Description

The black pepper is a perennial woody vine and a native to South India and cultivated in tropical regions such as China, Indonesia, Malaysia, Madagascar, America, and Europe. Vietnam is the world’s leading producer of black pepper today.

The black pepper plant bears the fruit during the fourth or fifth year. Harvest begins as soon as one or two fruits at the spike base turn red. The spikes are collected and sun-dried. Later, the peppercorns are removed off the spikes.

It is believed that the use of black pepper dates back to the prehistoric era. Chinese and Ayurvedic doctors have been using black pepper oil for more than a thousand years. Indian monks ate black pepper every day to increase their energy and sustain their endurance.