Black pepper Madagascar EO
Origin: Madagascar

• Details and product description

  Introduction:

  The plant is a perennial vine with evergreen foliage, with roots that enable the pepper to attach itself to trees or to a stake. The plant, growing up to 10 meters high, has three distinct parts: - Stolons running along the ground - Orthotropic branches (or climbing structure) - Plagiotropic branches (or fruit-bearing) The inflorescence is a flower spike with 20 to 50 flowers producing green peppercorns, which turn yellow and then red with maturity. The fruit is a sessile peppercorn, 4 to 8 mm in diameter, which is first green, then yellow, and finally red when ripe. A large number of varieties of Piper nigrum are found in the wild due to seed propagation of fruits consumed by birds. During centuries of cultivation, man has selected more productive plants, propagated by cuttings, which produce a high percentage of bisexual flowers. In this selection, two categories stand out: 1 - Large-leaved, long internodes and small peppercorns (Lampong or Kawur type) 2 - Small-leaved, shorter internodes and large peppercorns (Muntok or Bangka type)

  History:

  Originally from Southwestern India (Malabar), it is mentioned in ancient Sanskrit writings from the 4th century BC. In the 6th century BC, the Greek philosopher and scholar Theophrastus mentions it under the name peperi, which comes from the Sanskrit pippali, and distinguishes two species: one long and one round. For centuries, it served as currency. In 408 AD, Alaric, King of the Visigoths, entered Rome as a conqueror, where he was given a ton of pepper, which had a colossal value at the time. Pepper is the most widely used spice in the West, and pepper plants are now grown in all tropical regions. Until the eighteenth century, it was used to pay off taxes and loans.

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