Peppercorn
Peppercorn
Peppercorn (/ˈpɛpərkɔːrn/), also known as 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.
Etymology
The term "peppercorn" is derived from the Old English pipor and the Latin cornum, which translates to "pepper" and "horn" respectively. The name is likely a reference to the shape of the fruit, which resembles a small, round, and hard seed.
Types of Peppercorns
There are several types of peppercorns, including:
- Black Peppercorn: The most common type, produced by drying the unripe fruit.
- White Peppercorn: Produced by removing the dark outer layer of the peppercorn fruit.
- Green Peppercorn: The unripe fruit of the pepper plant, often preserved in brine or vinegar.
- Pink Peppercorn: Not a true peppercorn, but a berry from the Brazilian pepper tree.
Uses
Peppercorns are used in a variety of culinary and medicinal applications. In cooking, they are used to add heat and flavor to dishes. In traditional medicine, they are used for their potential anti-inflammatory and digestive benefits.
Related Terms
- Piperine: The alkaloid responsible for the pungency of black pepper.
- Spice: A substance used in cooking to flavor or color foods.
- Seasoning: The process of adding salts, herbs, or spices to food to enhance the flavor.
External links
- Medical encyclopedia article on Peppercorn
- Wikipedia's article - Peppercorn
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