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Pepper, Black

This is the most important sort of pepper. It is the dried ripe berry of a climbing plant that has been cultivated in India for ages. In the state in which we receive the berries they are black and wrinkled. They are then ground into the coarse grey powder known at table as black pepper. From Pereira we learn that there are three kinds of black pepper, distinguished by wholesale dealers. These are "Malabar pepper--this is the most valuable; it is brownish black, free from stalks, and nearly, free from dust. Penang pepper--this is brownish black, larger, smoother, free from stalks, but very dusty. It is sometimes used in England to manufacture white pepper. Sumatra pepper--this is the cheapest sort. It is black mixed with stalks, and contains much dust. Under the name of Sumatra pepper, some dealers include the Penang or brownish black sort, and the black Sumatra sort."