Black pepper (Piper nigrum) is a perennial, woody vine native to the Malabar Coast of India, now cultivated throughout the tropics. It climbs by adventitious roots, reaching 15-30 feet. The fruit is a drupe (peppercorn) that turns from green to red when ripe. Black pepper is the dried, unripe fruit; white pepper is the ripe seed with the outer layer removed.
Requires hot, humid climate, partial shade, rich, well-drained soil, and support structures. Vines bear after 3-4 years. Harvest spikes when one berry turns red. For black pepper, dry unripe berries in sun until wrinkled and black. For white pepper, soak ripe berries to remove pericarp, then dry the seed. The world's most traded spice, essential in virtually all cuisines.
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