Pepper Types
Black pepper is evaluated on the basis of its appearance, pungency level and the aroma and flavor quality. The relative importance of these different quality attributes is dependent, however, upon the intended end-use of the spice.
The major exporters of white pepper are Indonesia, Sarawak and Brazil. Although India is the world’s major producer of black pepper, any small amounts of white pepper produced are for domestic, novelty use only, since the berries are not easily husked or decorticated.
Brazilian black pepper is grown in the neighborhood of Belem. It has a characteristic smooth surface and black appearance. The endocarp has a more brilliant white color than other peppers, the contrast between these colors becoming particularly evident in the ground form. It has relatively lower contents of volatile oil and extractives than Indian and Indonesian peppers, and possesses a characteristic, rather bland flavor.
The spice is grown in Mysore, Coorg, Travancore and Madras, but the major production area is along the Malabar coast in Kerala. The vernacular names used for the various types of Indian pepper entering trade were derived from the ports of shipment: Malabar, Mangalore, Tellicherry and Alleppey. Indian pepper is normally of a high grade, clean, free from dust and foreign matter.
The two major types of Indian pepper currently on the market originate from the two main centres on the Malabar coast-Alleppey in the south region and Tellicherry in the north. The pepper grown in the south was formerly known as ‘Alleppey’ black pepper, but it is now more generally called Malabar or Malabar Alleppey. This pepper is noted for its excellent aroma, flavour and pungency; it is used for the domestic and industrial seasoning of foods.
Sarawak white pepper has a better appearance than Muntok, being bolder and of a more uniform light color. Brazilian white pepper is lighter in color and less pungent than Muntok pepper, and is considered to have a characteristic, rather bland flavour.
