Black Peppercorn Collection

Economic plants, hand-colored lithograph, published in 1880
1) Date palm (Phoenix dactylifera), 2) Black pepper (Piper nigrum), 3) Nutmeg (Myristica fragrans), 4) Almond tree (Prunus dulcis), 5) True indigo (Indigofera tinctoria)

Piper nigrum, Pepper, flowering vine

Illustration of Piper nigrum (Black Pepper) with peppercorns and green leaves

White pepper from black pepper plant (Piper nigrum), engraving by Castore Durante, 1585
Herbal, 16th century. Castore Durante (1529-1590), Herbario Novo, 1585. Plate: Pepe bianco - White pepper from black pepper plant (Piper nigrum). Engraving

Fettucine served with butter and ground black peppercorn on white plate

Boy using pepper mill to grind black peppercorn over bowl of minced meat

Black peppercorns in slice of Italian Piacentinu Ennese eweA

Black peppercorns in glass pepper mill

Ingredients associated with Pakistani cuisine

Black and white pepper arranged in yin yang symbol and heaps of various types of ground coffee

Cardamom pods, cinnamon sticks, cloves, cumin seeds, and black peppercorns arranged in wooden bowl and on wooden board

Peppercorns, whole, crushed and ground, on a plate, high angle view

Ginger root, black peppercorns, cloves and nutmeg (quatre epices) arranged in bowl, on spoon and on board

Pasta machine with strands of black pepper tagliatelle and pasta nests, view from above

A selection of spices and fresh herbs, including thyme, mint, lemon grass, dill, basil, chives, parsley, black peppercorns, chilli powder, vanilla pods and extract

Grinding black peppercorn on top of chopped parsley, garlic and breadcrumbs in glass mixing bowl

Black pepper fettuccine with three cheese sauce served in bowl

Bay leaves and black peppercorns

Black peppercorn (Piper nigrum), drawing
Herbal, 17th century. A History of East Indian Trees and Plants, and of their Medicinal Properties, 1600-1625. Plate: Pepper (Piper nigrum). Drawing. Sloane Manuscript 4013

Freshly ground coarse black pepper in white paper

Bottle of perfumed vinegar, containing ginger root, cardamom, black peppercorns, coriander seeds, cinnamon sticks, nutmeg, and lemon and orange peel

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"Discover the Versatile and Valuable Black Peppercorn: A Glimpse into Economic Plants of the Past" Step back in time with this hand-colored lithograph, published in 1880, showcasing the remarkable black peppercorn (Piper nigrum). Known for its distinct flavor and aroma, black pepper has been a staple spice for centuries. This flowering vine, scientifically known as Piper nigrum, holds immense economic importance. Its dried berries are harvested to produce these precious peppercorns that grace our tables worldwide. As depicted in this beautiful illustration, clusters of peppercorns adorn green leaves, highlighting their natural allure. Black pepper's significance stretches across history. In an engraving by Castore Durante from 1585, we witness how white pepper is derived from the same plant through a unique process. This ancient technique showcases the versatility of Piper nigrum and its ability to offer different flavors based on processing methods. From traditional Pakistani cuisine to Italian delicacies like Piacentinu Ennese eweA or fettuccine served with butter and ground black peppercorn – this humble spice adds depth and character to countless dishes around the globe. It brings warmth and complexity when sprinkled over minced meat or freshly prepared meals. In modern kitchens today, you may find young chefs using a pepper mill to grind whole black peppercorns directly onto their culinary creations. The aromatic burst released by these freshly ground spices elevates any dish it touches. Let us not forget Xinjiang dried raisins – another ingredient associated with rich Pakistani cuisine – where black peppercorns often make an appearance alongside other flavorful elements. These combinations create harmonious symphonies on our taste buds. As we admire this captivating lithograph from 1880 depicting Piper nigrum's beauty and value as an economic plant, let us appreciate how it continues to enhance our gastronomic experiences even today.