Homestead Herb Medicinal Black Pepper - Wikipediaa

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<h1 id="firstHeading" class="firstHeading" lang="en">Black pepper</h1>
<div id="bodyContent" class="mw-body-content">
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<div id="mw-content-text" lang="en" dir="ltr" class="mw-
content-ltr"><div class="mw-parser-output"><div role="note" class="hatnote
navigation-not-searchable">"Peppercorn" redirects here. For other uses, see <a
href="/wiki/Peppercorn_(disambiguation)" class="mw-disambig" title="Peppercorn
(disambiguation)">Peppercorn (disambiguation)</a>.</div>
<p class="mw-empty-elt">
</p>
<table class="infobox biota" style="text-align: left; width: 200px; font-size:
100%">
<tbody><tr>
<th colspan="2" style="text-align: center; background-color:
rgb(180,250,180)">Black pepper
</th></tr>
<tr>
<td colspan="2" style="text-align: center"><a href="/wiki/File:Piper_nigrum_-_K
%C3%B6hler%E2%80%93s_Medizinal-Pflanzen-107.jpg" class="image"><img alt="Piper
nigrum - Köhler–s Medizinal-Pflanzen-107.jpg"
src="//upload.wikimedia.org/wikipedia/commons/thumb/f/fd/Piper_nigrum_-_K%C3%B6hler
%E2%80%93s_Medizinal-Pflanzen-107.jpg/220px-Piper_nigrum_-_K%C3%B6hler
%E2%80%93s_Medizinal-Pflanzen-107.jpg" width="220" height="281"
srcset="//upload.wikimedia.org/wikipedia/commons/thumb/f/fd/Piper_nigrum_-_K
%C3%B6hler%E2%80%93s_Medizinal-Pflanzen-107.jpg/330px-Piper_nigrum_-_K%C3%B6hler
%E2%80%93s_Medizinal-Pflanzen-107.jpg 1.5x,
//upload.wikimedia.org/wikipedia/commons/thumb/f/fd/Piper_nigrum_-_K%C3%B6hler
%E2%80%93s_Medizinal-Pflanzen-107.jpg/440px-Piper_nigrum_-_K%C3%B6hler
%E2%80%93s_Medizinal-Pflanzen-107.jpg 2x" data-file-width="466" data-file-
height="595" /></a>
</td></tr>
<tr>
<td colspan="2" style="text-align: center; font-size: 88%">Pepper plant with
immature peppercorns
</td></tr>
<tr>
<th colspan="2" style="min-width:15em; text-align: center; background-color:
rgb(180,250,180)"><a href="/wiki/Taxonomy_(biology)" title="Taxonomy
(biology)">Scientific classification</a> <span class="plainlinks" style="font-
size:smaller; float:right; padding-right:0.4em; margin-left:-3em;"><a
href="/wiki/Template:Taxonomy/Piper" title="e"><img alt="e"
src="//upload.wikimedia.org/wikipedia/commons/7/74/Red_Pencil_Icon.png" width="16"
height="16" data-file-width="16" data-file-height="16" /></a></span>
</th></tr>
<tr>
<td>Kingdom:</td>
<td><a href="/wiki/Plant" title="Plant">Plantae</a>
</td></tr>
<tr>
<td><i>Clade</i>:</td>
<td><a href="/wiki/Flowering_plant" title="Flowering plant">Angiosperms</a>
</td></tr>
<tr>
<td><i>Clade</i>:</td>
<td><a href="/wiki/Magnoliids" title="Magnoliids">Magnoliids</a>
</td></tr>
<tr>
<td>Order:</td>
<td><a href="/wiki/Piperales" title="Piperales">Piperales</a>
</td></tr>
<tr>
<td>Family:</td>
<td><a href="/wiki/Piperaceae" title="Piperaceae">Piperaceae</a>
</td></tr>
<tr>
<td>Genus:</td>
<td><a href="/wiki/Piper_(plant)" title="Piper (plant)"><i>Piper</i></a>
</td></tr>
<tr>
<td>Species:
</td>
<td><span class="species"><i><b>P. nigrum</b></i></span>
</td></tr>
<tr>
<th colspan="2" style="text-align: center; background-color: rgb(180,250,180)"><a
href="/wiki/Binomial_nomenclature" title="Binomial nomenclature">Binomial name</a>
</th></tr>
<tr>
<td colspan="2" style="text-align: center"><b><span class="binomial"><i>Piper
nigrum</i></span></b><br /><small><a href="/wiki/Carl_Linnaeus" title="Carl
Linnaeus">L.</a><sup id="cite_ref-GRIN_1-0" class="reference"><a href="#cite_note-
GRIN-1">[1]</a></sup></small>
</td></tr>
</tbody></table>
<p><b>Black pepper</b> (<i>Piper nigrum</i>) is a <a href="/wiki/Flowering_plant"
title="Flowering plant">flowering</a> <a href="/wiki/Vine" title="Vine">vine</a> in
the family <a href="/wiki/Piperaceae" title="Piperaceae">Piperaceae</a>, cultivated
for its <a href="/wiki/Fruit" title="Fruit">fruit</a>, which is usually dried and
used as a <a href="/wiki/Spice" title="Spice">spice</a> and <a
href="/wiki/Seasoning" title="Seasoning">seasoning</a>, known as a peppercorn. When
fresh and fully mature, it is about 5 mm (0.20 in) in diameter and dark
red, and contains a single <a href="/wiki/Seed" title="Seed">seed</a>, like all <a
href="/wiki/Drupe" title="Drupe">drupes</a>. 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), <b>green pepper</b> (dried unripe fruit),
and <b>white pepper</b> (ripe fruit seeds).
</p><p>Black pepper is native to <a href="/wiki/Kerala" title="Kerala">Kerala</a>
in Southwestern <a href="/wiki/India" title="India">India</a><sup id="cite_ref-
Sen,Colleen-Taylor_2-0" class="reference"><a href="#cite_note-Sen,Colleen-Taylor-
2">[2]</a></sup><sup id="cite_ref-Hajeski_3-0" class="reference"><a
href="#cite_note-Hajeski-3">[3]</a></sup> and is extensively cultivated
there and elsewhere in <a href="/wiki/Tropical" class="mw-redirect"
title="Tropical">tropical</a> regions. <a href="/wiki/Vietnam"
title="Vietnam">Vietnam</a> is the world's largest producer and exporter of pepper,
producing 34% of the world's <i>P. nigrum</i> crop as of 2013.
</p><p>Dried ground pepper has been used since antiquity both for its flavour and
as a <a href="/wiki/Traditional_medicine" title="Traditional medicine">traditional
medicine</a>. Black pepper is the world's most traded spice, and is one of the most
common spices added to cuisines around the world. Its spiciness is due to the
chemical <a href="/wiki/Piperine" title="Piperine">piperine</a>, not to be confused
with the <a href="/wiki/Capsaicin" title="Capsaicin">capsaicin</a> characteristic
of <a href="/wiki/Chili_pepper" title="Chili pepper">chili peppers</a>. It is
ubiquitous in the modern world as a seasoning and is often <a
href="/wiki/Salt_and_pepper" title="Salt and pepper">paired with salt</a>.
</p>
<div id="toc" class="toc"><input type="checkbox" role="button"
id="toctogglecheckbox" class="toctogglecheckbox" style="display:none" /><div
class="toctitle" lang="en" dir="ltr"><h2>Contents</h2><span
class="toctogglespan"><label class="toctogglelabel"
for="toctogglecheckbox"></label></span></div>
<ul>
<li class="toclevel-1 tocsection-1"><a href="#Etymology"><span
class="tocnumber">1</span> <span class="toctext">Etymology</span></a></li>
<li class="toclevel-1 tocsection-2"><a href="#Varieties"><span
class="tocnumber">2</span> <span class="toctext">Varieties</span></a>
<ul>
<li class="toclevel-2 tocsection-3"><a href="#Black_pepper"><span
class="tocnumber">2.1</span> <span class="toctext">Black pepper</span></a></li>
<li class="toclevel-2 tocsection-4"><a href="#White_pepper"><span
class="tocnumber">2.2</span> <span class="toctext">White pepper</span></a></li>
<li class="toclevel-2 tocsection-5"><a href="#Green_pepper"><span
class="tocnumber">2.3</span> <span class="toctext">Green pepper</span></a></li>
<li class="toclevel-2 tocsection-6"><a href="#Wild_pepper"><span
class="tocnumber">2.4</span> <span class="toctext">Wild pepper</span></a></li>
<li class="toclevel-2 tocsection-7"><a href="#Orange_pepper_and_red_pepper"><span
class="tocnumber">2.5</span> <span class="toctext">Orange pepper and red
pepper</span></a></li>
<li class="toclevel-2 tocsection-8"><a
href="#Pink_pepper_and_other_plants_used_as_pepper"><span
class="tocnumber">2.6</span> <span class="toctext">Pink pepper and other plants
used as pepper</span></a></li>
</ul>
</li>
<li class="toclevel-1 tocsection-9"><a href="#Plants"><span
class="tocnumber">3</span> <span class="toctext">Plants</span></a></li>
<li class="toclevel-1 tocsection-10"><a href="#Production_and_trade"><span
class="tocnumber">4</span> <span class="toctext">Production and
trade</span></a></li>
<li class="toclevel-1 tocsection-11"><a href="#History"><span
class="tocnumber">5</span> <span class="toctext">History</span></a>
<ul>
<li class="toclevel-2 tocsection-12"><a href="#Ancient_times"><span
class="tocnumber">5.1</span> <span class="toctext">Ancient times</span></a></li>
<li class="toclevel-2 tocsection-13"><a href="#Postclassical_Europe"><span
class="tocnumber">5.2</span> <span class="toctext">Postclassical
Europe</span></a></li>
<li class="toclevel-2 tocsection-14"><a href="#China"><span
class="tocnumber">5.3</span> <span class="toctext">China</span></a></li>
</ul>
</li>
<li class="toclevel-1 tocsection-15"><a
href="#Phytochemicals,_folk_medicine_and_research"><span class="tocnumber">6</span>
<span class="toctext">Phytochemicals, folk medicine and research</span></a>
<ul>
<li class="toclevel-2 tocsection-16"><a href="#Nutrition"><span
class="tocnumber">6.1</span> <span class="toctext">Nutrition</span></a></li>
</ul>
</li>
<li class="toclevel-1 tocsection-17"><a href="#Flavor"><span
class="tocnumber">7</span> <span class="toctext">Flavor</span></a></li>
<li class="toclevel-1 tocsection-18"><a href="#See_also"><span
class="tocnumber">8</span> <span class="toctext">See also</span></a></li>
<li class="toclevel-1 tocsection-19"><a href="#References"><span
class="tocnumber">9</span> <span class="toctext">References</span></a></li>
<li class="toclevel-1 tocsection-20"><a href="#Bibliography"><span
class="tocnumber">10</span> <span class="toctext">Bibliography</span></a></li>
<li class="toclevel-1 tocsection-21"><a href="#External_links"><span
class="tocnumber">11</span> <span class="toctext">External links</span></a></li>
</ul>
</div>
<h2><span class="mw-headline" id="Etymology">Etymology</span><span class="mw-

editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?
title=Black_pepper&action=edit&section=1" title="Edit section:
Etymology">edit</a><span class="mw-editsection-bracket">]</span></span></h2>
<p>The word "pepper" has roots in the <a href="/wiki/Sanskrit_language" class="mw-
redirect" title="Sanskrit language">Sanskrit</a> word <i>pippali</i> for <a
href="/wiki/Long_pepper" title="Long pepper">long pepper</a>.<sup id="cite_ref-4"
class="reference"><a href="#cite_note-4">[4]</a></sup><sup id="cite_ref-5"
class="reference"><a href="#cite_note-5">[5]</a></sup><sup id="cite_ref-6"
class="reference"><a href="#cite_note-6">[6]</a></sup> <a
href="/wiki/Ancient_Greek" title="Ancient Greek">Ancient Greek</a> and <a
href="/wiki/Latin" title="Latin">Latin</a> turned <i>pippali</i> into the Greek
πέπερι <i>peperi</i> and then into the Latin <i>piper</i>, which the <a
href="/wiki/Ancient_Rome" title="Ancient Rome">Romans</a> used for both black
pepper and long pepper, erroneously believing that both came from the same plant.
</p><p>From its Sanskrit roots, today's "pepper" is derived from the <a
href="/wiki/Old_English_language" class="mw-redirect" title="Old English
language">Old English</a> <i>pipor</i><sup id="cite_ref-oed_7-0"
class="reference"><a href="#cite_note-oed-7">[7]</a></sup> and from Latin,
which is the source of <a href="/wiki/Romanian_language" title="Romanian
language">Romanian</a> <i>piper</i>, <a href="/wiki/Italian_language"
title="Italian language">Italian</a> <i>pepe</i>, <a href="/wiki/Dutch_language"
title="Dutch language">Dutch</a> <i>peper</i>, <a href="/wiki/German_language"
title="German language">German</a> <i>Pfeffer</i>, <a href="/wiki/French_language"
title="French language">French</a> <i>poivre</i>, and other similar forms.<sup
id="cite_ref-oed_7-1" class="reference"><a href="#cite_note-oed-
7">[7]</a></sup>
</p><p>In the 16th century, people began using pepper to also mean the unrelated <a
href="/wiki/New_World" title="New World">New World</a> <a href="/wiki/Chili_pepper"
title="Chili pepper">chili pepper</a>. People have also used pepper in a figurative
sense to mean "spirit" or "energy" at least as far back as the 1840s. In the early
20th century, this shortened to "pep".<sup id="cite_ref-oed_7-2"
class="reference"><a href="#cite_note-oed-7">[7]</a></sup>
</p>
<h2><span class="mw-headline" id="Varieties">Varieties</span><span class="mw-
Varieties">edit</a><span class="mw-editsection-bracket">]</span></span></h2>
<div class="thumb tright"><div class="thumbinner" style="width:222px;"><a
href="/wiki/File:Dried_Peppercorns.jpg" class="image"><img alt=""
src="//upload.wikimedia.org/wikipedia/commons/thumb/a/a8/Dried_Peppercorns.jpg/220p
x-Dried_Peppercorns.jpg" width="220" height="172" class="thumbimage"
srcset="//upload.wikimedia.org/wikipedia/commons/thumb/a/a8/Dried_Peppercorns.jpg/3
30px-Dried_Peppercorns.jpg 1.5x,
//upload.wikimedia.org/wikipedia/commons/a/a8/Dried_Peppercorns.jpg 2x" data-file-
width="381" data-file-height="298" /></a> <div class="thumbcaption"><div
class="magnify"><a href="/wiki/File:Dried_Peppercorns.jpg" class="internal"
title="Enlarge"></a></div>Black and white peppercorns</div></div></div>
<h3><span class="mw-headline" id="Black_pepper">Black pepper</span><span class="mw-
title=Black_pepper&action=edit&section=3" title="Edit section: Black
pepper">edit</a><span class="mw-editsection-bracket">]</span></span></h3>
<p>Black pepper is produced from the still-green, unripe drupes of the pepper
plant. The drupes are cooked briefly in hot water, both to clean them and to
prepare them for drying. The heat ruptures <a href="/wiki/Cell_wall" title="Cell
wall">cell walls</a> in the pepper, speeding the work of <a
href="/wiki/Browning_(chemical_process)" class="mw-redirect" title="Browning
(chemical process)">browning</a> <a href="/wiki/Enzymes" class="mw-redirect"
title="Enzymes">enzymes</a> during drying. The drupes dry in the sun or by machine
for several days, during which the pepper skin around the seed shrinks and darkens
into a thin, wrinkled black layer. Once dry, the spice is called black peppercorn.
On some estates, the berries are separated from the stem by hand and then sun-dried
without the boiling process.
</p><p>Once 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 <a href="/wiki/Ayurvedic" class="mw-
redirect" title="Ayurvedic">ayurvedic</a> massage oil and in certain beauty and
herbal treatments.
</p>
<ul class="gallery mw-gallery-traditional center">
<li class="gallerybox" style="width: 235px"><div style="width: 235px">
<div class="thumb" style="width: 230px;"><div style="margin:15px
auto;"><a href="/wiki/File:PepperEssentialOil.png" class="image"><img alt=""
src="//upload.wikimedia.org/wikipedia/commons/thumb/f/f0/PepperEssentialOil.png/81p
x-PepperEssentialOil.png" width="81" height="200"
srcset="//upload.wikimedia.org/wikipedia/commons/thumb/f/f0/PepperEssentialOil.png/
121px-PepperEssentialOil.png 1.5x,
//upload.wikimedia.org/wikipedia/commons/thumb/f/f0/PepperEssentialOil.png/162px-
PepperEssentialOil.png 2x" data-file-width="415" data-file-height="1025"
/></a></div></div>
<div class="gallerytext">
<p>Black pepper (<i>P. nigrum</i>) essential oil in a clear glass vial
</p>
</div>
</div></li>
<div class="thumb" style="width: 230px;"><div
style="margin:48.5px auto;"><a href="/wiki/File:Spilled_Pepper.jpg"
class="image"><img alt=""
src="//upload.wikimedia.org/wikipedia/commons/thumb/e/e7/Spilled_Pepper.jpg/200px-
Spilled_Pepper.jpg" width="200" height="133"
srcset="//upload.wikimedia.org/wikipedia/commons/thumb/e/e7/Spilled_Pepper.jpg/300p
x-Spilled_Pepper.jpg 1.5x,
//upload.wikimedia.org/wikipedia/commons/thumb/e/e7/Spilled_Pepper.jpg/400px-
Spilled_Pepper.jpg 2x" data-file-width="3888" data-file-height="2592"
/></a></div></div>
<p>Ground black pepper and a plastic <a href="/wiki/Salt_and_pepper_shakers"
title="Salt and pepper shakers">pepper shaker</a>
</p>
</div>
</div></li>
<div class="thumb" style="width: 230px;"><div style="margin:40px
auto;"><a href="/wiki/File:BlackPepperCorn.jpg" class="image"><img alt=""
src="//upload.wikimedia.org/wikipedia/commons/thumb/a/a1/BlackPepperCorn.jpg/200px-
BlackPepperCorn.jpg" width="200" height="150"
srcset="//upload.wikimedia.org/wikipedia/commons/thumb/a/a1/BlackPepperCorn.jpg/300
px-BlackPepperCorn.jpg 1.5x,
//upload.wikimedia.org/wikipedia/commons/thumb/a/a1/BlackPepperCorn.jpg/400px-
BlackPepperCorn.jpg 2x" data-file-width="3264" data-file-height="2448"
/></a></div></div>
<p>Roughly cracked black peppercorns, also known as <i>mignonette</i> or <i>poivre
mignonette</i>
</p>
</div>
</div></li>
</ul>
href="/wiki/File:Variants_of_Pepper.jpg" class="image"><img alt=""
src="//upload.wikimedia.org/wikipedia/commons/thumb/0/0a/Variants_of_Pepper.jpg/440
px-Variants_of_Pepper.jpg" width="440" height="250" class="thumbimage"
srcset="//upload.wikimedia.org/wikipedia/commons/0/0a/Variants_of_Pepper.jpg 1.5x"
data-file-width="520" data-file-height="295" /></a> <div class="thumbcaption"><div
class="magnify"><a href="/wiki/File:Variants_of_Pepper.jpg" class="internal"
title="Enlarge"></a></div>Six variants of peppercorns (two types of white and two
types of black based on region)</div></div></div>
<h3><span class="mw-headline" id="White_pepper">White pepper</span><span class="mw-
title=Black_pepper&action=edit&section=4" title="Edit section: White
<div role="note" class="hatnote navigation-not-searchable">"White pepper" redirects
here. For the Ween album, see <a href="/wiki/White_Pepper" title="White
Pepper">White Pepper</a>.</div>
href="/wiki/File:White_Pepper_Grains.jpeg" class="image"><img alt=""
src="//upload.wikimedia.org/wikipedia/commons/thumb/2/21/White_Pepper_Grains.jpeg/2
20px-White_Pepper_Grains.jpeg" width="220" height="165" class="thumbimage"
srcset="//upload.wikimedia.org/wikipedia/commons/thumb/2/21/White_Pepper_Grains.jpe
g/330px-White_Pepper_Grains.jpeg 1.5x,
//upload.wikimedia.org/wikipedia/commons/thumb/2/21/White_Pepper_Grains.jpeg/440px-
White_Pepper_Grains.jpeg 2x" data-file-width="800" data-file-height="600" /></a>
<div class="thumbcaption"><div class="magnify"><a
href="/wiki/File:White_Pepper_Grains.jpeg" class="internal"
title="Enlarge"></a></div>White pepper grains</div></div></div>
<p>White pepper consists solely of the seed of the pepper plant, with the darker-
coloured skin of the pepper fruit removed. This is usually accomplished by a
process known as <a href="/wiki/Retting" title="Retting">retting</a>, where fully
ripe red pepper berries are soaked in water for about a week, during which the
flesh of the pepper softens and <a href="/wiki/Decomposition"
title="Decomposition">decomposes</a>. Rubbing then removes what remains of the
fruit, and the naked seed is dried. Sometimes alternative processes are used for
removing the outer pepper from the seed, including removing the outer layer through
mechanical, chemical, or biological methods.<sup id="cite_ref-8"
class="reference"><a href="#cite_note-8">[8]</a></sup>
</p><p>Ground white pepper is used in Chinese and Thai cuisine, but also in salads,
cream sauces, light-coloured <a href="/wiki/Sauce" title="Sauce">sauces</a>, and <a
href="/wiki/Mashed_potatoes" class="mw-redirect" title="Mashed potatoes">mashed
potatoes</a> (where black pepper would visibly stand out). White pepper has a
different flavour from black pepper; it lacks certain compounds present in the
outer layer of the drupe.
</p>
href="/wiki/File:4_color_mix_of_peppercorns.jpg" class="image"><img alt=""
src="//upload.wikimedia.org/wikipedia/commons/thumb/f/f6/4_color_mix_of_peppercorns
.jpg/220px-4_color_mix_of_peppercorns.jpg" width="220" height="147"
class="thumbimage"
srcset="//upload.wikimedia.org/wikipedia/commons/thumb/f/f6/4_color_mix_of_pepperco
rns.jpg/330px-4_color_mix_of_peppercorns.jpg 1.5x,
//upload.wikimedia.org/wikipedia/commons/thumb/f/f6/4_color_mix_of_peppercorns.jpg/
440px-4_color_mix_of_peppercorns.jpg 2x" data-file-width="3228" data-file-
height="2153" /></a> <div class="thumbcaption"><div class="magnify"><a
href="/wiki/File:4_color_mix_of_peppercorns.jpg" class="internal"
title="Enlarge"></a></div>Black, green, pink (<i>Schinus terebinthifolius</i>), and
white peppercorns</div></div></div>
<h3><span class="mw-headline" id="Green_pepper">Green pepper</span><span class="mw-
title=Black_pepper&action=edit&section=5" title="Edit section: Green
<p>Green pepper, like black, is made from the unripe drupes. Dried green
peppercorns are treated in a way that retains the green colour, such as treatment
with <a href="/wiki/Sulphur_dioxide" class="mw-redirect" title="Sulphur
dioxide">sulphur dioxide</a>, <a href="/wiki/Canning" title="Canning">canning</a>,
or <a href="/wiki/Freeze-drying" title="Freeze-drying">freeze-drying</a>. Pickled
peppercorns, also green, are unripe drupes preserved in <a href="/wiki/Brine"
title="Brine">brine</a> or <a href="/wiki/Vinegar" title="Vinegar">vinegar</a>.
Fresh, unpreserved green pepper drupes, largely unknown in the West, are used in
some <a href="/wiki/Asian_cuisine" title="Asian cuisine">Asian cuisines</a>,
particularly <a href="/wiki/Thai_cuisine" title="Thai cuisine">Thai cuisine</a>.
Their flavour has been described as spicy and fresh, with a bright aroma.<sup
id="cite_ref-9" class="reference"><a href="#cite_note-9">[9]</a></sup> They
decay quickly if not dried or preserved.
</p>
<h3><span class="mw-headline" id="Wild_pepper">Wild pepper</span><span class="mw-
title=Black_pepper&action=edit&section=6" title="Edit section: Wild
<p>Wild pepper grows in the <a href="/wiki/Western_Ghats" title="Western
Ghats">Western Ghats</a> region of <a href="/wiki/India" title="India">India</a>.
Into the 19th century, the forests contained expansive wild pepper vines, as
recorded by the Scottish physician <a href="/wiki/Francis_Buchanan" class="mw-
redirect" title="Francis Buchanan">Francis Buchanan</a> (also a botanist and
geographer) in his book <i>A journey from Madras through the countries of Mysore,
Canara and Malabar</i> (Volume III).<sup id="cite_ref-DH-Hegde_10-0"
class="reference"><a href="#cite_note-DH-Hegde-10">[10]</a></sup> However,
<a href="/wiki/Deforestation" title="Deforestation">deforestation</a> resulted in
wild pepper growing in more limited forest patches from <a href="/wiki/Goa"
title="Goa">Goa</a> to <a href="/wiki/Kerala" title="Kerala">Kerala</a>, with the
wild source gradually decreasing as the quality and yield of the cultivated variety
improved. No successful grafting of commercial pepper on wild pepper has been
achieved to date.<sup id="cite_ref-DH-Hegde_10-1" class="reference"><a
href="#cite_note-DH-Hegde-10">[10]</a></sup>
</p>
<h3><span class="mw-headline" id="Orange_pepper_and_red_pepper">Orange pepper and
red pepper</span><span class="mw-editsection"><span class="mw-editsection-
bracket">[</span><a href="/w/index.php?
title=Black_pepper&action=edit&section=7" title="Edit section: Orange
pepper and red pepper">edit</a><span class="mw-editsection-
bracket">]</span></span></h3>
<p>Orange pepper or red pepper usually consists of ripe red pepper drupes preserved
in brine and vinegar. Ripe red peppercorns can also be dried using the same colour-
preserving techniques used to produce green pepper.<sup id="cite_ref-11"
</p>
<h3><span class="mw-headline" id="Pink_pepper_and_other_plants_used_as_pepper">Pink
pepper and other plants used as pepper</span><span class="mw-editsection"><span
class="mw-editsection-bracket">[</span><a href="/w/index.php?
title=Black_pepper&action=edit&section=8" title="Edit section: Pink pepper
and other plants used as pepper">edit</a><span class="mw-editsection-
<p>"<a href="/wiki/Pink_peppercorn" title="Pink peppercorn">Pink peppercorns</a>"
are the fruits of a plant from a different family, the <a
href="/wiki/Peruvian_pepper" class="mw-redirect" title="Peruvian pepper">Peruvian
pepper tree</a>, <i>Schinus molle</i>, or its relative the <a
href="/wiki/Brazilian_pepper" class="mw-redirect" title="Brazilian
pepper">Brazilian pepper tree</a>, <i><a href="/wiki/Schinus_terebinthifolius"
class="mw-redirect" title="Schinus terebinthifolius">Schinus
terebinthifolius</a></i>. As they are members of the cashew family, they may cause
allergic reactions, including anaphylaxis, for persons with a <a
href="/wiki/Tree_nut_allergy" title="Tree nut allergy">tree nut allergy</a>.
</p><p>The bark of <i><a href="/wiki/Drimys_winteri" title="Drimys winteri">Drimys
winteri</a></i> ("canelo" or "winter's bark") is used as a substitute for pepper in
cold and temperate regions of <a href="/wiki/Chile" title="Chile">Chile</a> and <a
href="/wiki/Argentina" title="Argentina">Argentina</a>, where it is easily
available.
</p><p>In New Zealand, the seeds of <a href="/wiki/Kawakawa_(tree)" class="mw-
redirect" title="Kawakawa (tree)">kawakawa</a> (<i>Macropiper excelsum</i>), a
relative of black pepper, are sometimes used as pepper, and the leaves of <i><a
href="/wiki/Pseudowintera_colorata" title="Pseudowintera colorata">Pseudowintera
colorata</a></i> (mountain horopito) are another replacement for pepper.
</p><p>Several plants in the United States are used also as pepper substitutes,
such as <i><a href="/wiki/Lepidium_campestre" title="Lepidium campestre">Lepidium
campestre</a></i>, <i><a href="/wiki/Lepidium_virginicum" title="Lepidium
virginicum">Lepidium virginicum</a></i>, <a href="/wiki/Shepherd%27s_purse"
class="mw-redirect" title="Shepherd's purse">shepherd's purse</a>, <a
href="/wiki/Horseradish" title="Horseradish">horseradish</a>, and <a
href="/wiki/Field_pennycress" class="mw-redirect" title="Field pennycress">field
pennycress</a>.
</p>
<h2><span class="mw-headline" id="Plants">Plants</span><span class="mw-
Plants">edit</a><span class="mw-editsection-bracket">]</span></span></h2>
<div class="thumb tleft"><div class="thumbinner" style="width:172px;"><a
href="/wiki/File:Piper_nigrum_drawing_1832.jpg" class="image"><img alt=""
src="//upload.wikimedia.org/wikipedia/commons/thumb/9/9d/Piper_nigrum_drawing_1832.
jpg/170px-Piper_nigrum_drawing_1832.jpg" width="170" height="271"
class="thumbimage"
srcset="//upload.wikimedia.org/wikipedia/commons/thumb/9/9d/Piper_nigrum_drawing_18
32.jpg/255px-Piper_nigrum_drawing_1832.jpg 1.5x,
//upload.wikimedia.org/wikipedia/commons/9/9d/Piper_nigrum_drawing_1832.jpg 2x"
data-file-width="314" data-file-height="500" /></a> <div class="thumbcaption"><div
class="magnify"><a href="/wiki/File:Piper_nigrum_drawing_1832.jpg" class="internal"
title="Enlarge"></a></div><i>Piper nigrum</i> from an 1832 print</div></div></div>
href="/wiki/File:Black_Pepper_(Piper_nigrum)_fruits.jpg" class="image"><img alt=""
src="//upload.wikimedia.org/wikipedia/commons/thumb/3/31/Black_Pepper_
%28Piper_nigrum%29_fruits.jpg/220px-Black_Pepper_%28Piper_nigrum%29_fruits.jpg"
width="220" height="330" class="thumbimage"
srcset="//upload.wikimedia.org/wikipedia/commons/thumb/3/31/Black_Pepper_
%28Piper_nigrum%29_fruits.jpg/330px-Black_Pepper_%28Piper_nigrum%29_fruits.jpg
1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/3/31/Black_Pepper_
%28Piper_nigrum%29_fruits.jpg/440px-Black_Pepper_%28Piper_nigrum%29_fruits.jpg 2x"
data-file-width="2500" data-file-height="3750" /></a> <div
class="thumbcaption"><div class="magnify"><a
href="/wiki/File:Black_Pepper_(Piper_nigrum)_fruits.jpg" class="internal"
title="Enlarge"></a></div>Unripe drupes of <i>P. nigrum</i> at Trivandrum, Kerala,
India</div></div></div>
<p>The pepper plant is a <a href="/wiki/Perennial_plant" title="Perennial
plant">perennial</a> <a href="/wiki/Woody_plant" title="Woody plant">woody</a> <a
href="/wiki/Vine" title="Vine">vine</a> growing up to 4 m (13 ft) in
height on supporting trees, poles, or trellises. It is a spreading vine, rooting
readily where trailing stems touch the ground. The leaves are alternate, entire, 5
to 10 cm (2.0 to 3.9 in) long and 3 to 6 cm (1.2 to 2.4 in)
across. The flowers are small, produced on pendulous spikes 4 to 8 cm (1.6 to
3.1 in) long at the leaf nodes, the spikes lengthening up to 7 to 15 cm
(2.8 to 5.9 in) as the fruit matures.<sup id="cite_ref-Herbal_Beast_12-0"
class="reference"><a href="#cite_note-Herbal_Beast-12">[12]</a></sup>
Pepper can be grown in soil that is neither too dry nor susceptible to flooding,
moist, well-drained and rich in organic matter (the vines do not do too well over
an altitude of 900 m (3,000 ft) above sea level). The plants are
propagated by cuttings about 40 to 50 cm (16 to 20 in) long, tied up to
neighbouring trees or climbing frames at distances of about 2 m (6 ft
7 in) apart; trees with rough bark are favoured over those with smooth bark,
as the pepper plants climb rough bark more readily. Competing plants are cleared
away, leaving only sufficient trees to provide shade and permit free ventilation.
The roots are covered in leaf <a href="/wiki/Mulch" title="Mulch">mulch</a> and <a
href="/wiki/Manure" title="Manure">manure</a>, and the shoots are trimmed twice a
year. On dry soils, the young plants require watering every other day during the <a
href="/wiki/Dry_season" title="Dry season">dry season</a> for the first three
years. The plants bear fruit from the fourth or fifth year, and then typically for
seven years. The cuttings are usually <a href="/wiki/Cultivar"
title="Cultivar">cultivars</a>, selected both for yield and quality of fruit.
</p><p>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 fruit 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.<sup
id="cite_ref-Herbal_Beast_12-1" class="reference"><a href="#cite_note-Herbal_Beast-
12">[12]</a></sup>
</p><p>
Black pepper is native either to <a href="/wiki/Southeast_Asia" title="Southeast
Asia">Southeast Asia</a><sup id="cite_ref-13" class="reference"><a
href="#cite_note-13">[13]</a></sup> or <a href="/wiki/South_Asia"
title="South Asia">South Asia</a>.<sup id="cite_ref-jaramillo_14-0"
class="reference"><a href="#cite_note-jaramillo-14">[14]</a></sup> Within
the genus <i><a href="/wiki/Piper_(genus)" class="mw-redirect" title="Piper
(genus)">Piper</a></i>, it is most closely related to other Asian species such as
<i>P. caninum</i>.<sup id="cite_ref-jaramillo_14-1" class="reference"><a
href="#cite_note-jaramillo-14">[14]</a></sup></p><div
style="clear:both;"></div>
<ul class="gallery mw-gallery-packed center">
<div class="thumb" style="width: 318px;"><div style="margin:-
0.16666666666667px auto;"><a href="/wiki/File:Piper_nigrum_W_IMG_2444.jpg"
src="//upload.wikimedia.org/wikipedia/commons/thumb/c/c6/Piper_nigrum_W_IMG_2444.jp
g/477px-Piper_nigrum_W_IMG_2444.jpg" width="318" height="236"
srcset="//upload.wikimedia.org/wikipedia/commons/thumb/c/c6/Piper_nigrum_W_IMG_2444
.jpg/717px-Piper_nigrum_W_IMG_2444.jpg 1.5x,
//upload.wikimedia.org/wikipedia/commons/c/c6/Piper_nigrum_W_IMG_2444.jpg 2x" data-
file-width="813" data-file-height="600" /></a></div></div>
<p><i>P. nigrum</i> on tree support in <a href="/wiki/Goa" title="Goa">Goa</a>, <a
href="/wiki/India" title="India">India</a>
</p>
</div>
</div></li>
<div class="thumb" style="width: 176px;"><div style="margin:-
0.16666666666667px auto;"><a href="/wiki/File:Pepper_vine.JPG" class="image"><img
alt=""
src="//upload.wikimedia.org/wikipedia/commons/thumb/2/29/Pepper_vine.JPG/264px-
Pepper_vine.JPG" width="176" height="236"
srcset="//upload.wikimedia.org/wikipedia/commons/thumb/2/29/Pepper_vine.JPG/397px-
Pepper_vine.JPG 1.5x,
//upload.wikimedia.org/wikipedia/commons/thumb/2/29/Pepper_vine.JPG/529px-
Pepper_vine.JPG 2x" data-file-width="2736" data-file-height="3648"
/></a></div></div>
<p>Pepper vine, Tiruvannamalai, Tamil Nadu, India
</p>
</div>
</div></li>
</ul>
<h2><span class="mw-headline" id="Production_and_trade">Production and
trade</span><span class="mw-editsection"><span class="mw-editsection-
title=Black_pepper&action=edit&section=10" title="Edit section: Production
and trade">edit</a><span class="mw-editsection-bracket">]</span></span></h2>
<table class="wikitable" style="float:right; clear:right;">
<tbody><tr>
<th colspan="3">Top black pepper producers in 2013<sup id="cite_ref-fao_15-0"
class="reference"><a href="#cite_note-fao-15">[15]</a></sup>
<p><small>(thousands of <a href="/wiki/Tonne" title="Tonne">tonnes</a>)</small>
</p>
</th></tr>
<tr>
<th style="background:#ddf;">Country
</th>
<th style="background:#ddf;">Production
</th></tr>
<tr>
<td><span class="flagicon"><img alt=""
src="//upload.wikimedia.org/wikipedia/commons/thumb/2/21/Flag_of_Vietnam.svg/23px-
Flag_of_Vietnam.svg.png" width="23" height="15" class="thumbborder"
srcset="//upload.wikimedia.org/wikipedia/commons/thumb/2/21/Flag_of_Vietnam.svg/35p
x-Flag_of_Vietnam.svg.png 1.5x,
//upload.wikimedia.org/wikipedia/commons/thumb/2/21/Flag_of_Vietnam.svg/45px-
Flag_of_Vietnam.svg.png 2x" data-file-width="900" data-file-height="600"
/> </span><a href="/wiki/Vietnam" title="Vietnam">Vietnam</a></td>
<td align="center">163
</td></tr>
<tr>
src="//upload.wikimedia.org/wikipedia/commons/thumb/9/9f/Flag_of_Indonesia.svg/23px
-Flag_of_Indonesia.svg.png" width="23" height="15" class="thumbborder"
srcset="//upload.wikimedia.org/wikipedia/commons/thumb/9/9f/Flag_of_Indonesia.svg/3
5px-Flag_of_Indonesia.svg.png 1.5x,
//upload.wikimedia.org/wikipedia/commons/thumb/9/9f/Flag_of_Indonesia.svg/45px-
Flag_of_Indonesia.svg.png 2x" data-file-width="450" data-file-height="300"
/> </span><a href="/wiki/Indonesia" title="Indonesia">Indonesia</a></td>
</td></tr>
<tr>
src="//upload.wikimedia.org/wikipedia/en/thumb/4/41/Flag_of_India.svg/23px-
Flag_of_India.svg.png" width="23" height="15" class="thumbborder"
srcset="//upload.wikimedia.org/wikipedia/en/thumb/4/41/Flag_of_India.svg/35px-
Flag_of_India.svg.png 1.5x,
//upload.wikimedia.org/wikipedia/en/thumb/4/41/Flag_of_India.svg/45px-
Flag_of_India.svg.png 2x" data-file-width="1350" data-file-height="900"
/> </span><a href="/wiki/India" title="India">India</a></td>
</td></tr>
<tr>
src="//upload.wikimedia.org/wikipedia/en/thumb/0/05/Flag_of_Brazil.svg/22px-
Flag_of_Brazil.svg.png" width="22" height="15" class="thumbborder"
srcset="//upload.wikimedia.org/wikipedia/en/thumb/0/05/Flag_of_Brazil.svg/33px-
Flag_of_Brazil.svg.png 1.5x,
//upload.wikimedia.org/wikipedia/en/thumb/0/05/Flag_of_Brazil.svg/43px-
Flag_of_Brazil.svg.png 2x" data-file-width="720" data-file-height="504"
/> </span><a href="/wiki/Brazil" title="Brazil">Brazil</a></td>
</td></tr>
<tr>
src="//upload.wikimedia.org/wikipedia/commons/thumb/f/fa/Flag_of_the_People
%27s_Republic_of_China.svg/23px-Flag_of_the_People%27s_Republic_of_China.svg.png"
width="23" height="15" class="thumbborder"
srcset="//upload.wikimedia.org/wikipedia/commons/thumb/f/fa/Flag_of_the_People
%27s_Republic_of_China.svg/35px-Flag_of_the_People%27s_Republic_of_China.svg.png
1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/f/fa/Flag_of_the_People
%27s_Republic_of_China.svg/45px-Flag_of_the_People%27s_Republic_of_China.svg.png
2x" data-file-width="900" data-file-height="600" /> </span><a
href="/wiki/China" title="China">China</a></td>
</td></tr>
<tr style="background:#ccc;">
<td><center><b>World</b></center></td>
<td align="center"><b>473</b>
</td></tr>
</tbody></table>
<p>As of 2013, <a href="/wiki/Vietnam" title="Vietnam">Vietnam</a> was the world's
largest producer and exporter of black peppercorns, producing 163,000 <a
href="/wiki/Tonnes" class="mw-redirect" title="Tonnes">tonnes</a> or 34% of the
world total of 473,000 tonnes (table).<sup id="cite_ref-fao_15-1"
class="reference"><a href="#cite_note-fao-15">[15]</a></sup> Other major
producers include <a href="/wiki/Indonesia" title="Indonesia">Indonesia</a> (19%),
<a href="/wiki/India" title="India">India</a> (11%), and <a href="/wiki/Brazil"
title="Brazil">Brazil</a> (9%). Global pepper production may vary annually<sup
id="cite_ref-karvy_16-0" class="reference"><a href="#cite_note-karvy-
16">[16]</a></sup> according to crop management, disease, and weather.<sup
id="cite_ref-17" class="reference"><a href="#cite_note-17">[17]</a></sup>
Vietnam dominates the export market, using almost none of its production
domestically.<sup id="cite_ref-karvy_16-1" class="reference"><a href="#cite_note-
karvy-16">[16]</a></sup>
</p><p>Peppercorns are among the most widely traded spice in the world, accounting
for 20% of all spice imports.<sup class="noprint Inline-Template Template-Fact"
style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed"
title="Wikipedia:Citation needed"><span title="This claim needs references to
reliable sources. (November 2015)">citation needed</span></a></i>]</sup>
</p>
<h2><span class="mw-headline" id="History">History</span><span class="mw-
History">edit</a><span class="mw-editsection-bracket">]</span></span></h2>
href="/wiki/File:TVM_Pepper.JPG" class="image"><img alt=""
src="//upload.wikimedia.org/wikipedia/commons/thumb/f/f2/TVM_Pepper.JPG/220px-
TVM_Pepper.JPG" width="220" height="165" class="thumbimage"
srcset="//upload.wikimedia.org/wikipedia/commons/thumb/f/f2/TVM_Pepper.JPG/330px-
TVM_Pepper.JPG 1.5x,
//upload.wikimedia.org/wikipedia/commons/thumb/f/f2/TVM_Pepper.JPG/440px-
TVM_Pepper.JPG 2x" data-file-width="1024" data-file-height="768" /></a> <div
class="thumbcaption"><div class="magnify"><a href="/wiki/File:TVM_Pepper.JPG"
class="internal" title="Enlarge"></a></div>Pepper in Kerala</div></div></div>
href="/wiki/File:Pepper091.jpg" class="image"><img alt=""
src="//upload.wikimedia.org/wikipedia/commons/thumb/9/9c/Pepper091.jpg/220px-
Pepper091.jpg" width="220" height="165" class="thumbimage"
srcset="//upload.wikimedia.org/wikipedia/commons/thumb/9/9c/Pepper091.jpg/330px-
Pepper091.jpg 1.5x,
//upload.wikimedia.org/wikipedia/commons/thumb/9/9c/Pepper091.jpg/440px-
Pepper091.jpg 2x" data-file-width="450" data-file-height="338" /></a> <div
class="thumbcaption"><div class="magnify"><a href="/wiki/File:Pepper091.jpg"
class="internal" title="Enlarge"></a></div>Pepper before ripening</div></div></div>
href="/wiki/File:Sa-pepper.jpg" class="image"><img alt=""
src="//upload.wikimedia.org/wikipedia/commons/thumb/e/ed/Sa-pepper.jpg/220px-Sa-
pepper.jpg" width="220" height="214" class="thumbimage"
srcset="//upload.wikimedia.org/wikipedia/commons/thumb/e/ed/Sa-pepper.jpg/330px-Sa-
pepper.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/e/ed/Sa-
pepper.jpg/440px-Sa-pepper.jpg 2x" data-file-width="1100" data-file-
href="/wiki/File:Sa-pepper.jpg" class="internal"
title="Enlarge"></a></div>Peppercorn close-up</div></div></div>
<p>Pepper is native to South Asia and Southeast Asia, and has been known to <a
href="/wiki/Indian_cuisine" title="Indian cuisine">Indian cooking</a> since at
least 2000 BCE.<sup id="cite_ref-DS_18-0" class="reference"><a href="#cite_note-DS-
18">[18]</a></sup> J. Innes Miller notes that while pepper was grown in
southern <a href="/wiki/Thailand" title="Thailand">Thailand</a> and in <a
href="/wiki/Malaysia" title="Malaysia">Malaysia</a>, its most important source was
India, particularly the <a href="/wiki/Malabar_Coast" title="Malabar Coast">Malabar
Coast</a>, in what is now the state of <a href="/wiki/Kerala"
title="Kerala">Kerala</a>.<sup id="cite_ref-19" class="reference"><a
href="#cite_note-19">[19]</a></sup> The lost ancient port city of <a
href="/wiki/Muziris" title="Muziris">Muziris</a> in <a href="/wiki/Kerala"
title="Kerala">Kerala</a>, famous for exporting black pepper and various other
spices, gets mentioned in a number of classical historical sources.<sup
id="cite_ref-20" class="reference"><a href="#cite_note-
20">[20]</a></sup><sup id="cite_ref-21" class="reference"><a
href="#cite_note-21">[21]</a></sup><sup id="cite_ref-Pattanam_22-0"
class="reference"><a href="#cite_note-Pattanam-22">[22]</a></sup><sup
id="cite_ref-Kodungallur_23-0" class="reference"><a href="#cite_note-Kodungallur-
23">[23]</a></sup> Peppercorns were a much-prized trade good, often
referred to as "black gold" and used as a form of <a href="/wiki/Commodity_money"
title="Commodity money">commodity money</a>. The legacy of this trade remains in
some Western legal systems that recognize the term "<a href="/wiki/Peppercorn_rent"
class="mw-redirect" title="Peppercorn rent">peppercorn rent</a>" as a token payment
for something that is, essentially, being given.
</p><p>The ancient history of black pepper is often interlinked with (and confused
with) that of <a href="/wiki/Long_pepper" title="Long pepper">long pepper</a>, the
dried fruit of closely related <i>Piper longum</i>. The Romans knew of both and
often referred to either as just <i>piper</i>. In fact, the popularity of long
pepper did not entirely decline until the discovery of the New World and of <a
href="/wiki/Chili_pepper" title="Chili pepper">chili peppers</a>. Chili peppers—
some of which, when dried, are similar in shape and taste to long pepper—were
easier to grow in a variety of locations more convenient to Europe.
</p><p>Before the 16th century, pepper was being grown in <a
href="/wiki/Java_(island)" class="mw-redirect" title="Java (island)">Java</a>, <a
href="/wiki/Sunda_Islands" title="Sunda Islands">Sunda</a>, <a href="/wiki/Sumatra"
title="Sumatra">Sumatra</a>, <a href="/wiki/Madagascar"
title="Madagascar">Madagascar</a>, Malaysia, and everywhere in Southeast Asia.
These areas traded mainly with China, or used the pepper locally.<sup id="cite_ref-
24" class="reference"><a href="#cite_note-24">[24]</a></sup> Ports in the
Malabar area also served as a stop-off point for much of the trade in other spices
from farther east in the Indian Ocean. Following the British hegemony in India,
virtually all of the black pepper found in Europe, the Middle East, and North
Africa was traded from <a href="/wiki/Malabar_region" title="Malabar
region">Malabar region</a>.
</p>
<h3><span class="mw-headline" id="Ancient_times">Ancient times</span><span
class="mw-editsection"><span class="mw-editsection-bracket">[</span><a
href="/w/index.php?title=Black_pepper&action=edit&section=12" title="Edit
section: Ancient times">edit</a><span class="mw-editsection-
<p>Black peppercorns were found stuffed in the nostrils of <a
href="/wiki/Ramesses_II" title="Ramesses II">Ramesses II</a>, placed there as part
of the <a href="/wiki/Mummy" title="Mummy">mummification</a> rituals shortly after
his death in 1213 BCE.<sup id="cite_ref-25" class="reference"><a href="#cite_note-
25">[25]</a></sup> Little else is known about the use of pepper in <a
href="/wiki/Ancient_Egypt" title="Ancient Egypt">ancient Egypt</a> and how it
reached the <a href="/wiki/Nile" title="Nile">Nile</a> from South Asia.
</p><p>Pepper (both long and black) was known in Greece at least as early as the
fourth century BCE, though it was probably an uncommon and expensive item that only
the very rich could afford.
</p>
href="/wiki/File:Italy_to_India_Route.svg" class="image"><img alt=""
src="//upload.wikimedia.org/wikipedia/commons/thumb/a/ab/Italy_to_India_Route.svg/2
20px-Italy_to_India_Route.svg.png" width="220" height="130" class="thumbimage"
srcset="//upload.wikimedia.org/wikipedia/commons/thumb/a/ab/Italy_to_India_Route.sv
g/330px-Italy_to_India_Route.svg.png 1.5x,
//upload.wikimedia.org/wikipedia/commons/thumb/a/ab/Italy_to_India_Route.svg/440px-
Italy_to_India_Route.svg.png 2x" data-file-width="606" data-file-height="359"
/></a> <div class="thumbcaption"><div class="magnify"><a
href="/wiki/File:Italy_to_India_Route.svg" class="internal"
title="Enlarge"></a></div>A Roman-era trade route from India to
Italy</div></div></div>
<p>By the time of the early <a href="/wiki/Roman_Empire" title="Roman Empire">Roman
Empire</a>, especially after Rome's conquest of Egypt in 30 BCE, open-ocean
crossing of the Arabian Sea direct to <a href="/wiki/Southern_India" class="mw-
redirect" title="Southern India">southern India</a>'s Malabar Coast was near
routine. Details of this trading across the Indian Ocean have been passed down in
the <i><a href="/wiki/Periplus_of_the_Erythraean_Sea" title="Periplus of the
Erythraean Sea">Periplus of the Erythraean Sea</a></i>. According to the Roman
geographer <a href="/wiki/Strabo" title="Strabo">Strabo</a>, the early empire sent
a fleet of around 120 ships on an annual one-year trip to China, Southeast Asia,
India, and back. The fleet timed its travel across the Arabian Sea to take
advantage of the predictable <a href="/wiki/Monsoon" title="Monsoon">monsoon</a>
winds. Returning from India, the ships travelled up the <a href="/wiki/Red_Sea"
title="Red Sea">Red Sea</a>, from where the cargo was carried overland or via the
<a href="/wiki/Canal_of_the_Pharaohs" title="Canal of the Pharaohs">Nile-Red Sea
canal</a> to the Nile River, barged to <a href="/wiki/Alexandria"
title="Alexandria">Alexandria</a>, and shipped from there to Italy and Rome. The
rough geographical outlines of this same trade route would dominate the pepper
trade into Europe for a millennium and a half to come.
</p><p>With ships sailing directly to the Malabar coast, black pepper was now
travelling a shorter trade route than long pepper, and the prices reflected it. <a
href="/wiki/Pliny_the_Elder" title="Pliny the Elder">Pliny the Elder</a>'s <i><a
href="/wiki/Natural_History_(Pliny)" title="Natural History (Pliny)">Natural
History</a></i> tells us the prices in Rome around 77 CE: "Long pepper ... is 15 <a
href="/wiki/Denarius" title="Denarius">denarii</a> per pound, while that of white
pepper is seven, and of black, four." Pliny also complains, "There is no year in
which India does not drain the Roman Empire of 50 million <a href="/wiki/Sesterces"
class="mw-redirect" title="Sesterces">sesterces</a>," and further moralizes on
pepper:
</p>
<blockquote><p>It is quite surprising that the use of pepper has come so much into
fashion, seeing that in other substances which we use, it is sometimes their
sweetness, and sometimes their appearance that has attracted our notice; whereas,
pepper has nothing in it that can plead as a recommendation to either fruit or
berry, its only desirable quality being a certain pungency; and yet it is for this
that we import it all the way from India! Who was the first to make trial of it as
an article of food? and who, I wonder, was the man that was not content to prepare
himself by hunger only for the satisfying of a greedy appetite? (<i>N.H.</i>
12.14)<sup id="cite_ref-26" class="reference"><a href="#cite_note-
26">[26]</a></sup></p></blockquote>
<p>Black pepper was a well-known and widespread, if expensive, seasoning in the
Roman Empire. <a href="/wiki/Apicius" title="Apicius">Apicius</a>' <i><a
href="/wiki/De_re_coquinaria" class="mw-redirect" title="De re coquinaria">De re
coquinaria</a></i>, a third-century cookbook probably based at least partly on one
from the first century CE, includes pepper in a majority of its recipes. <a
href="/wiki/Edward_Gibbon" title="Edward Gibbon">Edward Gibbon</a> wrote, in <i><a
href="/wiki/The_History_of_the_Decline_and_Fall_of_the_Roman_Empire" title="The
History of the Decline and Fall of the Roman Empire">The History of the Decline and
Fall of the Roman Empire</a></i>, that pepper was "a favorite ingredient of the
most expensive Roman cookery".
</p>
<h3><span class="mw-headline" id="Postclassical_Europe">Postclassical
Europe</span><span class="mw-editsection"><span class="mw-editsection-
Postclassical Europe">edit</a><span class="mw-editsection-
<p>Pepper was so valuable that it was often used as <a
href="/wiki/Collateral_(finance)" title="Collateral (finance)">collateral</a> or
even currency. In the Dutch language, "pepper expensive" (<i>peperduur</i>) is an
expression for something very expensive. The taste for pepper (or the appreciation
of its monetary value) was passed on to those who would see Rome fall. <a
href="/wiki/Alaric_I" title="Alaric I">Alaric</a> the <a href="/wiki/Visigoths"
title="Visigoths">Visigoth</a> included 3,000 pounds of pepper as part of the
ransom he demanded from Rome when he besieged the city in fifth century.<sup
After the fall of Rome, others took over the middle legs of the <a
href="/wiki/Spice_trade" title="Spice trade">spice trade</a>, first the <a
href="/wiki/Persian_Empire" title="Persian Empire">Persians</a> and then the <a
href="/wiki/Arab" class="mw-redirect" title="Arab">Arabs</a>; Innes Miller cites
the account of <a href="/wiki/Cosmas_Indicopleustes" title="Cosmas
Indicopleustes">Cosmas Indicopleustes</a>, who travelled east to India, as proof
that "pepper was still being exported from India in the sixth century".<sup
By the end of the <a href="/wiki/Early_Middle_Ages" title="Early Middle Ages">Early
Middle Ages</a>, the central portions of the spice trade were firmly under <a
href="/wiki/Islamic" class="mw-redirect" title="Islamic">Islamic</a> control. Once
into the Mediterranean, the trade was largely monopolized by Italian powers,
especially <a href="/wiki/Republic_of_Venice" title="Republic of Venice">Venice</a>
and <a href="/wiki/Republic_of_Genoa" title="Republic of Genoa">Genoa</a>. The rise
of these <a href="/wiki/City-state" title="City-state">city-states</a> was funded
in large part by the spice trade.
</p><p>A <a href="/wiki/Riddle" title="Riddle">riddle</a> authored by <a
href="/wiki/Saint_Aldhelm" class="mw-redirect" title="Saint Aldhelm">Saint
Aldhelm</a>, a seventh-century <a href="/wiki/Bishop_of_Sherborne_(historic)"
class="mw-redirect" title="Bishop of Sherborne (historic)">Bishop of Sherborne</a>,
sheds some light on black pepper's role in England at that time:
</p>
<div class="poem">
<p>I am black on the outside, clad in a wrinkled cover,<br />
Yet within I bear a burning marrow.<br />
I season delicacies, the banquets of kings, and the luxuries of the table,<br />
Both the sauces and the tenderized meats of the kitchen.<br />
But you will find in me no quality of any worth,<br />
Unless your bowels have been rattled by my gleaming marrow.<sup id="cite_ref-29"
</p>
</div>
<p>During the <a href="/wiki/Middle_Ages" title="Middle Ages">Middle Ages</a>,
pepper was commonly believed to be used to conceal the taste of partially rotten
meat. No evidence supports this claim, and historians view it as highly unlikely;
in the Middle Ages, pepper was a <a href="/wiki/Luxury_good" class="mw-redirect"
title="Luxury good">luxury item</a>, affordable only to the wealthy, who certainly
had unspoiled meat available, as well.<sup id="cite_ref-30" class="reference"><a
href="#cite_note-30">[30]</a></sup> In addition, people of the time
certainly knew that eating spoiled food would make them sick. Similarly, the belief
that pepper was widely used as a preservative is questionable; it is true that <a
href="/wiki/Piperine" title="Piperine">piperine</a>, the compound that gives pepper
its spiciness, has some antimicrobial properties, but at the concentrations present
when pepper is used as a spice, the effect is small.<sup id="cite_ref-31"
class="reference"><a href="#cite_note-31">[31]</a></sup> Salt is a much
more effective preservative, and <a href="/wiki/Salt-cured_meat" title="Salt-cured
meat">salt-cured meats</a> were common fare, especially in winter. However, pepper
and other spices certainly played a role in improving the taste of long-preserved
meats.
</p>
<div class="thumb tleft"><div class="thumbinner" style="width:302px;"><a
href="/wiki/File:Calicut_1572.jpg" class="image"><img alt=""
src="//upload.wikimedia.org/wikipedia/commons/thumb/b/b5/Calicut_1572.jpg/300px-
Calicut_1572.jpg" width="300" height="123" class="thumbimage"
srcset="//upload.wikimedia.org/wikipedia/commons/thumb/b/b5/Calicut_1572.jpg/450px-
Calicut_1572.jpg 1.5x,
//upload.wikimedia.org/wikipedia/commons/thumb/b/b5/Calicut_1572.jpg/600px-
Calicut_1572.jpg 2x" data-file-width="3839" data-file-height="1579" /></a> <div
class="thumbcaption"><div class="magnify"><a href="/wiki/File:Calicut_1572.jpg"
class="internal" title="Enlarge"></a></div>A depiction of <a href="/wiki/Kozhikode"
title="Kozhikode">Calicut, India</a> published in 1572 during Portugal's control of
the pepper trade</div></div></div>
<p>Its exorbitant price during the Middle Ages—and the monopoly on the trade held
by Italy—was one of the inducements that led the <a href="/wiki/Portugal"
title="Portugal">Portuguese</a> to seek a sea route to India. In 1498, <a
href="/wiki/Vasco_da_Gama" title="Vasco da Gama">Vasco da Gama</a> became the first
person to reach India by sailing around Africa (see <a
href="/wiki/Age_of_Discovery" title="Age of Discovery">Age of Discovery</a>); asked
by Arabs in <a href="/wiki/Kozhikode" title="Kozhikode">Calicut</a> (who spoke
Spanish and Italian) why they had come, his representative replied, "we seek <a
href="/wiki/Christian" title="Christian">Christians</a> and spices". Though this
first trip to India by way of the southern tip of Africa was only a modest success,
the Portuguese quickly returned in greater numbers and eventually gained much
greater control of trade on the Arabian Sea. The <a
href="/wiki/Treaty_of_Tordesillas" title="Treaty of Tordesillas">1494 Treaty of
Tordesillas</a> with the Spanish granted Portugal exclusive rights to the half of
the world where black pepper originated.
</p><p>Unsurprisingly, the Portuguese proved unable to monopolize the spice trade.
Older Arab and Venetian trade networks successfully imported enormous quantities of
spices, and pepper once again flowed through Alexandria and Italy, as well as
around Africa. In the 17th century, the Portuguese lost almost all of their
valuable Indian Ocean trade to the <a href="/wiki/Netherlands"
title="Netherlands">Dutch</a> and the <a href="/wiki/England"
title="England">English</a>, who, taking advantage from the Spanish ruling over
Portugal during <a href="/wiki/Iberian_Union" title="Iberian Union">Iberian
Union</a> (1580–1640), occupied by force almost all Portuguese dominations in the
area. The pepper ports of Malabar began to trade increasingly with the Dutch in the
period 1661–1663.
</p>
href="/wiki/File:Le_livre_des_merveilles_de_Marco_Polo-pepper.jpg"
src="//upload.wikimedia.org/wikipedia/commons/thumb/2/2d/Le_livre_des_merveilles_de
_Marco_Polo-pepper.jpg/220px-Le_livre_des_merveilles_de_Marco_Polo-pepper.jpg"
width="220" height="135" class="thumbimage"
srcset="//upload.wikimedia.org/wikipedia/commons/thumb/2/2d/Le_livre_des_merveilles
_de_Marco_Polo-pepper.jpg/330px-Le_livre_des_merveilles_de_Marco_Polo-pepper.jpg
1.5x,
//upload.wikimedia.org/wikipedia/commons/thumb/2/2d/Le_livre_des_merveilles_de_Marc
o_Polo-pepper.jpg/440px-Le_livre_des_merveilles_de_Marco_Polo-pepper.jpg 2x" data-
file-width="2252" data-file-height="1382" /></a> <div class="thumbcaption"><div
class="magnify"><a href="/wiki/File:Le_livre_des_merveilles_de_Marco_Polo-
pepper.jpg" class="internal" title="Enlarge"></a></div>Pepper harvested for the
European trader, from a manuscript <i>Livre des merveilles de <a
href="/wiki/Marco_Polo" title="Marco Polo">Marco Polo</a></i> (The book of the
marvels of Marco Polo)</div></div></div>
href="/wiki/File:K%C3%A1v%C3%A9dar%C3%A1l%C3%B3_(3).JPG" class="image"><img alt=""
src="//upload.wikimedia.org/wikipedia/commons/thumb/b/be/K%C3%A1v%C3%A9dar%C3%A1l
%C3%B3_%283%29.JPG/220px-K%C3%A1v%C3%A9dar%C3%A1l%C3%B3_%283%29.JPG" width="220"
height="165" class="thumbimage"
srcset="//upload.wikimedia.org/wikipedia/commons/thumb/b/be/K%C3%A1v%C3%A9dar
%C3%A1l%C3%B3_%283%29.JPG/330px-K%C3%A1v%C3%A9dar%C3%A1l%C3%B3_%283%29.JPG
1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/b/be/K%C3%A1v%C3%A9dar%C3%A1l
%C3%B3_%283%29.JPG/440px-K%C3%A1v%C3%A9dar%C3%A1l%C3%B3_%283%29.JPG 2x" data-file-
width="4320" data-file-height="3240" /></a> <div class="thumbcaption"><div
class="magnify"><a href="/wiki/File:K%C3%A1v%C3%A9dar%C3%A1l%C3%B3_(3).JPG"
class="internal" title="Enlarge"></a></div>Pepper mill</div></div></div>
<p>As pepper supplies into Europe increased, the price of pepper declined (though
the total value of the import trade generally did not). Pepper, which in the early
Middle Ages had been an item exclusively for the rich, started to become more of an
everyday seasoning among those of more average means. Today, pepper accounts for
one-fifth of the world's spice trade.<sup id="cite_ref-32" class="reference"><a
href="#cite_note-32">[32]</a></sup>
</p>
<h3><span class="mw-headline" id="China">China</span><span class="mw-
China">edit</a><span class="mw-editsection-bracket">]</span></span></h3>
<p>It is possible that black pepper was known in <a href="/wiki/China"
title="China">China</a> in the second century BCE, if poetic reports regarding an
explorer named Tang Meng (唐蒙) are correct. Sent by <a
href="/wiki/Emperor_Wu_of_Han_China" class="mw-redirect" title="Emperor Wu of Han
China">Emperor Wu</a> to what is now south-west China, Tang Meng is said to have
come across something called <i>jujiang</i> or "sauce-betel". He was told it came
from the markets of <a href="/wiki/Shu_(state)" title="Shu (state)">Shu</a>, an
area in what is now the <a href="/wiki/Sichuan" title="Sichuan">Sichuan</a>
province. The traditional view among historians is that "sauce-betel" is a sauce
made from <a href="/wiki/Betel" title="Betel">betel</a> leaves, but arguments have
been made that it actually refers to pepper, either long or black.<sup
</p><p>In the third century CE, black pepper made its first definite appearance in
Chinese texts, as <i>hujiao</i> or "foreign pepper". It does not appear to have
been widely known at the time, failing to appear in a fourth-century work
describing a wide variety of spices from beyond China's southern border, including
long pepper.<sup id="cite_ref-34" class="reference"><a href="#cite_note-
34">[34]</a></sup> By the 12th century, however, black pepper had become a
popular ingredient in the cuisine of the wealthy and powerful, sometimes taking the
place of China's native <a href="/wiki/Sichuan_pepper" title="Sichuan
pepper">Sichuan pepper</a> (the tongue-numbing dried fruit of an unrelated plant).
</p><p><a href="/wiki/Marco_Polo" title="Marco Polo">Marco Polo</a> testifies to
pepper's popularity in 13th-century China, when he relates what he is told of its
consumption in the city of Kinsay (<a href="/wiki/Hangzhou"
title="Hangzhou">Hangzhou</a>): "... Messer Marco heard it stated by one of
the Great Kaan's officers of customs that the quantity of pepper introduced daily
for consumption into the city of Kinsay amounted to 43 loads, each load being
equal to 223 lbs."<sup id="cite_ref-35" class="reference"><a href="#cite_note-
35">[35]</a></sup> Marco Polo is not considered a very reliable source
regarding China, and these second-hand data may be even more suspect, but if this
estimated 10,000 pounds (4,500 kg) a day for one city is anywhere near the
truth, China's pepper imports may have dwarfed Europe's.
</p><p>During the course of the <a href="/wiki/Treasure_voyages" class="mw-
redirect" title="Treasure voyages">treasure voyages</a> in the early 15th century,
Admiral <a href="/wiki/Zheng_He" title="Zheng He">Zheng He</a> and his
expeditionary fleets returned with such a large amount of black pepper that the
once-costly luxury became a common commodity.<sup id="cite_ref-36"
</p>
<h2><span id="Phytochemicals.2C_folk_medicine_and_research"></span><span class="mw-
headline" id="Phytochemicals,_folk_medicine_and_research">Phytochemicals, folk
medicine and research</span><span class="mw-editsection"><span class="mw-
editsection-bracket">[</span><a href="/w/index.php?
Phytochemicals, folk medicine and research">edit</a><span class="mw-editsection-
href="/wiki/File:Alice_par_John_Tenniel_21.png" class="image"><img alt=""
src="//upload.wikimedia.org/wikipedia/commons/thumb/a/a4/Alice_par_John_Tenniel_21.
png/220px-Alice_par_John_Tenniel_21.png" width="220" height="181"
class="thumbimage"
srcset="//upload.wikimedia.org/wikipedia/commons/thumb/a/a4/Alice_par_John_Tenniel_
21.png/330px-Alice_par_John_Tenniel_21.png 1.5x,
//upload.wikimedia.org/wikipedia/commons/thumb/a/a4/Alice_par_John_Tenniel_21.png/4
40px-Alice_par_John_Tenniel_21.png 2x" data-file-width="2143" data-file-
href="/wiki/File:Alice_par_John_Tenniel_21.png" class="internal"
title="Enlarge"></a></div>There's certainly too much pepper in that soup!' Alice
said to herself, as well as she could for sneezing. — <i><a
href="/wiki/Alice_in_Wonderland" class="mw-redirect" title="Alice in
Wonderland">Alice in Wonderland</a></i> (1865). Chapter VI: Pig and Pepper. Note
the cook's pepper mill.</div></div></div>
<p>Like many eastern spices, pepper was historically both a seasoning and a <a
href="/wiki/Folk_medicine" class="mw-redirect" title="Folk medicine">folk
medicine</a>. Long pepper, being stronger, was often the preferred medication, but
both were used. Black pepper (or perhaps long pepper) was believed to cure several
illnesses, such as <a href="/wiki/Constipation"
title="Constipation">constipation</a>, <a href="/wiki/Insomnia"
title="Insomnia">insomnia</a>, oral <a href="/wiki/Abscess"
title="Abscess">abscesses</a>, <a href="/wiki/Sunburn" title="Sunburn">sunburn</a>,
and <a href="/wiki/Toothache" title="Toothache">toothaches</a>, among others.<sup
Various sources from the fifth century onward recommended pepper to treat eye
problems, often by applying salves or poultices made with pepper directly to the
eye. No current medical evidence indicates any of these treatments has any
benefit.<sup id="cite_ref-38" class="reference"><a href="#cite_note-
38">[38]</a></sup>
</p><p>Pepper is known to cause <a href="/wiki/Sneeze" title="Sneeze">sneezing</a>.
Some sources say that piperine, a substance present in black pepper, irritates the
nostrils, causing the sneezing.<sup id="cite_ref-39" class="reference"><a
href="#cite_note-39">[39]</a></sup> Few, if any, controlled studies have
been carried out to answer the question.
</p><p>Piperine is under study for its potential to increase absorption of <a
href="/wiki/Selenium" title="Selenium">selenium</a>, <a href="/wiki/Vitamin_B12"
title="Vitamin B12">vitamin B<sub>12</sub></a>, <a href="/wiki/Beta-carotene"
class="mw-redirect" title="Beta-carotene">beta-carotene</a> and <a
href="/wiki/Curcumin" title="Curcumin">curcumin</a>, as well as other
compounds.<sup id="cite_ref-40" class="reference"><a href="#cite_note-
40">[40]</a></sup> As a folk medicine, pepper appears in the Buddhist <a
href="/wiki/Sama%C3%B1%C3%B1aphala_Sutta" title="Samaññaphala Sutta">Samaññaphala
Sutta</a>, chapter five, as one of the few medicines a monk is allowed to
carry.<sup id="cite_ref-41" class="reference"><a href="#cite_note-
41">[41]</a></sup>
Pepper contains <a href="/wiki/Phytochemicals" class="mw-redirect"
title="Phytochemicals">phytochemicals</a>,<sup id="cite_ref-42"
class="reference"><a href="#cite_note-42">[42]</a></sup> including <a
href="/wiki/Amides" class="mw-redirect" title="Amides">amides</a>, <a
href="/wiki/Piperidine" title="Piperidine">piperidines</a>, <a
href="/wiki/Pyrrolidine" title="Pyrrolidine">pyrrolidines</a> and trace amounts of
<a href="/wiki/Safrole" title="Safrole">safrole</a>, which may be <a
href="/wiki/Carcinogen" title="Carcinogen">carcinogenic</a> in laboratory
rodents.<sup id="cite_ref-duke_43-0" class="reference"><a href="#cite_note-duke-
43">[43]</a></sup>
</p><p>Piperine is also under study for a variety of possible physiological
effects,<sup id="cite_ref-44" class="reference"><a href="#cite_note-
44">[44]</a></sup> although this work is preliminary and mechanisms of
activity for piperine in the human body remain unknown.
</p>
<h3><span class="mw-headline" id="Nutrition">Nutrition</span><span class="mw-
Nutrition">edit</a><span class="mw-editsection-bracket">]</span></span></h3>
<p>One <a href="/wiki/Tablespoon" title="Tablespoon">tablespoon</a> (6 grams) of
ground black pepper contains moderate amounts of <a href="/wiki/Vitamin_K"
title="Vitamin K">vitamin K</a> (13% of the <a href="/wiki/Daily_value" class="mw-
redirect" title="Daily value">daily value</a> or DV), <a href="/wiki/Iron"
title="Iron">iron</a> (10% DV) and <a href="/wiki/Manganese"
title="Manganese">manganese</a> (18% DV), with trace amounts of other <a
href="/wiki/Essential_nutrients" class="mw-redirect" title="Essential
nutrients">essential nutrients</a>, <a href="/wiki/Protein"
title="Protein">protein</a>, and <a href="/wiki/Dietary_fibre" class="mw-redirect"
title="Dietary fibre">dietary fibre</a>.<sup id="cite_ref-45" class="reference"><a
</p>
<h2><span class="mw-headline" id="Flavor">Flavor</span><span class="mw-
Flavor">edit</a><span class="mw-editsection-bracket">]</span></span></h2>
href="/wiki/File:Pfeffermuehlen_S7301812.jpg" class="image"><img alt=""
src="//upload.wikimedia.org/wikipedia/commons/thumb/b/b0/Pfeffermuehlen_S7301812.jp
g/170px-Pfeffermuehlen_S7301812.jpg" width="170" height="224" class="thumbimage"
srcset="//upload.wikimedia.org/wikipedia/commons/thumb/b/b0/Pfeffermuehlen_S7301812
.jpg/255px-Pfeffermuehlen_S7301812.jpg 1.5x,
//upload.wikimedia.org/wikipedia/commons/thumb/b/b0/Pfeffermuehlen_S7301812.jpg/340
px-Pfeffermuehlen_S7301812.jpg 2x" data-file-width="1024" data-file-
href="/wiki/File:Pfeffermuehlen_S7301812.jpg" class="internal"
title="Enlarge"></a></div>Handheld pepper mills</div></div></div>
href="/wiki/File:Black_Pepper_Grains.jpg" class="image"><img alt=""
src="//upload.wikimedia.org/wikipedia/commons/thumb/d/dd/Black_Pepper_Grains.jpg/22
0px-Black_Pepper_Grains.jpg" width="220" height="165" class="thumbimage"
srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/dd/Black_Pepper_Grains.jpg
/330px-Black_Pepper_Grains.jpg 1.5x,
//upload.wikimedia.org/wikipedia/commons/thumb/d/dd/Black_Pepper_Grains.jpg/440px-
Black_Pepper_Grains.jpg 2x" data-file-width="800" data-file-height="600" /></a>
<div class="thumbcaption"><div class="magnify"><a
href="/wiki/File:Black_Pepper_Grains.jpg" class="internal"
title="Enlarge"></a></div>Black pepper grains</div></div></div>
<p>Pepper gets its spicy heat mostly from piperine derived both from the outer
fruit and the seed. Black pepper contains between 4.6 and 9.7% piperine by mass,
and white pepper slightly more than that.<sup id="cite_ref-46" class="reference"><a
href="#cite_note-46">[46]</a></sup> Refined <a href="/wiki/Piperine"
title="Piperine">piperine</a>, by weight, is about one percent as hot as the <a
href="/wiki/Capsaicin" title="Capsaicin">capsaicin</a> found in <a
href="/wiki/Chili_pepper" title="Chili pepper">chili peppers</a>.<sup id="cite_ref-
lawless_47-0" class="reference"><a href="#cite_note-lawless-
47">[47]</a></sup> The outer fruit layer, left on black pepper, also
contains <a href="/wiki/Aroma" class="mw-redirect" title="Aroma">aroma</a>-
contributing <a href="/wiki/Terpene" title="Terpene">terpenes</a>, including <a
href="/wiki/Germacrene" title="Germacrene">germacrene</a> (11%), <a
href="/wiki/Limonene" title="Limonene">limonene</a> (10%), <a href="/wiki/Pinene"
title="Pinene">pinene</a> (10%), <a href="/wiki/Alpha-phellandrene" class="mw-
redirect" title="Alpha-phellandrene">alpha-phellandrene</a> (9%), and <a
href="/wiki/Beta-caryophyllene" class="mw-redirect" title="Beta-
caryophyllene">beta-caryophyllene</a> (7%),<sup id="cite_ref-48"
class="reference"><a href="#cite_note-48">[48]</a></sup> which give
citrusy, woody, and floral notes. These scents are mostly missing in white pepper,
which is stripped of the fruit layer. White pepper can gain different odours
(including musty notes) from its longer fermentation stage.<sup id="cite_ref-
McGee_49-0" class="reference"><a href="#cite_note-McGee-49">[49]</a></sup>
The aroma of pepper is attributed to <a href="/wiki/Rotundone"
title="Rotundone">rotundone</a> (3,4,5,6,7,8-Hexahydro-3α,8α-dimethyl-5α-(1-
methylethenyl)<a href="/wiki/Azulene" title="Azulene">azulene</a>-1(2H)-one), a <a
href="/wiki/Sesquiterpene" title="Sesquiterpene">sesquiterpene</a> originally
discovered in the tubers of <i><a href="/wiki/Cyperus_rotundus" title="Cyperus
rotundus">Cyperus rotundus</a></i>, which can be detected in concentrations of 0.4
nanograms/l in water and in wine: rotundone is also present in marjoram, oregano,
rosemary, basil, thyme, and geranium, as well as in some Shiraz wines.<sup
</p><p>Pepper loses flavor and aroma through evaporation, so airtight storage helps
preserve its spiciness longer. Pepper can also lose flavor when exposed to light,
which can <a href="/wiki/Isomerisation" class="mw-redirect"
title="Isomerisation">transform</a> piperine into nearly tasteless <a
href="/wiki/Chavicine" title="Chavicine">isochavicine</a>.<sup id="cite_ref-
McGee_49-1" class="reference"><a href="#cite_note-McGee-49">[49]</a></sup>
Once ground, pepper's aromatics can evaporate quickly; most culinary sources
recommend grinding whole peppercorns immediately before use for this reason.
Handheld <a href="/wiki/Pepper_mill" class="mw-redirect" title="Pepper mill">pepper
mills</a> or grinders, which mechanically grind or crush whole peppercorns, are
used for this as an alternative to pepper shakers that dispense ground pepper.
Spice mills such as pepper mills were found in European kitchens as early as the
14th century, but the <a href="/wiki/Mortar_and_pestle" title="Mortar and
pestle">mortar and pestle</a> used earlier for crushing pepper have remained a
popular method for centuries, as well.<sup id="cite_ref-51" class="reference"><a
</p>
<h2><span class="mw-headline" id="See_also">See also</span><span class="mw-
title=Black_pepper&action=edit&section=18" title="Edit section: See
also">edit</a><span class="mw-editsection-bracket">]</span></span></h2>
<ul><li><a href="/wiki/False_black_pepper" class="mw-redirect" title="False black
pepper">False black pepper</a></li>
<li><a href="/wiki/Malabar_pepper" title="Malabar pepper">Malabar pepper</a></li>
<li><a href="/wiki/Peppercorn_sauce" title="Peppercorn sauce">Peppercorn
sauce</a></li>
<li><a href="/wiki/Salt" title="Salt">Salt</a></li></ul>
<h2><span class="mw-headline" id="References">References</span><span class="mw-
References">edit</a><span class="mw-editsection-bracket">]</span></span></h2>
<div class="reflist columns references-column-width" style="-moz-column-width:
30em; -webkit-column-width: 30em; column-width: 30em; list-style-type: decimal;">
<ol class="references">
<li id="cite_note-GRIN-1"><span class="mw-cite-backlink"><b><a href="#cite_ref-
GRIN_1-0">^</a></b></span> <span class="reference-text"><cite class="citation"><a
rel="nofollow" class="external text" href="https://npgsweb.ars-
grin.gov/gringlobal/taxonomydetail.aspx?id=28589">"<i>Piper nigrum</i>"</a>. <i><a
href="/wiki/Germplasm_Resources_Information_Network" title="Germplasm Resources
Information Network">Germplasm Resources Information Network</a> (GRIN)</i>. <a
href="/wiki/Agricultural_Research_Service" title="Agricultural Research
Service">Agricultural Research Service</a> (ARS), <a
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%2Ffmt%3Akev%3Amtx
%3Ajournal&rft.genre=article&rft.jtitle=Germplasm+Resources+Information+Net
work+%28GRIN%29&rft.atitle=Piper+nigrum&rft_id=https%3A%2F%2Fnpgsweb.ars-
grin.gov%2Fgringlobal%2Ftaxonomydetail.aspx%3Fid%3D28589&rfr_id=info%3Asid
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</li>
<li id="cite_note-Sen,Colleen-Taylor-2"><span class="mw-cite-backlink"><b><a
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class="external text" href="https://books.google.com/books?id=YIyV_5wrplMC"><i>Food
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title="International Standard Book Number">ISBN</a> <a
href="/wiki/Special:BookSources/9780313324871"
title="Special:BookSources/9780313324871">9780313324871</a>. <q>Peppers, called the
king of spices, are the dried berries of a tropical vine native to Kerala, which is
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2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx
%3Abook&rft.genre=book&rft.btitle=Food+Culture+in+India+-
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%3DYIyV_5wrplMC&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABlack+pepper"
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</li>
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1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-oed_7-
2"><sup><i><b>c</b></i></sup></a></span> <span class="reference-text"><cite
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<li id="cite_note-DH-Hegde-10"><span class="mw-cite-backlink">^ <a href="#cite_ref-
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</li>
<li id="cite_note-karvy-16"><span class="mw-cite-backlink">^ <a href="#cite_ref-
karvy_16-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-karvy_16-
href="http://www.karvycomtrade.com/downloads/karvySpecialReports/karvysSpecialRepor
ts_20080515_01.pdf">"Karvy's special Reports — Seasonal Outlook Report
Pepper"</a> <span style="font-size:85%;">(PDF)</span>. Karvy Comtrade Limited. 15
May 2008<span class="reference-accessdate">. Retrieved <span class="nowrap">29
January</span> 2008</span>.</cite><span title="ctx_ver=Z39.88-
%3Abook&rft.genre=unknown&rft.btitle=Karvy%27s+special+Reports+
%E2%80%94+Seasonal+Outlook+Report+Pepper&rft.pub=Karvy+Comtrade+Limited&rft
.date=2008-05-15&rft_id=http%3A%2F%2Fwww.karvycomtrade.com%2Fdownloads
%2FkarvySpecialReports%2FkarvysSpecialReports_20080515_01.pdf&rfr_id=info%3Asid
</li>
17">^</a></b></span> <span class="reference-text"><cite class="citation
journal">Krishnamuthry, K. S.; Kandiannan, K.; Sibin, C.; Chempakam, B.; Ankegowda,
S. J. (2011). <a rel="nofollow" class="external text"
href="https://www.researchgate.net/profile/K_KANDIANNAN/publication/267963994_Trend
s_in_climate_and_productivity_and_relationship_between_climatic_variables_and_produ
ctivity_in_black_pepper_Piper_nigrum/links/54db45f00cf261ce15cfacf5/Trends-in-
climate-and-productivity-and-relationship-between-climatic-variables-and-
productivity-in-black-pepper-Piper-nigrum.pdf">"Trends in climate and productivity
and relationship between climatic variables and productivity in black pepper (Piper
nigrum)"</a> <span style="font-size:85%;">(PDF)</span>. <i>Indian Journal of
Agricultural Sciences</i>. <b>81</b> (8): 729–733<span class="reference-
accessdate">. Retrieved <span class="nowrap">29 January</span>
%2Ffmt%3Akev%3Amtx
%3Ajournal&rft.genre=article&rft.jtitle=Indian+Journal+of+Agricultural+Scie
nces&rft.atitle=Trends+in+climate+and+productivity+and+relationship+between+cli
matic+variables+and+productivity+in+black+pepper+%28Piper+nigrum
733&rft.date=2011&rft.aulast=Krishnamuthry&rft.aufirst=K.
+S.&rft.au=Kandiannan%2C+K.&rft.au=Sibin%2C+C.&rft.au=Chempakam
%2C+B.&rft.au=Ankegowda%2C+S.+J.&rft_id=https%3A%2F%2Fwww.researchgate.net
%2Fprofile%2FK_KANDIANNAN%2Fpublication
%2F267963994_Trends_in_climate_and_productivity_and_relationship_between_climatic_v
ariables_and_productivity_in_black_pepper_Piper_nigrum%2Flinks
%2F54db45f00cf261ce15cfacf5%2FTrends-in-climate-and-productivity-and-relationship-
between-climatic-variables-and-productivity-in-black-pepper-Piper-
nigrum.pdf&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABlack+pepper"
</li>
<li id="cite_note-DS-18"><span class="mw-cite-backlink"><b><a href="#cite_ref-
DS_18-0">^</a></b></span> <span class="reference-text">Davidson & Saberi
178</span>
</li>
19">^</a></b></span> <span class="reference-text">J. Innes Miller, <i>The Spice
Trade of the Roman Empire</i> (Oxford: Clarendon Press, 1969), p. 80</span>
</li>
text" href="http://www.thehindu.com/news/cities/Delhi/artefacts-from-the-lost-port-
of-muziris/article6657446.ece">"Artefacts from the lost Port of Muziris."</a> The
Hindu. December 3, 2014.</span>
</li>
text" href="http://www.frontline.in/navigation/?
type=static&page=flonnet&rdurl=fl2708/stories/20100423270806200.htm">"Muzir
is, at last?"</a> R. Krishnakumar, <i>www.frontline.in</i> Frontline, Apr. 10-23
2010.</span>
</li>
<li id="cite_note-Pattanam-22"><span class="mw-cite-backlink"><b><a
href="#cite_ref-Pattanam_22-0">^</a></b></span> <span class="reference-text"><a
rel="nofollow" class="external text" href="http://www.thehindu.com/todays-paper/tp-
national/pattanam-richest-indoroman-site-on-indian-ocean-
rim/article274715.ece">"Pattanam richest Indo-Roman site on Indian Ocean rim."</a>
The Hindu. May 3, 2009.</span>
</li>
<li id="cite_note-Kodungallur-23"><span class="mw-cite-backlink"><b><a
href="#cite_ref-Kodungallur_23-0">^</a></b></span> <span class="reference-
text"><cite class="citation book">Prof. George Menachery; Fr. Werner Chakkalakkal,
CMI (January 10, 2001). "Cranganore: Past and Present". <a rel="nofollow"
class="external text"
href="http://www.indianchristianity.com/html/Books.htm#CRANGANORE:%20PAST%20AND
%20PRESENT"><i>Kodungallur – The Cradle of Christianity in India</i></a><span
class="reference-accessdate">. Retrieved <span class="nowrap">11 May</span>
%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=Cranganore
%3A+Past+and+Present&rft.btitle=Kodungallur+
%E2%80%93+The+Cradle+of+Christianity+in+India&rft.date=2001-01-
10&rft.au=Prof.+George+Menachery&rft.au=Fr.+Werner+Chakkalakkal
%2C+CMI&rft_id=http%3A%2F%2Fwww.indianchristianity.com%2Fhtml%2FBooks.htm
%23CRANGANORE%3A%2520PAST%2520AND%2520PRESENT&rfr_id=info%3Asid
</li>
24">^</a></b></span> <span class="reference-text">Dalby p. 93.</span>
</li>
book">Stephanie Fitzgerald (8 September 2008). <a rel="nofollow" class="external
text" href="https://books.google.com/?id=J8mGcvFkatIC&pg=PT24"><i>Ramses II,
Egyptian Pharaoh, Warrior, and Builder</i></a>. Compass Point Books. p. 88. <a
href="/wiki/International_Standard_Book_Number" title="International Standard Book
Number">ISBN</a> <a href="/wiki/Special:BookSources/0-7565-3836-X"
title="Special:BookSources/0-7565-3836-X">0-7565-3836-X</a><span class="reference-
%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Ramses+II
%2C+Egyptian+Pharaoh%2C+Warrior
%2C+and+Builder&rft.pages=88&rft.pub=Compass+Point+Books&rft.date=2008-
09-08&rft.isbn=0-7565-3836-X&rft.au=Stephanie+Fitzgerald&rft_id=https
%3A%2F%2Fbooks.google.com%2F%3Fid%3DJ8mGcvFkatIC%26pg%3DPT24&rfr_id=info%3Asid
</li>
26">^</a></b></span> <span class="reference-text">From Bostock and Riley's 1855
translation. <a rel="nofollow" class="external text"
href="http://www.perseus.tufts.edu/hopper/text?doc=Perseus%3Atext
%3A1999.02.0137%3Abook%3D12%3Achapter%3D14">Text online</a>.</span>
</li>
27">^</a></b></span> <span class="reference-text">J. Norwich, Byzantium: The Early
Centuries, 134</span>
</li>
28">^</a></b></span> <span class="reference-text">Innes Miller, <i>The Spice
Trade</i>, p. 83</span>
</li>
29">^</a></b></span> <span class="reference-text">Translation from Turner, p 94.
The riddle's answer is of course <i>pepper</i>.</span>
</li>
30">^</a></b></span> <span class="reference-text">Dalby p. 156; also Turner pp.
108–109, though Turner does go on to discuss spices (not pepper specifically) being
used to disguise the taste of partially spoiled wine or ale.</span>
</li>
31">^</a></b></span> <span class="reference-text"><cite class="citation journal">H.
J. D. Dorman; S. G. Deans (2000). <a rel="nofollow" class="external text"
href="http://onlinelibrary.wiley.com/doi/10.1046/j.1365-
2672.2000.00969.x/pdf">"Antimicrobial agents from plants: antibacterial activity of
plant volatile oils"</a>. <i>Journal of Applied Microbiology</i>. <b>88</b> (2):
308–16. <a href="/wiki/Digital_object_identifier" title="Digital object
identifier">doi</a>:<a rel="nofollow" class="external text"
href="//doi.org/10.1046/j.1365-2672.2000.00969.x">10.1046/j.1365-
2672.2000.00969.x</a>. <a href="/wiki/PubMed_Identifier" class="mw-redirect"
title="PubMed Identifier">PMID</a> <a rel="nofollow" class="external text"
%3Ajournal&rft.genre=article&rft.jtitle=Journal+of+Applied+Microbiology&amp
;rft.atitle=Antimicrobial+agents+from+plants
%3A+antibacterial+activity+of+plant+volatile+oils&rft.volume=88&rft.issue=2
&rft.pages=308-16&rft.date=2000&rft_id=info%3Adoi%2F10.1046%2Fj.1365-
2672.2000.00969.x&rft_id=info%3Apmid%2F10736000&rft.au=H.+J.+D.
+Dorman&rft.au=S.+G.+Deans&rft_id=http%3A%2F%2Fonlinelibrary.wiley.com
%2Fdoi%2F10.1046%2Fj.1365-2672.2000.00969.x%2Fpdf&rfr_id=info%3Asid
style="display:none;"> </span></span>. <a rel="nofollow" class="external text"
href="http://www.blackwell-synergy.com/doi/full/10.1046/j.1365-
2672.2000.00969.x">Full text at Blackwell website; purchase required</a>. "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."</span>
</li>
32">^</a></b></span> <span class="reference-text">Jaffee, p. 10.</span>
</li>
33">^</a></b></span> <span class="reference-text">Dalby pp. 74–75. The argument
that <i>jujiang</i> was long pepper goes back to the fourth century CE botanical
writings of Ji Han; Hui-lin Li's 1979 translation of and commentary on Ji Han's
work makes the case that it was <i>Piper nigrum</i>.</span>
</li>
34">^</a></b></span> <span class="reference-text">Dalby p. 77.</span>
</li>
35">^</a></b></span> <span class="reference-text"><a href="/wiki/Henry_Yule"
title="Henry Yule">Yule, Henry</a>; Cordier, Henri, Translation from <a
href="http://www.gutenberg.org/browse/authors/y#a5823"><i>The Travels of Marco
Polo: The Complete Yule-Cordier Edition</i></a><i>, Vol. 2</i>, Dover. <a
Number">ISBN</a> <a href="/wiki/Special:BookSources/0-486-27587-6"
title="Special:BookSources/0-486-27587-6">0-486-27587-6</a>. p. 204.</span>
</li>
journal">Finlay, Robert (2008). "The Voyages of Zheng He: Ideology, State Power,
and Maritime Trade in Ming China". <i>Journal of the Historical Society</i>.
<b>8</b> (3): 337. <a href="/wiki/Digital_object_identifier" title="Digital object
href="//doi.org/10.1111/j.1540-5923.2008.00250.x">10.1111/j.1540-
5923.2008.00250.x</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info
%3Aofi%2Ffmt%3Akev%3Amtx
%3Ajournal&rft.genre=article&rft.jtitle=Journal+of+the+Historical+Society&a
mp;rft.atitle=The+Voyages+of+Zheng+He%3A+Ideology%2C+State+Power
%2C+and+Maritime+Trade+in+Ming+China&rft.volume=8&rft.issue=3&rft.pages
=337&rft.date=2008&rft_id=info%3Adoi%2F10.1111%2Fj.1540-
5923.2008.00250.x&rft.aulast=Finlay&rft.aufirst=Robert&rfr_id=info
</li>
37">^</a></b></span> <span class="reference-text">Turner p. 160.</span>
</li>
38">^</a></b></span> <span class="reference-text">Turner p. 171.</span>
</li>
39">^</a></b></span> <span class="reference-text">U.S. Library of Congress Science
Reference Services "Everyday Mysteries", <a rel="nofollow" class="external text"
href="https://www.loc.gov/rr/scitech/mysteries/pepper.html">Why does pepper make
you sneeze?</a>. Retrieved 12 November 2005.</span>
</li>
journal">Dudhatra, GB; Mody, SK; Awale, MM; Patel, HB; Modi, CM; Kumar, A; Kamani,
DR; Chauhan, BN (2012). <a rel="nofollow" class="external text"
href="//www.ncbi.nlm.nih.gov/pmc/articles/PMC3458266">"A comprehensive review on
pharmacotherapeutics of herbal bioenhancers"</a>. <i>The Scientific World
Journal</i>. <b>2012</b> (637953): 637953. <a
href="/wiki/Digital_object_identifier" title="Digital object identifier">doi</a>:<a
href="//doi.org/10.1100/2012/637953">10.1100/2012/637953</a>. <a
href="/wiki/PubMed_Central" title="PubMed Central">PMC</a> <span
class="plainlinks"><a rel="nofollow" class="external text"
href="//www.ncbi.nlm.nih.gov/pmc/articles/PMC3458266">3458266</a> <img
alt="Freely accessible"
src="//upload.wikimedia.org/wikipedia/commons/thumb/6/65/Lock-green.svg/9px-Lock-
green.svg.png" title="Freely accessible" width="9" height="14"
srcset="//upload.wikimedia.org/wikipedia/commons/thumb/6/65/Lock-green.svg/14px-
Lock-green.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/6/65/Lock-
green.svg/18px-Lock-green.svg.png 2x" data-file-width="512" data-file-
height="813" /></span>. <a href="/wiki/PubMed_Identifier" class="mw-redirect"
title="PubMed Identifier">PMID</a> <a rel="nofollow" class="external text"
%3Ajournal&rft.genre=article&rft.jtitle=The+Scientific+World+Journal&rf
t.atitle=A+comprehensive+review+on+pharmacotherapeutics+of+herbal+bioenhancers&
rft.volume=2012&rft.issue=637953&rft.pages=637953&rft.date=2012&rft
_id=%2F%2Fwww.ncbi.nlm.nih.gov%2Fpmc%2Farticles%2FPMC3458266&rft_id=info%3Apmid
%2F23028251&rft_id=info%3Adoi
%2F10.1100%2F2012%2F637953&rft.aulast=Dudhatra&rft.aufirst=GB&rft.au=Mo
dy%2C+SK&rft.au=Awale%2C+MM&rft.au=Patel%2C+HB&rft.au=Modi
%2C+CM&rft.au=Kumar%2C+A&rft.au=Kamani%2C+DR&rft.au=Chauhan
%2C+BN&rft_id=%2F%2Fwww.ncbi.nlm.nih.gov%2Fpmc%2Farticles
%2FPMC3458266&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABlack+pepper"
</li>
41">^</a></b></span> <span class="reference-text"><cite class="citation book"><a
href="/wiki/Thanissaro_Bhikkhu" title="Thanissaro Bhikkhu">Thanissaro Bhikkhu</a>
(30 November 1990). <a rel="nofollow" class="external text"
href="http://www.accesstoinsight.org/lib/authors/thanissaro/bmc2/bmc2.ch05.html"><i
>Buddhist Monastic Code II</i></a>. Cambridge University Press. <a
title="Special:BookSources/0-521-36708-5">0-521-36708-5</a><span class="reference-
%2Ffmt%3Akev%3Amtx
%3Abook&rft.genre=book&rft.btitle=Buddhist+Monastic+Code+II&rft.pub=Cam
bridge+University+Press&rft.date=1990-11-30&rft.isbn=0-521-36708-
5&rft.au=Thanissaro+Bhikkhu&rft_id=http%3A%2F%2Fwww.accesstoinsight.org
%2Flib%2Fauthors%2Fthanissaro%2Fbmc2%2Fbmc2.ch05.html&rfr_id=info%3Asid
</li>
journal">Dawid, Corinna; Henze, Andrea; Frank, Oliver; Glabasnia, Anneke; Rupp,
Mathias; Büning, Kirsten; Orlikowski, Diana; Bader, Matthias; Hofmann, Thomas
(2012). "Structural and Sensory Characterization of Key Pungent and Tingling
Compounds from Black Pepper (<i>Piper nigrum</i> L.)". <i>Journal of Agricultural
and Food Chemistry</i>. <b>60</b> (11): 2884–2895. <a
href="//doi.org/10.1021/jf300036a">10.1021/jf300036a</a>. <a
%3Ajournal&rft.genre=article&rft.jtitle=Journal+of+Agricultural+and+Food+Ch
emistry&rft.atitle=Structural+and+Sensory+Characterization+of+Key+Pungent+and+T
ingling+Compounds+from+Black+Pepper+%28Piper+nigrum+L.
2895&rft.date=2012&rft_id=info%3Adoi%2F10.1021%2Fjf300036a&rft_id=info
%3Apmid%2F22352449&rft.aulast=Dawid&rft.aufirst=Corinna&rft.au=Henze
%2C+Andrea&rft.au=Frank%2C+Oliver&rft.au=Glabasnia
%2C+Anneke&rft.au=Rupp%2C+Mathias&rft.au=B%C3%BCning
%2C+Kirsten&rft.au=Orlikowski%2C+Diana&rft.au=Bader
%2C+Matthias&rft.au=Hofmann%2C+Thomas&rfr_id=info%3Asid%2Fen.wikipedia.org
</li>
<li id="cite_note-duke-43"><span class="mw-cite-backlink"><b><a href="#cite_ref-
duke_43-0">^</a></b></span> <span class="reference-text"><cite class="citation
book">James A. Duke (16 August 1993). <a rel="nofollow" class="external text"
href="https://books.google.com/?id=-tg7R4hU8hkC&pg=PA395"><i>CRC Handbook of
Alternative Cash Crops</i></a>. CRC Press. p. 395. <a
title="Special:BookSources/0-8493-3620-1">0-8493-3620-1</a><span class="reference-
%2Ffmt%3Akev%3Amtx
%3Abook&rft.genre=book&rft.btitle=CRC+Handbook+of+Alternative+Cash+Crops&am
p;rft.pages=395&rft.pub=CRC+Press&rft.date=1993-08-16&rft.isbn=0-8493-
3620-1&rft.au=James+A.+Duke&rft_id=https%3A%2F%2Fbooks.google.com%2F%3Fid
%3D-tg7R4hU8hkC%26pg%3DPA395&rfr_id=info%3Asid%2Fen.wikipedia.org
</li>
journal">Srinivasan K (2007). "Black pepper and its pungent principle-piperine: a
review of diverse physiological effects". <i>Crit Rev Food Sci Nutr</i>. <b>47</b>
(8): 735–48. <a href="/wiki/Digital_object_identifier" title="Digital object
href="//doi.org/10.1080/10408390601062054">10.1080/10408390601062054</a>. <a
%3Ajournal&rft.genre=article&rft.jtitle=Crit+Rev+Food+Sci+Nutr&rft.atit
le=Black+pepper+and+its+pungent+principle-piperine
%3A+a+review+of+diverse+physiological+effects&rft.volume=47&rft.issue=8&amp
;rft.pages=735-48&rft.date=2007&rft_id=info%3Adoi
%2F10.1080%2F10408390601062054&rft_id=info%3Apmid
%2F17987447&rft.au=Srinivasan+K&rfr_id=info%3Asid%2Fen.wikipedia.org
</li>
href="http://nutritiondata.self.com/facts/spices-and-herbs/200/2">"Nutrition facts
for black pepper, one tablespoon (6 g); USDA Nutrient Database, version SR-21"</a>.
Conde Nast. 2014<span class="reference-accessdate">. Retrieved <span
class="nowrap">25 October</span> 2014</span>.</cite><span title="ctx_ver=Z39.88-
%3Abook&rft.genre=unknown&rft.btitle=Nutrition+facts+for+black+pepper
%2C+one+tablespoon+%286+g%29%3B+USDA+Nutrient+Database%2C+version+SR-
21&rft.pub=Conde+Nast&rft.date=2014&rft_id=http%3A%2F
%2Fnutritiondata.self.com%2Ffacts%2Fspices-and-herbs%2F200%2F2&rfr_id=info
</li>
text" href="http://www.tis-
gdv.de/tis_e/ware/gewuerze/pfeffer/pfeffer.htm#selbsterhitzung">Pepper</a>. Tis-
gdv.de. Retrieved on 31 October 2012.</span>
</li>
<li id="cite_note-lawless-47"><span class="mw-cite-backlink"><b><a href="#cite_ref-
lawless_47-0">^</a></b></span> <span class="reference-text"><cite class="citation
book">Lawless, Harry T.; Heymann, Hildegarde (2010). <a rel="nofollow"
class="external text" href="https://books.google.com/?
id=BTR7VEJPDWAC&q=piperine#v=snippet&q=piperine&f=false"><i>Sensory
Evaluation of Food: Principles and Practices</i></a>. Springer. pp. 62–3. <a
Number">ISBN</a> <a href="/wiki/Special:BookSources/1441964886"
title="Special:BookSources/1441964886">1441964886</a>.</cite><span
%3Abook&rft.genre=book&rft.btitle=Sensory+Evaluation+of+Food
%3A+Principles+and+Practices&rft.pages=62-
3&rft.pub=Springer&rft.date=2010&rft.isbn=1441964886&rft.aulast=Law
less&rft.aufirst=Harry+T.&rft.au=Heymann%2C+Hildegarde&rft_id=https%3A
%2F%2Fbooks.google.com%2F%3Fid%3DBTR7VEJPDWAC%26q%3Dpiperine%23v%3Dsnippet%26q
%3Dpiperine%26f%3Dfalse&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABlack+pepper"
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journal">Jirovetz, L; Buchbauer, G; Ngassoum, M. B.; Geissler, M (2002). <a
href="https://www.academia.edu/1845116/Aroma_compound_analysis_of_i_Piper_nigrum_i_
and_i_Piper_guineense_i_essential_oils_from_Cameroon_using_solid-
phase_microextraction_gas_chromatography_">"Aroma compound analysis of Piper nigrum
and Piper guineense essential oils from Cameroon using solid-phase microextraction-
gas chromatography, solid-phase microextraction-gas chromatography-mass
spectrometry and olfactometry"</a>. <i>Journal of Chromatography A</i>. <b>976</b>
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from+Cameroon+using+solid-phase+microextraction-gas+chromatography%2C+solid-
phase+microextraction-gas+chromatography-
mass+spectrometry+and+olfactometry&rft.volume=976&rft.issue=1%E2%80%932&amp
;rft.pages=265-75&rft.date=2002&rft_id=info%3Adoi%2F10.1016%2Fs0021-
9673%2802%2900376-x&rft_id=info%3Apmid
%2F12462618&rft.aulast=Jirovetz&rft.aufirst=L&rft.au=Buchbauer
%2C+G&rft.au=Ngassoum%2C+M.+B.&rft.au=Geissler%2C+M&rft_id=https%3A%2F
%2Fwww.academia.edu
%2F1845116%2FAroma_compound_analysis_of_i_Piper_nigrum_i_and_i_Piper_guineense_i_es
sential_oils_from_Cameroon_using_solid-
phase_microextraction_gas_chromatography_&rfr_id=info%3Asid%2Fen.wikipedia.org
</li>
<li id="cite_note-McGee-49"><span class="mw-cite-backlink">^ <a href="#cite_ref-
McGee_49-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-McGee_49-
1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text">McGee p.
428.</span>
</li>
journal">Siebert, Tracey E.; Wood, Claudia; Elsey, Gordon M.; Alan (2008).
"Determination of Rotundone, the Pepper Aroma Impact Compound, in Grapes and Wine".
<i>J. Agric. Food Chem</i>. <b>56</b> (10): 3745–3748. <a
href="//doi.org/10.1021/jf800184t">10.1021/jf800184t</a>. <a
%3Ajournal&rft.genre=article&rft.jtitle=J.+Agric.
+Food+Chem.&rft.atitle=Determination+of+Rotundone
%2C+the+Pepper+Aroma+Impact+Compound
%2C+in+Grapes+and+Wine&rft.volume=56&rft.issue=10&rft.pages=3745-
3748&rft.date=2008&rft_id=info%3Adoi%2F10.1021%2Fjf800184t&rft_id=info
%3Apmid%2F18461962&rft.aulast=Siebert&rft.aufirst=Tracey+E.&rft.au=Wood
%2C+Claudia&rft.au=Elsey%2C+Gordon+M.&rft.au=Alan&rfr_id=info%3Asid
</li>
book">Montagne, Prosper (2001). <i>Larousse Gastronomique</i>. Hamlyn. p. 726.
<a href="/wiki/International_Standard_Book_Number" title="International Standard
Book Number">ISBN</a> <a href="/wiki/Special:BookSources/0-600-60235-4"
title="Special:BookSources/0-600-60235-4">0-600-60235-4</a>. <a href="/wiki/OCLC"
title="OCLC">OCLC</a> <a rel="nofollow" class="external text"
href="//www.worldcat.org/oclc/47231315">47231315</a>.</cite><span
%3Abook&rft.genre=book&rft.btitle=Larousse+Gastronomique&rft.pages=726&
amp;rft.pub=Hamlyn&rft.date=2001&rft_id=info%3Aoclcnum
%2F47231315&rft.isbn=0-600-60235-4&rft.au=Montagne
%2C+Prosper&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABlack+pepper"
class="Z3988"><span style="display:none;"> </span></span> "Mill".</span>
</li>
</ol></div>
<h2><span class="mw-headline" id="Bibliography">Bibliography</span><span class="mw-
Bibliography">edit</a><span class="mw-editsection-bracket">]</span></span></h2>
<style data-mw-deduplicate="TemplateStyles:r853264625">.mw-parser-output
.refbegin{font-size:90%;margin-bottom:0.5em}.mw-parser-output .refbegin-hanging-
indents>ul{list-style-type:none;margin-left:0}.mw-parser-output .refbegin-hanging-
indents>ul>li,.mw-parser-output .refbegin-hanging-indents>dl>dd{margin-
left:0;padding-left:3.2em;text-indent:-3.2em;list-style:none}.mw-parser-output
.refbegin-100{font-size:100%}</style><div class="refbegin" style="">
<ul><li><cite class="citation book">Dalby, Andrew (2002). <a rel="nofollow"
class="external text" href="https://books.google.com/?id=7IHcZ21dyjwC"><i>Dangerous
Tastes</i></a>. Berkeley: University of California Press. <a
title="Special:BookSources/0-520-23674-2">0-520-23674-2</a>.</cite><span
%3Abook&rft.genre=book&rft.btitle=Dangerous+Tastes&rft.place=Berkeley&a
mp;rft.pub=University+of+California+Press&rft.date=2002&rft.isbn=0-520-
23674-2&rft.aulast=Dalby&rft.aufirst=Andrew&rft_id=https%3A%2F
%2Fbooks.google.com%2F%3Fid%3D7IHcZ21dyjwC&rfr_id=info%3Asid%2Fen.wikipedia.org
style="display:none;"> </span></span></li>
<li><cite class="citation book">Davidson, Alan (2002). <i>Wilder Shores of
Gastronomy: Twenty Years of the Best Food Writing from the Journal Petits Propos
Culinaires</i>. Berkeley: Ten Speed Press. <a
Number">ISBN</a> <a href="/wiki/Special:BookSources/978-1-58008-417-8"
title="Special:BookSources/978-1-58008-417-8">978-1-58008-417-8</a>.</cite><span
%3Abook&rft.genre=book&rft.btitle=Wilder+Shores+of+Gastronomy
%3A+Twenty+Years+of+the+Best+Food+Writing+from+the+Journal+Petits+Propos+Culinaires
&rft.place=Berkeley&rft.pub=Ten+Speed+Press&rft.date=2002&rft.isbn=
978-1-58008-417-8&rft.aulast=Davidson&rft.aufirst=Alan&rfr_id=info
<li><cite class="citation journal">Jaffee, Steven (2004). <a rel="nofollow"
href="http://siteresources.worldbank.org/INTRANETTRADE/Resources/Topics/Standards/I
ndiaSpices.pdf">"Delivering and Taking the Heat: Indian Spices and Evolving Process
Standards"</a> <span style="font-size:85%;">(PDF)</span>. <i>An Agriculture and
Rural Development Discussion Paper</i>. Washington: World Bank.</cite><span
%3Ajournal&rft.genre=article&rft.jtitle=An+Agriculture+and+Rural+Developmen
t+Discussion+Paper&rft.atitle=Delivering+and+Taking+the+Heat
%3A+Indian+Spices+and+Evolving+Process+Standards&rft.date=2004&rft.aulast=J
affee&rft.aufirst=Steven&rft_id=http%3A%2F%2Fsiteresources.worldbank.org
%2FINTRANETTRADE%2FResources%2FTopics%2FStandards%2FIndiaSpices.pdf&rfr_id=info
<li><cite class="citation book">McGee, Harold (2004). "Black Pepper and Relatives".
<i>On Food and Cooking (Revised Edition)</i>. Scribner. pp. 427–429. <a
%3Abook&rft.genre=bookitem&rft.atitle=Black+Pepper+and+Relatives&rft.bt
itle=On+Food+and+Cooking+%28Revised+Edition%29&rft.pages=427-
429&rft.pub=Scribner&rft.date=2004&rft_id=info%3Aoclcnum
%2F56590708&rft.isbn=0-684-80001-2&rft.au=McGee%2C+Harold&rfr_id=info
<li><cite class="citation book">Turner, Jack (2004). <i>Spice: The History of a
Temptation</i>. London: Vintage Books. <a
%3Abook&rft.genre=book&rft.btitle=Spice
%3A+The+History+of+a+Temptation&rft.place=London&rft.pub=Vintage+Books&
rft.date=2004&rft_id=info%3Aoclcnum%2F61213802&rft.isbn=0-375-70705-
0&rft.au=Turner%2C+Jack&rfr_id=info%3Asid%2Fen.wikipedia.org
style="display:none;"> </span></span></li></ul>
</div>
<h2><span class="mw-headline" id="External_links">External links</span><span
class="mw-editsection"><span class="mw-editsection-bracket">[</span><a
href="/w/index.php?title=Black_pepper&action=edit&section=21" title="Edit
section: External links">edit</a><span class="mw-editsection-
<ul><li><a href="/wiki/File:Commons-logo.svg" class="image"><img alt=""
src="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/12px-Commons-
logo.svg.png" width="12" height="16" class="noviewer"
srcset="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/18px-
Commons-logo.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-
logo.svg/24px-Commons-logo.svg.png 2x" data-file-width="1024" data-file-
height="1376" /></a> Media related to <a
href="https://commons.wikimedia.org/wiki/Category:Piper_nigrum" class="extiw"
title="commons:Category:Piper nigrum">Piper nigrum</a> at Wikimedia Commons</li>
<li><a href="/wiki/File:Wikispecies-logo.svg" class="image"><img alt=""
src="//upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wikispecies-logo.svg/14px-
Wikispecies-logo.svg.png" width="14" height="16" class="noviewer"
srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wikispecies-
logo.svg/20px-Wikispecies-logo.svg.png 1.5x,
//upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wikispecies-logo.svg/27px-
Wikispecies-logo.svg.png 2x" data-file-width="941" data-file-height="1103" /></a>
Data related to <a href="https://species.wikimedia.org/wiki/Piper_nigrum"
class="extiw" title="wikispecies:Piper nigrum">Piper nigrum</a> at Wikispecies</li>
<li><a href="/wiki/File:Wikibooks-logo-en-noslogan.svg" class="image"><img alt=""
src="//upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wikibooks-logo-en-
noslogan.svg/16px-Wikibooks-logo-en-noslogan.svg.png" width="16" height="16"
class="noviewer"
srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wikibooks-logo-en-
noslogan.svg/24px-Wikibooks-logo-en-noslogan.svg.png 1.5x,
//upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wikibooks-logo-en-
noslogan.svg/32px-Wikibooks-logo-en-noslogan.svg.png 2x" data-file-width="400"
data-file-height="400" /></a> <a
href="https://en.wikibooks.org/wiki/Cookbook:Pepper" class="extiw"
title="wikibooks:Cookbook:Pepper">Pepper</a> at Wikibook Cookbooks</li></ul>
<div role="navigation" class="navbox" aria-labelledby="Culinary_herbs_and_spices"
style="padding:3px"><table class="nowraplinks collapsible collapsed navbox-inner"
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id="Culinary_herbs_and_spices" style="font-size:114%;margin:0 4em">Culinary herbs
and spices</div></th></tr><tr><td colspan="2" class="navbox-list navbox-odd hlist"
style="width:100%;padding:0px"><div style="padding:0em 0.25em"></div><table
class="nowraplinks collapsible collapsed navbox-subgroup" style="border-
spacing:0"><tbody><tr><th scope="col" class="navbox-title" colspan="2"
style=";"><div id="Herbs" style="font-size:114%;margin:0 4em"><a href="/wiki/Herb"
title="Herb">Herbs</a></div></th></tr><tr><td colspan="2" class="navbox-list
navbox-odd" style="width:100%;padding:0px"><div style="padding:0em 0.25em">
<ul><li><i><a href="/wiki/Angelica_archangelica" title="Angelica
archangelica">Angelica</a></i></li>
<li><a href="/wiki/Basil" title="Basil">Basil</a>
<ul><li><a href="/wiki/Ocimum_tenuiflorum" title="Ocimum tenuiflorum">holy</a></li>
<li><a href="/wiki/Thai_basil" title="Thai basil">Thai</a></li></ul></li>
<li><a href="/wiki/Bay_leaf" title="Bay leaf">Bay leaf</a></li>
<li><a href="/wiki/Cinnamomum_tamala" title="Cinnamomum tamala">Indian bay leaf
<span style="font-size:90%;">(<i>tejpat</i>)</span></a></li>
<li><a href="/wiki/Boldo" title="Boldo">Boldo</a></li>
<li><a href="/wiki/Borage" title="Borage">Borage</a></li>
<li><a href="/wiki/Chervil" title="Chervil">Chervil</a></li>
<li><a href="/wiki/Chives" title="Chives">Chives</a>
<ul><li><a href="/wiki/Allium_tuberosum" title="Allium tuberosum">garlic /
Chinese</a></li></ul></li>
<li><a href="/wiki/Cicely" title="Cicely">Cicely</a></li>
<li><a href="/wiki/Coriander" title="Coriander">Coriander leaf / Cilantro</a>
<ul><li><a href="/wiki/Porophyllum_ruderale" title="Porophyllum
ruderale">Bolivian</a></li>
<li><a href="/wiki/Persicaria_odorata" title="Persicaria odorata">Vietnamese <span
style="font-size:90%;">(<i>rau răm</i>)</span></a></li></ul></li>
<li><a href="/wiki/Eryngium_foetidum" title="Eryngium foetidum">Culantro</a></li>
<li><a href="/wiki/Garden_cress" title="Garden cress">Cress</a></li>
<li><a href="/wiki/Curry_tree" title="Curry tree">Curry leaf</a></li>
<li><a href="/wiki/Dill" title="Dill">Dill</a></li>
<li><a href="/wiki/Dysphania_ambrosioides" title="Dysphania
ambrosioides">Epazote</a></li>
<li><a href="/wiki/Hemp" title="Hemp">Hemp</a></li>
<li><a href="/wiki/Piper_auritum" title="Piper auritum">Hoja santa</a></li>
<li><a href="/wiki/Houttuynia_cordata" title="Houttuynia cordata"><i>Houttuynia
cordata</i> <span style="font-size:90%;">(<i>giấp cá</i>)</span></a></li>
<li><a href="/wiki/Hyssopus_officinalis" title="Hyssopus
officinalis">Hyssop</a></li>
<li><a href="/wiki/Jimbu" title="Jimbu">Jimbu</a></li>
<li><a href="/wiki/Elsholtzia_ciliata" title="Elsholtzia ciliata">Kinh gioi <span
style="font-size:90%;">(Vietnamese balm)</span></a></li>
<li><a href="/wiki/Perilla_frutescens" title="Perilla frutescens">Kkaennip</a></li>
<li><a href="/wiki/Lavandula_angustifolia" title="Lavandula
angustifolia">Lavender</a></li>
<li><a href="/wiki/Melissa_officinalis" class="mw-redirect" title="Melissa
officinalis">Lemon balm</a></li>
<li><a href="/wiki/Cymbopogon" title="Cymbopogon">Lemon grass</a></li>
<li><a href="/wiki/Backhousia_citriodora" title="Backhousia citriodora">Lemon
myrtle</a></li>
<li><a href="/wiki/Aloysia_citrodora" title="Aloysia citrodora">Lemon
verbena</a></li>
<li><a href="/wiki/Limnophila_aromatica" title="Limnophila aromatica"><i>Limnophila
aromatica</i> <span style="font-size:90%;">(rice-paddy herb)</span></a></li>
<li><a href="/wiki/Lovage" title="Lovage">Lovage</a></li>
<li><a href="/wiki/Marjoram" title="Marjoram">Marjoram</a></li>
<li><a href="/wiki/Mentha" title="Mentha">Mint</a></li>
<li><a href="/wiki/Mugwort" title="Mugwort">Mugwort</a></li>
<li><a href="/wiki/Cryptotaenia" title="Cryptotaenia">Mitsuba</a></li>
<li><a href="/wiki/Oregano" title="Oregano">Oregano</a></li>
<li><a href="/wiki/Parsley" title="Parsley">Parsley</a></li>
<li><a href="/wiki/Perilla" title="Perilla">Perilla</a></li>
<li><a href="/wiki/Rosemary" title="Rosemary">Rosemary</a></li>
<li><a href="/wiki/Ruta_graveolens" title="Ruta graveolens">Rue</a></li>
<li><a href="/wiki/Salvia_officinalis" title="Salvia officinalis">Sage</a></li>
<li><a href="/wiki/Satureja" title="Satureja">Savory</a></li>
<li><a href="/wiki/Zanthoxylum_piperitum" title="Zanthoxylum piperitum">Sanshō
leaf</a></li>
<li><a href="/wiki/Shiso" title="Shiso">Shiso</a></li>
<li><a href="/wiki/Sorrel" title="Sorrel">Sorrel</a></li>
<li><a href="/wiki/Tarragon" title="Tarragon">Tarragon</a></li>
<li><a href="/wiki/Thyme" title="Thyme">Thyme</a></li>
<li><a href="/wiki/Galium_odoratum" title="Galium odoratum">Woodruff</a></li></ul>
</div></td></tr></tbody></table><div></div></td></tr><tr><td colspan="2"
class="navbox-list navbox-odd hlist" style="width:100%;padding:0px"><div
style="padding:0em 0.25em"></div><table class="nowraplinks collapsible collapsed
navbox-subgroup" style="border-spacing:0"><tbody><tr><th scope="col" class="navbox-
title" colspan="2" style=";"><div id="Spices" style="font-size:114%;margin:0
4em"><a href="/wiki/Spice" title="Spice">Spices</a></div></th></tr><tr><td
colspan="2" class="navbox-list navbox-odd" style="width:100%;padding:0px"><div
style="padding:0em 0.25em">
<ul><li><a href="/wiki/Aonori" class="mw-redirect" title="Aonori">Aonori <span
style="font-size:90%;">(ground seaweed)</span></a></li>
<li><a href="/wiki/Ajwain" title="Ajwain">Ajwain</a></li>
<li><a href="/wiki/Allspice" title="Allspice">Allspice</a></li>
<li><a href="/wiki/Amchoor" title="Amchoor">Amchoor <span style="font-
size:90%;">(mango powder)</span></a></li>
<li><a href="/wiki/Anise" title="Anise">Anise</a>
<ul><li><a href="/wiki/Illicium_verum" title="Illicium
verum">star</a></li></ul></li>
<li><a href="/wiki/Asafoetida" title="Asafoetida">Asafoetida</a></li>
<li><a href="/wiki/Cinnamomum_camphora" title="Cinnamomum
camphora">Camphor</a></li>
<li><a href="/wiki/Caraway" title="Caraway">Caraway</a></li>
<li><a href="/wiki/Cardamom" title="Cardamom">Cardamom</a>
<ul><li><a href="/wiki/Black_cardamom" title="Black
cardamom">black</a></li></ul></li>
<li><a href="/wiki/Cinnamomum_cassia" title="Cinnamomum cassia">Cassia</a></li>
<li><a href="/wiki/Celery_powder" title="Celery powder">Celery powder</a></li>
<li><a href="/wiki/Celery" title="Celery">Celery seed</a></li>
<li><a href="/wiki/Charoli" class="mw-redirect" title="Charoli">Charoli</a></li>
<li><a href="/wiki/Chenpi" title="Chenpi">Chenpi</a></li>
<li><a href="/wiki/Cinnamon" title="Cinnamon">Cinnamon</a></li>
<li><a href="/wiki/Clove" title="Clove">Clove</a></li>
<li><a href="/wiki/Coriander" title="Coriander">Coriander seed</a></li>
<li><a href="/wiki/Piper_cubeba" title="Piper cubeba">Cubeb</a></li>
<li><a href="/wiki/Cumin" title="Cumin">Cumin</a>
<ul><li><i><a href="/wiki/Nigella_sativa" title="Nigella sativa">Nigella
sativa</a></i></li>
<li><i><a href="/wiki/Bunium_persicum" class="mw-redirect" title="Bunium
persicum">Bunium persicum</a></i></li></ul></li>
<li><a href="/wiki/Perilla_frutescens" title="Perilla frutescens">Deulkkae</a></li>
<li><a href="/wiki/Dill" title="Dill">Dill / Dill seed</a></li>
<li><a href="/wiki/Fennel" title="Fennel">Fennel</a></li>
<li><a href="/wiki/Fenugreek" title="Fenugreek">Fenugreek</a>
<ul><li><a href="/wiki/Trigonella_caerulea" title="Trigonella
caerulea">blue</a></li></ul></li>
<li><a href="/wiki/Boesenbergia_rotunda" title="Boesenbergia rotunda">Fingerroot
<span style="font-size:90%;">(<i>krachai</i>)</span></a></li>
<li><a href="/wiki/Galangal" title="Galangal">Galangal</a>
<ul><li><a href="/wiki/Alpinia_galanga" title="Alpinia galanga">greater</a></li>
<li><a href="/wiki/Alpinia_officinarum" title="Alpinia
officinarum">lesser</a></li></ul></li>
<li><a href="/wiki/Garlic" title="Garlic">Garlic</a></li>
<li><a href="/wiki/Ginger" title="Ginger">Ginger</a></li>
<li><a href="/wiki/Kaempferia_galanga" title="Kaempferia galanga">Aromatic ginger
<span style="font-size:90%;">(<i>kencur</i>)</span></a></li>
<li><a href="/wiki/Heracleum_persicum" title="Heracleum persicum">Golpar</a></li>
<li><a href="/wiki/Aframomum_melegueta" title="Aframomum melegueta">Grains of
Paradise</a></li>
<li><a href="/wiki/Grains_of_Selim" title="Grains of Selim">Grains of
Selim</a></li>
<li><a href="/wiki/Horseradish" title="Horseradish">Horseradish</a></li>
<li><a href="/wiki/Juniper_berry" title="Juniper berry">Juniper berry</a></li>
<li><a href="/wiki/Garcinia_indica" title="Garcinia indica">Kokum</a></li>
<li><a href="/wiki/Aframomum_corrorima" title="Aframomum
corrorima">Korarima</a></li>
<li><a href="/wiki/Dried_lime" title="Dried lime">Dried lime</a></li>
<li><a href="/wiki/Glycyrrhiza_glabra" class="mw-redirect" title="Glycyrrhiza
glabra">Liquorice</a></li>
<li><a href="/wiki/Litsea_cubeba" title="Litsea cubeba">Litsea cubeba</a></li>
<li><a href="/wiki/Nutmeg" title="Nutmeg">Mace</a></li>
<li><a href="/wiki/Curcuma_amada" title="Curcuma amada">Mango-ginger</a></li>
<li><a href="/wiki/Mastic_(plant_resin)" title="Mastic (plant
resin)">Mastic</a></li>
<li><a href="/wiki/Mahleb" title="Mahleb">Mahleb</a></li>
<li><a href="/wiki/Mustard_plant" title="Mustard plant">Mustard</a>
<ul><li><a href="/wiki/Brassica_nigra" title="Brassica nigra">black</a></li>
<li><a href="/wiki/Brassica_juncea" title="Brassica juncea">brown</a></li>
<li><a href="/wiki/White_mustard" title="White mustard">white</a></li></ul></li>
<li><a href="/wiki/Nigella_sativa" title="Nigella sativa">Nigella <span
style="font-size:90%;">(<i>kalonji</i>)</span></a></li>
<li><a href="/wiki/Njangsa" title="Njangsa">Njangsa</a></li>
<li><a href="/wiki/Nutmeg" title="Nutmeg">Nutmeg</a></li>
<li><a href="/wiki/Pomegranate" title="Pomegranate">Pomegranate seed <span
style="font-size:90%;">(<i>anardana</i>)</span></a></li>
<li><a href="/wiki/Poppy_seed" title="Poppy seed">Poppy seed</a></li>
<li><a href="/wiki/Trachyspermum_roxburghianum" title="Trachyspermum
roxburghianum">Radhuni</a></li>
<li><a href="/wiki/Rosa_%C3%97_damascena" title="Rosa × damascena">Rose</a></li>
<li><a href="/wiki/Saffron" title="Saffron">Saffron</a></li>
<li><a href="/wiki/Salt" title="Salt">Salt</a></li>
<li><a href="/wiki/Smilax_ornata" title="Smilax ornata">Sarsaparilla</a></li>
<li><a href="/wiki/Sassafras" title="Sassafras">Sassafras</a></li>
<li><a href="/wiki/Sesame" title="Sesame">Sesame</a></li>
<li><a href="/wiki/Shiso" title="Shiso">Shiso seeds / berries</a></li>
<li><a href="/wiki/Sumac" title="Sumac">Sumac</a></li>
<li><a href="/wiki/Tamarind" title="Tamarind">Tamarind</a></li>
<li><a href="/wiki/Dipteryx_odorata" title="Dipteryx odorata">Tonka bean</a></li>
<li><a href="/wiki/Turmeric" title="Turmeric">Turmeric</a></li>
<li><a href="/wiki/Uzazi" title="Uzazi">Uzazi</a></li>
<li><a href="/wiki/Vanilla" title="Vanilla">Vanilla</a></li>
<li><a href="/wiki/Piper_borbonense" title="Piper
borbonense">Voatsiperifery</a></li>
<li><a href="/wiki/Wasabi" title="Wasabi">Wasabi</a></li>
<li><a href="/wiki/Yuzu" class="mw-redirect" title="Yuzu">Yuzu zest</a></li>
<li><a href="/wiki/Curcuma_zedoaria" title="Curcuma zedoaria">Zedoary</a></li>
<li><a href="/wiki/Berberis_vulgaris" title="Berberis vulgaris">Zereshk</a></li>
<li><a href="/wiki/Zest_(ingredient)" title="Zest (ingredient)">Zest</a></li></ul>
</div><table class="nowraplinks navbox-subgroup" style="border-
spacing:0"><tbody><tr><td class="navbox-abovebelow" colspan="2"><div
id="Peppers">Peppers</div></td></tr><tr><td colspan="2" class="navbox-list navbox-
even" style="width:100%;padding:0px"><div style="padding:0em 0.25em">
<ul><li><a href="/wiki/Alligator_pepper" title="Alligator
pepper">Alligator</a></li>
<li><a href="/wiki/Schinus_terebinthifolia" title="Schinus
terebinthifolia">Brazilian</a></li>
<li><a href="/wiki/Chili_pepper" title="Chili pepper">Chili</a>
<ul><li><span style="font-size:90%;"><i><a href="/wiki/Capsicum_annuum"
title="Capsicum annuum">Capsicum annuum</a></i></span>
<ul><li><a href="/wiki/Cayenne_pepper" title="Cayenne pepper">Cayenne</a></li>
<li><a href="/wiki/Jalape%C3%B1o" title="Jalapeño">Jalapeño</a></li>
<li><a href="/wiki/New_Mexico_chile" title="New Mexico chile">New Mexico
chile</a></li>
<li><a href="/wiki/Paprika" title="Paprika">Paprika</a></li></ul></li>
<li><span style="font-size:90%;"><i><a href="/wiki/Capsicum_chinense"
title="Capsicum chinense">Capsicum chinense</a></i></span>
<ul><li><a href="/wiki/Habanero" title="Habanero">Habanero</a></li></ul></li>
<li><span style="font-size:90%;"><i><a href="/wiki/Capsicum_frutescens"
title="Capsicum frutescens">Capsicum frutescens</a></i></span>
<ul><li><a href="/wiki/Piri_piri" title="Piri piri">Piri piri</a></li>
<li><a href="/wiki/Tabasco_pepper" title="Tabasco
pepper">Tabasco</a></li></ul></li></ul></li>
<li><a href="/wiki/Long_pepper" title="Long pepper">Long</a></li>
<li><a href="/wiki/Schinus_molle" title="Schinus molle">Peruvian</a></li>
<li><a href="/wiki/Sichuan_pepper" title="Sichuan pepper">Sichuan <span
style="font-size:90%;">(<i>huājiāo</i>)</span></a></li>
<li><a href="/wiki/Zanthoxylum_piperitum" title="Zanthoxylum piperitum">Japanese
pricklyash</a></li>
<li><a href="/wiki/Tasmannia_lanceolata" title="Tasmannia
lanceolata">Tasmanian</a></li>
<li><a class="mw-selflink selflink">Peppercorn <span style="font-
size:90%;">(black / green / white)</span></a></li></ul>
</div></td></tr></tbody></table><div>
title" colspan="2" style=";"><div id="Mixtures" style="font-size:114%;margin:0
4em"><a href="/wiki/Spice_mix" title="Spice
mix">Mixtures</a></div></th></tr><tr><td colspan="2" class="navbox-list navbox-odd"
style="width:100%;padding:0px"><div style="padding:0em 0.25em">
<ul><li><a href="/wiki/Ajika" title="Ajika">Adjika</a></li>
<li><a href="/wiki/Advieh" title="Advieh">Advieh</a></li>
<li><a href="/wiki/Baharat" title="Baharat">Baharat</a></li>
<li><a href="/wiki/Beau_monde_seasoning" title="Beau monde seasoning">Beau monde
seasoning</a></li>
<li><a href="/wiki/Berbere" title="Berbere">Berbere</a></li>
<li><a href="/wiki/Bouquet_garni" title="Bouquet garni">Bouquet garni</a></li>
<li><a href="/wiki/Buknu" title="Buknu">Buknu</a></li>
<li><a href="/wiki/Chaat_masala" title="Chaat masala">Chaat masala</a></li>
<li><a href="/wiki/Chaunk" class="mw-redirect" title="Chaunk">Chaunk</a></li>
<li><a href="/wiki/Chili_powder" title="Chili powder">Chili powder</a></li>
<li><a href="/wiki/Cinnamon_sugar" title="Cinnamon sugar">Cinnamon sugar</a></li>
<li><a href="/wiki/Crab_boil" title="Crab boil">Crab boil</a></li>
<li><a href="/wiki/Curry_powder" title="Curry powder">Curry powder</a></li>
<li><a href="/wiki/Doubanjiang" title="Doubanjiang">Doubanjiang</a></li>
<li><a href="/wiki/Douchi" title="Douchi">Douchi</a></li>
<li><a href="/wiki/Duqqa" title="Duqqa">Duqqa</a></li>
<li><a href="/wiki/Fines_herbes" title="Fines herbes">Fines herbes</a></li>
<li><a href="/wiki/Five-spice_powder" title="Five-spice powder">Five-spice
powder</a></li>
<li><a href="/wiki/Garam_masala" title="Garam masala">Garam masala</a></li>
<li><a href="/wiki/Garlic_powder" title="Garlic powder">Garlic powder</a></li>
<li><a href="/wiki/Garlic_salt" title="Garlic salt">Garlic salt</a></li>
<li><a href="/wiki/Gochujang" title="Gochujang">Gochujang</a></li>
<li><a href="/wiki/Harissa" title="Harissa">Harissa</a></li>
<li><a href="/wiki/Hawaij" title="Hawaij">Hawaij</a></li>
<li><a href="/wiki/Herbes_de_Provence" title="Herbes de Provence">Herbes de
Provence</a></li>
<li><i><span lang="vi" title="Vietnamese language text"><a href="/wiki/H%C3%BAng_l
%C3%ACu" title="Húng lìu">Húng lìu</a></span></i></li>
<li><a href="/wiki/Idli_podi" title="Idli podi">Idli podi</a></li>
<li><a href="/wiki/Jamaican_jerk_spice" class="mw-redirect" title="Jamaican jerk
spice">Jamaican jerk spice</a></li>
<li><a href="/wiki/Khmeli_suneli" title="Khmeli suneli">Khmeli suneli</a></li>
<li><a href="/wiki/Lemon_pepper" title="Lemon pepper">Lemon pepper</a></li>
<li><a href="/wiki/Mitmita" title="Mitmita">Mitmita</a></li>
<li><a href="/wiki/Mixed_spice" title="Mixed spice">Mixed spice</a></li>
<li><a href="/wiki/Montreal_steak_seasoning" title="Montreal steak
seasoning">Montreal steak seasoning</a></li>
<li><a href="/wiki/Mulling_spices" title="Mulling spices">Mulling spices</a></li>
<li><a href="/wiki/Old_Bay_Seasoning" title="Old Bay Seasoning">Old Bay
Seasoning</a></li>
<li><a href="/wiki/Onion_powder" title="Onion powder">Onion powder</a></li>
<li><a href="/wiki/Panch_phoron" title="Panch phoron">Panch phoron</a></li>
<li><a href="/wiki/Persillade" title="Persillade">Persillade</a></li>
<li><a href="/wiki/Powder-douce" title="Powder-douce">Powder-douce</a></li>
<li><a href="/wiki/Pumpkin_pie_spice" title="Pumpkin pie spice">Pumpkin pie
spice</a></li>
<li><a href="/wiki/Q%C3%A2lat_daqqa" title="Qâlat daqqa">Qâlat daqqa</a></li>
<li><a href="/wiki/Quatre_%C3%A9pices" title="Quatre épices">Quatre épices</a></li>
<li><a href="/wiki/Ras_el_hanout" title="Ras el hanout">Ras el hanout</a></li>
<li><a href="/wiki/Recado_rojo" title="Recado rojo">Recado rojo</a></li>
<li><a href="/wiki/Sharena_sol" title="Sharena sol">Sharena sol</a></li>
<li><a href="/wiki/Shichimi" title="Shichimi">Shichimi</a></li>
<li><a href="/wiki/Tabil" title="Tabil">Tabil</a></li>
<li><a href="/wiki/Tandoori_masala" title="Tandoori masala">Tandoori
masala</a></li>
<li><a href="/wiki/Vadouvan" title="Vadouvan">Vadouvan</a></li>
<li><a href="/wiki/Yuzukosh%C5%8D" title="Yuzukoshō">Yuzukoshō</a></li>
<li><a href="/wiki/Za%27atar" title="Za'atar">Za'atar</a></li></ul>
title" colspan="2" style=";"><div id="Lists_and_related_topics" style="font-
size:114%;margin:0 4em">Lists and related topics</div></th></tr><tr><td colspan="2"
class="navbox-list navbox-odd" style="width:100%;padding:0px"><div
style="padding:0em 0.25em"></div><table class="nowraplinks navbox-subgroup"
style="border-spacing:0"><tbody><tr><td class="navbox-abovebelow" colspan="2"><div
id="Lists_of_herbs_and_spices">Lists of herbs and spices</div></td></tr><tr><td
colspan="2" class="navbox-list navbox-odd" style="width:100%;padding:0px"><div
<ul><li><a href="/wiki/List_of_culinary_herbs_and_spices" title="List of culinary
herbs and spices">Culinary</a></li>
<li><a href="/wiki/List_of_Australian_herbs_and_spices" title="List of Australian
herbs and spices">Australian</a></li>
<li><a href="/wiki/List_of_Bangladeshi_spices" title="List of Bangladeshi
spices">Bangladeshi</a></li>
<li><a href="/wiki/List_of_Indian_spices" title="List of Indian
spices">Indian</a></li>
<li><a href="/wiki/List_of_Pakistani_spices" title="List of Pakistani
spices">Pakistani</a></li></ul>
</div></td></tr></tbody></table><div></div><table class="nowraplinks navbox-
subgroup" style="border-spacing:0"><tbody><tr><td class="navbox-abovebelow"
colspan="2"><div id="Related_topics">Related topics</div></td></tr><tr><td
colspan="2" class="navbox-list navbox-even" style="width:100%;padding:0px"><div
<ul><li><a href="/wiki/Chinese_herbology" title="Chinese herbology">Chinese
herbology</a></li>
<li><a href="/wiki/Herbal_tea" title="Herbal tea">Herbal tea</a></li>
<li><a href="/wiki/Marination" title="Marination">Marination</a></li>
<li><a href="/wiki/Spice_rub" title="Spice rub">Spice rub</a></li></ul>
</div></td></tr></tbody></table><div></div></td></tr></tbody></table><div></div></t
d></tr></tbody></table></div>
<div role="navigation" class="navbox" aria-labelledby="TRP_channel_modulators"
style="padding:3px"><table class="nowraplinks collapsible collapsed navbox-inner"
style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th
scope="col" class="navbox-title" colspan="2"><div class="plainlinks hlist navbar
mini"><ul><li class="nv-view"><a
href="/wiki/Template:Transient_receptor_potential_channel_modulators"
title="Template:Transient receptor potential channel modulators"><abbr title="View
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padding:0;">e</abbr></a></li></ul></div><div id="TRP_channel_modulators"
style="font-size:114%;margin:0 4em"><a
href="/wiki/Transient_receptor_potential_channel" title="Transient receptor
potential channel"><abbr title="Transient receptor potential">TRP</abbr>
channel</a> <a href="/wiki/Channel_modulator" title="Channel
modulator">modulators</a></div></th></tr><tr><th scope="row" class="navbox-group"
style="width:1%;text-align:center;"><a
href="/wiki/Transient_receptor_potential_ankyrin_channel" class="mw-redirect"
title="Transient receptor potential ankyrin channel"><abbr title="Transient
receptor potential ankyrin channel">TRPA</abbr></a></th><td class="navbox-list
navbox-odd hlist" style="text-align:left;border-left-width:2px;border-left-
style:solid;width:100%;padding:0px"><div style="padding:0em 0.25em"></div><table
class="nowraplinks navbox-subgroup" style="border-spacing:0"><tbody><tr><th
scope="row" class="navbox-group" style="width:1%;text-
align:center;">Activators</th><td class="navbox-list navbox-odd" style="text-
align:left;border-left-width:2px;border-left-
style:solid;width:100%;padding:0px"><div style="padding:0em 0.25em">
<ul><li><a href="/wiki/4-Hydroxynonenal" title="4-Hydroxynonenal">4-
Hydroxynonenal</a></li>
<li><a href="/wiki/4-Oxo-2-nonenal" title="4-Oxo-2-nonenal">4-Oxo-2-
nonenal</a></li>
<li><a href="/wiki/4,5-EET" class="mw-redirect" title="4,5-EET">4,5-EET</a></li>
<li><a href="/wiki/12S-HpETE" class="mw-redirect" title="12S-HpETE">12S-
HpETE</a></li>
<li><a href="/wiki/15-Deoxy-%CE%9412,14-prostaglandin_J2" class="mw-redirect"
title="15-Deoxy-Δ12,14-prostaglandin J2">15-Deoxy-Δ<sup>12,14</sup>-prostaglandin
J2</a></li>
<li><a href="/wiki/Sanshool" class="mw-redirect" title="Sanshool">α-Sanshool</a>
(<a href="/wiki/Ginger" title="Ginger">ginger</a>, <a href="/wiki/Sichuan_pepper"
title="Sichuan pepper">Sichuan</a> and <a href="/wiki/Melegueta_pepper" class="mw-
redirect" title="Melegueta pepper">melegueta peppers</a>)</li>
<li><a href="/wiki/Acrolein" title="Acrolein">Acrolein</a></li>
<li><a href="/wiki/Allicin" title="Allicin">Allicin</a> (<a href="/wiki/Garlic"
title="Garlic">garlic</a>)</li>
<li><a href="/wiki/Allyl_isothiocyanate" title="Allyl isothiocyanate">Allyl
isothiocyanate</a> (<a href="/wiki/Mustard_plant" title="Mustard
plant">mustard</a>, <a href="/wiki/Radish" title="Radish">radish</a>, <a
href="/wiki/Horseradish" title="Horseradish">horseradish</a>, <a
href="/wiki/Wasabi" title="Wasabi">wasabi</a>)</li>
<li><a href="/wiki/AM404" title="AM404">AM404</a></li>
<li><a href="/wiki/Bradykinin" title="Bradykinin">Bradykinin</a></li>
<li><a href="/wiki/Cannabichromene" title="Cannabichromene">Cannabichromene</a> (<a
href="/wiki/Cannabis" title="Cannabis">cannabis</a>)</li>
<li><a href="/wiki/Cannabidiol" title="Cannabidiol">Cannabidiol</a> (<a
<li><a href="/wiki/Cannabigerol" title="Cannabigerol">Cannabigerol</a> (<a
<li><a href="/wiki/Cinnamaldehyde" title="Cinnamaldehyde">Cinnamaldehyde</a> (<a
href="/wiki/Cinnamon" title="Cinnamon">cinnamon</a>)</li>
<li><a href="/wiki/CR_gas" title="CR gas">CR gas (dibenzoxazepine; DBO)</a></li>
<li><a href="/wiki/CS_gas" title="CS gas">CS gas (2-chlorobenzal
malononitrile)</a></li>
<li><a href="/wiki/Curcumin" title="Curcumin">Curcumin</a> (<a
href="/wiki/Turmeric" title="Turmeric">turmeric</a>)</li>
<li><a href="/w/index.php?title=Dehydroligustilide&action=edit&redlink=1"
class="new" title="Dehydroligustilide (page does not exist)">Dehydroligustilide</a>
(<a href="/wiki/Celery" title="Celery">celery</a>)</li>
<li><a href="/wiki/Diallyl_disulfide" title="Diallyl disulfide">Diallyl
disulfide</a></li>
<li><a href="/wiki/Dicentrine" title="Dicentrine">Dicentrine</a> (<i><a
href="/wiki/Lindera" title="Lindera">Lindera</a></i> spp.)</li>
<li><a href="/w/index.php?
title=Farnesyl_thiosalicylic_acid&action=edit&redlink=1" class="new"
title="Farnesyl thiosalicylic acid (page does not exist)">Farnesyl thiosalicylic
acid</a></li>
<li><a href="/wiki/Formalin" class="mw-redirect" title="Formalin">Formalin</a></li>
<li><a href="/wiki/Gingerol" title="Gingerol">Gingerols</a> (<a href="/wiki/Ginger"
title="Ginger">ginger</a>)</li>
<li><a href="/wiki/Hepoxilin_A3" class="mw-redirect" title="Hepoxilin A3">Hepoxilin
A3</a></li>
<li><a href="/wiki/Hepoxilin_B3" class="mw-redirect" title="Hepoxilin B3">Hepoxilin
B3</a></li>
<li><a href="/wiki/Hydrogen_peroxide" title="Hydrogen peroxide">Hydrogen
peroxide</a></li>
<li><a href="/wiki/Icilin" title="Icilin">Icilin</a></li>
<li><a href="/wiki/Isothiocyanate" title="Isothiocyanate">Isothiocyanate</a></li>
<li><a href="/w/index.php?title=Ligustilide&action=edit&redlink=1"
class="new" title="Ligustilide (page does not exist)">Ligustilide</a> (<a
href="/wiki/Celery" title="Celery">celery</a>, <i><a
href="/wiki/Angelica_acutiloba" title="Angelica acutiloba">Angelica
acutiloba</a></i>)</li>
<li><a href="/wiki/Linalool" title="Linalool">Linalool</a> (<a
href="/wiki/Sichuan_pepper" title="Sichuan pepper">Sichuan pepper</a>, <a
href="/wiki/Thyme" title="Thyme">thyme</a>)</li>
<li><a href="/wiki/Methylglyoxal" title="Methylglyoxal">Methylglyoxal</a></li>
<li><a href="/wiki/Methyl_salicylate" title="Methyl salicylate">Methyl
salicylate</a> (<a href="/wiki/Wintergreen"
title="Wintergreen">wintergreen</a>)</li>
<li><a href="/wiki/N-Methylmaleimide" title="N-Methylmaleimide">N-
Methylmaleimide</a></li>
<li><a href="/wiki/Nicotine" title="Nicotine">Nicotine</a> (<a href="/wiki/Tobacco"
title="Tobacco">tobacco</a>)</li>
<li><a href="/wiki/Oleocanthal" title="Oleocanthal">Oleocanthal</a> (<a
href="/wiki/Olive_oil" title="Olive oil">olive oil</a>)</li>
<li><a href="/wiki/Paclitaxel" title="Paclitaxel">Paclitaxel</a> (<a
href="/wiki/Pacific_yew" class="mw-redirect" title="Pacific yew">Pacific
yew</a>)</li>
<li><a href="/wiki/Paracetamol" title="Paracetamol">Paracetamol
(acetaminophen)</a></li>
<li><a href="/wiki/PF-4840154" title="PF-4840154">PF-4840154</a></li>
<li><a href="/wiki/Phenacyl_chloride" title="Phenacyl chloride">Phenacyl
chloride</a></li>
<li><a href="/wiki/Polygodial" title="Polygodial">Polygodial</a> (<a
href="/wiki/Dorrigo_pepper" class="mw-redirect" title="Dorrigo pepper">Dorrigo
pepper</a>)</li>
<li><a href="/wiki/Shogaol" title="Shogaol">Shogaols</a> (<a href="/wiki/Ginger"
title="Ginger">ginger</a>, <a href="/wiki/Sichuan_pepper" title="Sichuan
pepper">Sichuan</a> and <a href="/wiki/Melegueta_pepper" class="mw-redirect"
title="Melegueta pepper">melegueta peppers</a>)</li>
<li><a href="/wiki/Tear_gas" title="Tear gas">Tear gases</a></li>
<li><a href="/wiki/Tetrahydrocannabinol"
title="Tetrahydrocannabinol">Tetrahydrocannabinol</a> (<a href="/wiki/Cannabis"
title="Cannabis">cannabis</a>)</li>
<li><a href="/wiki/Thiopropanal_S-oxide" class="mw-redirect" title="Thiopropanal S-
oxide">Thiopropanal S-oxide</a> (<a href="/wiki/Onion"
title="Onion">onion</a>)</li>
<li><a href="/wiki/Umbellulone" title="Umbellulone">Umbellulone</a>
(<i>Umbellularia californica</i>)</li>
<li><a href="/wiki/WIN_55,212-2" title="WIN 55,212-2">WIN 55,212-2</a></li></ul>
</div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%;text-
align:center;">Blockers</th><td class="navbox-list navbox-even" style="text-
<ul><li><a href="/w/index.php?
title=Dehydroligustilide&action=edit&redlink=1" class="new"
title="Dehydroligustilide (page does not exist)">Dehydroligustilide</a> (<a
href="/wiki/Celery" title="Celery">celery</a>)</li>
<li><a href="/wiki/Ruthenium_red" title="Ruthenium red">Ruthenium red</a></li></ul>
</div></td></tr></tbody></table><div></div></td></tr><tr><th scope="row"
class="navbox-group" style="width:1%;text-align:center;"><a
href="/wiki/Transient_receptor_potential_canonical_channel" class="mw-redirect"
title="Transient receptor potential canonical channel"><abbr title="Transient
receptor potential canonical channel">TRPC</abbr></a></th><td class="navbox-list
<ul><li><a href="/wiki/Adhyperforin" title="Adhyperforin">Adhyperforin</a> (<a
href="/wiki/St_John%27s_wort" class="mw-redirect" title="St John's wort">St
John's wort</a>)</li>
<li><a href="/wiki/Diacyl_glycerol" class="mw-redirect" title="Diacyl
glycerol">Diacyl glycerol</a></li>
<li><a href="/w/index.php?title=GSK1702934A&action=edit&redlink=1"
class="new" title="GSK1702934A (page does not exist)">GSK1702934A</a></li>
<li><a href="/wiki/Hyperforin" title="Hyperforin">Hyperforin</a> (<a
href="/wiki/St_John%27s_wort" class="mw-redirect" title="St John's wort">St
John's wort</a>)</li>
<li><a href="/wiki/Substance_P" title="Substance P">Substance P</a></li></ul>
<ul><li><a href="/w/index.php?title=3%E2%80%B2-5-Dichlorodiphenylamine-2-
carboxylic_acid&action=edit&redlink=1" class="new" title="3′-5-
Dichlorodiphenylamine-2-carboxylic acid (page does not exist)">DCDPC</a></li>
<li><a href="/wiki/Dehydroepiandrosterone_sulfate" title="Dehydroepiandrosterone
sulfate">DHEA-S</a></li>
<li><a href="/wiki/Flufenamic_acid" title="Flufenamic acid">Flufenamic
acid</a></li>
<li><a href="/wiki/Meclofenamic_acid" title="Meclofenamic acid">Meclofenamic
acid</a></li>
<li><a href="/wiki/N-(p-amylcinnamoyl)anthranilic_acid" title="N-(p-
amylcinnamoyl)anthranilic acid">N-(p-amylcinnamoyl)anthranilic acid</a></li>
<li><a href="/wiki/Niflumic_acid" title="Niflumic acid">Niflumic acid</a></li>
<li><a href="/wiki/Pregnenolone_sulfate" title="Pregnenolone sulfate">Pregnenolone
sulfate</a></li>
<li><a href="/wiki/Progesterone" title="Progesterone">Progesterone</a></li>
<li><a href="/w/index.php?title=Pyr3&action=edit&redlink=1" class="new"
title="Pyr3 (page does not exist)">Pyr3</a></li>
<li><a href="/wiki/Tolfenamic_acid" title="Tolfenamic acid">Tolfenamic
acid</a></li></ul>
href="/wiki/Transient_receptor_potential_melastatin_channel" class="mw-redirect"
title="Transient receptor potential melastatin channel"><abbr title="Transient
receptor potential melastatin channel">TRPM</abbr></a></th><td class="navbox-list
<ul><li><a href="/wiki/Adenosine_diphosphate_ribose" title="Adenosine diphosphate
ribose">ADP-ribose</a></li>
<li><a href="/w/index.php?title=BCTC_(drug)&action=edit&redlink=1"
class="new" title="BCTC (drug) (page does not exist)">BCTC</a></li>
<li><a href="/wiki/Calcium" title="Calcium">Calcium</a> (intracellular)</li>
<li><a href="/wiki/Cold" title="Cold">Cold</a></li>
<li><a href="/w/index.php?title=Coolact_P&action=edit&redlink=1"
class="new" title="Coolact P (page does not exist)">Coolact P</a></li>
<li><a href="/w/index.php?title=Cooling_Agent_10&action=edit&redlink=1"
class="new" title="Cooling Agent 10 (page does not exist)">Cooling Agent
10</a></li>
<li><a href="/w/index.php?title=CPS-369&action=edit&redlink=1" class="new"
title="CPS-369 (page does not exist)">CPS-369</a></li>
<li><a href="/wiki/Eucalyptol" title="Eucalyptol">Eucalyptol</a> (<a
href="/wiki/Eucalyptus" title="Eucalyptus">eucalyptus</a>)</li>
<li><a href="/w/index.php?title=Frescolat_MGA&action=edit&redlink=1"
class="new" title="Frescolat MGA (page does not exist)">Frescolat MGA</a></li>
<li><a href="/w/index.php?title=Frescolat_ML&action=edit&redlink=1"
class="new" title="Frescolat ML (page does not exist)">Frescolat ML</a></li>
<li><a href="/wiki/Geraniol" title="Geraniol">Geraniol</a></li>
<li><a href="/wiki/Hydroxycitronellal"
title="Hydroxycitronellal">Hydroxycitronellal</a></li>
<li><a href="/wiki/Icilin" title="Icilin">Icilin</a></li>
<li><a href="/wiki/Linalool" title="Linalool">Linalool</a></li>
<li><a href="/wiki/Menthol" title="Menthol">Menthol</a> (<a href="/wiki/Mentha"
title="Mentha">mint</a>)</li>
<li><a href="/w/index.php?title=PMD_38&action=edit&redlink=1" class="new"
title="PMD 38 (page does not exist)">PMD 38</a></li>
sulfate</a></li>
<li><a href="/w/index.php?title=Rutamarin&action=edit&redlink=1"
class="new" title="Rutamarin (page does not exist)">Rutamarin</a> (<i><a
href="/wiki/Ruta_graveolens" title="Ruta graveolens">Ruta graveolens</a></i>)</li>
<li><a href="/wiki/Steviol_glycoside" title="Steviol glycoside">Steviol
glycosides</a> (e.g., <a href="/wiki/Stevioside" title="Stevioside">stevioside</a>)
(<i><a href="/wiki/Stevia_rebaudiana" title="Stevia rebaudiana">Stevia
rebaudiana</a></i>)</li>
<li>Sweet <a href="/wiki/Taste" title="Taste">tastants</a> (e.g., <a
href="/wiki/Glucose" title="Glucose">glucose</a>, <a href="/wiki/Fructose"
title="Fructose">fructose</a>, <a href="/wiki/Sucrose" title="Sucrose">sucrose</a>;
indirectly)</li>
<li><a href="/w/index.php?title=Thio-BCTC&action=edit&redlink=1"
class="new" title="Thio-BCTC (page does not exist)">Thio-BCTC</a></li>
<li><a href="/wiki/WS-3" class="mw-redirect" title="WS-3">WS-3</a></li>
<li><a href="/w/index.php?title=WS-12&action=edit&redlink=1" class="new"
title="WS-12 (page does not exist)">WS-12</a></li>
<li><a href="/w/index.php?title=WS-23&action=edit&redlink=1" class="new"
title="WS-23 (page does not exist)">WS-23</a></li></ul>
<ul><li><a href="/wiki/Capsazepine" title="Capsazepine">Capsazepine</a></li>
<li><a href="/wiki/Clotrimazole" title="Clotrimazole">Clotrimazole</a></li>
<li><a href="/w/index.php?title=3%E2%80%B2-5-Dichlorodiphenylamine-2-
<li><a href="/w/index.php?title=Elismetrep&action=edit&redlink=1"
class="new" title="Elismetrep (page does not exist)">Elismetrep</a></li>
acid</a></li>
acid</a></li>
<li><a href="/wiki/Mefenamic_acid" title="Mefenamic acid">Mefenamic acid</a></li>
<li><a href="/wiki/Ruthenium_red" title="Ruthenium red">Ruthenium red</a></li>
acid</a></li>
<li><a href="/wiki/Triphenylphosphine_oxide" title="Triphenylphosphine
oxide">TPPO</a></li></ul>
href="/wiki/Transient_receptor_potential_mucolipin_channel" class="mw-redirect"
title="Transient receptor potential mucolipin channel"><abbr title="Transient
receptor potential mucolipin channel">TRPML</abbr></a></th><td class="navbox-list
<ul><li><a href="/w/index.php?title=MK6-83&action=edit&redlink=1"
class="new" title="MK6-83 (page does not exist)">MK6-83</a></li>
<li><a href="/wiki/Phosphatidylinositol_3,5-bisphosphate"
title="Phosphatidylinositol 3,5-bisphosphate">PI(3,5)P<sub>2</sub></a></li>
<li><a href="/w/index.php?title=SF-22&action=edit&redlink=1" class="new"
title="SF-22 (page does not exist)">SF-22</a></li></ul>
href="/wiki/Transient_receptor_potential_polycystin_channel" class="mw-redirect"
title="Transient receptor potential polycystin channel"><abbr title="Transient
receptor potential polycystin channel">TRPP</abbr></a></th><td class="navbox-list
align:center;">Activators</th><td class="navbox-list navbox-even" style="text-
<ul><li><a href="/wiki/Triptolide" title="Triptolide">Triptolide</a> (<i><a
href="/wiki/Tripterygium_wilfordii" title="Tripterygium wilfordii">Tripterygium
wilfordii</a></i>)</li></ul>
align:center;">Blockers</th><td class="navbox-list navbox-odd" style="text-
<ul><li><a href="/wiki/Ruthenium_red" title="Ruthenium red">Ruthenium
red</a></li></ul>
href="/wiki/Transient_receptor_potential_vanilloid_channel" class="mw-redirect"
title="Transient receptor potential vanilloid channel"><abbr title="Transient
receptor potential vanilloid channel">TRPV</abbr></a></th><td class="navbox-list
align:center;">Activators</th><td class="navbox-list navbox-even" style="text-
<ul><li><a href="/wiki/2-Aminoethoxydiphenyl_borate" title="2-Aminoethoxydiphenyl
borate">2-APB</a></li>
<li><a href="/wiki/5%27,6%27-Epoxyeicosatrienoic_acid" class="mw-redirect"
title="5',6'-Epoxyeicosatrienoic acid">5',6'-EET</a></li>
<li><a href="/wiki/9-Hydroxyoctadecadienoic_acid" title="9-Hydroxyoctadecadienoic
acid">9-HODE</a></li>
<li><a href="/wiki/9-oxoODE" class="mw-redirect" title="9-oxoODE">9-oxoODE</a></li>
<li><a href="/wiki/12S-HETE" class="mw-redirect" title="12S-HETE">12S-HETE</a></li>
<li><a href="/wiki/12S-HpETE" class="mw-redirect" title="12S-HpETE">12S-
HpETE</a></li>
<li><a href="/wiki/13-Hydroxyoctadecadienoic_acid" title="13-Hydroxyoctadecadienoic
acid">13-HODE</a></li>
<li><a href="/wiki/13-oxoODE" class="mw-redirect" title="13-oxoODE">13-
oxoODE</a></li>
<li><a href="/wiki/20-Hydroxyeicosatetraenoic_acid" title="20-
Hydroxyeicosatetraenoic acid">20-HETE</a></li>
<li><a href="/wiki/Sanshool" class="mw-redirect" title="Sanshool">α-Sanshool</a>
(<a href="/wiki/Ginger" title="Ginger">ginger</a>, <a href="/wiki/Sichuan_pepper"
title="Sichuan pepper">Sichuan</a> and <a href="/wiki/Melegueta_pepper" class="mw-
redirect" title="Melegueta pepper">melegueta peppers</a>)</li>
<li><a href="/wiki/Allicin" title="Allicin">Allicin</a> (<a href="/wiki/Garlic"
title="Garlic">garlic</a>)</li>
<li><a href="/wiki/AM404" title="AM404">AM404</a></li>
<li><a href="/wiki/Anandamide" title="Anandamide">Anandamide</a></li>
<li><a href="/w/index.php?title=Bisandrographolide&action=edit&redlink=1"
class="new" title="Bisandrographolide (page does not exist)">Bisandrographolide</a>
(<i><a href="/wiki/Andrographis_paniculata" title="Andrographis
paniculata">Andrographis paniculata</a></i>)</li>
<li><a href="/wiki/Camphor" title="Camphor">Camphor</a> (<a
href="/wiki/Camphor_laurel" class="mw-redirect" title="Camphor laurel">camphor
laurel</a>, <a href="/wiki/Rosemary" title="Rosemary">rosemary</a>, <a
href="/wiki/Camphorweed" title="Camphorweed">camphorweed</a>, <a
href="/wiki/African_blue_basil" title="African blue basil">African blue basil</a>,
<a href="/wiki/Ocimum_kilimandscharicum" title="Ocimum kilimandscharicum">camphor
basil</a>)</li>
<li><a href="/wiki/Cannabidiol" title="Cannabidiol">Cannabidiol</a> (<a
<li><a href="/wiki/Cannabidivarin" title="Cannabidivarin">Cannabidivarin</a> (<a
<li><a href="/wiki/Capsaicin" title="Capsaicin">Capsaicin</a> (<a
href="/wiki/Chili_pepper" title="Chili pepper">chili pepper</a>)</li>
<li><a href="/wiki/Carvacrol" title="Carvacrol">Carvacrol</a> (<a
href="/wiki/Oregano" title="Oregano">oregano</a>, <a href="/wiki/Thyme"
title="Thyme">thyme</a>, <a href="/wiki/Lepidium" title="Lepidium">pepperwort</a>,
<a href="/wiki/Wild_bergamot" class="mw-redirect" title="Wild bergamot">wild
bergamot</a>, others)</li>
<li><a href="/wiki/Dehydroepiandrosterone"
title="Dehydroepiandrosterone">DHEA</a></li>
<li><a href="/wiki/Diacyl_glycerol" class="mw-redirect" title="Diacyl
glycerol">Diacyl glycerol</a></li>
<li><a href="/wiki/Dihydrocapsaicin" title="Dihydrocapsaicin">Dihydrocapsaicin</a>
(<a href="/wiki/Chili_pepper" title="Chili pepper">chili pepper</a>)</li>
<li><a href="/wiki/Estradiol" title="Estradiol">Estradiol</a></li>
<li><a href="/wiki/Eugenol" title="Eugenol">Eugenol</a> (<a href="/wiki/Basil"
title="Basil">basil</a>, <a href="/wiki/Clove" title="Clove">clove</a>)</li>
<li><a href="/wiki/Evodiamine" title="Evodiamine">Evodiamine</a> (<i><a
href="/wiki/Euodia_ruticarpa" class="mw-redirect" title="Euodia ruticarpa">Euodia
ruticarpa</a></i>)</li>
<li><a href="/wiki/Gingerol" title="Gingerol">Gingerols</a> (<a href="/wiki/Ginger"
title="Ginger">ginger</a>)</li>
<li><a href="/wiki/Heat" title="Heat">Heat</a></li>
<li><a href="/wiki/Hepoxilin_A3" class="mw-redirect" title="Hepoxilin A3">Hepoxilin
A3</a></li>
<li><a href="/wiki/Hepoxilin_B3" class="mw-redirect" title="Hepoxilin B3">Hepoxilin
B3</a></li>
<li><a href="/wiki/Homocapsaicin" title="Homocapsaicin">Homocapsaicin</a> (<a
href="/wiki/Chili_pepper" title="Chili pepper">chili pepper</a>)</li>
<li><a href="/wiki/Homodihydrocapsaicin"
title="Homodihydrocapsaicin">Homodihydrocapsaicin</a> (<a href="/wiki/Chili_pepper"
title="Chili pepper">chili pepper</a>)</li>
<li><a href="/wiki/Incensole" title="Incensole">Incensole</a> (<a
href="/wiki/Incense" title="Incense">incense</a>)</li>
<li><a href="/wiki/Lysophosphatidic_acid" title="Lysophosphatidic
acid">Lysophosphatidic acid</a></li>
<li>Low <a href="/wiki/PH" title="PH">pH</a> (acidic conditions)</li>
<li><a href="/wiki/Menthol" title="Menthol">Menthol</a> (<a href="/wiki/Mentha"
title="Mentha">mint</a>)</li>
<li><a href="/wiki/N-Arachidonoyl_dopamine" title="N-Arachidonoyl dopamine">N-
Arachidonoyl dopamine</a></li>
<li><a href="/w/index.php?title=N-Oleoyldopamine&action=edit&redlink=1"
class="new" title="N-Oleoyldopamine (page does not exist)">N-
Oleoyldopamine</a></li>
<li><a href="/wiki/N-Oleoylethanolamide" class="mw-redirect" title="N-
Oleoylethanolamide">N-Oleoylethanolamide</a></li>
<li><a href="/wiki/Nonivamide" title="Nonivamide">Nonivamide (PAVA)</a> (<a
href="/wiki/PAVA_spray" title="PAVA spray">PAVA spray</a>)</li>
<li><a href="/wiki/Nordihydrocapsaicin"
title="Nordihydrocapsaicin">Nordihydrocapsaicin</a> (<a href="/wiki/Chili_pepper"
title="Chili pepper">chili pepper</a>)</li>
<li><a href="/wiki/Paclitaxel" title="Paclitaxel">Paclitaxel</a> (<a
href="/wiki/Pacific_yew" class="mw-redirect" title="Pacific yew">Pacific
yew</a>)</li>
<li><a href="/wiki/Paracetamol" title="Paracetamol">Paracetamol
(acetaminophen)</a></li>
<li><a href="/wiki/Phorbol_esters" title="Phorbol esters">Phorbol esters</a> (e.g.,
<a href="/w/index.php?title=4%CE%B1-phorbol_12,13-
didecanoate&action=edit&redlink=1" class="new" title="4α-phorbol 12,13-
didecanoate (page does not exist)">4α-PDD</a>)</li>
<li><a href="/wiki/Piperine" title="Piperine">Piperine</a> (<a class="mw-selflink
selflink">black pepper</a>, <a href="/wiki/Long_pepper" title="Long pepper">long
pepper</a>)</li>
<li><a href="/wiki/Polygodial" title="Polygodial">Polygodial</a> (<a
href="/wiki/Dorrigo_pepper" class="mw-redirect" title="Dorrigo pepper">Dorrigo
pepper</a>)</li>
<li><a href="/wiki/Probenecid" title="Probenecid">Probenecid</a></li>
<li><a href="/wiki/Proton" title="Proton">Protons</a></li>
<li><a href="/wiki/RhTx" title="RhTx">RhTx</a></li>
<li><a href="/wiki/Resiniferatoxin" title="Resiniferatoxin">Resiniferatoxin</a>
(RTX) (<i><a href="/wiki/Euphorbia_resinifera" title="Euphorbia
resinifera">Euphorbia resinifera</a>/<a href="/wiki/Euphorbia_poissonii"
title="Euphorbia poissonii">pooissonii</a></i>)</li>
<li><a href="/wiki/Shogaol" title="Shogaol">Shogaols</a> (<a href="/wiki/Ginger"
title="Ginger">ginger</a>, <a href="/wiki/Sichuan_pepper" title="Sichuan
pepper">Sichuan</a> and <a href="/wiki/Melegueta_pepper" class="mw-redirect"
title="Melegueta pepper">melegueta peppers</a>)</li>
<li><a href="/wiki/Tetrahydrocannabivarin"
title="Tetrahydrocannabivarin">Tetrahydrocannabivarin</a> (<a href="/wiki/Cannabis"
title="Cannabis">cannabis</a>)</li>
<li><a href="/wiki/Thymol" title="Thymol">Thymol</a> (<a href="/wiki/Thyme"
title="Thyme">thyme</a>, <a href="/wiki/Oregano" title="Oregano">oregano</a>)</li>
<li><a href="/wiki/Tinyatoxin" title="Tinyatoxin">Tinyatoxin</a> (<i><a
href="/wiki/Euphorbia_resinifera" title="Euphorbia resinifera">Euphorbia
resinifera</a>/<a href="/wiki/Euphorbia_poissonii" title="Euphorbia
poissonii">pooissonii</a></i>)</li>
<li><a href="/wiki/Tramadol" title="Tramadol">Tramadol</a></li>
<li><a href="/wiki/Vanillin" title="Vanillin">Vanillin</a> (<a href="/wiki/Vanilla"
title="Vanilla">vanilla</a>)</li>
<li><a href="/wiki/Zucapsaicin" title="Zucapsaicin">Zucapsaicin</a></li></ul>
align:center;">Blockers</th><td class="navbox-list navbox-odd" style="text-
<ul><li><a href="/wiki/Spinasterol" title="Spinasterol">α-Spinasterol</a> (<i><a
href="/wiki/Vernonia" title="Vernonia">Vernonia tweediana</a></i>)</li>
<li><a href="/w/index.php?title=AMG-517&action=edit&redlink=1" class="new"
title="AMG-517 (page does not exist)">AMG-517</a></li>
<li><a href="/w/index.php?title=Asivatrep&action=edit&redlink=1"
class="new" title="Asivatrep (page does not exist)">Asivatrep</a></li>
<li><a href="/w/index.php?title=BCTC_(drug)&action=edit&redlink=1"
class="new" title="BCTC (drug) (page does not exist)">BCTC</a></li>
<li><a href="/wiki/Cannabigerol" title="Cannabigerol">Cannabigerol</a> (<a
<li><a href="/w/index.php?title=Cannabigerolic_acid&action=edit&redlink=1"
class="new" title="Cannabigerolic acid (page does not exist)">Cannabigerolic
acid</a> (<a href="/wiki/Cannabis" title="Cannabis">cannabis</a>)</li>
<li><a href="/w/index.php?title=Cannabigerovarin&action=edit&redlink=1"
class="new" title="Cannabigerovarin (page does not exist)">Cannabigerovarin</a> (<a
<li><a href="/wiki/Cannabinol" title="Cannabinol">Cannabinol</a> (<a
<li><a href="/wiki/Capsazepine" title="Capsazepine">Capsazepine</a></li>
<li><a href="/w/index.php?title=3%E2%80%B2-5-Dichlorodiphenylamine-2-
<li><a href="/wiki/Dehydroepiandrosterone"
title="Dehydroepiandrosterone">DHEA</a></li>
<li><a href="/wiki/Dehydroepiandrosterone_sulfate" title="Dehydroepiandrosterone
sulfate">DHEA-S</a></li>
acid</a></li>
<li><a href="/w/index.php?title=GRC-6211&action=edit&redlink=1" class="new"
title="GRC-6211 (page does not exist)">GRC-6211</a></li>
<li><a href="/w/index.php?title=HC-067047&action=edit&redlink=1"
class="new" title="HC-067047 (page does not exist)">HC-067047</a></li>
<li><a href="/wiki/Lanthanum" title="Lanthanum">Lanthanum</a></li>
acid</a></li>
<li><a href="/w/index.php?title=NGD-8243&action=edit&redlink=1" class="new"
title="NGD-8243 (page does not exist)">NGD-8243</a></li>
sulfate</a></li>
<li><a href="/w/index.php?title=RN-1734&action=edit&redlink=1" class="new"
title="RN-1734 (page does not exist)">RN-1734</a></li>
<li><a href="/w/index.php?title=RN-9893&action=edit&redlink=1" class="new"
title="RN-9893 (page does not exist)">RN-9893</a></li>
<li><a href="/wiki/Ruthenium_red" title="Ruthenium red">Ruthenium red</a></li>
<li><a href="/w/index.php?title=SB-705498&action=edit&redlink=1"
class="new" title="SB-705498 (page does not exist)">SB-705498</a></li>
<li><a href="/w/index.php?title=Tivanisiran&action=edit&redlink=1"
class="new" title="Tivanisiran (page does not exist)">Tivanisiran</a></li>
acid</a></li></ul>
</div></td></tr></tbody></table><div></div></td></tr><tr><td class="navbox-
abovebelow" colspan="2"><div><i><b>See also:</b> <a
href="/wiki/Template:Receptor_modulators" title="Template:Receptor
modulators">Receptor/signaling modulators</a> • <a
href="/wiki/Template:Ion_channel_modulators" title="Template:Ion channel
modulators">Ion channel modulators</a></i></div></td></tr></tbody></table></div>
<div role="navigation" class="navbox" aria-labelledby="Taxon_identifiers"
style="padding:3px"><table class="nowraplinks hlist navbox-inner" style="border-
spacing:0;background:transparent;color:inherit"><tbody><tr><th
id="Taxon_identifiers" scope="row" class="navbox-group" style="width:1%;text-align:
left;"><a href="/wiki/Help:Taxon_identifiers" title="Help:Taxon identifiers">Taxon
identifiers</a></th><td class="navbox-list navbox-odd" style="text-
<ul><li><span style="white-space:nowrap;"><a href="/wiki/Wikidata"
title="Wikidata">Wikidata</a>: <span class="uid"><span class="external"><a
href="https://www.wikidata.org/wiki/Q43084" class="extiw"
title="wikidata:Q43084">Q43084</a></span></span></span></li>
<li><span style="white-space:nowrap;"><a href="/wiki/Wikispecies"
title="Wikispecies">Wikispecies</a>: <span class="uid"><span class="external"><a
href="https://species.wikimedia.org/wiki/Piper_nigrum" class="extiw"
title="wikispecies:Piper nigrum">Piper nigrum</a></span></span></span></li>
<li><span style="white-space:nowrap;">APDB: <span class="uid"><a rel="nofollow"
class="external text" href="http://www.ville-
ge.ch/musinfo/bd/cjb/africa/details.php?
langue=an&id=114949">114949</a></span></span></li>
<li><span style="white-space:nowrap;"><a href="/wiki/Encyclopedia_of_Life"
title="Encyclopedia of Life">EoL</a>: <span class="uid"><a rel="nofollow"
href="http://eol.org/pages/596620">596620</a></span></span></li>
<li><span style="white-space:nowrap;"><a href="/wiki/EPPO_Code" title="EPPO
Code">EPPO</a>: <span class="uid"><a rel="nofollow" class="external text"
href="https://gd.eppo.int/taxon/PIPNI">PIPNI</a></span></span></li>
<li><span style="white-space:nowrap;"><a href="/wiki/Flora_of_China" title="Flora
of China">FoC</a>: <span class="uid"><a rel="nofollow" class="external text"
href="http://www.efloras.org/florataxon.aspx?
flora_id=2&taxon_id=200005581">200005581</a></span></span></li>
<li><span style="white-space:nowrap;"><a
href="/wiki/Global_Biodiversity_Information_Facility" title="Global Biodiversity
Information Facility">GBIF</a>: <span class="uid"><a rel="nofollow" class="external
text" href="https://www.gbif.org/species/3086357">3086357</a></span></span></li>
href="/wiki/Germplasm_Resources_Information_Network" title="Germplasm Resources
Information Network">GRIN</a>: <span class="uid"><a rel="nofollow" class="external
text" href="https://npgsweb.ars-grin.gov/gringlobal/taxonomydetail.aspx?
id=28589">28589</a></span></span></li>
href="/wiki/International_Plant_Names_Index" title="International Plant Names
Index">IPNI</a>: <span class="uid"><a rel="nofollow" class="external text"
href="http://www.ipni.org/ipni/idPlantNameSearch.do?id=682369-1">682369-
1</a></span></span></li>
<li><span style="white-space:nowrap;">IRMNG: <span class="uid"><a rel="nofollow"
class="external text" href="http://www.irmng.org/aphia.php?
p=taxdetails&id=11097708">11097708</a></span></span></li>
href="/wiki/Integrated_Taxonomic_Information_System" title="Integrated Taxonomic
Information System">ITIS</a>: <span class="uid"><a rel="nofollow" class="external
text" href="https://www.itis.gov/servlet/SingleRpt/SingleRpt?
search_topic=TSN&search_value=18310">18310</a></span></span></li>
href="/wiki/National_Center_for_Biotechnology_Information" title="National Center
for Biotechnology Information">NCBI</a>: <span class="uid"><a rel="nofollow"
href="https://www.ncbi.nlm.nih.gov/Taxonomy/Browser/wwwtax.cgi?
mode=Info&id=13216">13216</a></span></span></li>
<li><span style="white-space:nowrap;">NZOR: <span class="uid"><a rel="nofollow"
class="external text" href="http://www.nzor.org.nz/names/f8bd5166-c528-4e28-8f9b-
c00c5e3cbce2">f8bd5166-c528-4e28-8f9b-c00c5e3cbce2</a></span></span></li>
<li><span style="white-space:nowrap;">PalDat: <span class="uid"><a rel="nofollow"
href="https://www.paldat.org/pub/Piper_nigrum">Piper_nigrum</a></span></span></li>
<li><span style="white-space:nowrap;"><a href="/wiki/The_Plant_List" title="The
Plant List">Plant List</a>: <span class="uid"><a rel="nofollow" class="external
text" href="http://www.theplantlist.org/tpl1.1/record/kew-2569664">kew-
2569664</a></span></span></li>
href="/wiki/Natural_Resources_Conservation_Service#Plants" title="Natural Resources
Conservation Service">PLANTS</a>: <span class="uid"><a rel="nofollow"
class="external text" href="http://plants.usda.gov/core/profile?
symbol=PINI3">PINI3</a></span></span></li>
<li><span style="white-space:nowrap;"><a href="/wiki/Plants_of_the_World_Online"
title="Plants of the World Online">POWO</a>: <span class="uid"><a rel="nofollow"
href="http://www.plantsoftheworldonline.org/taxon/urn:lsid:ipni.org:names:682369-
1">urn:lsid:ipni.org:names:682369-1</a></span></span></li>
<li><span style="white-space:nowrap;"><a href="/wiki/Tropicos"
title="Tropicos">Tropicos</a>: <span class="uid"><a rel="nofollow" class="external
text" href="http://www.tropicos.org/Name/25000013">25000013</a></span></span></li>
<li><span style="white-space:nowrap;">uBio: <span class="uid"><a rel="nofollow"
class="external text" href="http://www.ubio.org/browser/details.php?
namebankID=447505">447505</a></span></span></li></ul>
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hreflang="af" class="interlanguage-link-target">Afrikaans</a></li><li
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href="https://als.wikipedia.org/wiki/Pfeffer" title="Pfeffer – Alemannisch"
lang="als" hreflang="als" class="interlanguage-link-target">Alemannisch</a></li><li
class="interlanguage-link interwiki-am"><a href="https://am.wikipedia.org/wiki/
%E1%89%81%E1%8A%95%E1%8B%B6_%E1%89%A0%E1%88%AD%E1%89%A0%E1%88%AC" title="ቁንዶ በርበሬ
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class="interlanguage-link-target">‫<العربية‬/a></li><li class="interlanguage-link
interwiki-ast"><a href="https://ast.wikipedia.org/wiki/Piper_nigrum" title="Piper
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lang="az" hreflang="az" class="interlanguage-link-target">Azərbaycanca</a></li><li
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%E0%A6%97%E0%A7%8B%E0%A6%B2_%E0%A6%AE%E0%A6%B0%E0%A6%BF%E0%A6%9A" title="গগগল মররচ –
Bangla" lang="bn" hreflang="bn" class="interlanguage-link-target">বগবলগ</a></li><li
class="interlanguage-link interwiki-bjn"><a
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hreflang="bjn" class="interlanguage-link-target">Bahasa Banjar</a></li><li
class="interlanguage-link interwiki-be"><a href="https://be.wikipedia.org/wiki/
%D0%9F%D0%B5%D1%80%D0%B0%D1%86_%D1%87%D0%BE%D1%80%D0%BD%D1%8B" title="Перац чорны –
Belarusian" lang="be" hreflang="be" class="interlanguage-link-
target">Беларуская</a></li><li class="interlanguage-link interwiki-bh"><a
href="https://bh.wikipedia.org/wiki/%E0%A4%95%E0%A4%BE%E0%A4%B2%E0%A5%80_%E0%A4%AE
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class="interlanguage-link-target">भभजपपरल</a></li><li class="interlanguage-link
interwiki-bg"><a href="https://bg.wikipedia.org/wiki/
%D0%A7%D0%B5%D1%80%D0%B5%D0%BD_%D0%BF%D0%B8%D0%BF%D0%B5%D1%80" title="Черен пипер –
Bulgarian" lang="bg" hreflang="bg" class="interlanguage-link-
target">Български</a></li><li class="interlanguage-link interwiki-bar"><a
href="https://bar.wikipedia.org/wiki/Pfefa" title="Pfefa – Bavarian" lang="bar"
hreflang="bar" class="interlanguage-link-target">Boarisch</a></li><li
class="interlanguage-link interwiki-bs"><a
href="https://bs.wikipedia.org/wiki/Biber" title="Biber – Bosnian" lang="bs"
hreflang="bs" class="interlanguage-link-target">Bosanski</a></li><li
class="interlanguage-link interwiki-br"><a
href="https://br.wikipedia.org/wiki/Pebr" title="Pebr – Breton" lang="br"
hreflang="br" class="interlanguage-link-target">Brezhoneg</a></li><li
class="interlanguage-link interwiki-ca"><a
href="https://ca.wikipedia.org/wiki/Pebre" title="Pebre – Catalan" lang="ca"
hreflang="ca" class="interlanguage-link-target">Català</a></li><li
class="interlanguage-link interwiki-ceb"><a
href="https://ceb.wikipedia.org/wiki/Piper_nigrum" title="Piper nigrum – Cebuano"
lang="ceb" hreflang="ceb" class="interlanguage-link-target">Cebuano</a></li><li
class="interlanguage-link interwiki-cs"><a href="https://cs.wikipedia.org/wiki/Pep
%C5%99ovn%C3%ADk_%C4%8Dern%C3%BD" title="Pepřovník černý – Czech" lang="cs"
hreflang="cs" class="interlanguage-link-target">Čeština</a></li><li
class="interlanguage-link interwiki-cy"><a
href="https://cy.wikipedia.org/wiki/Pupur_du" title="Pupur du – Welsh" lang="cy"
hreflang="cy" class="interlanguage-link-target">Cymraeg</a></li><li
class="interlanguage-link interwiki-da"><a
href="https://da.wikipedia.org/wiki/Sort_peber" title="Sort peber – Danish"
lang="da" hreflang="da" class="interlanguage-link-target">Dansk</a></li><li
class="interlanguage-link interwiki-de"><a
href="https://de.wikipedia.org/wiki/Pfeffer" title="Pfeffer – German" lang="de"
hreflang="de" class="interlanguage-link-target">Deutsch</a></li><li
class="interlanguage-link interwiki-dv"><a href="https://dv.wikipedia.org/wiki/%DE
%87%DE%A6%DE%90%DE%AD%DE%89%DE%A8%DE%83%DE%AA%DE%90%DE%B0" title="‫ – އއސސމމރރސސ‬Divehi"
lang="dv" hreflang="dv" class="interlanguage-link-target">‫<ދމވވހމބއސސ‬/a></li><li
class="interlanguage-link interwiki-et"><a
href="https://et.wikipedia.org/wiki/Must_pipar" title="Must pipar – Estonian"
lang="et" hreflang="et" class="interlanguage-link-target">Eesti</a></li><li
class="interlanguage-link interwiki-el badge-Q17437798 badge-goodarticle"
title="good article"><a href="https://el.wikipedia.org/wiki/%CE%A0%CE%AD%CF%80%CE
%B5%CF%81%CE%B9_%CF%84%CE%BF_%CE%BC%CE%AD%CE%BB%CE%B1%CE%BD" title="Πέπερι το μέλαν
– Greek" lang="el" hreflang="el" class="interlanguage-link-
target">Ελληνικά</a></li><li class="interlanguage-link interwiki-es"><a
href="https://es.wikipedia.org/wiki/Piper_nigrum" title="Piper nigrum – Spanish"
lang="es" hreflang="es" class="interlanguage-link-target">Español</a></li><li
class="interlanguage-link interwiki-eo"><a
href="https://eo.wikipedia.org/wiki/Nigra_pipro" title="Nigra pipro – Esperanto"
lang="eo" hreflang="eo" class="interlanguage-link-target">Esperanto</a></li><li
class="interlanguage-link interwiki-eu"><a
href="https://eu.wikipedia.org/wiki/Piperbeltz" title="Piperbeltz – Basque"
lang="eu" hreflang="eu" class="interlanguage-link-target">Euskara</a></li><li
class="interlanguage-link interwiki-fa"><a href="https://fa.wikipedia.org/wiki/
%D9%81%D9%84%D9%81%D9%84_%D8%B3%DB%8C%D8%A7%D9%87" title="‫ – فلفل سیاه‬Persian"
lang="fa" hreflang="fa" class="interlanguage-link-target">‫<فارسی‬/a></li><li
class="interlanguage-link interwiki-fr"><a
href="https://fr.wikipedia.org/wiki/Poivrier_noir" title="Poivrier noir – French"
lang="fr" hreflang="fr" class="interlanguage-link-target">Français</a></li><li
class="interlanguage-link interwiki-ga"><a
href="https://ga.wikipedia.org/wiki/Piobar_(sp%C3%ADosra)" title="Piobar (spíosra)
– Irish" lang="ga" hreflang="ga" class="interlanguage-link-
target">Gaeilge</a></li><li class="interlanguage-link interwiki-gd"><a
href="https://gd.wikipedia.org/wiki/Peabar" title="Peabar – Scottish Gaelic"
lang="gd" hreflang="gd" class="interlanguage-link-target">Gàidhlig</a></li><li
class="interlanguage-link interwiki-gl"><a
href="https://gl.wikipedia.org/wiki/Pementeira" title="Pementeira – Galician"
lang="gl" hreflang="gl" class="interlanguage-link-target">Galego</a></li><li
class="interlanguage-link interwiki-gu"><a href="https://gu.wikipedia.org/wiki/
%E0%AA%95%E0%AA%BE%E0%AA%B3%E0%AA%BE_%E0%AA%AE%E0%AA%B0%E0%AB%80" title="કકકક કકક –
Gujarati" lang="gu" hreflang="gu" class="interlanguage-link-
target">કકકકકકક</a></li><li class="interlanguage-link interwiki-hak"><a
href="https://hak.wikipedia.org/wiki/F%C3%B9-ch%C3%AAu" title="Fù-chêu – Hakka
Chinese" lang="hak" hreflang="hak" class="interlanguage-link-target">客家語/Hak-kâ-
ngî</a></li><li class="interlanguage-link interwiki-ko"><a
href="https://ko.wikipedia.org/wiki/%ED%9B%84%EC%B6%94" title="후추 – Korean"
lang="ko" hreflang="ko" class="interlanguage-link-target">한국어</a></li><li
class="interlanguage-link interwiki-hy"><a href="https://hy.wikipedia.org/wiki/
%D5%8D%D6%87_%D5%BA%D5%B2%D5%BA%D5%A5%D5%B2" title="Սև պղպեղ – Armenian" lang="hy"
hreflang="hy" class="interlanguage-link-target">Հայերեն</a></li><li
class="interlanguage-link interwiki-hi"><a href="https://hi.wikipedia.org/wiki/
%E0%A4%95%E0%A4%BE%E0%A4%B2%E0%A5%80_%E0%A4%AE%E0%A4%BF%E0%A4%B0%E0%A5%8D%E0%A4%9A"
title="ककलल ममचर – Hindi" lang="hi" hreflang="hi" class="interlanguage-link-
target">महनदल</a></li><li class="interlanguage-link interwiki-hsb"><a
href="https://hsb.wikipedia.org/wiki/%C4%8Corny_popjerjowc" title="Čorny popjerjowc
– Upper Sorbian" lang="hsb" hreflang="hsb" class="interlanguage-link-
target">Hornjoserbsce</a></li><li class="interlanguage-link interwiki-hr"><a
href="https://hr.wikipedia.org/wiki/Papar_(biljna_vrsta)" title="Papar (biljna
vrsta) – Croatian" lang="hr" hreflang="hr" class="interlanguage-link-
target">Hrvatski</a></li><li class="interlanguage-link interwiki-io"><a
href="https://io.wikipedia.org/wiki/Pipro_nigra" title="Pipro nigra – Ido"
lang="io" hreflang="io" class="interlanguage-link-target">Ido</a></li><li
class="interlanguage-link interwiki-id"><a
href="https://id.wikipedia.org/wiki/Lada" title="Lada – Indonesian" lang="id"
hreflang="id" class="interlanguage-link-target">Bahasa Indonesia</a></li><li
class="interlanguage-link interwiki-os"><a href="https://os.wikipedia.org/wiki/
%D0%91%D1%8B%D1%80%D1%86" title="Бырц – Ossetic" lang="os" hreflang="os"
class="interlanguage-link-target">Ирон</a></li><li class="interlanguage-link
interwiki-is"><a href="https://is.wikipedia.org/wiki/Pipar" title="Pipar –
Icelandic" lang="is" hreflang="is" class="interlanguage-link-
target">Íslenska</a></li><li class="interlanguage-link interwiki-it"><a
href="https://it.wikipedia.org/wiki/Piper_nigrum" title="Piper nigrum – Italian"
lang="it" hreflang="it" class="interlanguage-link-target">Italiano</a></li><li
class="interlanguage-link interwiki-he badge-Q17437796 badge-featuredarticle"
title="featured article"><a href="https://he.wikipedia.org/wiki/%D7%A4%D7%9C
%D7%A4%D7%9C_%D7%A9%D7%97%D7%95%D7%A8" title="‫ – פלפל שחור‬Hebrew" lang="he"
hreflang="he" class="interlanguage-link-target">‫<עברית‬/a></li><li
class="interlanguage-link interwiki-jv"><a
href="https://jv.wikipedia.org/wiki/Mrica"
title="Mrica – Javanese" lang="jv" hreflang="jv" class="interlanguage-link-
target">Basa Jawa</a></li><li class="interlanguage-link interwiki-kn badge-
Q17437796 badge-featuredarticle" title="featured article"><a
href="https://kn.wikipedia.org/wiki/%E0%B2%95%E0%B2%B0%E0%B2%BF%E0%B2%AE
%E0%B3%86%E0%B2%A3%E0%B2%B8%E0%B3%81" title="ಕರಮಣಸಸ – Kannada" lang="kn"
hreflang="kn" class="interlanguage-link-target">ಕನನಡ</a></li><li
class="interlanguage-link interwiki-kk"><a href="https://kk.wikipedia.org/wiki/
%D2%9A%D0%B0%D1%80%D0%B0_%D0%B1%D2%B1%D1%80%D1%8B%D1%88" title="Қара бұрыш –
Kazakh" lang="kk" hreflang="kk" class="interlanguage-link-
target">Қазақша</a></li><li class="interlanguage-link interwiki-ht"><a
href="https://ht.wikipedia.org/wiki/Pwav" title="Pwav – Haitian Creole" lang="ht"
hreflang="ht" class="interlanguage-link-target">Kreyòl ayisyen</a></li><li
class="interlanguage-link interwiki-ku"><a href="https://ku.wikipedia.org/wiki/B
%C3%AEbera_re%C5%9F" title="Bîbera reş – Kurdish" lang="ku" hreflang="ku"
class="interlanguage-link-target">Kurdî</a></li><li class="interlanguage-link
interwiki-la"><a href="https://la.wikipedia.org/wiki/Piper_nigrum" title="Piper
nigrum – Latin" lang="la" hreflang="la" class="interlanguage-link-
target">Latina</a></li><li class="interlanguage-link interwiki-lv"><a
href="https://lv.wikipedia.org/wiki/Melnais_piparkr%C5%ABms" title="Melnais
piparkrūms – Latvian" lang="lv" hreflang="lv" class="interlanguage-link-
target">Latviešu</a></li><li class="interlanguage-link interwiki-lt"><a
href="https://lt.wikipedia.org/wiki/Juodasis_pipiras" title="Juodasis pipiras –
Lithuanian" lang="lt" hreflang="lt" class="interlanguage-link-
target">Lietuvių</a></li><li class="interlanguage-link interwiki-lij"><a
href="https://lij.wikipedia.org/wiki/Peive" title="Peive – Ligurian" lang="lij"
hreflang="lij" class="interlanguage-link-target">Ligure</a></li><li
class="interlanguage-link interwiki-li"><a
href="https://li.wikipedia.org/wiki/Paeper" title="Paeper – Limburgish" lang="li"
hreflang="li" class="interlanguage-link-target">Limburgs</a></li><li
class="interlanguage-link interwiki-ln"><a href="https://ln.wikipedia.org/wiki/Nd
%C3%B3ng%C3%B3" title="Ndóngó – Lingala" lang="ln" hreflang="ln"
class="interlanguage-link-target">Lingála</a></li><li class="interlanguage-link
interwiki-hu"><a href="https://hu.wikipedia.org/wiki/Fekete_bors" title="Fekete
bors – Hungarian" lang="hu" hreflang="hu" class="interlanguage-link-
target">Magyar</a></li><li class="interlanguage-link interwiki-mai"><a
href="https://mai.wikipedia.org/wiki/%E0%A4%AE%E0%A4%B0%E0%A4%BF%E0%A4%9A"
title="मररच – Maithili" lang="mai" hreflang="mai" class="interlanguage-link-
target">मममथलल</a></li><li class="interlanguage-link interwiki-mk"><a
href="https://mk.wikipedia.org/wiki/%D0%A6%D1%80%D0%BD_%D0%BF%D0%B8%D0%BF
%D0%B5%D1%80" title="Црн пипер – Macedonian" lang="mk" hreflang="mk"
class="interlanguage-link-target">Македонски</a></li><li class="interlanguage-link
interwiki-ml"><a href="https://ml.wikipedia.org/wiki/
%E0%B4%95%E0%B5%81%E0%B4%B0%E0%B5%81%E0%B4%AE%E0%B5%81%E0%B4%B3%E0%B4%95%E0%B5%8D"
title="കകരകമകളകക – Malayalam" lang="ml" hreflang="ml" class="interlanguage-link-
target">മലയയളള</a></li><li class="interlanguage-link interwiki-mr"><a
href="https://mr.wikipedia.org/wiki/%E0%A4%AE%E0%A4%BF
%E0%A4%B0%E0%A4%B5%E0%A5%87%E0%A4%B2" title="ममरववल – Marathi" lang="mr"
hreflang="mr" class="interlanguage-link-target">मरकठल</a></li><li
class="interlanguage-link interwiki-ms"><a
href="https://ms.wikipedia.org/wiki/Lada_hitam" title="Lada hitam – Malay"
lang="ms" hreflang="ms" class="interlanguage-link-target">Bahasa Melayu</a></li><li
class="interlanguage-link interwiki-my"><a href="https://my.wikipedia.org/wiki/
%E1%80%84%E1%80%9B%E1%80%AF%E1%80%90%E1%80%BA%E1%80%80%E1%80%B1%E1%80%AC
%E1%80%84%E1%80%BA%E1%80%B8%E1%80%95%E1%80%84%E1%80%BA" title=" –ငရB တBကBurmese"
ကငBပငB
lang="my" hreflang="my" class="interlanguage-link-target">မမနB မဘသ </a></li><li
class="interlanguage-link interwiki-nah"><a
href="https://nah.wikipedia.org/wiki/Caxtillan_chilli" title="Caxtillan chilli –
Nāhuatl" lang="nah" hreflang="nah" class="interlanguage-link-
target">Nāhuatl</a></li><li class="interlanguage-link interwiki-nl"><a
href="https://nl.wikipedia.org/wiki/Peper" title="Peper – Dutch" lang="nl"
hreflang="nl" class="interlanguage-link-target">Nederlands</a></li><li
class="interlanguage-link interwiki-ne"><a href="https://ne.wikipedia.org/wiki/
%E0%A4%AE%E0%A4%B0%E0%A4%BF%E0%A4%9A" title="मररच – Nepali" lang="ne" hreflang="ne"
class="interlanguage-link-target">नवपकलल</a></li><li class="interlanguage-link
interwiki-ja"><a href="https://ja.wikipedia.org/wiki/
%E3%82%B3%E3%82%B7%E3%83%A7%E3%82%A6" title="コショウ – Japanese" lang="ja"
hreflang="ja" class="interlanguage-link-target">日本語</a></li><li
class="interlanguage-link interwiki-no"><a
href="https://no.wikipedia.org/wiki/Svart_pepper" title="Svart pepper – Norwegian"
lang="no" hreflang="no" class="interlanguage-link-target">Norsk</a></li><li
class="interlanguage-link interwiki-nn"><a
href="https://nn.wikipedia.org/wiki/Svart_pepar" title="Svart pepar – Norwegian
Nynorsk" lang="nn" hreflang="nn" class="interlanguage-link-target">Norsk
nynorsk</a></li><li class="interlanguage-link interwiki-nrm"><a
href="https://nrm.wikipedia.org/wiki/Pa%C3%AEvre" title="Paîvre – Norman"
lang="nrm" hreflang="nrm" class="interlanguage-link-target">Nouormand</a></li><li
class="interlanguage-link interwiki-oc"><a
href="https://oc.wikipedia.org/wiki/Piper_nigrum" title="Piper nigrum – Occitan"
lang="oc" hreflang="oc" class="interlanguage-link-target">Occitan</a></li><li
class="interlanguage-link interwiki-or"><a href="https://or.wikipedia.org/wiki/
%E0%AC%97%E0%AD%8B%E0%AC%B2_%E0%AC%AE%E0%AC%B0%E0%AC%BF%E0%AC%9A" title="ଗଗଗଲ ମରରଚ
– Odia" lang="or" hreflang="or" class="interlanguage-link-target">ଓଡରଆ</a></li><li
class="interlanguage-link interwiki-uz"><a
href="https://uz.wikipedia.org/wiki/Murch" title="Murch – Uzbek" lang="uz"
hreflang="uz" class="interlanguage-link-target">Oʻzbekcha/ўзбекча</a></li><li
class="interlanguage-link interwiki-pa"><a href="https://pa.wikipedia.org/wiki/
%E0%A8%95%E0%A8%BE%E0%A8%B2%E0%A9%80_%E0%A8%AE%E0%A8%BF%E0%A8%B0%E0%A8%9A"
title="ਕਕਲਲ ਮਮਰਚ – Punjabi" lang="pa" hreflang="pa" class="interlanguage-link-
target">ਪਪਜਕਬਲ</a></li><li class="interlanguage-link interwiki-ps"><a
href="https://ps.wikipedia.org/wiki/%D8%AA%D9%88%D8%B1_%D9%85%D8%B1%DA%86" title="
‫ – تور مرچ‬Pashto" lang="ps" hreflang="ps" class="interlanguage-link-target">
‫<پښتو‬/a></li><li class="interlanguage-link interwiki-pl"><a
href="https://pl.wikipedia.org/wiki/Pieprz_czarny" title="Pieprz czarny – Polish"
lang="pl" hreflang="pl" class="interlanguage-link-target">Polski</a></li><li
class="interlanguage-link interwiki-pt"><a
href="https://pt.wikipedia.org/wiki/Pimenta-preta" title="Pimenta-preta –
Portuguese" lang="pt" hreflang="pt" class="interlanguage-link-
target">Português</a></li><li class="interlanguage-link interwiki-ksh"><a
href="https://ksh.wikipedia.org/wiki/Peffer" title="Peffer – Colognian" lang="ksh"
hreflang="ksh" class="interlanguage-link-target">Ripoarisch</a></li><li
class="interlanguage-link interwiki-ro"><a
href="https://ro.wikipedia.org/wiki/Piper_negru" title="Piper negru – Romanian"
lang="ro" hreflang="ro" class="interlanguage-link-target">Română</a></li><li
class="interlanguage-link interwiki-qu"><a
href="https://qu.wikipedia.org/wiki/Yana_piminta" title="Yana piminta – Quechua"
lang="qu" hreflang="qu" class="interlanguage-link-target">Runa Simi</a></li><li
class="interlanguage-link interwiki-ru"><a href="https://ru.wikipedia.org/wiki/
%D0%9F%D0%B5%D1%80%D0%B5%D1%86_%D1%87%D1%91%D1%80%D0%BD%D1%8B%D0%B9" title="Перец
чёрный – Russian" lang="ru" hreflang="ru" class="interlanguage-link-
target">Русский</a></li><li class="interlanguage-link interwiki-sa"><a
href="https://sa.wikipedia.org/wiki/%E0%A4%AE%E0%A4%B0%E0%A5%80%E0%A4%9A%E0%A4%AE
%E0%A5%8D" title="मरलचमम – Sanskrit" lang="sa" hreflang="sa" class="interlanguage-
link-target">सससकक तमम</a></li><li class="interlanguage-link interwiki-sc"><a
href="https://sc.wikipedia.org/wiki/Pibiri" title="Pibiri – Sardinian" lang="sc"
hreflang="sc" class="interlanguage-link-target">Sardu</a></li><li
class="interlanguage-link interwiki-scn"><a
href="https://scn.wikipedia.org/wiki/Pipi_spezzi" title="Pipi spezzi – Sicilian"
lang="scn" hreflang="scn" class="interlanguage-link-target">Sicilianu</a></li><li
class="interlanguage-link interwiki-simple"><a
href="https://simple.wikipedia.org/wiki/Black_pepper" title="Black pepper – Simple
English" lang="simple" hreflang="simple" class="interlanguage-link-target">Simple
English</a></li><li class="interlanguage-link interwiki-sd"><a
href="https://sd.wikipedia.org/wiki/%DA%AA%D8%A7%D8%B1%D8%A7_%D9%85%D8%B1%DA%86"
title="‫ – ڪارا مرچ‬Sindhi" lang="sd" hreflang="sd" class="interlanguage-link-target">
‫<سنڌي‬/a></li><li class="interlanguage-link interwiki-sl"><a
href="https://sl.wikipedia.org/wiki/%C4%8Crni_poper" title="Črni poper – Slovenian"
lang="sl" hreflang="sl" class="interlanguage-link-target">Slovenščina</a></li><li
class="interlanguage-link interwiki-sr"><a href="https://sr.wikipedia.org/wiki/
%D0%A6%D1%80%D0%BD%D0%B8_%D0%B1%D0%B8%D0%B1%D0%B5%D1%80" title="Црни бибер –
Serbian" lang="sr" hreflang="sr" class="interlanguage-link-target">Српски /
srpski</a></li><li class="interlanguage-link interwiki-sh"><a
href="https://sh.wikipedia.org/wiki/Biber" title="Biber – Serbo-Croatian" lang="sh"
hreflang="sh" class="interlanguage-link-target">Srpskohrvatski /
српскохрватски</a></li><li class="interlanguage-link interwiki-su"><a
href="https://su.wikipedia.org/wiki/Pedes" title="Pedes – Sundanese" lang="su"
hreflang="su" class="interlanguage-link-target">Basa Sunda</a></li><li
class="interlanguage-link interwiki-fi"><a
href="https://fi.wikipedia.org/wiki/Pippuri" title="Pippuri – Finnish"
lang="fi" hreflang="fi" class="interlanguage-link-target">Suomi</a></li><li
class="interlanguage-link interwiki-sv"><a
href="https://sv.wikipedia.org/wiki/Peppar_(vanlig)" title="Peppar (vanlig) –
Swedish" lang="sv" hreflang="sv" class="interlanguage-link-
target">Svenska</a></li><li class="interlanguage-link interwiki-tl"><a
href="https://tl.wikipedia.org/wiki/Paminta" title="Paminta – Tagalog" lang="tl"
hreflang="tl" class="interlanguage-link-target">Tagalog</a></li><li
class="interlanguage-link interwiki-ta"><a href="https://ta.wikipedia.org/wiki/
%E0%AE%AE%E0%AE%BF%E0%AE%B3%E0%AE%95%E0%AF%81" title="કકકકક – Tamil" lang="ta"
hreflang="ta" class="interlanguage-link-target">કકકકક</a></li><li
class="interlanguage-link interwiki-te"><a href="https://te.wikipedia.org/wiki/
%E0%B0%A8%E0%B0%B2%E0%B1%8D%E0%B0%B2_%E0%B0%AE%E0%B0%BF%E0%B0%B0%E0%B0%BF%E0%B0%AF
%E0%B0%BE%E0%B0%B2%E0%B1%81" title="నలల మరయల – Telugu" lang="te" hreflang="te"
class="interlanguage-link-target">తలగ</a></li><li class="interlanguage-link
interwiki-th"><a href="https://th.wikipedia.org/wiki/%E0%B8%9E
%E0%B8%A3%E0%B8%B4%E0%B8%81%E0%B9%84%E0%B8%97%E0%B8%A2" title="พรร กไทย – Thai"
lang="th" hreflang="th" class="interlanguage-link-target">ไทย</a></li><li
class="interlanguage-link interwiki-tg"><a href="https://tg.wikipedia.org/wiki/
%D0%9C%D1%83%D1%80%D1%87" title="Мурч – Tajik" lang="tg" hreflang="tg"
class="interlanguage-link-target">Тоҷикӣ</a></li><li class="interlanguage-link
interwiki-tcy"><a href="https://tcy.wikipedia.org/wiki/%E0%B2%8E%E0%B2%A1%E0%B3%8D
%E0%B2%A1%E0%B3%86%E0%B2%AE%E0%B3%81%E0%B2%82%E0%B2%9A%E0%B2%BF" title="ಎಡಡಡಮಸಮಚ –
Tulu" lang="tcy" hreflang="tcy" class="interlanguage-link-target">ತಸಳಳ</a></li><li
class="interlanguage-link interwiki-tr"><a
href="https://tr.wikipedia.org/wiki/Karabiber" title="Karabiber – Turkish"
lang="tr" hreflang="tr" class="interlanguage-link-target">Türkçe</a></li><li
class="interlanguage-link interwiki-uk"><a href="https://uk.wikipedia.org/wiki/
%D0%9F%D0%B5%D1%80%D0%B5%D1%86%D1%8C_%D1%87%D0%BE%D1%80%D0%BD%D0%B8%D0%B9"
title="Перець чорний – Ukrainian" lang="uk" hreflang="uk" class="interlanguage-
link-target">Українська</a></li><li class="interlanguage-link interwiki-ur"><a
href="https://ur.wikipedia.org/wiki/%DA%A9%D8%A7%D9%84%DB%8C_%D9%85%D8%B1%DA%86"
title="‫ – کالی مرچ‬Urdu" lang="ur" hreflang="ur" class="interlanguage-link-target">
‫<اردو‬/a></li><li class="interlanguage-link interwiki-vec"><a
href="https://vec.wikipedia.org/wiki/P%C3%A9varo" title="Pévaro – Venetian"
lang="vec" hreflang="vec" class="interlanguage-link-target">Vèneto</a></li><li
class="interlanguage-link interwiki-vi"><a href="https://vi.wikipedia.org/wiki/H
%E1%BB%93_ti%C3%AAu" title="Hồ tiêu – Vietnamese" lang="vi" hreflang="vi"
class="interlanguage-link-target">Tiếng Việt</a></li><li class="interlanguage-link
interwiki-vls"><a href="https://vls.wikipedia.org/wiki/Peper" title="Peper – West
Flemish" lang="vls" hreflang="vls" class="interlanguage-link-target">West-
Vlams</a></li><li class="interlanguage-link interwiki-war"><a
href="https://war.wikipedia.org/wiki/Piper_nigrum" title="Piper nigrum – Waray"
lang="war" hreflang="war" class="interlanguage-link-target">Winaray</a></li><li
class="interlanguage-link interwiki-yi"><a href="https://yi.wikipedia.org/wiki/
%D7%A9%D7%95%D7%95%D7%90%D7%A8%D7%A6%D7%A2%D7%A8_%D7%A4%D7%A2%D7%A4%D7%A2%D7%A8"
title="‫ – שווארצער פעפער‬Yiddish" lang="yi" hreflang="yi" class="interlanguage-link-
target">‫<יידיש‬/a></li><li class="interlanguage-link interwiki-zh-yue"><a
href="https://zh-yue.wikipedia.org/wiki/%E8%83%A1%E6%A4%92" title="胡椒 – Cantonese"
lang="zh-yue" hreflang="zh-yue" class="interlanguage-link-target">粵語</a></li><li
class="interlanguage-link interwiki-zh"><a href="https://zh.wikipedia.org/wiki/
%E9%BB%91%E8%83%A1%E6%A4%92" title="黑胡椒 – Chinese" lang="zh" hreflang="zh"
class="interlanguage-link-target">中文</a></li> </ul>
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href="https://www.wikidata.org/wiki/Special:EntityPage/Q43084#sitelinks-wikipedia"
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<h2><span class="mw-headline" id="Etymology">Etymology</span><span class="mw-

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