Description & Distribution 
Pepper is one of the oldest and best-known spices in the world. Indigenous to India pepper is popularly known as the king of spices: From time immemorial India has always reigned supreme in the production & export of this most exotic and renowned spice in the world. 

Pepper plant is a perennial climber with dark green leaves and spikes of white flowers. The peppercorn is a berry like drupe, about ½ cm in diameter, green when unripe and then red. Black pepper comes from whole fruit, picked just before they are completely ripe and dried. White pepper comes from ripe fruits with the endocarp separated after fomentation.

Pepper is grown in the monsoon forests along the Malabar Coast in South India. A national environment combined with organic cultivation techniques make it some of the finest quality pepper found in the world.

India contributes about 25-30 per cent of the world production. Of this Kerala accounts for over 96 percent. The remaining is contributed by Karnataka and Tamil Nadu. The Union Territory of Pondicherry, Andhra pradesh, Orissa, Assam, West Bengal, Andaman & Nicobar Island, Meghalaya and Tripura have taken up Pepper cultivation.

Harvesting Season : October - February

Uses
Pepper is used widely in the preparations of various dishes ranging from the south Indian cuisine to the Western soups. It is used for pickles, seafood salads etc., beverages and in the preparation of preservatives.

It has high medicinal value. An ingredient for skin and body care, it acts as an astringent, lightener and toner, activates blood circulation and stimulates follicles.