Black pepper is native to Bharat (India) and one of the principal crops that we grow. The word pepper is derived from the Sanskrit word pippali (long pepper), was once known as black gold. Black pepper, a climbing vine, is a perennial woody climber which adheres itself to a support tree or man-made structure. So, this is usually grown in Areca nut plantations. Its broad shiny green leaves are alternately arranged. The small, round, berry-like fruits known as "drupes" grow in clusters called "spikes". A dried drupe is known as a "peppercorn". Depending on harvest time and processing, peppercorns can be black or white.
Botanical / Binomial name: Piper nigrum
Plant height: 4 m (13 feet) to 10 m (33 feet)
Flowering time: May – June
Harvesting time: December – February
Size: about 5 mm (0.2 inch) in diameter
Taste: hot, pungent
Colour:
Unripe fruit – green
Dried unripe fruit – black / dark brown
Ripe fruit – Red
Dried ripe fruit - white
Usage:
Black pepper is widely used spice in culinary.
It is also used in some traditional medicine.
Cultivation
We grow this in areca nut farm besides every areca nut tree as a support for this woody climber. Black pepper is propagated primarily by stem cuttings and cuttings are planted near areca nut trees. However, we can also use fresh ripe red fruit seeds to cultivate the crop.
The plant requires a long rainy season, fairly high temperatures, and partial shade for best growth. This plant may reach heights of 10 metres (33 feet) by means of its aerial roots. Areca nut tree serve as a natural support and partial shade for this climber. They begin bearing in 2 to 5 years and may produce for as long as 40 years with a commercial lifespan typically ranging from 12 to 20 years.
Production
The fruits are handpicked from December to February. Then the ripe (red) and unripe (green) fruits are separated. The berries are separated from the stems / cluster by hand, when in smaller quantity. For larger harvests, drupes are kept under cloth and trampled with human legs.
The green berries are spread out to dry in the sun for four to seven days depending on climate condition. The outer layer of a dried black peppercorn is dark brown/black and wrinkled in appearance. Dried peppercorns are cleaned and stored in large goni cheela (jute gunny bags) or in large container. We call black pepper as kaal menasu or menasina kaalu.
The red berries are soaked in water for about seven to fifteen days while changing water on every alternative day or at least once in two days. The softened outer coating is then removed by washing and rubbing, and the berries are spread in the sun to dry. This is how white pepper is obtained by removing the dark outer part, and the flavour is less pungent than that of black pepper. We call white pepper as bol kaalu as black pepper is smoothened by removing its outer cover. (Bol literally means bald / smooth / plain. Kaalu is bean / pulse. However, we call kaalu to every item that is round and tiny.)
