Talk:Black pepper/Archive 1

Archive 1

Old discussions

Can pepper ever "go bad" -- rot or mold? Garrett Albright 00:39, 5 Mar 2004 (UTC)

Of course! -- WormRunner 00:45, 5 Mar 2004 (UTC)

I think we need a history of the black pepper trade as it was very significant historically.

The Kuro5hin article at http://www.kuro5hin.org/story/2004/6/13/191849/698 may also be of interest, though it does not address the historical role of Pepper.

Frank Warmerdam June 15, 2004

the chemical responsible for the spiciness

It's not capsaicin that's responsible for the spiciness of black pepper, is it? Does anyone know what chemical is responsible?

No, if it were capsaicin then pepper would be firy hot, but it's peppery hot. I'd love to know, though.

The primary ingredient of true pepper (piper nigrum) is piperine, a volatile oil.

Interesting link

http://www.uni-graz.at/~katzer/engl/Pipe_nig.html

This may be a very useful site.

From the sources at the museum that I volunteer at pepper originally comes from Sri Lanka and S. India. (We do an interchange game and pepper is one of the food products we talk about.)

Maybe there should be a mention of Rose (pink) Pepper as well?

Since the taste and shape are kind of similar. Similarities notwithstanding rose pepper is actually dried berries from another genus (some kind of rose bush).

There's some information here:

http://www.pepper-passion.com/index.php?option=com_content&task=view&id=15&Itemid=45

Pictures wanted

If anybody could supply some close-up pictures of peppercorns, black, white or green, I'd be thankful. —Bunchofgrapes (talk) 18:09, 27 October 2005 (UTC)

File:Pfeffer.jpg

Please insert this picture into the main article.

I got this picture for you. Black, white and green altogether. That was fast, no? :-)

--BorgQueen 19:26, 27 October 2005 (UTC)

Thank you very much! I should have thought to check the foreign pages... I cropped and flipped the image as well. —Bunchofgrapes (talk) 19:59, 27 October 2005 (UTC)

Native to Sri Lanka?

I just changed [1] a sentence in the lead from

Black pepper is native to southern India and to Sri Lanka, and is extensively cultivated there and elsewhere in tropical regions.

to

Black pepper is native to southern India and is extensively cultivated there and elsewhere in tropical regions.

My research hasn't shown much support for piper nigrum being native to Sri Lanka. Any solid references that say otherwise are welcome. —Bunchofgrapes (talk) 04:18, 10 November 2005 (UTC)

Taste

I've read that pepper has no actual "taste" at all, that it merely has an aroma and iritates the tongue, leading to a "semblence" of flavor. Any truth to this? 70.20.178.36 23:35, 13 November 2005 (UTC)

Where'd you read that? It's a credible claim, I think, if you define taste to strictly mean the old-fashioned sweet / salty / sour / bitter / and-maybe-umami "tastes". The "heat" of capsaicin and piperine might not be called a taste under that view; it's a matter of semantics. And of course odors contribute enormously to the sensation of taste. —Bunchofgrapes (talk) 00:45, 14 November 2005 (UTC)

Awkward language?

...often alongside its frequent companion, table salt. A little redundant?--Someoneinmyheadbutit'snotme 01:27, 3 December 2005 (UTC)

Inconsistency in Brazil's production/export of pepper

The article states that Brazil produced 35,000 tons of black pepper in 2003. It then states that Brazil exported 37,940 tons of black pepper in 2003. Is there a typographical error, or some other explanation about how Brazil could export more pepper than it produces?

It produced much more the previous year, and exported some of that. TimBentley 03:35, 3 December 2005 (UTC)

Dates

Please, I think they should be in BC AD to match most other wiki articles Lofty

See Wikipedia:Manual of Style (dates and numbers): "Both the BCE/CE era names and the BC/AD era names are acceptable, but be consistent within an article." Convention, in cases when one style or another is acceptable, is to leave it in the style the original author used. That's me, as far as all the sections with dates go. I prefer BCE/CE. Thanks. —Bunchofgrapes (talk) 16:31, 3 December 2005 (UTC)

Electron Micrograph of Peppercorn

An Electron Micrograph of a Peppercorn is available here. I am not sure what license the author has placed on it though.

You could ask: http://www.ulsop.ac.uk/depts/pharmacology/McCarthy/McCarthyBiogSet.htm --Curtis Clark 05:00, 5 December 2005 (UTC)..

Berry or Drupe?

The article makes extensive use of the term "berry" after stating that the pepper fruit is a drupe. I recommend that the term "berry" be replaced with "fruit" or that a sentence should be added describing that the term berry is used in its general, not botanical, sense. dpotter 14:36, 22 December 2005 (UTC)

History of the Pepper Mill?

Hello, I was wondering if anyone knew the origin of the pepper mill/grinder as we know it today. I am guessing that the mortar and pestle was originally used, but who or where did the mill mechanism come from? THank you for your help!!! Andrea Ludden

Good question, and not one that I found very good answers for while researching this article. As it says, pepper mills and other spice grinders were in use by the 14th century in Europe, and, yes, the mortar and pestle was the original tool and remained the most common for a good while after that. I remember reading somewhere that coffee mill technology preceded spice mills, or some style of spice mills, but I don't have the source at hand right now. —Bunchofgrapes (talk) 16:10, 5 January 2006 (UTC)

THank you for the lead. Now how about the history of the salt & pepper shaker? I found "salt shaker" but i'm going more for the concept of the pair. Thanks again for the help.... - Andrea Cobblyknob 05:59, 6 January 2006 (UTC)

I'm even worse off there; whatever online research I tried to do on the topic immediately ran into nothing but books and information on their value as collectibles, with no real history. I'd love to know if you or anybody else is able to dig up anything good. —Bunchofgrapes (talk) 16:21, 6 January 2006 (UTC)

Most sources seem to credit Peugeot with inventing the first purpose-built pepper mill in the middle of the 19th century.

Health Benefits

I think that the part talking about pepper being used as a medicine may need some updating. According to this page,

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=74

Pepper can indeed be used for some treatments such as indigestion, constipation, and diarrhea.

"Pepper contains on average around 35-45% Sodium Chloride.[citation needed]" This is certainly false. The link cited above has a chart of the nutrient breakdown of pepper. Gt40mk2 17:23, 22 August 2007 (UTC)

Trade route image

Original version

File:Italy to India Route-modified.PNG

Modified

I had some trouble comprehending the trade route diagram when I first saw it - I couldn't figure out at first that the gray represented the land. (This is an example of figure-ground confusion - see Figure-ground in map design.) I made a quick update to the map that replaces the gray with tan. Someone more capable with image editing might be able to touch this up a little more, but does this seem like an improvement? Twinxor t 18:47, 6 June 2006 (UTC)

The tan looks nice to me; but I'm a bit color-blind, so that doesn't mean much ;-) —Bunchofgrapes (talk) 19:02, 6 June 2006 (UTC)

I've had the same problem with the map; I would say gray, especially the light gray is a bit odd choice for the land. Tan is definitely better, although if the map had names for the land and the sea (India, Egypt, Red Sea, etc) it would be even more helpful. --BorgQueen 19:20, 6 June 2006 (UTC)

Yes, it looks splendid. —Eternal Equinox | talk 01:25, 17 June 2006 (UTC)

Red Pepper

Why is there no mention of Red Pepper?. Not to be confused with Pink Pepper, Red Peppercorns are made using the Green Peppercorn Method on ripe peppercorns. Comments would be appreciated. - 16:23, 12 August 2006 (UTC)

Thanks for the idea. It's in there now. —Bunchofgrapes (talk) 16:49, 12 August 2006 (UTC)

Thanx. - 14:30, 13 August 2006 (UTC)

Most people have never heard of red peppercorns because they are so hard to find. They are simply unavailable in the USA and rare eveyehere else.

Question

"Major producers include Vietnam (85,000 long tons in 2003), Indonesia (67,000 tons), India (65,000 tons), Brazil (35,000 tons), Malaysia (22,000 tons), Sri Lanka (12,750 tons), Thailand, and China. Vietnam dominates the export market, using almost none of its production domestically. In 2003, Vietnam exported 82,000 tons of pepper, Indonesia 57,000 tons, Brazil 37,940 tons, Malaysia 18,500 tons, and India 17,200 tons.[24]" - Brazil exported more than they created? Is this accurate? or were they merchanting..?

I'm pretty sure I was bothered by that before, and double-checked the numbers from the sources, and they still said that, and I decided that Brazil must have exported at least some from the previous crop year, which may have had a bigger harvest. It makes sense for a dried commododity like this, I suppose, that a signicicant portion of the yearly exports may be from the previous year's production. —Bunchofgrapes (talk) 02:12, 10 September 2006 (UTC)

Black Pepper's coloring

I once read that mold on the outer layer of the pepper "berry" is what makes black pepper "black". Is there any truth to this?

I came across nothing that would indicate that's true in all my research. The pericarp turns black during drying, with the help of enzymes and maybe some microbial fermentation, but not mold. —Bunchofgrapes (talk) 15:32, 29 September 2006 (UTC)

Unrelated to the colour of black pepper, the outer "black" part of the peppercorn contains phytochemicals that give black pepper a warm, round flavour

Tellicherry Peppercorn citations

I don't know how to do a citation, so if someone wants to add the following citations for the Tellicherry notation I made, please do: http://www.barbecue-store.com/tellicherrypepper-18oz.htm http://www.penzeys.com/cgi-bin/penzeys/p-penzeyspeppercorns.html http://www.healthyheartmarket.com/browseproducts/Peppercorns;Black-Tellicherry-Whole.html I'm sure there are more. Tina Brooks 21:13, 17 October 2006 (UTC)

I added the Penzey's one, thank you! (Bear in mind, though, that the little bits of information commercial sites like those give out aren't always the most reliable: try to find book or scholarly sources.) —Bunchofgrapes (talk) 21:46, 17 October 2006 (UTC)

"Black pepper is the most common"

Sorry, but that phrase is POV-ish. In what context is black pepper more common than white? In swedish cuisine it certainly isn't, by far.... TERdON 03:36, 3 January 2007 (UTC)

I've changed it. Can you point to a reference for Swedish usage? At one point in writing this article, I was under the impression that white pepper was more common than black across much of Europe. (Black is unquestionably dominant in the US.) Someone else (I forget where this discussion occurred) assured me this was *not* the case. I deferred to them. I'd love to see a good source answering the question, either way, on a regional basis. —Bunchofgrapes (talk) 04:21, 3 January 2007 (UTC)

I didn't question the claim in general (I suppose it's correct on a global basis, but of course, then it should be referenced properly), all I wanted was the context added. In the contexts you're proposing it's probably quite correct as well, as AFAIK mediterranean cuisine uses it exclusively, however that doesn't make it a globally true fact. Even though I don't really have a printed reference (I am a Swede, and I have quite some experience of cooking husmanskost, I can't actually think of a single traditional Swedish dish with blackpepper nor a printed reference to claim it with - lots of dishes with whitepepper and a few with allspice but none with blackpepper). I don't actually know how local this "inverted usage pattern" is. It could be local to Swedish cuisine, or Scandinavian, or northern European - German, British, and possibly even more... Also, actual usage in Sweden (as opposed to in traditional dishes) may be quite large anyway, as there is a lot of foreign cuisine used in Sweden. TERdON 05:46, 3 January 2007 (UTC)

After further thinking, janssons frestelse normally contains black pepper, and so does makaronipudding. But still I doubt the claim holds for Swedish cuisine, as they are the only exceptions I can think of. TERdON 06:03, 3 January 2007 (UTC)

Most knowledgeable spice vendors recognize that White pepper is more popular in Europe. This is particularly true in the Northern lattitudes. The reverse is true in the USA, where Black Pepper predominates. Some claim the ratio is 10:1.

Blood

In a discussion with a friend working in catering I was told that black pepper was used in kitchen as a way to stop the bleeding of light cuts ? Any idea why ?

Pepper has some antibacterial properties; the small bits may provide places for platelets to glom onto and quickly begin coagulation, and lastly, probably because it's easily available in a big kitchen. I used to use salt for the same purpose, for the same reason. (For small surface scratches / very shallow cuts, nothing deep. Stings a bit but not intolerably.) --StarChaser Tyger 10:07, 24 July 2007 (UTC)

pepper and sneezing

"Pepper has long been believed to cause sneezing; this is still believed true today. Some sources say that piperine irritates the nostrils, causing the sneezing;[22] some say that it is just the effect of the fine dust in ground pepper, and some say that pepper is not in fact a very effective sneeze-producer at all. Few if any controlled studies have been carried out to answer the question"

what? of course pepper creates sneezing. that bit is stupid. everyone knows floating pepper induces sneezing, and if you dont knkow its really easy to test it. stating it like that is really stupid· Lygophile has spoken 00:11, 22 April 2007 (UTC)

I changed it to "Pepper is known to cause sneezing", as this is an obvious fact like "the sky appears blue" or "most people have 2 arms". If someone wants to word it better, feel free. FlamingMoonsOfSaturn (talk) —Preceding undated comment added 06:33, 31 August 2009 (UTC).

the three attitudes

why there are three attitudes in the question "why it causes sneezing"?

only the first attitude (Some sources say that piperine irritates the nostrils, causing the sneezing) is based and the other two have no source and seem strange. the second is strange because that other "fine dust"s don't work like pepper. Uziel302 (talk) 21:09, 2 October 2010 (UTC)

Request for a "Global Distribution of Pepper Production" image

I would like to see an image similar to this one for showing which countries produce how much pepper. Radishes 00:36, 10 November 2007 (UTC)

stop bleed - [citation needed] -

What type of citation is needed regarding the line "Pepper is sometimes used to stop light or mild cuts from bleeding in restaurant kitchens". There is anecdotal evidence but what else would be required ? Ghaag (talk) 17:18, 22 November 2007 (UTC)

I am not sure what you mean by "anecdotal evidence" - your own experience? If that is the case, please see WP:OR. --BorgQueen (talk) 17:24, 22 November 2007 (UTC)

Well, since you haven't replied or supplied a citation, I am going to assume it is an OR and remove it accordingly. --BorgQueen (talk) 12:56, 24 November 2007 (UTC)

By anecdotal evidence I did mean my own (I wouldn't have submited it without checking it first which I invite to to do see Wikipedia:Verifiability) but also mentions from catering professionals. I think we'll never have a study the subject I'm afraid which means that it can be qualified as WP:OR.

However I think it hardly qualify as "research". I will restore it to give the opportunity to others to participate in this.

-- Ghaag (talk) 13:35, 28 November 2007 (UTC)

Did you actually read WP:OR?: "Original research (OR) is a term used in Wikipedia to refer to unpublished facts, arguments, concepts, statements, or theories." If there is no published source, it cannot be here. I do not understand that you are restoring it when you admitted yourself that "it can be qualified as OR". It is a clear violation of policy. You said you intend "to give the opportunity to others to participate in this". Participate in what? --BorgQueen (talk) 14:00, 28 November 2007 (UTC)

Apparently in a unilateral discussion. I appreciate your feedback. -- Ghaag (talk) 16:16, 28 November 2007 (UTC)

A bit late, but: it doesn't make sense to take offense at a "unilateral" decision that you admit is supported by an official policy. Policy by definition is a result of either significant consensus, or a decision by Jimmy Wales (maybe a few others?) which, while it IS unilateral should be expected in this project. And it does not have to be, like, a scientific study, it just has to be published by a reliable source.

Berry/drupe again

Is pepper a berry or a drupe? It can't be both. Can someone who knows about these things please confirm this, and we can change all the ambiguous references? -69.127.18.205 (talk) 22:37, 14 April 2008 (UTC)

red/pink pepper again

this article leaves an unclear impression about what red and pink peppercorns are/ can refer to. Can someone clarify what these terms actually refer to? At one point, the article says pink peppercorns are from a different, south american plant. At another, it says they're imported from madagascar, a third says they're produced using preservation methods the same as those for green pepper...

• are red and pink peppercorns from different plants?
• where are they from?

in New York, you can buy pink (red?) peppercorns, but they're much more expensive than others. Some pepper shakers are pre-filled with red (pink?), white, and green peppercorns. And what of the earlier claims of poisonousness mentioned in the article?

69.203.83.137 (talk) 17:02, 6 August 2008 (UTC)

White pepper redirect

White pepper currently points to an album, not the spice, which seems rather bizarre. I've suggested changing this on Talk:White Pepper, please comment. Jpatokal (talk) 10:44, 25 February 2010 (UTC)

Wouldn't hurt to add that white pepper is used as a substitute for black pepper for people who cannot tolerate the burn. It's significantly milder, but has the same flavor & smell. — Preceding unsigned comment added by 24.17.134.7 (talk) 06:42, 4 September 2011 (UTC)

White pepper is also used in dishes whose visual impact would be changed by the inclusion of black pepper flecks. --StarChaser Tyger (talk) 14:23, 3 April 2012 (UTC)

BC vs BCE

WP:MOS says "No preference is given to either style", "be consistent within the same article", and "do not change from one style to another unless there is substantial reason for the change, and consensus for the change with other editors." Version 427327099 says "It is possible that black pepper was known in China in the 2nd century BC," and uses BCE for all other instances. Revision 428808050 changes BCE to B.C., a step toward consistency within the article, and hence justified under MOS guideline. However, it did not quite get consistency because there were still B.C. with periods and BC without. I'm changing to all BCE, achieving full consistency with minimal change from the original version. --Dan Wylie-Sears 2 (talk) 21:37, 19 May 2011 (UTC)

To consider for inclusion

• Park, Ui-Hyun; Jeong, Hong-Suk; Jo, Eun-Young; Park, Taesun; Yoon, Seung Kew; Kim, Eun-Joo; Jeong; Um, Soo-Jong (2012), "Piperine, a Component of Black Pepper, Inhibits Adipogenesis by Antagonizing PPARγ Activity in 3T3-L1 Cells", Journal of Agricultural and Food Chemistry, 60 (15) (published April 2, 2012): 3853–3860, doi:10.1021/jf204514a, PMID 22463744, retrieved May 16, 2012 {{citation}}: |first7= missing |last7= (help); Unknown parameter |laydate= ignored (help); Unknown parameter |laysource= ignored (help); Unknown parameter |laysummary= ignored (help); Unknown parameter |month= ignored (help)

  --User:Ceyockey (talk to me) 02:53, 17 May 2012 (UTC)

File:Black Pepper (Piper nigrum) fruits.jpg to appear as POTD

Hello! This is a note to let the editors of this article know that File:Black Pepper (Piper nigrum) fruits.jpg will be appearing as picture of the day on March 26, 2013. You can view and edit the POTD blurb at Template:POTD/2013-03-26. If this article needs any attention or maintenance, it would be preferable if that could be done before its appearance on the Main Page. Thanks! — Crisco 1492 (talk) 23:06, 12 March 2013 (UTC)

Picture of the day

Unripe drupes of black pepper (Piper nigrum) at Trivandrum, Kerala, India. The drupes are cooked briefly in hot water. The heat ruptures cell walls in the pepper, speeding the work of browning enzymes during drying. The drupes are dried for several days, during which the pepper around the seed shrinks and darkens into a thin, wrinkled black layer. Once dried, the spice is called black peppercorn.Photo: K Hari Krishnan

Moving some general stuff to a new "Pepper (food)" article

I'm thinking that some of the stuff that's generally about peppers, i.e. not about this particular kind of pepper, should be moved out to a more general article. I'll probably do this tonight or sometime this week, but I figured I'd put some discussion here. Let me know if you think that's a good or bad idea or whatever. --MarkTraceur (talk) 18:01, 7 October 2013 (UTC)

Language Translations

"In Hindi, it is called "kaali mirch" (black chilli/pepper), "kuru mulagu" (seed chilli/pepper) and "nalla mulagu" (good chilli/pepper) and in Malayalam and Tulu, it is called "edde munchi" (good chilli/pepper)."

Removed the above sentence from the Etymology section, it doesn't make sense to have all the different translations of 'Pepper' in 7000+ languages of the world. If someone has a reasonable explanation to add the above sentence back to the Etymology; kindly discuss here. The Ajan (talk) 18:33, 15 April 2014 (UTC)

"As medicine" section

There appears to be some unreferenced fact-claims in this section. The one that stands out for me is: "[Pepper] increases the serotonin and beta-endorphin production in the brain". Where is this from? Is there no citation? I think it should be removed if no reference is provided.

Agreed. I've removed it. If anyone can find a good source for this, please feel free to revert and cite. --Escape Orbit ^(Talk) 17:10, 26 August 2014 (UTC)

Indian Medicine

So other sources suggest that it is actually long pepper and not black pepper that is the virtual panacea of traditional Indian medicine: such as this one https://books.google.com/books?id=-Nbp1AZvwowC&pg=PA222-IA89&lpg=PA222-IA89&dq=black+pepper+indian+panacea&source=bl&ots=onf3KxlNpM&sig=zr_q-XN2BA0pLxYTWF9kwryr1-A&hl=en&sa=X&ved=0ahUKEwjcgJqjsbvJAhUW_mMKHZMTBFIQ6AEINTAE#v=onepage&q=black%20pepper%20indian%20panacea&f=false I am not sure how to validate the quality of either claim, particularly as the point in question is that of folk medicine, based on google results I think that long pepper may actually be correct and black pepper a westernization, just on the type of pseudo-science sites that get brought up, but not sure what counts as 'reliable' here, probably just take it down? Falconjh (talk) 19:40, 1 December 2015 (UTC)

Yes - I'm concerned the current (new) wording also makes it seem a real treatment is being described. Alexbrn (talk) 19:44, 1 December 2015 (UTC)

Checking more, in terms of history, long pepper was provably the more medicinally valued spice (regardless of its actual effectiveness), and the western world has forever confused the two spices (which is already mentioned); so as far as I can determine this is a continuation of that confusion. As it is already mentioned, it isn't notable enough to mention its continued usages. Falconjh (talk) 19:58, 1 December 2015 (UTC)

History

talk

What's the Problem ?

I added this statements.

South Indian communities were amazed by Roman demand for Pepper and even referred Pepper as "Yavanapriyas" which means 'Passion of Yavanas',(Greeks and Romans are known as 'Yavanas' in both Tamil & Sanskrit).

Source 1

Source 2

an ancient Tamil Poet wrote:

the thriving town of Muchiri where the beautiful great ships of the Yavanas bringing gold,come splashing the white foam on waters

of the Periyar and return ladden with the Pepper

Source 3

If u had any Problem why cant u correct it.What is meant by poor quote?

Chan144 (talk) 18:58, 14 July 2016 (UTC)

The quotes add nothing of benefit to our understanding of the subject of the article. Theroadislong (talk) 19:04, 14 July 2016 (UTC)

Previous statements in article mentions Pliny description of Roman empires trade with india,on how roman empire imports pepper from india,cost of pepper etc. The Statements added by me purely indicates romans interest for pepper,on why Pepper is named after Romans,from where(Coastal Port) they had imported, description of Roman trade by indian poet. If Pliny's description of trade with india complains about trade,above statements explain roman interest for Pepper import. I hope u got it now.Chan144 (talk) 05:02, 15 July 2016 (UTC)

I'm afraid I can't understand what you are saying. Theroadislong (talk) 10:37, 15 July 2016 (UTC)

Direct quotes from Black Pepper article History Section -> Ancient times

With ships sailing directly to the Malabar coast, black pepper was now travelling a shorter trade route than long pepper, and the prices reflected it. Pliny the Elder's Natural History tells us the prices in Rome around 77 CE: "Long pepper ... is fifteen denarii per pound, while that of white pepper is seven, and of black, four." Pliny also complains "there is no year in which India does not drain the Roman Empire of fifty million sesterces," and further moralizes on pepper:

It is quite surprising that the use of pepper has come so much into fashion, seeing that in other substances which we use, it is sometimes their sweetness, and sometimes their appearance that has attracted our notice; whereas, pepper has nothing in it that can plead as a recommendation to either fruit or berry, its only desirable quality being a certain pungency; and yet it is for this that we import it all the way from India! Who was the first to make trial of it as an article of food? and who, I wonder, was the man that was not content to prepare himself by hunger only for the satisfying of a greedy appetite.

did you get it ? No. ohh,this article is about black pepper,but history section explicitly talks about trade between Roman empire & India. Chan144 (talk) 13:02, 15 July 2016 (UTC)

The term "Yavana" was not specific to romans but was also used to describe Greeks and later Arab traders. Voss749 (talk) 07:15, 9 June 2018 (UTC)

The English version of the article is too much anglophyle, distorting even history: not mentioning that its position in India came from Portugal and omitting the due mention, with the importance it undoubtedly has in the History of humanity, to the fact that the Modern Age was open by the Portuguese and Gama, the article is unbearably biased. Just look on how India entered in England possession! — Preceding unsigned comment added by 212.67.75.133 (talk) 09:49, 8 May 2019 (UTC)

Do you have any specific changes you think should be made? If there are parts of the current article that you think are untrue, I would welcome sources so that we can correct it. (But do please try to keep it focused on the article, rather than expanding into an indictment of British colonialism.) -- Phyzome (talk) 12:58, 9 May 2019 (UTC)

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This archive and the other reading sources are unnecessary. --Zefr (talk) 20:10, 3 November 2016 (UTC)

Unsourced "origin" regions

Move from the article because the content 1) does not discuss true geographic origins, 2) is unsourced, and 3) has a tendency to attract parochial input. --Zefr (talk) 03:29, 11 April 2017 (UTC)

Peppercorns are often categorized by their place of origin.

Two types come from the coast of Kerala in India. A well-variety Tellicherry comes from grafted Malabar plants grown on Mount Tellicherry.

Sarawak pepper is native to the Malaysian portion of Borneo.

Muntok white pepper come from Bangka Island, Bangka Belitung Islands Province and Lampung black pepper from Lampung Province, South Sumatera, Indonesia.

Vietnam produces both white and black pepper in Bà Rịa–Vũng Tàu Province, Chu Se District, Bình Phước Province, and Phú Quốc Island in Kiên Giang Province.

Kampot pepper is native to Kampot, Cambodia, and received Geographical indication status in 2008. This pepper is grown in a limited geographical region in four varieties: black, green, red, and white.

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Archived ref is ok, but it is not a good secondary or reliable ref. Removing it. --Zefr (talk) 15:00, 21 July 2017 (UTC)

Tellicherry -- section or at least a mention

Maybe this has been discussed and archived off somewhere. I am surprised that this is not covered in the article. Is this distinction not significant enough for this article? I am willing to add the content but I'd rather not if it will just be backed out. Arbalest Mike (talk) 18:23, 20 July 2018 (UTC)

What is it specifically that you think should be included on this subject in this article? The city's role in the spice trade, a particular variety of pepper, both? Julietdeltalima (talk) 18:42, 20 July 2018 (UTC)

Wiki Education assignment: Traditional Chinese Medicine

This article was the subject of a Wiki Education Foundation-supported course assignment, between 7 September 2022 and 12 December 2022. Further details are available on the course page. Student editor(s): Relizabeth1 (article contribs).

— Assignment last updated by Relizabeth1 (talk) 21:15, 28 November 2022 (UTC)