a b Jaramillo, M. Alejandra; Manos (2001). "Phylogeny and Patterns of Floral Diversity in the Genus Piper (Piperaceae)". American Journal of Botany. 88 (4): 706–16. doi: 10.2307/2657072. JSTOR 2657072. PMID 11302858. Archived from the original on 30 June 2010 . Retrieved 20 February 2022. a b c Harrison, Paul (27 January 2016). "What Are The Different Kinds of Peppercorns?". Food Republic . Retrieved 21 November 2019. a b Manjunath Hegde, Bomnalli (19 October 2013). "Meet the pepper queen". Deccan Herald. No. Bangalore . Retrieved 22 January 2015. Pink peppercorns are the fruits of the Peruvian pepper tree, Schinus molle, or its relative, the Brazilian pepper tree, Schinus terebinthifolius, plants from a different family ( Anacardiaceae). As they are members of the cashew family, they may cause allergic reactions, including anaphylaxis, for persons with a tree nut allergy. After the peppercorns are dried, pepper spirit and oil can be extracted from the berries by crushing them. Pepper spirit is used in many medicinal and beauty products. Pepper oil is also used as an ayurvedic massage oil and in certain beauty and herbal treatments. [ citation needed] White pepper edit

Prof. George Menachery; Fr. Werner Chakkalakkal, CMI (10 January 2001). "Cranganore: Past and Present". Kodungallur – The Cradle of Christianity in India . Retrieved 11 May 2016. a b c "Pepper". Oxford English Dictionary (OED). Vol. 7 N–Poy (1 Corrected re-issue ed.). Oxford, UK: Oxford University Press. 1913. p. 663.Karvy's special Reports — Seasonal Outlook Report Pepper" (PDF). Karvy Comtrade Limited. 15 May 2008 . Retrieved 29 January 2008. Gibbon, Edward (1873) [1781]. History of the Decline and Fall of the Roman Empire. Vol. III (New ed.). Philadelphia: Claxton, Remsen & Haffelfinger. p. 272f79. OCLC 669186315.

Davidson, Alan (2002). Wilder Shores of Gastronomy: Twenty Years of the Best Food Writing from the Journal Petits Propos Culinaires. Berkeley: Ten Speed Press. ISBN 978-1-58008-417-8. Aggarwal, Bharat B.; Kunnumakkara, Ajaikumar B. (2009). Molecular Targets and Therapeutic Uses of Spices: Modern Uses for Ancient Medicine. World Scientific. pp. 26–27. ISBN 978-981-283-791-2 . Retrieved 28 March 2022. Pepper was so valuable that it was often used as collateral or even currency. The taste for pepper (or the appreciation of its monetary value) was passed on to those who would see Rome fall. Alaric, king of the Visigoths, included 3,000 pounds of pepper as part of the ransom he demanded from Rome when he besieged the city in the fifth century. [31] After the fall of Rome, others took over the middle legs of the spice trade, first the Persians and then the Arabs; Innes Miller cites the account of Cosmas Indicopleustes, who travelled east to India, as proof that "pepper was still being exported from India in the sixth century". [32] By the end of the Early Middle Ages, the central portions of the spice trade were firmly under Islamic control. Once into the Mediterranean, the trade was largely monopolized by Italian powers, especially Venice and Genoa. The rise of these city-states was funded in large part by the spice trade.A depiction of Calicut, Kerala, India published in 1572 during Portugal's control of the pepper trade February 6). These are the world’s three most traded spices. ITC. https://intracen.org/news-and-events/news/these-are-the-worlds-three-most-traded-spices Lawless, Harry T.; Heymann, Hildegarde (2010). Sensory Evaluation of Food: Principles and Practices. Springer. pp. 62–3. ISBN 978-1441964885. Collings, Emma R.; Alamar Gavidia, M. Carmen; Cools, Katherine; Redfern, Sally; Terry, Leon A. (February 2018). "Effect of UV-C on the physiology and biochemical profile of fresh Piper nigrum berries". Postharvest Biology and Technology. 136: 161–165. doi: 10.1016/j.postharvbio.2017.11.007. PMC 5727672. PMID 29398783. James A. Duke (16 August 1993). CRC Handbook of Alternative Cash Crops. CRC Press. p. 395. ISBN 978-0-8493-3620-1 . Retrieved 29 January 2009.

Marco Polo testifies to pepper's popularity in 13th-century China, when he relates what he is told of its consumption in the city of Kinsay ( Hangzhou): "... 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." [40] Hajeski, Nancy J (2016). National Geographic Complete Guide to Herbs and Spices: Remedies, Seasonings, and Ingredients to Improve Your Health and Enhance Your Life. National Geographic Books. p. 236. ISBN 9781426215889. The pepper plant is a perennial woody vine 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. [13] Jaffee, Steven (2004). "Delivering and Taking the Heat: Indian Spices and Evolving Process Standards" (PDF). An Agriculture and Rural Development Discussion Paper. Archived from the original (PDF) on 3 March 2016 . Retrieved 27 October 2005. Montagne, Prosper (2001). Larousse Gastronomique. Hamlyn. p. 726. ISBN 978-0-600-60235-4. OCLC 47231315. "Mill".Piperine is also under study for a variety of possible physiological effects, [51] although this work is preliminary and mechanisms of activity for piperine in the human body remain unknown. Red peppercorns usually consist of ripe peppercorn drupes preserved in brine and vinegar. Ripe red peppercorns can also be dried using the same colour-preserving techniques used to produce green pepper. [12] Pink pepper and other plants edit