Old, to some gold – pepper or the fruit as spice

• Main Author: Jutta, Mariam
• Format: Book Section
• Language: English; English; English; English; English; English; English; English; English
• Published: University Putra Malaysia 2012
• Online Access: http://psasir.upm.edu.my/id/eprint/19908/1/6_-_CHAPTER_6-4.pdf; http://psasir.upm.edu.my/id/eprint/19908/2/pink_dry.JPG; http://psasir.upm.edu.my/id/eprint/19908/3/green_pickled.JPG; http://psasir.upm.edu.my/id/eprint/19908/4/black_mill-ground.JPG; http://psasir.upm.edu.my/id/eprint/19908/5/IMGP4897.JPG; http://psasir.upm.edu.my/id/eprint/19908/6/TNC_0065.JPG; http://psasir.upm.edu.my/id/eprint/19908/7/TNC_0069.JPG; http://psasir.upm.edu.my/id/eprint/19908/8/TNC_0068.JPG; http://psasir.upm.edu.my/id/eprint/19908/

Pepper - the oldest and still most important culinary condiment known to man. Of the 1,200 species of Piper, a genus native to the tropics, around 400 have been recorded from Malesia. Piper nigrum, the most commonly cultivated, is native to India. Pepper was brought to South-east Asia by Hindu mon...