Under the generic term "pepper" there are various spices obtained from the fruit of black pepper (Piper nigrum, Fam. Piperaceae). This small shrubby and climbing herbaceous plant, originally from India, embellishes the landscapes and economies of various tropical countries.
Black pepper
Black pepper, which is the most spicy and aromatic of all, is produced by immersing the immature drupes in boiling water for a few minutes. This is followed by a drying in the sun which concentrates the nutritional principles, among which proteins, potassium, phosphorus, iron, calcium and niacin stand out. Vitamin C, which is particularly abundant in chilli, is lacking.
White pepper
White pepper, less spicy and aromatic than the previous one, is obtained by maceration in water of the well-ripened drupes, which are thus easily deprived of the mesocarp (pulp) by rubbing and dried. It is precisely in this portion of the fruit that an aromatic and volatile oily complex is concentrated, consisting of pinene, phellandrene and caryophyllene (the volatility of these substances explains why, in order to keep all its aroma intact, pepper must be ground only at the moment of "employment; in doing so the risk of adulteration is also lower). In the "endocarp - that is to say in the innermost portion of the fruit - two alkaloids are concentrated, piperine and piperidine, to which the pungent taste is due.
Green pepper
Finally, green pepper is obtained by immersing the still green drupes in brine, with the aim of blocking the oxidative processes of an enzymatic nature. In this way, green pepper retains a certain softness and a particularly aromatic flavor, albeit less pronounced than that of black pepper.
Fillet with Green Pepper LIGHT - Without cream and Without Butter
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Folk medicine
In addition to being a condiment, pepper is used as a gastric and nervous stimulant, and externally as a rubefacient and insecticide. With its piperine, it is also used in some products intended for the control and reduction of body weight; it is gastritis, gastroesophageal reflux, gastric ulcer, hemorrhoids and hypertension.
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