Black Tellicherry Peppercorns - Take The Taste Test SPICESontheWEB (200g)

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Jirovetz, L; Buchbauer, G; Ngassoum, M. B.; Geissler, M (2002). "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". Journal of Chromatography A. 976 (1–2): 265–75. doi: 10.1016/s0021-9673(02)00376-x. PMID 12462618. a b Manjunath Hegde, Bomnalli (19 October 2013). "Meet the pepper queen". Deccan Herald. No. Bangalore . Retrieved 22 January 2015. 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.

Siebert, Tracey E.; Wood, Claudia; Elsey, Gordon M.; Alan (2008). "Determination of Rotundone, the Pepper Aroma Impact Compound, in Grapes and Wine". J. Agric. Food Chem. 56 (10): 3745–3748. doi: 10.1021/jf800184t. PMID 18461962. Lawless, Harry T.; Heymann, Hildegarde (2010). Sensory Evaluation of Food: Principles and Practices. Springer. pp. 62–3. ISBN 978-1441964885.Prasad, Anshuman (2003). "The Gaze of the Other: Postcolonial Theory and Organizational Analysis". In Prasad, Anshuman (ed.). Postcolonial Theory and Organizational Analysis: A Critical Engagement. New York: Palgrave Macmillan US. pp. 3–43. ISBN 978-1-4039-8229-2. Enhancing the flavour profile of peppercorns (including piperine and essential oils), prior to processing, has been attempted through the postharvest application of ultraviolet-C light (UV-C). [60] See also edit H. J. D. Dorman; S. G. Deans (2000). "Antimicrobial agents from plants: antibacterial activity of plant volatile oils". Journal of Applied Microbiology. 88 (2): 308–16. doi: 10.1046/j.1365-2672.2000.00969.x. PMID 10736000. S2CID 21788355. 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. Stephanie Fitzgerald (8 September 2008). Ramses II, Egyptian Pharaoh, Warrior, and Builder. Compass Point Books. p. 88. ISBN 978-0-7565-3836-1 . Retrieved 29 January 2008. Montagne, Prosper (2001). Larousse Gastronomique. Hamlyn. p. 726. ISBN 978-0-600-60235-4. OCLC 47231315. "Mill".

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 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 mulch and manure, and the shoots are trimmed twice a year. On dry soils, the young plants require watering every other day during the dry season 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 cultivars, selected both for yield and quality of fruit. [ citation needed]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. 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.