Peppers Peppers The term Grains of Paradise refers to a West African spice obtained from the plant Aframomum melegueta (Ginger family, Zingiberaceae) which gives pungent, peppery flavor. It is also known as Guinea pepper, Melegueta pepper, alligator pepper and Guinea grains. ...more on Wikipedia about "Aframomum melegueta"
Allspice, also called Jamaica pepper, Myrtle pepper, pimento, or newspice, is a spice which is the dried unripe fruit of the Pimenta dioica plant. The name "allspice" was coined by the English, who thought it combined the flavour of several spices, such as cloves, pepper, and even cinnamon and nutmeg. ...more on Wikipedia about "Allspice"
Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The same fruit is also used to produce white pepper and green pepper. Black pepper is native to South India and is extensively cultivated there and elsewhere in tropical regions. The fruit, known as a peppercorn when dried, is a small drupe five millimetres in diameter, dark red when fully mature, containing a single seed. ...more on Wikipedia about "Black pepper"
Cubeb (Piper cubeba), or tailed pepper, is a plant in genus Piper, cultivated for its fruit and essential oil. It is mostly grown in Java and Sumatra, hence sometimes called Java pepper. The fruits are gathered before they are ripe, and carefully dried. Commercial cubebs consist of the dried berries, similar in appearance to black pepper, but with stalks attached — the "tails" in "tailed pepper". The dried pericarp is grayish-brown, or black and wrinkled. The seed, when present, is hard, white and oily. The odor of cubebs is described as agreeable and aromatic. The taste, pungent, acrid, slightly bitter and persistent. ...more on Wikipedia about "Cubeb"
Long pepper (Piper longum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. Long pepper is a close relative of the black pepper plant, and has a similar, though generally hotter, taste. The word pepper itself is derived from the Sanskrit word for long pepper, pippali. The fruit of the pepper consists of many miniscule fruits — each about the size of a poppy seed — embedded in the surface of a flower spike; it closely resembles a hazel tree catkin. Another species of long pepper, Piper retrofractum, is native to Java. ...more on Wikipedia about "Long pepper"
The Sichuan Pepper (Zanthoxylum piperitum, Zanthoxylum simulans, Zanthoxylum sancho and some other species in the genus Zanthoxylum) is the outer pod of the tiny fruit of a plant related to the pricklyash, widely grown and consumed in Asia as a spice; despite the name, it is not a member of the black pepper family. It is widely used in the cuisine of Sichuan province, China (Szechuan in Wade-Giles transcription), from which it takes its name, as well as Tibetan, Bhutani, and Japanese cuisines, among others. ...more on Wikipedia about "Sichuan Pepper"
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