Pepper, the most widely used spice in the United States, was in ancient times more valuable than gold and is still today by some accounts the most traded spice. Pepper is a must have for anyone who enjoys cooking.

Pepper has been used for thousands of years but it wasn’t until Columbus arrived in the New World that pepper began to be imported to Europe where it became a status symbol.

Today, there are approximately 12 types of peppers that are commonly used around the world. These include black, white, pink or red, and green peppers. Peppers need to mature in order to be picked and their growing season varies depending on where they are being grown.

When it comes to pepper types, you can use whatever type of pepper that you prefer. However, each has its own distinct flavor which makes them useful for different kinds of dishes. For example, white peppers are best for light colored foods because they don’t leave any dark residue behind. Red peppers tend to be used in savory dishes and green peppers go well with salads or pizza dishes made with cheese and vegetables. Black pepper lends a nice taste to fish recipes as well as other foods that have a creamy texture such as mashed potatoes or macaroni and cheese dishes. Adding pepper to your favorite dish

Pepper is the most widely used spice in the United States and throughout the world. As a seasoning, pepper adds a kick of flavor to just about any meal you can think of. However, it is also a great addition to recipes with no other spice included.

When adding pepper to your meals, it is important to know what kind you are using. Here is an overview of the different types of peppers available:

1) Whole Peppercorns – These are whole peppercorn berries that come from either red or black pepper plants. Whole peppercorns must be ground before being added to your food for them to have any effect.

2) Black Pepper-Black pepper comes from the same plant as white pepper, but undergoes a process called malting, during which the outer flesh of the fruit is allowed to decay slightly. This makes black pepper more pungent than white.

3) Green Pepper-Green Peppers are very hot peppers that are often used in pickling recipes because they keep their bright color even after they have been pickled.

4) Pink Pepper-Pink peppercorn is essentially a dried berry from a shrub found in South America. The berry itself has a very mild taste and when dried has little resemblance to

Pepper, more than just a spice, is a condiment. It is used to enhance the flavor of various dishes. Peppers have been used for thousands of years. Ancient Romans used pepper to flavor meats, vegetables and even drinks.

In the United States, pepper is the most widely used spice, with over 50% of households using it in their cooking. Pepper is part of many recipes such as chili, gumbo and fish dishes. Pepper can also be used in desserts since it has a sweet taste to it.

Peppers are produced in a number of different colors and flavors; white, black and red peppers being the most widely known. The flavors vary from sweet to hot and spicy. The white and black pepper are known as peppercorns while the red peppers are more akin to bell peppers in that they are eaten like fruit.

You might think of pepper as a condiment. But it’s more than that. Pepper is a spice. According to the United States Spice Trade Association, Americans consume almost twice as much black pepper as any other spice, making it America’s most used spice.

Pepper is actually a fruit—a berry to be exact—that grows on the Piper nigrum plant, a vine native to India. Although there are many different types of peppers, they’re all variations on the same theme: black pepper.

Black pepper is produced by drying the unripe berries, which are picked when green and then allowed to ferment and dry in the sun until they become black. The berries are then cracked or ground into fine grains and sold as black pepper.

The production of white pepper is similar, except without the fermentation process; this is how green peppercorns are produced. These berries and grains can be sold separately or mixed together for bulk sale, giving white pepper an added value and allowing for more control over the final product.**

**http://www.thekitchn.com/whats-the-difference-between-white-and-black-pepper-cooking-lessons-from-the-kitchn-1774

Pepper is a spicy but flavorful seed that comes from the berries of the pepper plant. Pepper has been one of the most important spices to mankind for thousands of years. It is also one of the oldest known spices dating back to 6000 BC where it originated in India, and was traded by Arab merchants on their Silk Road trade route.

Pepper’s popularity spread through Europe during the late Middle Ages, where it became a common household spice used in various ways. Black pepper remains an essential ingredient in many cuisines around the world and a common seasoning for use in cooking or at the table.

Tropical pepper plants are cultivated in more than eighty countries, mainly in Asia and Africa, which together account for over 95% of exports. The largest producer is India accounting for some 40% of the world total, followed by Indonesia and Nigeria.

The average American consumes about one pound of black pepper per year. That’s more than 13,000 tiny little berries that Americans grind into powder, sprinkle on their food and add to recipes.

Though the ancient spice has been valued for its unique flavor and medicinal properties for thousands of years, it wasn’t until the mid-1800s that the great pepper rush began. By then, the height of the spice trade centered in India and Southeast Asia had already passed. The Portuguese had established themselves as the middlemen between the pepper growers and European customers in the 16th century. But when the British got involved, they quickly realized they could do a better job.

The East India Company was chartered by Queen Elizabeth I in 1600 and given a monopoly on all trade in Asia east of the Cape of Good Hope to protect British shipping routes to India. In 1664, a group of financiers acquired a charter granting them a similar monopoly on Indian trade in Britain’s American colonies, which were then just beginning to be settled by Europeans. This charter later became the model for U.S.-chartered companies such as Bank of America and Standard Oil.