Srinivasa Iyengar, P. T. (1912). History of the Indian people. Life in ancient India in the age of the mantras. Madras: Srinivasa Varadachari & Co. p. 8. OCLC 613210854.

After the peppercorns are dried, pepper spirit and oil can be extracted from the berries by crushing them. Pepper spirit is used in many medicinal and beauty products. Pepper oil is also used as an ayurvedic massage oil and in certain beauty and herbal treatments. [ citation needed] White pepper editFebruary 6). These are the world’s three most traded spices. ITC. https://intracen.org/news-and-events/news/these-are-the-worlds-three-most-traded-spices A single stem bears 20 to 30 fruiting spikes. The harvest begins as soon as one or two fruits at the base of the spikes begin to turn red, and before the fruit is fully mature, and still hard; if allowed to ripen completely, the fruits lose pungency, and ultimately fall off and are lost. The spikes are collected and spread out to dry in the sun, then the peppercorns are stripped off the spikes. [13] Pepper was so valuable that it was often used as collateral or even currency. The taste for pepper (or the appreciation of its monetary value) was passed on to those who would see Rome fall. Alaric, king of the Visigoths, included 3,000 pounds of pepper as part of the ransom he demanded from Rome when he besieged the city in the fifth century. [31] After the fall of Rome, others took over the middle legs of the spice trade, first the Persians and then the Arabs; Innes Miller cites the account of Cosmas Indicopleustes, who travelled east to India, as proof that "pepper was still being exported from India in the sixth century". [32] By the end of the Early Middle Ages, the central portions of the spice trade were firmly under Islamic control. Once into the Mediterranean, the trade was largely monopolized by Italian powers, especially Venice and Genoa. The rise of these city-states was funded in large part by the spice trade.

We recommend Tellicherry when you are looking for a more intense flavor. Use it to enhance your soups, stews, and meat dishes. They are also great for use on steaks and in steak blends where the enhanced flavor will stand out.Prof. George Menachery; Fr. Werner Chakkalakkal, CMI (10 January 2001). "Cranganore: Past and Present". Kodungallur – The Cradle of Christianity in India . Retrieved 11 May 2016. Dalby, Andrew (2002). Dangerous Tastes. Berkeley: University of California Press. ISBN 978-0-520-23674-5.

H. J. D. Dorman; S. G. Deans (2000). "Antimicrobial agents from plants: antibacterial activity of plant volatile oils". Journal of Applied Microbiology. 88 (2): 308–16. doi: 10.1046/j.1365-2672.2000.00969.x. PMID 10736000. S2CID 21788355. Spices, which are used as integral ingredients in cuisine or added as flavouring agents to foods, are present in insufficient quantities for their antimicrobial properties to be significant. Finlay, Robert (2008). "The Voyages of Zheng He: Ideology, State Power, and Maritime Trade in Ming China". Journal of the Historical Society. 8 (3): 337. doi: 10.1111/j.1540-5923.2008.00250.x. Piper nigrum". Germplasm Resources Information Network. Agricultural Research Service, United States Department of Agriculture . Retrieved 2 March 2008. He does not state whether the 50 million was the actual amount of money which found its way to India or the total retail cost of the items in Rome, and, elsewhere, he cites a figure of 100 million sesterces. [28]Davidson, Alan (2002). Wilder Shores of Gastronomy: Twenty Years of the Best Food Writing from the Journal Petits Propos Culinaires. Berkeley: Ten Speed Press. ISBN 978-1-58008-417-8. Aggarwal, Bharat B.; Kunnumakkara, Ajaikumar B. (2009). Molecular Targets and Therapeutic Uses of Spices: Modern Uses for Ancient Medicine. World Scientific. pp. 26–27. ISBN 978-981-283-791-2 . Retrieved 28 March 2022. Enhancing the flavour profile of peppercorns (including piperine and essential oils), prior to processing, has been attempted through the postharvest application of ultraviolet-C light (UV-C). [60] See also edit Holmes, Edward Morell (1885). "Pepper" . Encyclopædia Britannica. Vol. XVIII (9th ed.). pp. 516–517. The word pepper derives from Old English pipor, Latin piper, and Greek: πέπερι. [6] The Greek likely derives from Dravidian pippali, meaning "long pepper". [7] Sanskrit pippali shares the same meaning. [6]