precisely as black pepper (cooked and dried unripe fruit), green pepper (dried unripe fruit) and white pepper (unripe fruit seeds).
Black pepper is native to south India, and is extensively cultivated there and elsewhere in tropical regions. Currently Vietnam is the world's largest producer and exporter of pepper, producing 34% of the world's Piper nigrum crop as of 2008.
Dried ground pepper has been used since antiquity for both its flavor and as a medicine. Black pepper is the world's most traded spice. It is one of the most common spices added to European cuisine and its descendants. The spiciness of black pepper is due to the chemical piperine, not to be confused with the capsaicin that gives fleshy peppers theirs. It is ubiquitous in the modern world as a seasoning, and is often paired with salt.
Contents  [hide]
1 Etymology
2 Varieties
2.1 Black pepper
2.2 White pepper
2.3 Green pepper
2.4 Orange pepper and red pepper
2.5 Pink pepper and other plants used as pepper
2.6 Region of origin
3 Plant
4 History

撈飯).Black pepper From Wikipedia, the free encyclopedia "Peppercorn" redirects here. For other uses, see Peppercorn (disambiguation). Black pepper Pepper plant with immature peppercorns

 They are generally topped with onions, served with salt and paprika, and eaten as a side-dish with beer. All of these are commonly translated on menus as "lard" sandwiches, perhaps due to the lack of familiarity of most contemporary English native speakers with dripping. Attempts to use Hungarian zsír or Polish smalec (both meaning "fat/lard") when British recipes calling for lard will reveal the difference between the wet-rendered lard and dripping.[33][34] In Taiwan, Hong Kong, and Macao, as well as in many parts of China, lard was often consumed mixed into cooked rice along with soy sauce to make "lard rice" (豬油拌飯 or 豬油撈飯).Black pepper
From Wikipedia, the free encyclopedia
"Peppercorn" redirects here. For other uses, see Peppercorn (disambiguation).
Black pepper

Pepper plant with immature peppercorns
Scientific classification
Kingdom:    Plantae
(unranked):    Angiosperms
(unranked):    Magnoliids
Order:    Piperales
Family:    Piperaceae
Genus:    Piper
Species:    P. nigrum
Binomial name
Piper nigrum
L.[1]
Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The fruit, known as a peppercorn when dried, is approximately 5 millimetres (0.20 in) in diameter, dark red when fully mature, and, like all drupes, contains a single seed. Peppercorns, and the ground pepper derived from them, may be described simply as pepper, or more precisely as black pepper (cooked and dried unripe fruit), green pepper (dried unripe fruit) and white pepper (unripe fruit seeds).
Black pepper is native to south India, and is extensively cultivated there and elsewhere in tropical regions. Currently Vietnam is the world's largest producer and exporter of pepper, producing 34% of the world's Piper nigrum crop as of 2008.
Dried ground pepper has been used since antiquity for both its flavor and as a medicine. Black pepper is the world's most traded spice. It is one of the most common spices added to European cuisine and its descendants. The spiciness of black pepper is due to the chemical piperine, not to be confused with the capsaicin that gives fleshy peppers theirs. It is ubiquitous in the modern world as a seasoning, and is often paired with salt.
Contents  [hide]
1 Etymology
2 Varieties
2.1 Black pepper
2.2 White pepper
2.3 Green pepper
2.4 Orange pepper and red pepper
2.5 Pink pepper and other plants used as pepper
2.6 Region of origin
3 Plant
4 History

撈飯).Black pepper From Wikipedia, the free encyclopedia "Peppercorn" redirects here. For other uses, see Peppercorn (disambiguation). Black pepper Pepper plant with immature peppercorns

 They are generally topped with onions, served with salt and paprika, and eaten as a side-dish with beer. All of these are commonly translated on menus as "lard" sandwiches, perhaps due to the lack of familiarity of most contemporary English native speakers with dripping. Attempts to use Hungarian zsír or Polish smalec (both meaning "fat/lard") when British recipes calling for lard will reveal the difference between the wet-rendered lard and dripping.[33][34] In Taiwan, Hong Kong, and Macao, as well as in many parts of China, lard was often consumed mixed into cooked rice along with soy sauce to make "lard rice" (豬油拌飯 or 豬油撈飯).Black pepper
From Wikipedia, the free encyclopedia
"Peppercorn" redirects here. For other uses, see Peppercorn (disambiguation).
Black pepper

Pepper plant with immature peppercorns
Scientific classification
Kingdom:    Plantae
(unranked):    Angiosperms
(unranked):    Magnoliids
Order:    Piperales
Family:    Piperaceae
Genus:    Piper
Species:    P. nigrum
Binomial name
Piper nigrum
L.[1]
Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The fruit, known as a peppercorn when dried, is approximately 5 millimetres (0.20 in) in diameter, dark red when fully mature, and, like all drupes, contains a single seed. Peppercorns, and the ground pepper derived from them, may be described simply as pepper, or more precisely as black pepper (cooked and dried unripe fruit), green pepper (dried unripe fruit) and white pepper (unripe fruit seeds).
Black pepper is native to south India, and is extensively cultivated there and elsewhere in tropical regions. Currently Vietnam is the world's largest producer and exporter of pepper, producing 34% of the world's Piper nigrum crop as of 2008.
Dried ground pepper has been used since antiquity for both its flavor and as a medicine. Black pepper is the world's most traded spice. It is one of the most common spices added to European cuisine and its descendants. The spiciness of black pepper is due to the chemical piperine, not to be confused with the capsaicin that gives fleshy peppers theirs. It is ubiquitous in the modern world as a seasoning, and is often paired with salt.
Contents  [hide]
1 Etymology
2 Varieties
2.1 Black pepper
2.2 White pepper
2.3 Green pepper
2.4 Orange pepper and red pepper
2.5 Pink pepper and other plants used as pepper
2.6 Region of origin
3 Plant
4 History