Green peppercorn, like black, is made from the unripe drupes. Dried green peppercorns are treated in a way that retains the green color. Pickled peppercorns, also green, are unripe drupes preserved in brine or vinegar. Fresh, non preserved green pepper drupes, largely unknown in the West, are used in some Asian cuisines, particularly Thai cuisine. Their flavor has been described as spicy and fresh, with a bright aroma. They decay quickly if not dried or preserved.
pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. When dried, the fruit is known as a peppercorn. When fresh and fully mature, it is approximately 5 millimetres (0.20 in) in diameter, dark red, and, like all drupes, contains a single seed. Peppercorns, and the ground pepper derived from them, may be described simply as pepper, or more precisely as black pepper(cooked and dried unripe fruit), green pepper (dried unripe fruit) and white pepper (ripe fruit seeds).
Black pepper is native to south India and is extensively cultivated there and elsewhere in tropical regions. Currently, Vietnam is the world’s largest producer and exporter of pepper, producing 34% of the world’sPiper nigrum crop as of 2013.
Dried ground pepper has been used since antiquity for both its flavor and as a traditional medicine. Black pepper is the world’s most traded spice. It is one of the most common spices added to cuisines around the world. The spiciness of black pepper is due to the chemical piperine, not to be confused with the capsaicin characteristic of chili peppers. Black pepper is ubiquitous in the modern world as a seasoning and is often paired with salt.
The word “pepper” has its roots in the Tamil word for long pepper,pippali. Ancient Greek and Latin turned pippali into the Greek πέπεριpeperi and then into the Latin piper, which was used by the Romans to refer both to black pepper and long pepper, as the Romans erroneously believed that both of these spices were derived from the same plant.
Today’s “pepper” derives from the Old English pipor. and from Latin which was the source of Romanian piper, Italian pepe, Dutch peper, German Pfeffer, French poivre, and other similar forms.
In the 16th century, pepper started referring to the unrelated New World chili pepper as well. “Pepper” was used in a figurative sense to mean “spirit” or “energy” at least as far back as the 1840s; in the early 20th century, this was shortened to pep.