Long pepper

“ Long pepper, referred to by the Greeks as piperi macron, is the unripe fruit of a species of pepper, an inch or more in length and and shaped like a spike. The flavor is similar to that of ordinary black pepper. African pepper is another variety. Those best known to the western markets are Penang, Tellicherry and Malabar.
Cumin or cummin is a small herbaceous plant, native to Egypt and very early cultivated in the Mediterranean countries. It is now grown in India, Sicily and Malta, the seeds only being valuable. ”

“ Nicolo Conti of Venice, who lived in India from 1419 to 1444, noticed Long Pepper. [2176] Saladinus [2177] in the middle of the 15th century enumerates long pepper among the drugs necessary to be kept by apothecaries and it has had a place in the pharmacopœias to the present time. [Pg 583]
Production—In Bengal the plants are cultivated by suckers, and require to be grown on a rich, high and dry soil; they should be set about five feet asunder. An English acre will yield in the first year about three maunds (1 maund = 80 lbs.) ”

“ The fruit grows so close together on the spike that when ripe they become one solid mass. There is also a variety of long pepper called elephant pepper. Long peppers are mostly used for pickles. A medium, called Pippua moola, is made from the roots and stems; it is very stimulating.
Cubeb peppers are the berries of the vine Cubeb officinalis, a product of Java, Borneo and Sumatra, but mostly imported by way of Batavia and Canton. They are of a gray color, about the size of black pepper, somewhat longer, more wrinkled and with a short slender stalk. They have a hot, camphor taste. ”

“ In structure it does not bear a close resemblance to black pepper, as its pepper corns, or berries, and husks all harden together on a long, central, irregular, climbing stem, much in the same way that in the pines the seed and covering are all hardened into one cone. It not only has more woody fiber but brings with it much more sand, which is found imbedded in the crevices of the irregular fruit, than is found in ordinary pepper. ”

“ Black pepper is much more liable to be adulterated than the white, although it is perfectly easy to dilute the latter with broken rice or cracker dust, or with long pepper. There is a disposition many times on the part of those who can afford it to have the best that can be made, in appearance at least, and it is thought by some that the whiter the color of the pepper the purer the quality. ”

“ The long pepper men clepe Sorbotin, and the black pepper is clept Fulfulle, and the white pepper is clept Bano. The long pepper cometh first when the leaf beginneth to come, and it is like the cats of hazel that cometh before the leaf, and it hangeth low. And after cometh the black with the leaf, in manner of clusters of raisins, all green. And when men have gathered it, then cometh the white that is somedeal less than the black. And of that men bring but little into this country; for they beyond withhold it for themselves, because it is better and more attempre in kind than the black. ”

“ In a short time, boil up the vinegar again, add pepper and ginger in the above proportion, and instantly cover them up. Tie them down with bladder, and in a few days they will be fit for use.
[Illustration: LONG PEPPER.]
LONG PEPPER.—This is the produce of a different plant from that which produces the black, it consisting of the half-ripe flower-heads of what naturalists call Piper longum and chaba. It is the growth, however, of the same countries; indeed, all the spices are the produce of tropical climates only. ”

“ The original of this word, Skt. pippali, means not the ordinary pepper of commerce ('black pepper') but long pepper, and the Sanskrit name is still so applied in Bengal, where one of the long-pepper plants, which have been classed sometimes in a different genus (Chavica) from the black pepper, was at one time much cultivated. There is still indeed a considerable export of long pepper from Calcutta; and a kindred species grows in the Archipelago. Long pepper is mentioned by Pliny, as well as white and black pepper ”

“ In the next class may be mentioned black pepper, the same as from the East Indies, long pepper, Malaguetta, or grains of Paradise, red pepper of various sorts, but particularly the Cayenne, a species of ginger, cardamums, wild nutmegs, and cinnamon. ”

“ A species of long pepper is found in great plenty, but it has little of the aromatic flavour that makes spices valuable; and a tree, much like a palm at a distance, is pretty frequent in the woods, though the deceit appears as you come near it. ”

“ If the berries are left too long on the vines they lose part of their aromatic, pungent hot taste, and if gathered too soon they become broken and dusty in drying. After drying, when they become black and shriveled up, they are cleaned and winnowed. Good black pepper is firm and not too deeply wrinkled, does not easily crumble or break in the hand, it is also heavy and readily sinks in water. The inner seed should be hard, round and smooth and of a grayish-brown color. ”

“ The inhabitants of India drink water in which long pepper has been infused, and esteem it a valuable remedy for some disorders of the stomach. They also distil an ardent spirit from it; and they pickle this fruit in vinegar, for use at table.
The fruit that is collected for exportation is gathered before it is quite ripe.
22. BETEL is the leaf of a climbing East Indian plant (Piper betel) which belongs to the same tribe as pepper; and, in shape and appearance, is not much unlike that of ivy, but is more tender, and full of juice. ”

“ All the species of pepper possess a strongly aromatic smell, and a hot, pungent taste. The long sort, being the most powerful, is generally employed for medicinal purposes: the black is chiefly used in culinary preparations. On account of their heating and stimulating properties, however, the use of every sort requires some circumspection.
Pepper is an excellent spice, which should always be coarsely ground, and eaten only with fat, smoked, or tough animal food ”

“ Two crops are collected every year, the principal one being in December and January and the other in July and August, the latter yielding pepper of inferior quality and in less quantity.
Two or three varieties are met with in cultivation; that yielding the best kinds has broadly ovate leaves, five to seven in number, nerved and stalked. The flower-spikes are opposite the leaves, stalked and from 3 to 6 in. long; the fruits are sessile and fleshy. A single stem will bear from twenty to thirty of these spikes. ”

“ When it is green it is ripe, then they cut it as they do grapes, and expose it to the sun until it is dry. Three kinds of pepper grow; the long and62 black grows with the leaves. There is the white, which is the best, and they keep it in the country; but not so much of this grows as of the other. There are also many serpents there, produced by the heat. Some people say, that when the pepper is to be gathered, fires are made in the forest to drive away the serpents, therefore the pepper becomes black ”

“ Ground cayenne pepper soon loses its bright color when kept too long or exposed to the light, and becomes dingy in appearance, so it is not always wise to judge by looks alone, as red ocher, turmeric, mustard, rice, sawdust, salt, brick dust, etc., have been found in cayenne pepper. ”

“ The products are manifold—guavas, mangoes, lemons, oranges, bananas, plantains, shaddocks, bread-fruit, etc.; and sugar, rice, sweet potatoes, ginger, areca, and cocoa-nuts, coffee, cloves, some nutmegs, and black and white pepper. My gharrie driver took me to see a Chinese pepper plantation—to me the most interesting thing that I saw on a very long and hot drive. Pepper is a very profitable crop. The vine begins to bear in three or four years after the cuttings have been planted, and yields two crops annually for about thirteen years. ”

“ In localities where the pepper does not grow wild, ground is selected which permits of free drainage, but which is not too dry nor liable to inundation, and cuttings are planted at about a foot from the trees either in the rainy season in June or in the dry season in February. Sometimes several cuttings about 18 inches long are placed in a basket and buried at the root of the tree, the cuttings being made to slope towards the trunk. In October or November the young plants are manured with a mixture of leaves and cow-dung. ”

“ The white costeth seven deniers a pound, and the black is sold after foure deniers by the pound."—Pliny, tr. by Phil. Holland, Bk. xii. ch. 7.
c. 80-90.—"And there come to these marts great ships, on account of the bulk and quantity of pepper and malabathrum.... The pepper is brought (to market) here, being produced largely only in one district near these marts, that which is called Kottonarikē."—Periplus, § 56.
c. A.D. 100.—"The Pepper-tree (πέπερι δένδρον) is related to grow in India; it is short, and the fruit as it first puts it forth is long, resembling pods ”

“ and imagine an angel suddenly sweeping down out of a better land and setting before him a mighty porterhouse steak an inch and a half thick, hot and sputtering from the griddle; dusted with a fragrant pepper; enriched with little melting bits of butter of the most unimpeachable freshness and genuineness; the precious juices of the meat trickling out and joining the gravy, archipelagoed with mushrooms; a township or two of tender, yellowish fat gracing an outlying district of this ample county of beefsteak; the long white bone which divides the sirloin from the tenderloin still in its place; ”

“ The active properties of pepper are an acrid resin,51 a volatile oil, and a crystallizable, colorless substance called pipertine, or peperic. Why white pepper should be preferred before the black is one of the anomalies of the trade. White pepper has really only about a quarter the strength of black pepper, and is the least economical to use for these reasons: (1) Because of being allowed to ripen it loses much of its pungency. (2) Because it is deprived of the outer skin or husk, which contains much of the constituents which go to make good pepper. ”

“ Peppers, as like as not of both species, tomatoes, cucumber, onion, garlic cut fine as if for a mince of greens—"pepper hash," the American crudely calls an arrangement closely akin in motive—are mingled together so deftly, are steeped in vinegar and oil so effectually, as to seem, not many in one, but the one in many, the crowning glory of the glorious vegetable world of the South. Nothing in common has this delectable salad 208 with the macédoine, which the Spaniard also makes. ”

“ The pepper-corns grow in bunches close to each other. They are first green, but afterwards turn black. When dried they are separated from the dust and partly from the outward membranous coat by means of a kind of winnow, and are then laid up in warehouses. The white pepper is the same production as the black. ”

“ The small sprout nursed on the Neva, which had been exhibited on the Rhine, and thence brought to the Thames, grew up here to a mighty tree, the fruit-laden branches of which, along with those from trees grown up since, extend more and more over the lands and seas of the Eastern hemisphere, whilst kindred trees planted in the Western hemisphere have covered that part of the world with their branches, some of which will, ere long, be interwoven with those in our hemisphere. ”

“ The soil of Guatemala is remarkable in the vast extent and great variety of two classes of products which are unusual within the same degrees of latitude, that is, it produces both tropical and temperate staples of agriculture in great profusion. The soil grows coffee, sugar-cane, cacao, bananas, tobacco, cotton, india rubber, vanilla, sarsaparilla, and a long list of medicinal plants, while it likewise produces the cereals, wheat and Indian corn, which are only found in temperate regions, giving two and in some places three crops of these annually. ”

“ Pepper is subject to adulteration, like most other articles of consumption. The spurious pepper consists of chalk, flour, ground mustard-seed, &c. mingled with a certain portion of the genuine berry, a quantity of pepper dust, or the sweepings of the pepper warehouses, mixed with a little Cayenne pepper; the whole being made into a cohesive mass by means of mucilage. Even the whole berry has not been able to escape the ingenuity of sophistication. ”

“ The pepper-tree is a tall bush-like plant, that, when trained and supported with props, will attain a height varying from fifteen to eighteen feet. The pepper grows in small, grape-like bunches, which are first red, then green, and lastly, nearly black. The plant begins to bear in the second year.
White pepper is not a natural production, but is obtained by dipping the black pepper several times in sea-water: this causes it to lose its colour, and become a dirty white. The price of a pikul of white pepper is six dollars (24s.) , whereas that of a pikul of black is only three dollars (12s.) ”

“ The ash in black peppers does not exceed from 4-10 to 7-10 per cent., and in white, 4-10 per cent.; it is fair to believe that anything above 5 per cent. for black and 2 per cent. for white is suspicious. The volatile oil, to which pepper owes its flavor, varies in black pepper from 1.69 to .70, and in white 1.26 to .57 are found, but this determination is not of great value as a means of detecting adulterations.
Piperine, which is a neutral crystalline substance, and resin, to which the pepper owes its pungency, of which it yields about two per cent. ”