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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