CEYLON PEPPER

What is Ceylon Pepper

Black pepper, also known as the “King of Spices,” is a popular seasoning used in cuisines worldwide. It is obtained from the fruit of the Piper nigrum plant, which is a vine. Piperine, an alkaloid presents in the white and middle of the peppercorn, gives black pepper its spiciness. It has a sharp, pungent aroma, and is an essential ingredient in almost every type of recipe.

Ceylon pepper, also known as Sri Lankan black pepper, is more expensive than other types of black pepper in the international spice market due to its high concentration of Piperine, which gives it a distinct pungency. When the berries are left on the vine longer than usual, the most expensive type of red peppercorn is produced.

To preserve the flavour and aroma of black pepper, it is crucial to store it in an airtight container and keep it out of the sun. Sri Lankan black pepper has a rich, aromatic flavour with floral and citrus notes and a strong pungency. Extracts of black pepper, such as Piperine, oleoresin, and essential oil, are commonly used as both spice and flavouring agents in the food industry. They also have significant commercial applications in the perfume and pharmaceutical industries.

Different types of pepper, such as green pepper, black pepper, red pepper, and white pepper, are produced depending on the time of harvest and post-harvest processing. For black pepper, the berries are harvested when green and slightly immature, blanched, and then sun-dried, making it rich in essential oil. The black colour of black pepper comes from the oxidation that occurs during drying.

Black pepper has been used for centuries in Eastern medicine to treat gastrointestinal diseases like cholera and diarrhoea. Recent studies have also shown that it can help with quitting smoking, is rich in antioxidants, can help control type 2 diabetes, can help with swallowing problems, and has antibacterial properties.