Black Pepper on an old weighing scale

Pepper has been used as a spice in India since it was introduced by South East Asia people in prehistory. Pepper is native to South East Asia and has been known to Indian cooking since at least 2 BCE. J. Innes Miller notes that pepper was grown in southern Thailand and in Malaysia. Peppercorns were a much-prized trade good, often referred to as "black gold" and used as a form of commodity money. On the other hand, the term "peppercorn rent" refers to a token payment made for something that is in fact being given.

The ancient history of black pepper is often interlinked with (and confused with) that of long pepper, the dried fruit of closely related Piper longum. The Romans knew of both and often referred to either as just "piper". In fact, it was not until the discovery of the New World and of chili peppers that the popularity of long pepper entirely declined. Chile peppers, some of which when dried are similar in shape and taste to long pepper, were easier to grow in a variety of locations more convenient to Europe.

After the English, virtually all of the black pepper found in Europe, the Middle East, and North Africa was traded from Malabar region. Before the 16th century, pepper was being grown in Java, Sunda, Sumatra, Madagascar, Malaysia, and everywhere in Southeast Asia, these areas traded mainly with China, or used the pepper locally. Ports in the Malabar area also served as a stop-off point for much of the trade in other spices from farther east in the Indian Ocean.

Black pepper, along with other spices from Southeast Asia and lands farther east, changed the course of world history. It was in some part the preciousness of these spices that led to the Portuguese efforts to find a sea route to China during the age of discovery and consequently to the Portuguese colonial occupation of that country, as well as the European discovery and colonisation of the Americas.


Source - Wikipedia

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